Jaggery is the natural sweetener which is prepared by sugarcane juice. India is the world’s largest producer of sugar and sugarcane. In recent times, sugar has replaced Jaggery as it takes less time to dissolve. But, Jaggery has it’s own space in our kitchen and has many health benefits if compared to sugar. It is a great digestive stimulant and prevents anemia. The antioxidant properties in jaggery boosts the immune system keeping diseases at bay. Let’s have a look on how to incorporate jaggery in your diet.
1 tsp poppy seeds (khus-khus)
5 tbsp ghee
3/4 cup grated jaggery (gur)
1/4 tsp cardamom (elaichi) powder
For The Garnish
a few dryfruits (optional)
- Melt the ghee in a non-stick vessel, add the wheat flour and mix on a slow flame for 10-15 minutes or till it turns golden brown in colour, stirring continuously.
- Remove from the flame and add the jaggery and cardamom powder. Mix well.
- Sprinkle the poppy seeds on a greased thali and keep aside.
- When the jaggery melts and the mixture is still warm, pour it into the greased thali (with poppy seeds) and spread it evenly with the help of the base.
- Cut into diamond shapes while still warm and garnish with dryfruits.
- 1 ltr milk, full fat
- 3 tbsp rice, preferably the finer fragrant variety
- ½ tsp ghee
- ½ tsp green cardamom powder
- 3/4th cup crushed date palm jaggery
- Chopped dry fruits
- Put the milk to boil on a thick bottom pan.
- Meanwhile wash and drain the rice, heat a frying pan and just sparingly brush the pan with ghee. Add rice and reduce the flame to low, fry for just a minute until the strands separate but the colour of the rice does not change.
- Once the milk has come to a full boil then reduce the heat and let it simmer for 5 mins, then add the entire rice and using a long ladle stir it well. Leave the ladle in the pan and stir every 3-4 minutes scrapping down the cream from the sides and base of the vessel. Cook until until the kheer thickens then add the cardamom powder and remove from the heat.
- Now stir in the crushed jaggery. Taste and adjust the sweetener, cover and let it rest for 5-10 minutes.
- Garnish with dry fruits and serve.
- Toor Dal – 1 cup
- Tamarind paste – 1 tbl spn
- Jaggery – 2 tbl spn
- Salt to taste
- Ghee – 2 tbl spn
- Cinnamon -1 small stick
- Cardamom – 3 crushed
- Cloves – 3
- Cumin Seeds – 1 tsp
- Dry Red Chilli – 2
- Asafoetida – 1/4 tsp
- Turmeric powder – 1 tsp
- Coriander powder – 1 tblspn
- Chilli powder – 1 tsp
- Garam masala powder – 1 tsp
- 2 cups peanut
- 1½ cup jaggery
- 2 tbsp water
- Firstly, in a thick bottomed pan dry roast 2 cups peanut on low flame. alternatively, keep in microwave till the peanuts are roasted well.
- Keep stirring continuously, so that peanuts gets roasted uniformly and do not burn.
- Once the peanuts starts to separate its skin, turn off the flame and cool completely. Peel off the skin and set aside.
- In a large kadai, take 1½ cup of jaggery.
- Add in 2 tbsp water and stir till the jaggery melts keeping flame on low.
- Stir well till the jaggery melts.
- Boil the jaggery syrup on low flame for 5 minutes.
- Check the consistency, by dropping syrup into a bowl of water, it should form hard ball and cut with a snap sound. else boil for another minute and check.
- Turn off the flame add add roasted peanuts.
- Stir well making sure jaggery syrup coats well.
- Immediately pour the mixture to a tray lined with butter paper.
- Allow to cool for a minute, and when its still warm cut into pieces.
- Serve or store in an airtight container.