MSS Organic Farms

  #brownsugar_glazedcookies GLAZED BROWN SUGAR COOKIES 2 1/2 cups alI-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 3/4 cups unsalted butter , softened 1 cup packed brown sugar 1 egg 1 teaspoon vanilla Glaze: 1 1/4 cup icing sugar , sifted 2 tablespoons 2% milk candy sprinkles or silver dragées METHOD In bowl, whisk together flour, baking powder and salt. In large bowl, using electric mixer, beat butter with brown sugar on medium speed until light and fluffy, about 2 minutes; beat in egg and vanilla until combined. Stir flour mixture into butter mixture. Divide dough in half. Shape each half into disc; wrap each in plastic wrap and refrigerate until firm, 1 hour. Preheat oven to 350°F. Line 2 baking sheets with parchment paper. On lightly floured surface, roll out dough to scant 1/4-inch thickness. Using 2-inch round cookie cutter, cut out rounds, rerolling scraps. Arrange, 1 inch apart, on prepared pans. Bake, 1 sheet at a time, until tops are firm to touch a...

#jaggery_panchamirtham Panchamirtham Ingredients: 1 Banana 1/2 Apple 4 Dates 2 Dried Figs 2 tsps Raisins Cane Sugar 1 tbsp Powdered Jaggery 1 tbsp Honey ¼ tsp Cardamom Powder 2 tsps Sugar Candy 1 tsp Ghee 1/8 tsp Pachai Karpooram / Edible Camphor or a pinch Instructions Prep Work Chop the banana into round slices. Chop the apple into small pieces. Chop the dates and figs roughly. Steps Add all the ingredients except sugar candy in a bowl and mix well. Using a potato masher, mash them all together. Make sure the banana is mashed nicely. Finally add the kalkandu and mix well. That’s it. Panchamrutham is ready. Notes In traditional Pazhani panchamirtham recipe, apple and figs are not used. But we generally mix all fruits that are available at home. So it’s just your preference. I didn’t use ghee much in this recipe. Either jaggery or cane sugar can be used both. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjag...

#jaggery_seedai Vella Seedai (Sweet Cheedai) Ingredients: 1 cup sifted Rice Flour 2 tsp Urad Dal flour / Ullathamaavu (See how to make here) 1 tbsp freshly grated coconut ( or small thinly chopped coconut pieces) 1 cup Jaggery pinch of cardamom powder 1/4 tsp white Sesame seeds Method: 1. If you have those thick slabs/chunks of jaggery, then using some heavy stone, skillet or mortar base - break them into small pieces. Or if you have the patience, grate the jaggery. 2. Pour down 1 cup of hot water to the jaggery and let it sit for at least 40 minutes. 3. This is to help the jaggery get soft making it easier to break it down easily. If you are using grated jaggery, then few minutes with water should do to make it come together like a syrup. 4. Meanwhile, in a skillet dry roast the rice flour until aromatic - about a minute or so. Do it in low heat - don't burn the flour. Set aside to cool it down. 5. In the same skillet, dry toast the sesame seeds - less than 30 seconds or so. Set a...

  #brownsugar_cinnamomlatte CINNAMON BROWN SUGAR LATTE Ingredients ½ cup brown sugar ½ cup white sugar 1 large cinnamon stick (or 1 tablespoon ground cinnamon) 1½ cups of water 1 tsp of vanilla extract Espresso (or your choice of strong coffee) Milk 1-2 tablespoons of Cinnamon Dolce Syrup Instructions MAKING THE SYRUP Bring the water to a boil and turn the heat down to medium. Add cinnamon stick (or 1 tablespoon of ground cinnamon) and cook it for about 15 minutes. Add sugars and vanilla extract and mix until the sugars are entirely dissolved. Simmer for approximately 10 minutes or until it is reduced by half and hits a syrupy viscosity. MAKING THE CINNAMON DOLCE LATTE Brew espresso into a cup (we use a k-cup) Fill the cup with milk Add in Cinnamon Dolce Syrup and combine Top with whipped cream and ground cinnamon and enjoy MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

#brownsugar_brownies Brown Sugar Brownies Ingredients: 1 cup firmly packed brown sugar 1/2 cup Butter, softened 2 large Eggs 2 (1-ounce) squares unsweetened baking chocolate, melted 1/2 cup all-purpose flour 1 cup coarsely chopped walnuts How to make STEP 1 Heat oven to 325°F. Grease 8-inch square baking pan; set aside. STEP 2 Combine brown sugar and butter in bowl. Beat at medium speed until creamy. Add 1 egg at a time, beating well after each addition. STEP 3 Add melted chocolate; continue beating until well mixed. Add flour; beat at low speed until well mixed. Stir in nuts. STEP 4 Pour batter into prepared pan. Bake 25-28 minutes or until brownies just begin to pull away from sides of pan. (Do not overbake.) Cool in pan; cut into bars. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery  

  #brownsugar_redsangira EASY TRADITIONAL RED SANGIRA Ingredients: 1/2 medium apple (cored, skin on, chopped into small pieces) 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish) 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written) 3/4 cup orange juice (plus more to taste) 1/3 cup brandy (plus more to taste) 750 ml bottle dry Spanish red wine* ~1 cup Ice to chill Instructions Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds. Add orange juice and brandy and muddle again to combine for 30 seconds. Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine. Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional). Store leftovers covered in the refrigerator for up to 48 hours, though best...