How to Make Red Bean Jelly (Traditional & Healthy Version)
Red Bean Jelly, known as Lal Rajma Ki Mithai in several parts of India, is a unique, health-conscious dessert that brings together the wholesome goodness of red kidney beans and the delicate sweetness of natural sweeteners. This innovative Indian sweet is gaining popularity for its gentle flavor and smooth, jelly-like texture. Traditionally, beans are a staple in Indian households, and this recipe gives a modern twist to classic rajma, transforming it from a savory curry ingredient to an indulgent yet nutritious treat. Red Bean Jelly is perfect for those seeking a vegetarian, gluten-free, and easily adaptable vegan dessert. Its subtle sweetness makes it ideal for mid-day snacks or as a light finish to lunch, especially during warm weather. The use of jaggery (gur) and coconut milk infuses Indian flavors, while the gelling properties of agar-agar (China grass) ensure a satisfying texture without the heaviness of typical Indian sweets. This dish is also a fantastic addition to festive spreads during Navratri or as a healthy prasad during fasting days.
Ingredients
- 1/2 cup Red kidney beans (rajma) (soaked overnight)
- 1/4 cup Jaggery (gur) (powdered)
- 1/2 cup Coconut milk (fresh or carton)
- 5 grams Agar-agar (China grass) (flakes or powder)
- 1 cup Water
- 1/4 tsp Green cardamom powder (elaichi)
- 1 tbsp Chopped pistachios (for garnish)
- 1/2 tsp Rose water (optional)
- a pinch Salt
Step-by-step instructions
Step 1 · Pressure cook soaked rajma with 1 cup water until soft (about 3-4 w...
Pressure cook soaked rajma with 1 cup water until soft (about 3-4 whistles). Drain and let cool.
Step 2 · Blend the cooked rajma into a fine paste using a mixer or blender
Blend the cooked rajma into a fine paste using a mixer or blender. Add a little water if needed.
Step 3 · In a pan
In a pan, dissolve agar-agar in 1/2 cup water. Heat gently until completely melted, stirring continuously.
Step 4 · Combine rajma paste
Combine rajma paste, jaggery, coconut milk, and the melted agar-agar mixture in a heavy-bottomed kadhai. Cook on low flame, stirring well.
Step 5 · Add cardamom powder
Add cardamom powder, rose water (if using), and a pinch of salt. Mix well and cook until the mixture thickens and leaves the sides of the pan.
Step 6 · Pour the mixture into a greased thali or moulds
Pour the mixture into a greased thali or moulds. Level with a spatula. Let cool to room temperature, then refrigerate for 2 hours to set.
Step 7 · Once set
Once set, cut into squares or cubes and garnish with chopped pistachios before serving.
Why this recipe is healthy
Red Bean Jelly is a healthy dessert option as it is made with nutrient-dense rajma, natural jaggery instead of refined sugar, and coconut milk for healthy fats. The use of agar-agar instead of gelatin keeps it light on the stomach and suitable for vegetarians and vegans. Its high fiber and protein content make it more filling than traditional sweets, helping manage weight and blood sugar levels.
A note on tradition
While Red Bean Jelly is not a traditional Indian mithai, it draws inspiration from Indian sweets that use legumes and pulses, such as moong dal halwa and besan barfi. Its innovative use of rajma, a staple in North Indian cuisine, makes it suitable for modern Indian kitchens. This dessert is especially popular during fasting days, Navratri, or health-focused festivals, as it offers a lighter, nutritious alternative to richer sweets.