You’ll never run out again once you learn how to make homemade powdered sugar ! This simple tutorial will save you money and time.
Homemade powdered sugar is a convenient substitute for store-bought—in fact, you might never buy powdered sugar from the grocery store again! It’s made by blitzing regular granulated sugar in a blender until it forms a fine powder. That’s it! You can add cornstarch if you’d like—most store-bought confectioner’s sugar has cornstarch added to prevent clumping, but I keep it out and just sift the sugar to remove any lumps.
Why You’ll Love Homemade Powdered Sugar
- No need to run to the store . Isn’t it the worst when you’re in the middle of making a recipe and realize you’re out of an essential ingredient like powdered sugar? With this homemade powdered sugar recipe, you can whip some up in minutes without leaving your house.
- Use it all the ways you use store-bought . Homemade powdered sugar can be used in all sorts of baked goods and desserts, from vegan lemon poppyseed muffins to cookies, donuts , and more. Any way you’d use store-bought, you can use this recipe.
- Saves money . By grinding sugar into powder in your blender, you won’t have to purchase separate bags of powdered sugar for baking.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Sugar – You can use any kind you like, even coconut sugar for a more natural option!
- Cornstarch, optional – I never add cornstarch, but it is found in store bought powdered sugar. Cornstarch is added to prevent clumping, keep the powdered sugar from melting into baked goods and to thicken frostings and fillings. If you plan on using your sugar for dusting muffins and brownies, or thickening icing, you might want to add the cornstarch .
Add sugar to blender.
How to Make Homemade Powdered Sugar
- Add to the blender . Dump the sugar (and cornstarch, if you’re using it) into your blender. A high-speed blender is best.
- Process . Blend on high for at least 1 minute, or until it’s ground into a fine powder.
- Sift . Use a strainer to break up lumps.
Tips for Success
- Blend in batches . If you’re making a large quantity of powdered sugar, blend in smaller batches to make sure it’s all ground finely and evenly.
- Sift for consistency . After blending, I like to sift the powdered sugar to make sure there are no large lumps.
- Let it settle . Before opening up your blender, let the powdered sugar sit for a bit. Otherwise, it’s likely to billow up from the blender when you open it, and if you’re standing too close, you’ll probably inhale some of it!
My Favourite Ways to Use This Homemade Powdered Sugar
- Dusting baked goods . Like these double chocolate banana muffins and vegan brownies .
- Frostings and icing . Use homemade powdered sugar as a base for vegan buttercream frosting .
- Homemade sprinkles . Yes, I make my own homemade sprinkles ! Powdered sugar and water are the base, then I add food colouring .
- Pancakes and waffles . I add vegan butter to pumpkin waffles then once it melts, sprinkle on powdered sugar. So good!
How to Store
Always store your powdered sugar in a clean, dry, airtight container to protect it from humidity and moisture. Store it in a cool dry place and use it within 6 months. Stir or shake it before using, or sift it if it seems like there are some clumps.
More How-To Tutorials
- How to Make Vegan Parmesan Cheese
- How To Make Date Syrup
- How to Cook Tempeh
- How to Make Coconut Butter
- How to Make Banana Milk (Vegan, Paleo, 5 Minutes!)
Ingredients
- 1 cup sugar , use any kind you desire, white and cane will give you the best results, but you can also use coconut sugar or brown sugar (it’ll be a darker colour)
- 2 teaspoons cornstarch , optional – I never use this, but it’ll help prevent clumping and melting. It also helps with thickening.
Instructions
- Blend sugar (and cornstarch, if using) on high until powdery for at least 1 minute in a high powered blender, or slightly longer in a regular blender. Watch for the texture to change from a fine sugar to a powdered sugar as seen in the video.
- If you notice clumps, use a sift to break them up.
- Enjoy immediately where you’d use powdered sugar!
Notes
Homemade Powdered Sugar
Ingredients
- 1 cup sugar use any kind you desire, white and cane will give you the best results, but you can also use coconut sugar or brown sugar (it’ll be a darker colour)
- 2 teaspoons cornstarch optional - I never use this, but it’ll help prevent clumping and melting. It also helps with thickening.
Instructions
- Blend sugar (and cornstarch, if using) on high until powdery for at least 1 minute in a high powered blender, or slightly longer in a regular blender. Watch for the texture to change from a fine sugar to a powdered sugar as seen in the video.
- If you notice clumps, use a sift to break them up.
- Enjoy immediately where you’d use powdered sugar!
Video
Notes
Nutrition
Homemade Powdered Sugar https://jessicainthekitchen.com/homemade-powdered-sugar/ December 9, 2024
This red lentil dal recipe is comfort food Indian style! Rich, fragrant, and satisfying, this is a recipe you’ll want to make all winter long.
What Is Dal?
Dal is a classic South Asian dish made with lentils, peas, or beans. Of all the dals out there, I think red lentil dal is my absolute favourite! The lentils are cooked until they’re soft and falling apart, which gives the dal a rich, creamy texture without adding any cream or coconut milk. Dal is richly spiced, warm, and hearty—basically the perfect meal for cold winter days!
Why You’ll Love This Red Lentil Dal Recipe
- Source of plant protein . Red lentils are a great source of protein, which makes this dal filling and satisfying. (Looking to incorporate more lentils into your meals? Read up on how to cook lentils .)
- Easy to make . Red lentil dal comes together easily, with very little hands on time. Bonus: once you make it, it keeps well in the fridge or freezer for a quick heat-and-eat meal!
- Budget-friendly . Lentils are a budget-friendly ingredient, making this dal recipe an affordable option for anyone who’s looking to save some money on their weekly grocery trip.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Red lentils – Rinse your red lentils well, until the water runs clear.
- Vegetable broth or water – I like to use my homemade vegetable broth to make this red lentil dal extra flavourful.
- Coconut oil or vegetable oil
- Cumin and mustard seeds
- Onion, garlic cloves, and ginger – Three essential ingredients that form the foundation of flavour in this dal.
- Chilies – Feel free to adjust the amount to your heat preferences.
- Spices – Ground turmeric, cumin, coriander, and garam masala .
- Tomato – Canned tomatoes can be swapped in if you’d like.
- Salt to taste
- Garnishes – Fresh cilantro and lemon or lime wedges for serving.
How to Make Red Lentil Dal
Cook lentils.
- Cook the lentils . Combine the lentils and water or broth in a pot. Bring to a boil, then simmer for 15 to 20 minutes, stirring occasionally.
- Prepare the tempering (tadka) . Heat the oil in a large pan over medium heat. Add the cumin and mustard seeds; when they start popping, stir in the onions. Once the onions are golden brown, add the garlic, ginger, and green chilies, and cook until fragrant. Stir in the spices and cook for 30 seconds.
Add tomatoes.
- Add the tomatoes . Stir in the chopped tomatoes and cook for 4 to 5 minutes until they break down.
- Simmer . Stir the lentils into the tomato mixture. Simmer for 5 to 10 minutes, then season to taste.
- Garnish and serve . Garnish with fresh cilantro, a squeeze of lemon or lime, and enjoy!
Tips for Success
- Don’t swap in green/brown lentils . Red lentils have a different texture than other types of lentils. They cook more quickly, and they’re meant to break down when cooked, rather than hold their shape.
- Adjust the spice level to your preference . This dal isn’t overly spicy, but you can add more or less chili pepper, or even a pinch of cayenne, to change the spice level.
- Add more liquid if needed . When you stir the cooked lentils into the tomatoes, you can add more water or broth if the mixture is too thick.
Serving Suggestions
Serve red lentil dal over rice or cooked quinoa for a satisfying meal—sometimes I add a swirl of vegan yogurt or vegan cream over the top, too. I also love serving it with a side of my vegan naan or garlic naan .
How to Store and Reheat Leftovers
- Refrigerator : Store leftover dal in an airtight container in the refrigerator for up to 4 days.
- Freezer : Transfer the red lentil dal to a freezer-safe container or freezer bag. It will keep for up to 3 months; thaw in the refrigerator before reheating.
- To reheat : Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the dal is too thick.
More Lentil Recipes
- One-Pot Red Lentil Curry
- Walnut Lentil Bolognese
- Easy Lentil Soup (Vegan & Spiced)
- Vegan Coconut Curry Lentil Soup
- One Pot Red Lentil Chili (Vegan & Gluten Free)
Ingredients
- 1 cup red lentils , 190 g, rinsed well
- 3 cups vegetable broth , or water (plus more if needed) 700 ml
- 1 tablespoon coconut oil , or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 medium onion , finely chopped
- 2-3 garlic cloves , minced
- 1- inch piece of ginger , minced, 2.5 cm
- 1-2 green chilies , chopped
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala , optional
- 1 large tomato , chopped (or ½ cup canned tomatoes)
- salt to taste
- fresh cilantro , chopped (for garnish)
- lemon or lime wedges , for serving
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- In a medium pot, combine lentils and 3 cups of vegetable broth or water. Bring to a boil, then reduce heat to a simmer. Cook uncovered for about 15-20 minutes, stirring occasionally, until the lentils are soft and starting to break down.
- While the lentils are cooking, heat the oil in a large pan over medium heat.
- Add the cumin seeds and mustard seeds. Once they start popping, add the chopped onions. Sauté until the onions are golden brown (about 5-7 minutes).
- Add the garlic, ginger, and green chilies, and cook for another 1-2 minutes until fragrant.
- Stir in the turmeric, ground cumin, ground coriander, and garam masala. Cook for 30-60 seconds to toast the spices.
- Add the chopped tomatoes to the spice mixture and cook for 4-5 minutes until they break down and release their juices.
- Pour the cooked lentils into the pan with the tomato and spice mixture. Stir well to combine. If the dal is too thick, add a bit more vegetable broth or water to reach your desired consistency.
- Simmer everything together for 5-10 minutes, allowing the flavors to meld. Season with salt to taste.
- Remove the dal from heat. Garnish with fresh cilantro, a squeeze of lemon or lime and some vegan cream or vegan yogurt if desired.
- Serve hot with rice, naan, or other flatbread.
Notes
- Refrigerator : Store leftover dal in an airtight container in the refrigerator for up to 4 days.
- Freezer : Transfer the red lentil dal to a freezer-safe container or freezer bag. It will keep well for up to 3 months; thaw in the refrigerator before reheating.
- To reheat : Reheat on the stovetop or in the microwave until warmed through, adding a splash of water or broth if the dal is too thick.
