MSS Organic Farms

  Brown Sugar Cake with Ricotta and Blueberries Ingredients Cooking spray 1 1/2 cups packed light brown sugar 3/4 cup (6 ounces) unsalted butter 3 large eggs 1 1/2 cups all-purpose flour (about 6 3/8 ounces) 2 teaspoons baking powder Ricotta Mousse Blueberry Sauce How to Make It Step 1 Preheat oven to 375°F. Coat a 10 1/2- x 15 1/2-inch rimmed baking sheet with cooking spray. Step 2 Place brown sugar and butter in a medium saucepan over medium, and cook, stirring often, until butter melts and mixture is combined, about 6 minutes. Remove from heat, and let cool 10 minutes. Step 3 Whisk together eggs and brown sugar mixture in a medium bowl. Whisk in flour and baking powder until combined. Step 4 Pour batter into prepared baking sheet, and bake in preheated oven until edges are browned and start to pull away from sides of pan, 20 to 22 minutes. Remove from oven, and cool completely, about 45 minutes. Step 5 Smear Ricotta Mousse on a large platter. Invert cake on top of mou

  Jaggery Roti Ingredients ½ cup jaggery powder or grated jaggery ⅛ cup water or 2 tablespoons water 1 to 1.25 cups whole wheat flour 1 teaspoon fennel seeds 1 tablespoon ghee or any neutral flavored oil 2 tablespoon desiccated coconut - optional ghee (clarified butter) as required for roasting jaggery roti Kneading Dough In a bowl take ½ cup jaggery powder and ⅛ cup water (2 tablespoons water). You can also use grated jaggery instead of jaggery powder. Mix well and keep aside for 30 to 45 minutes or till all the jaggery dissolves. In another bowl or pan, take 1 to 1.25 cups of whole wheat flour. Also add 1 teaspoon fennel seeds (saunf) and 1 tablespoon ghee. First stir the jaggery solution and then using a strainer strain it directly into the bowl containing flour. Mix very well first. Then begin to knead and make a smooth dough. The dough will be slightly sticky due to jaggery in it. If the dough looks wet, then you can add some more whole wheat flour and knead. Rolling Jaggery Roti

  Pinacolada Cookie Cups INGREDIENTS FOR THE COOKIE CUPS Cooking spray 1 c. (2 sticks) butter, softened 1 c. packed brown sugar 1/2 c. granulated sugar 2 large eggs 1 tsp. pure vanilla extract 2 1/2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. ground cinnamon 1/2 tsp. kosher salt FOR THE FILLING + TOPPING 1 (8-oz.) block cream cheese, softened 2 c. powdered sugar 1 tbsp. pineapple juice 1 tbsp. white rum1/2 c. toasted sweetened coconut flakes, plus more for garnish 1 c. whipped cream topping Pineapple wedges, for garnish Maraschino cherries, for garnish DIRECTIONS Make cookie cups: Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl, beat butter with sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, baking powder, cinnamon, and salt and stir until just combined. Using a medium ice cream scoop, scoop dough into muffin tins and press down with a spoon. Bake until cookie cups are golden and set, about 15

  Narali bhat recipe INGREDIENTS FOR COCONUT JAGGERY MIXTURE: 1 tbsp ghee / clarified butter 10 cashew / kaju 2 tbsp raisins / kishmish ½ cup jaggery / gud ½ cup coconut, grated OTHER INGREDIENTS: 2 tbsp ghee / clarified butter 3 pods cardamom / elachi 3 cloves / lavang 1 inch cinnamon / dalchini ½ cup basmati rice, soaked 20 minutes 1 cup water few saffron / kesar ¼ tsp salt ¼ tsp cardamom powder INSTRUCTIONS firstly, in a large kadai heat 2 tbsp ghee and saute 3 pods cardamom, 3 cloves, 1 inch cinnamon until it turns aromatic. now add ½ cup basmati rice (soaked for 20 minutes) and saute for a minute. add 1 cup water, few saffron and ¼ tsp salt. mix well, cover and simmer for 10 minutes or until rice is cooked well. in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins until it turns golden brown. further add ½ cup jaggery and ½ cup coconut. saute on low flame until jaggery melts and combined well. make sure the coconut jaggery mixture have turned aromatic. further tr

  Patoli Ingredients for Patoli Recipe Rice 1 cup Turmeric leaves 16 Salt a pinch Pure ghee as required For stuffing Jaggery (gur) grated 6 tablespoons Coconut scraped 1 cup Method Step 1 Soak rice in three cups of water for two hours. Drain and grind into a thick paste using very little water. Add salt to taste. Step 2 Take coconut in a pan and roast lightly. Add jaggery and cook for five to seven minutes. Set aside to cool. Step 3 Heat water in a steamer. Apply ghee on the shining side of the turmeric leaves. Spread a little rice batter on each leaf. Put a spoonful of the coconut stuffing and fold the leaves sideways. Place them in the hot steamer and cover. Cook for ten to fifteen Step 4 They can also be made in banana leaves. When done, peel off the leaves, dribble a little ghee and serve hot MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

  Coconut jaggery laddu Ingredients Grated Coconut – 250 grams Jaggery – 250 grams Elaichi Cashew Instructions Procedure: grate jaggery separately and keep aside. mix grated jaggery and grated coconut and sprinkle little water and cook on a deep bottomed vessel until it becomes thick. stir continuously. do not cook for long time or the mixture becomes hard. now, add elaichi and cashew powder to the mixture and stir slowly. when the mixture becomes thick and warm, apply oil to your hands and prepare round shaped balls with the mixture. let it cool for sometime. yummy coconut jaggery laddu is ready This is a very healthy snack for all age groups MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

JACKFRUIT PAYASAM RECIPE INGREDIENTS Jackfruit(pala sulai) – 6 Jaggery – 3/4 cup Coconut milk, thick – 1 cup Ghee – 4 tsp Cashew nuts – 5 Raisins – 10 Coconut, chopped – 2 tbsp Cardamom – 1, powdered Dry ginger powder – A pinch Cumin seeds, roasted & powdered – a pinch METHOD Slice some coconut and chop it finely. Keep aside. Slit and open the jack fruit. Take out the seed and a thin skin over it. Finely chop the fruit. In a pan, heat 2 tsp of ghee, roast cashew nuts until golden. Keep aside, fry raisins in the same ghee until it bloats, set aside. Fry coconut bits until golden. In the same pan, add remaining ghee and sautee the chopped jackfruit until soft in medium or low flame. Say for 2 mins. Transfer to a heavy bottomed vessel and add 1 & 1/4 cup water. Cook in low flame or medium flame until soft. In another pan, boil little water just to immerse jaggery. Heat until the jaggery melts. Filter it in the cooked jackfruit. Add thick coconut milk and boil for 2-3 minutes in lo