MSS Organic Farms

Jaggery Cucumber Juice INGREDIENTS 1 kg cucumber (peeled and grated) 250 gm jaggery (unrefined cane sugar of best quality) 2 pods cardamom (crushed, optional for cardamom lovers only) INSTRUCTIONS Pound and crush the jaggery as finely as you can. Transfer to a mixing bowl. Tip in the grated cucumber and mix thoroughly till the jaggery dissolves fully. Your delicious jaggery cucumber juice is ready to serve. Enjoy cold or chilled. RECIPE NOTES Traditionally, the Konkani people use cardamom powder in the juice, but everyone in my family loves the natural flavor of the cucumber more. Try out both, with cardamom and without, and let me know! Passive time given is for grating the cucumber. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Ragi juice recipe | how to make healthy finger millet juice recipe Ingredients 1/3 cup whole ragi | finger millet 2 cups milk 1 1/2 tbsp powdered jaggery 3 black pepper 2 cardamom husked Instructions Dry roast ragi in a saute pan for a minute. Grind roasted ragi, pepper, jaggery powder,cardamon and little milk to smooth paste. To this add the remaining milk and grind (pulse twice or thrice). Strain the liquid and serve. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Refreshing Tamarind Tea INGREDIENTS 4 cups filtered water 1/8 cup jaggery (grated) or 1/4 cup of light brown sugar or 1/8 cup honey 1 tsp ginger powder 2 TBSP tamarind paste 2 TBSP lemon juice or lime juice mint leaves to garnish INSTRUCTIONS Bring water to a boil. Remove from heat, then add jaggery, ginger, and tamarind paste and whisk well. Cool for 5 minutes, then add lemon juice. Strain through a coffee filter into a pitcher, and refrigerate for at least 2 hours. Serve chilled with fresh mint leaves. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

MSS Organic Farms - Vaagmee™ Hot and tangy Thai tom yum soup recipe Ingredients 10gm vegetable stock 10gm (chopped) asparagus 10gm (cubed) cabbage 10gm (cubed and blanched) cauliflower 10gm (blanched) baby corn 10gm (cubed and blanched) broccoli 3gm carrot 3gm lemon grass slice 3gm Thai ginger 3gm makroot leaves 5gm salt 5ml fresh lime juice 20gm Reshampatti chilli, whole 10gm garlic 10gm onion 10gm jaggery 10gm tamarind pulp (seed less) For garnishing, coriander leaves Recipe Instructions 1. For the roast curry paste, first clean the chillies and make sure they are seedless. Then, stir-fry the chillies and add in sliced onion and garlic. 2. Boil the tamarind and add jaggery to it. Mix both with the above and grind to a smooth paste. 3. For the soup, boil the vegetable stock and add the roast curry paste and herbs. 4. Next, add in the vegetables and boil. If adding meat, add at this point and cook till done. Check the seasoning and add lemon juice. 5. Garnish with coriander

Kokum juice INGREDIENTS 1½ cup 200 grams kokum / bhirand / muragalu / punarpuli / kaatampi, dry / fresh 2½ cup water2½ cup water 2 cup brown sugar ½ tsp cumin powder / jeera powder ¼ tsp pepper, crushed pinch of salt INSTRUCTIONS firstly, in a large bowl soak 1½ cup kokum in 2 cups of hot water for 3 hours. transfer to a blender and blend to coarse paste. take the kokum paste to kadai. add 2 cup brown sugar and ½ cup water. mix well-dissolving sugar completely. further, add boil for 10-15 minutes stirring occasionally. boil until the mixture thickens and forms syrup consistency. turn off the flame and add ½ tsp cumin powder, ¼ tsp crushed pepper and pinch of salt. mix well and pass the mixture through a sieve. make sure to squeeze of the pulp completely. now kokum syrup is ready. refrigerate it and use as required. kokum syrup stays good for 2-3 months when refrigerated. to make kokum juice from kokum concentration, take few ice cubes in

Banana-Brown Sugar Ice Cream Ingredients 1 1/4 pounds (600g) very ripe bananas (6-7 medium), peeled and cut into 1/2-inch (1 cm) slices 3/4 cup (135g) light or dark brown sugar, or jaggery 2 cups (500ml) coconut milk or full-fat sour cream big pinch of sea salt 1 teaspoon dark rum 1/2 teaspoon vanilla extract optional: lemon juice Method 1. In a wide skillet or saucepan, heat the brown sugar with one-quarter of the coconut milk or sour cream, stirring, until smooth and bubbly. 2. Add the bananas and salt, and continue to cook, stirring occasionally, until the bananas are soft and completely cooked through. It should take about five minutes. 3. Remove from heat and stir in the remaining coconut milk or sour cream, rum and vanilla. Taste, and add a few drops of fresh lemon juice if it tastes too sweet. 4. Puree in a blender or food processor until completely smooth. 5. Chill thoroughly, then freeze in your ice cream maker according to the manufactu

Litchi Spinach Smoothie Recipe Ingredients Of Litchi Spinach Smoothie 6 Litchi 2 cups fresh baby spinach 2 scoops Vanilla ice cream 20 gms jaggery 5 gram almonds, finely chopped How to Make Litchi Spinach Smoothie Place litchi, spinach, vanilla ice cream and jaggery into a high speed blender. Blend them properly until smooth. Serve immediately and garnish it with chopped almonds. Key Ingredients Litchi, fresh baby spinach, Vanilla ice cream, jaggery, almonds MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Nolen gur ice cream | Jaggery ice cream Ingredients: 300 ml double Cream 150 grams Nolen Gur or Date palm jaggery 150 grams Nolen gur Sandesh 170 grams Evaporated milk 2-3 tablespoons water, to melt the Nolen gur Jhola gur or melted Nolen gur, for drizzling (1 teaspoon for each scoop) Method: Take a heavy bottom non-stick pan and put it over lowest flame.Add 150 grams nolen gur or date palm jaggery into the pan.Add 3 tablespoons of water into the pan and melt the nolen gur at lowest flame. When the nolen gur gets soft due to heat, make small pieces of it with the help of spatula and rotate them on regular intervals, or else the jaggery will get stuck to the bottom and the flavour of nolen gur may get spoiled. Melt the nolen gur completely over lowest heat. Be patient at this step. For me, it took 5-6 minutes for the whole procedure. Then transfer the melted nolen gur to a separate bowl immediately and allow it to cool down. Take a mixing bowl and ad

Jaggery Ginger Cookies INGREDIENTS 2 cups flour 2 tsp baking soda 1/2 tsp Himalayan pink salt 1/3 cup jaggery (grated) 2 TBSP filtered water 1 TBSP cinnamon ground 2 tsp ginger ground 3/4 tsp cardamom, green ground 100 g Pure Indian Foods Ghee (1/2 cup + 2 TBSP OR 5 fluid ounces) 1/2 cup sugar organic 1 egg(s) 1/3 cup sugar for coating INSTRUCTIONS Grate the jaggery using a large, coarse grater. It will be sticky and moist. Combine with cinnamon, ginger, cardamom, and water in a small sauce pan. Turn on low and melt slowly. Stir with a spoon if needed. This process takes about 2-3 minutes. Make sure the spices are evenly mixed in the melted jaggery. In a bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, add the melted jaggery mixture, ghee, sugar, and egg. Use a hand mixer to whisk together until light and fluffy. About 5 minutes. Add the flour mixture in two parts and fold in with a fork. It should form a s

CHIKOO KULFI ICE CREAM! Ingredients 200 ml full fat milk 400 ml milk cream 200 ml sweetened condensed milk 12 chikoo fruits (sapota fruit) 2 tbs Brown Sugar Instructions In a heavy bottom pan, put the milk to boil on high. Once there is a boil, reduce the heat to medium and let the milk simmer for 5 mins. Keep a wooden spoon in the milk pot; this will keep the milk from spilling if it boils over. Remove from heat and allow to cool to room temperature. Meanwhile, peel and deseed the chikoos. Blend around 8 of them to a pulp and cut the remaining into small cubes. Once the milk has cooled down, add in milk cream, condensed milk, and chikoo pulp. Using a hand blender in the pot, mix everything till well combined. Add the mix to kulfi moulds or ice cream moulds. Add some chopped pieces of chikoos to each mould. Cover and freeze. Remove from freezer 5 mins before serving. Remove from moulds and serve cold. Garnish with brown sugar.. Notes Milk

Banana halwa Cup measurements Ingredients Banana – 5 long variety Jaggery – 1 & 1/4 cup crushed Sugar – 1/4 cup unrefined Lemon juice – 1 tsp Ghee – 4 tbsp Cashew nuts – 10 Cardamom – 1 powdered Instructions Peel banana and puree it in a blender. I got 2 & 1/4 cups. In a heavy bottomed vessel, heat banana puree with jaggery, sugar. Once it starts boiling, add lemon juice. This gives a nice taste as well as prevents turning burfi. Once it turns glossy, start adding ghee one tbsp at a time. Let the mixture thicken. First it starts to leave sides. As you keep cooking and add ghee, at one stage, you will see whitish frothy here and there while you stir from bottom. Add powdered cardamom, chopped cashew nuts and mix. At one stage at many places in the mixture starts turning pale, slightly frothy. Pour to a greased serving bowl. I poured to a plate. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaa

Pineapple Jam Recipe for Toddlers and Kids Ingredients ▢Pineapple  - 1/2 of a big pineapple ▢Brown Sugar/ Jaggery powder - 1/4 cup to 1/2 cup ▢Lemon Juice - 2 tsp Instructions Wash the pineapple in running water thoroughly. Place it on a cutting board and cut off the stem and base of the fruit. Cut them in the centre into two parts. Make it stand on its end, remove the skin using a sharp knife. Then slice it, cut out the sharp parts in each slice and cube them. Blend the pineapples in a blender until smooth (leave some pieces of pineapples here and there if you wish). Add little water while grinding if necessary. Transfer the blended pineapples into a pan and add sugar/jaggery powder. Mix well. Then add lemon juice and give a quick stir. Stir it for 10-15 minutes until it reaches jam like consistency. Keep the flame low to medium to avoid burning at the bottom. Switch off the flame once done MSS Organic Farms: www.organicjaggery.shop Recipe channel

MUSK MELON JUICE RECIPE|KIRNI PAZHAM JUICE-SUMMER DRINKS INGREDIENTS Musk melon - 1 no (medium) Sugar or jaggery or honey - 1 tbsp (optional) Lemon juice - few drops (optional) Water- as needed Ice cubes - optional METHOD Wash and cut the musk melon into two halves. Scoop the seeds out. Remove the pulp using a ladle. Take them in  a mixie jar, add sugar/ jaggery/ honey and lemon juice(if using, optional). Beat well. Check the consistency and add little water if needed. Serve in  a glass adding ice cubes. Enjoy ! Note For variations replace water by boiled and cooled milk to make a milkshake. But add more sugar or palm jaggery. Tastes rich. If you add milk, do not add lemon juice. Use cardamom powder if needed MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Panakam Popsicles Recipe Ingredients 2 cups Water 1/2 cup Jaggery 1 tsp Crushed Black Pepper A pinch of dry ginger powder (optional) 1/4 tsp Cardamom Powder Juice of half a lemon Instructions Combine all the ingredients in a bowl and keep it aside for 20-30 minutes to dissolve the jaggery completely. Strain the jaggery water. Pour into the popsicle molds and freeze overnight or until set. To remove the popsicles from the mold, run the water on the outside of the molds for some time until the ends are loose. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Chatpata Healthy Virgin Mojito Ingredients 2-3 tbsp grated or chopped jaggery chunks 5-6 tbsp lemon juice or Juice of 2 small limes or lemons or around 1 tbsp sauf /fennel powder 2 ”chunk of tamarind /imli optional I have used Added sugar if required 1 tsp jaljira masala / chaat masala or add salt to taste 5-6 fresh mint leaves 5-6 coriander sprigs Loads of ice Club soda or sparkling water 1.5 cups of very warm water Instructions Combine imli and jaggery, sauf powder to 1.5 cups of very warm water and let it stand for 5 minutes until jaggery is melted .. in the meantime pulse the mint and coriander with some salt and 1 tbsp water to form a coarse mixture. After 5 minutes just rub mash the tamarind piece between your fingers to get the pulp and then strain the jaggery water . Add lemon juice, jaljira, mint coriander mixture, salt and sugar if needed . Taste test. Now prepare desired glasses Fill the glasses with 3-4 ice cubes . Now pour in t

Guava Jaggery Juice: Apart from refreshing taste guava jaggery juice is rich in vitamins like Vitamin A, Vitamin B, Vitamin C and micronutrients and minerals like iron , calcium and zinc.For those who catch cold and sore throat after consuming guava, jaggery counteracts that effect. Ingredients: 1. Guava- 3 medium sized 2. Jaggery- 5×1 cm lump (approx.) 3. Black salt- 3/4 tea spoon 4. Common salt- 1/4 tea spoon 5. Cumin powder- 1/4 tea spoon 6. Fruit chat masala- 1/4 tea spoon (optional) 7. Sugar- 3-4 tea spoons (optional for more sweetness) Instructions: 1. Cut the washed guavas into small cubes. 2. Put the guava cubes into the grinder jar and add all the ingredients listed above apart from powdered Jaggery/ sugar. 3. Grind the contents. 4. Adjust the sweetness according to your requirement by adding sugar.(optional) 5. Strain the juice into a bowl and Pour into beautiful glasses. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www

BEVU BELLA FOR YUGAADI (NEEM AND JAGGERY MIX ) INGREDIENTS 1 tsp neem flower tender neem leaves 1.5 tbsp Jaggery 2 tbsp red rocksugar / kallu sakkare 10 to 15 almonds 15 cashews 1 tbsp raisins 5 to 6 dried dates remove the seeds and break it into pieces 1 to 2 tbsp grated green mango pinch of cardamom powder optional INSTRUCTIONS Grind almonds, cashews, raisins, sugar, dried dates, and jaggery to a fine powder then add neem powder and pulse it. trasfer it to a bowl, add grated mango. Mix it and the yugadi mix is ready to offer to god. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Maharashtrian Puranpoli Ingredients:- 1 Bowl Bengal Gram/Chana Dal, 1 Bowl Jaggery, 1 Bowl Whole Wheat Flour, Half Cup Refined Flour, Half Inch Dry Ginger, 2 tsp Fennel Seeds, 5 to 6 Green Cardamom, 10 to 12 Pepper Corn, 2 pieces of Cinnamon, Pinch of Salt, 2 tsp Cooking Oil, Clarified Butter as Required. Procedure:- 1. Wash the chana dal and rinse it. 2. Add boiling water and some oil. 3. Cook the dal and then crush the dal. 4. Knead the dough for Puran Poli and add oil, salt, water according to the need. 5. Take the dal in a vessel and add jaggery to it. Mix it well. 6. Roast till the jaggery starts to melt and keep stirring for a while. 7. Add a pinch of salt and some butter. 8. Add the dal mixture to the mixer and grind it fine. 9. Beat the dough until it turns complete elastic 10. Make the small dough and place the mixture in the center and roll it just like a chapati. 11. Roast both the sides over medium heat and apply some ghee over it.

Red Pumpkin Sweet Poori Ingredients red pumpkin 500   grams whole wheat flour1   kilogram rice flour 4-5   tablespoon jaggery 300   grams salt to taste refined oil for deep frying1   cup pure ghee 2   tablespoon Instructions 1. Clean red pumpkin (remove seeds), peel the back and grate it 2. Cook grated pumpkin in pressure cooker (usually 3 whistles 3. Let it cool down. Keep cooking pan for heating and add ghee 4. Mix the jaggery in pumpkin crush and heat the mixture on medium gas flame till it cooks and form cohesive mixture 5.Let it cool. 6. Take whole wheat flour, mix rice flour & salt in it. 7. Add the jaggery and pumpkin mixture to flour slowly and mix thoroughly and prepare dough. 8. Make chapatti of that dough, Chapatti should be little more thick than normal. Then cut small pooris with help of round shaped small bowl. 9. Heat the cooking oil in fry pan on the gas stove. Fry the pooris in it till it attains golden color. Pooris

Balinese Sticky Glazed Pork Ribs Recipe  INGREDIENTS 8 long red chillies, roughly chopped (deseeded if you prefer less heat) 12 garlic cloves, peeled and roughly chopped 12cm piece of ginger (about 60g), peeled and roughly chopped 2 small banana shallots or 4 Thai shallots, peeled and roughly chopped 120ml rice vinegar or white wine vinegar 140ml kecap manis 100g palm sugar or brown sugar 1 tsp sea salt flakes 2 x 700g racks of pork spare ribs INSTRUCTIONS Preheat the oven to 170°C/150°C fan/gas 3. Blend all the ingredients except the pork with 120ml water in a food processor until smooth. Line a roasting tin with four long layers of foil in the shape of a cross – two horizontal and two vertical – with enough excess foil spilling over the sides to wrap the ribs. Lay the ribs onto the foil and pour over half the marinade, massaging it into each rack. Wrap the ribs with the foil and roast in the oven on the top or middle shelf for 2 hours. While t

Papaya lassi with jaggery: Ingredients: 1. 1 bowl ripe papaya pieces 2. 1/2 cup curd (fresh) 3. As per taste jagerry 4. 1/4 tsp fennal seeds powder 5. 1/4 tsp cardamom powder 6. as needed Some almonds and pista flakes Instructions: 1. In a blender jar add papaya pieces,curd, jagerry and as requiere water. 2. Blend until smooth, add cardamom and fennal seeds powder,again give it a spin. 3. Pour in serving glass, garnish with almonds and pista flakes. 4. Healthy papaya lassi is ready to serve.serve fresh. Note*: In summer you can add sugar/honey instead of jaggery and you can also add ice cubes. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Mint juice with jaggery: Ingredients: 1. 1.5 cups mint leaves (pudina) 2. 9 to 10 tablespoon powdered jaggery or sugar 3. ½ cup water 4. ½ teaspoon black salt 5. 1 teaspoon cumin powder (jeera powder) 6. 3 to 4 teaspoon lemon juice Instructions: 1. Remove the mint leaves from the stems. Rinse in water for a couple of times 2. Add all the ingredients in a blender and blend to a smooth paste. 3. Strain the whole mixture. 4. Take 1/4 amount of the strained mint juice. Add 3/4 amount of water. Stir. 5. Add ice cubes and serve chilled mint juice. Notes: 1. The sweetness can be adjusted as per your preferences. 2. You can also add sugar or honey instead of jaggery. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Health Benefits of Dates Jaggery: Dates jaggery has many health benefits and should be made a part of your diet, especially in the winter season. 1. Natural sweetener: Jaggery, even the one made from sugarcane, is used as a natural sweetener. Dates jaggery or date palm jaggery is also a great sugar substitute and can be used as a natural sweetener. Unlike white or crystalised sugar which contains only empty calories, date palm jaggery contains nutrients which are beneficial for the body. 2. Soothes migraine pain: Anyone who suffers from migraine pain knows how troublesome they can be. Studies suggest that date palm jaggery can be an effective home remedy in providing immediate relief in case of a migraine headache. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Spiced Almond Banana Jaggery Cake Ingredients: 1. 1/2 cup unsalted butter 2. 1/2 cup powdered jaggery 3. 1/2 cup sliced almonds 4. 3 egg 5. 1 1/4 cup mashed,peeled banana 6. 1 1/2 teaspoon baking powder 7. 1/2 teaspoon salt 8. 1 1/2 teaspoon ground cinnamon 9. 1/4 teaspoon nutmeg powder 10. 3/4 cup granulated sugar 11. 2 teaspoon orange zest 12. 3 cup all purpose flour 13. 1 teaspoon baking soda 14. 2/3 cup buttermilk Instructions: Step 1: Grease the 8-cup pan with with melted butter To make this delicious cake, melt 1/4 cup of unsalted butter in a bowl. Take an 8-cup pan and pour 2 tablespoons of melted butter into it. With the same butter in the pan, grease all the sides of the pan as well. Step 2 : Combine all the spices with jaggery and sprinkle over the 8-cup pan.Take a medium sized mixing bowl, mix together powdered jaggery, cinnamon, nutmeg, and almonds. Stir well. Now, sprinkle half of this mixture into the greased 8-cup pan. Add the rema

Jackfruit Appam Recipe Ingredients: 1. 1 Cup Idli Rice 2. 5 to 6 Pods Jackfuit Deseeded 3. 3/4 Cup Jaggery 4. 1 Nos Cardamom 5. 1/4 Cup Grated Coconut 6. 2 Pinch Dry Ginger Powder / Sukku 7. 2 Pinch Cooking Soda 8. 1/4 tsp Salt 9. Ghee (As Required for frying) Link for homemade ghee Instructions: 1. Soak idli rice in water for 3 to 4 hours. Then rinse well, drain the water and keep aside. Clean the jackfruit and de-seed it. 2. Also, measure and keep all the other ingredients ready. To a mixer, add the idli rice, jackfruit pieces, cardamom and powdered jaggery. 3. Grind it to a smooth paste by pouring very little water. 4. Transfer the grounded batter to a bowl, add grated coconut, dry ginger powder, cooking soda and 1/4 tsp of salt. 5. The batter should not be too thick or watery, just like dosa batter consistency. If needed, adjust with very little water. Heat an Appe / paniyaram pan, grease each mould with ghee. 6. Using a spoon, take little ba

Healthy flaxseed Ladoo Ingredients: 1. 1 cup or 200 grams flax seeds 2. 1/2 cup 100 grams peanuts 3. 1/3 cup or 50 grams sesame seeds/til 4. 3/4 cup or 175 grams jaggery 5. 1/4 cup or 50 grams cane sugar/regular sugar 6. 1/4 cup ghee/clarified butter 7. 3 cardamoms Instructions: Roasting: 1. dry roast flax seeds, peanuts and sesame seeds separately. 2. leave them until they cool down. 3. peel off the skins from peanuts and keep aside. Grinding: 1. grind all the above one by one separately and take them into a bowl. 2. do not grind the peanuts and sesame seeds for a longer time.otherwise, the oil may ooze out. Preparing the Mixture: 1. heat a pan, add grated jaggery and cook on low flame until it melts. 2. when jaggery starts to melt, add cane sugar/normal sugar and mix well and let them both melt. 3. when they start to melt, add the flax seeds, peanuts&sesame seeds powder, cardamom powder, ghee/clarified butter and mix well. 4. turn o

Jackfruit Shake Ingredients: 1. 250 grams ripe jackfruit or 1.25 cups chopped jackfruit 2. 200 ml thick coconut milk, about ¾ to 1 cup thick coconut milk 3. 2 to 3 tablespoon powdered jaggery or add as required 4. ¼ to ½ cup water or as required 5. 6 to 8 ice cubes (optional) 6. 1 to 2 tablespoon finely chopped jackfruit for garnish (optional) 7. 6 to 8 chopped cashews for garnish (optional) Instructions: 1. Chop the jackfruit. Remove the seeds. Add the chopped jackfruit in a blender jar. 2. Add the coconut milk and powdered jaggery. 3. Blend till smooth and then add the ice cubes and 1/4 cup water. 4. Blend again with the ice cubes. For a thinner consistency you can add some water. 5. Serve jackfruit shake immediately MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Mysore Pak using Jaggery Ingredients: 1. Gram flour - 1 cup 2. Ghee - 1.25 cup + 1/2 teaspoon (for greasing tray) 3. Jaggery - 3/4 to 1 cup (Adjust to your sweetness) 4. water - 1/2 cup Instructions: 1. Take one teaspoon of ghee and grease the tray. Keep it aside. Heat one teaspoon of Ghee (from 1.25 cup) and roast flour till nice aroma released. Let it cool down. 2. Take 1/2 of remaining 1.25 cup of ghee and mix it with cooled down flour without any lumps. Keep it aside. Heat Jaggery with 1/2 cup water. If you have impurities, then strain it. For me, though, the jaggery was clean so I have used it as it is. 3. Continue to boil till it becomes a string consistency. Add besan flour mixture. From now onwards you have to stir continuously. 4. Add ghee at a regular interval until it is fully absorbed. When it cannot be absorbed, it is ready to take it out 5. Pour it to greased tray. While it is still warm, cut with a greased knife. Once completely cool down r

Lemon pickle using jaggery Ingredients: 1. Lemon – 12 (500 grams) 2. Salt – 3 tbsp (60 grams) 3. Jaggery – 600 grams 4. Red chilly powder – ½ tsp 5. Cardamom – 5 6. Garam masala powder – 1 tsp 7. Black salt – 2 tsp 8. Ginger powder – 1 tsp Instructions: 1. For making lemon pickle, select lemon with paper like skin and without any marks. 2. Wash lemons with clean water and pat them dry. 3. Divide one lemon in eight pieces. Remove seeds from all the pieces with help of a knife. 4. Fill the container with these lemon pieces and add salt as well. Close the container and keep it aside for 15 to 20 days under sunlight. 5. After 2 to 3 days, stir the lemon in the container. Lemon’s skin will get soft. 6. After 15 days when lemon get soft, prepare jaggery syrup. For this take ½ cup water and jaggery in a pan and place it on flame for heating. Peel and ground cardamom to make powder. 7. When jaggery syrup is ready, add lemon, ginger powder, black salt, gar

Elaneer payasam using Jaggery Ingredients: 1. Milk - 2 litres 2. Tender Coconut water 1 to 2 litres 3. Tender Coconut pulp - 2 cups 4. Coconut milk extract - 1 cup 5. Jaggery - 1/2 kg 6. Cardamom powder - 1/2 tsp Instructions: 1. Boil the milk and cook till 3/4th of the milk is reduced. 2. Allow the milk come to the room temperature. 3. Meanwhile powder the jaggery finely and mix it with the tender coconut water. 4. Strain the jaggery mixture with the strainer. 5. Whip the coconut pulp. (Do not make it a smooth paste) 6. Mix the pulp with the coconut water jaggery mixture. 7. Finally mix all these with the cold milk and add the cardamom powder and Serve chilled. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Mango Kesari Ingredients: 1. Sooji / Rava - 1/2 cup 2. Mango pulp - 1/2 cup 3. Powdered jaggery - 1/2 cup to 3/4 cup 4. Homemade Ghee - 3 tbsp 5. Saffron - 3 to 4 strands 6. Water - 1.5 cups 7. Cardamom powder - 1/8 tsp 8. Cashews raisins - 1 tbsp Instructions: 1. Keep all the ingredients ready. Wash and peel the mango and collect the pulp. Remove the center seed. 2. Puree the mango pulp along with saffron strands using a blender. In a thick bottomed pan, add a tbsp of ghee and fry the cashews & raisins. 3. Remove from the pan once done and Keep aside. 4. Then in the same pan, Roast sooji until nice aroma comes. Make sure the sooji/rava doesn't change its color. Remove from the pan and transfer it to a plate. 5. Then add required amount of water to it and bring the water to boil. 6. When the water starts boiling add pureed mangoes and mix well. Then add roasted sooji/rava. 7. Keep stirring the sooji/rava until porridge like consistency is

Wheat Orange Jaggery Cake(Eggless) Ingredients: 1. 1 cup whole wheat flour 2. ¾ cup grated jaggery 3. ½ cup fresh orange juice 4. ¼ cup oil 5. 1 tsp baking powder 6. ½ tsp baking soda 7. ¼ cup curd / yogurt 8. ¼ cup fresh cream / malai 9. ½ tsp orange zest 10. 1 tsp vanilla extract 11. ¼ tsp salt 12. 2 tbsp chocolate chips for topping (optional) Instructions: 1. Take the curd and baking soda in a bowl, stir well and make it smooth. Keep aside while you make ready the other ingredients. 2. Sieve the flour 2-3 times and keep aside. 3. Add jaggery and fresh cream to the curd mixture and whisk well. 4. Add oil and vanilla extract and whisk well. 5. Add the orange zest and orange juice and whisk the mixture well. 6. Add the flour, salt and baking powder into it and make a smooth batter. 7. Grease a cake pan with oil and preheat oven @180° C for 10 mins. 8. Pour the batter into the greased pan, tap the pan for 3-4 times to release any air bubbles

Beetroot Apple Jaggery halwa: Ingredients: 1. 1 cup grated boiled beetroot 2. 1 apple grated 3. 1/2 cup grated jaggery 4. 2 spoon ghee 5. 1/2 tsp elaichi powder 6. As needed chopped nuts Instructions: 1. Heat ghee in a pan and toss raisins,kaju and badam 2. Take the tossed nuts in a plate and in same pan add beetroot and apple 3. Roast them for about five min and add 1/2 cup milk 4. Let it simmer till the milk evaporate 5. Then add grated jaggery,elliachi powder and nuts 6. Fry till the jaggery incorporate in it MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Date Palm Jaggery Icecream Ingredients: 1. 2 cups cream 2. 1 cup whole milk 3. 4 egg yolks 4. ½ cup date palm jaggery Instructions: 1. Whisk egg yolk in a bowl until smooth. In a saucepan, pour cream, whole milk and bring it almost boil. 2. Pour ¼ cup of warm cream from the saucepan to egg yolk, whisking at the same time. 3. Next, pour the egg mixture back to the saucepan. Put it back on stove, add jaggery, mix well and let it simmer for 5 minutes or until it looks thick like custard. 4. Once done, let it cool completely at room temperature and then refrigerate it overnight. 5. Finally, churn it in the ice cream machine. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Butterscotch Pudding Recipe Ingredients: 1 and 1/2 cups Milk 5 gms China Grass(Agar Agar) 1/2 cup Water 1/2 cup Jaggery/ Sugar (I used Cane Sugar) 1/4 cup Butterscotch Chips + 2 tbsp for garnish 1/4 tsp Butterscotch Essence Instructions: 1. Take milk in a sauce pan ,then add Jaggery/ Cane sugar/ sugar to it.Whisk it well. 2. Strain to remove any impurities.Boil for 3-5mins till its slightly thick.Now switch off,cool down for few minutes,then add butterscotch essence and Set aside. 3. Cut china grass into thin strips.Add water to it. 4. Boil it until the china grass is completely dissolved.Once dissolved completely, set aside to cool.Take butterscotch chips to a mixer. 5. Pulse it few times to get a coarse mixture.Add it to milk and mix well. 6. Now add china grass mixture , I used a metal strainer.Now transfer the milk to a tray. 7. Cover with aluminum foil and refrigerate it for atleast and hour for the pudding to set.When you touch the pudding wil

Sugar Vs Jaggery Benefits of Organic Jaggery: Improves metabolism : 1. The high mineral content of jaggery and high levels of potassium helps in the management of weight. 2. This is done by reducing the retention of extra water in the human body. The potassium content of jaggery maintains electrolyte balance, improves metabolism and builds muscles help in weight loss. Filled with iron : 1. Jaggery is one of the richest sources of iron and therefore it should be eaten in combination with foods that are rich in vitamin C. 2. This helps in the absorption of iron within the body. Jaggery is considered one of the best sources of getting long, smooth, strong, black and healthy hair. 3. Applying jaggery paste on hair prior to shampooing can help in making hair naturally long and beautiful. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Eggless Whole Wheat Banana Blueberry Cake Recipe Ingredients: 1. Bananas – 3 (large, over-ripe) 2. Jaggery powder – 3/4 cup 3. Olive oil – 1/4 cup + 2 tbsp 4. Vanilla Essence – 1 tsp 5. Yogurt – 1 cup 6. Whole wheat flour – 1 1/2 cup 7. Baking soda – 1 tsp 8. Salt – 1/4 tsp 9. Dried Blueberries – 2/3 cup Instructions: 1. Preheat oven to 350 degree F. 2. Meanwhile, mash the bananas in a bowl and add jaggery powder. 3. Add olive oil and mix everything together to a smooth blend. 4. Add yogurt and vanilla essence to the banana-jaggery-oil and mixture and mix them all together. Wet ingredients mixture is ready. 5. For the dry ingredients, add whole wheat flour to the wet ingredients mixture. 6. Also add salt and baking soda and start mixing all the ingredients. 7. Once the dry and wet ingredients form a smooth and uniform blend, add in the dried blueberries. 8. Pour the mixture to a greased cake pan dusted with flour. Once the oven is preheated, b

Pottukadalai Urundai with Jaggery Ingredients: 1. Roasted gram dal – 1 cup 2. Jaggery – 3/4 cup grate Dry Ginger powder – 1/8 tsp (optional) 3. Cardamom powder – 1/8 tsp 4. Ghee – 1 tsp 5. Ghee or rice flour – as needed Preparation: 1. Roasted gram (also known as pottukadalai or chutney kadalai) should be crisp. Avoid using old stock. If required dry roast it slightly until hot to touch. 2. Heat 1/3 cup of water, add jaggery and stir it to dissolve. Remove from heat and strain it to remove impurities. Instructions: 1. Take a kadai, add the filtered jaggery water and boil it. 2. When it starts boiling, add a tsp of ghee, cardamom powder and dry ginger powder. Boil until the jaggery syrup thickens and reaches soft ball consistency. 3. To find out the soft ball consistency – take a small bowl of water, add a tsp of jaggery syrup to it. 4. The jaggery syrup should not dissolve. If you are able to collect it and make a soft ball, it is the right consiste

Pomegranate Juice Ingredients: 1. 1 big sized pomegranate peeled 2. 7 to 8 mint leaves 3. ½ lime juice 4. 1 tbsp black salt 5. 2 tbsp jaggery powder 6. ½ cup water Instructions: 1. Firstly remove all pomegranate seeds and keep aside. 2. Combine all the above ingredients into a processor Or juicer along with 3. pomegranate seed. Grind until all blends well. Strain the juice with a strainer Or cloth. 4. Serve chilled with ice cubes. Garnish with mint leaves. Notes: 1. Instead of black salt you could use plain salt. 2. For variation you could add a dash of chat masala Or amchur powder (dried raw mango powder). 3. Also instead of water you could add a dash of soda for some fizz. 4. It's important to strain the juice before serving. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Mango Lassi: Ingredients: 1. Mango Pulp:- 1 1/2 cup 2. Curd:- 1 cup 3. ice cubes:- 3-4 4. Jaggery powder:- 2 tbsp 5. Cardamom powder:- pinch 6. Cinnamon powder:- pinch 7. Mango cubes Instructions: 1. Add mango pulp, curd, ice cubes, jaggery powder, cardamom powder, cinnamon powder to the blender. 2. Blend it well. 3. Pour it in glass. Add mango cubes on top. 4. Mango Lassi is ready. Note:- Serve chilled. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Kheer Puli Pitha | Bengali Pitha Recipe  Ingredients 1 liter Milk 200 grams Palm jaggery , crushed 1-1/2 teaspoons Cardamom Powder (Elaichi) 100 grams Rice flour 1 cup Hot water 2 tablespoons Ghee 1 cup Fresh coconut , grated 1 pinch Salt 1 tablespoon Cashew nuts , chopped (optional) How to make Kheer Puli Pitha | Bengali Pitha Recipe For making Kheer Puli Pitha | Bengali Pitha Recipe, gather all the ingredients handy. Instruction for Making Puli Sift rice flour, add a pinch of salt, ghee and hot water and knead to make a soft and supple dough. Keep it covered with a clean kitchen towel. Heat a non-stick pan, add in crushed palm jaggery and allow jaggery to melt on medium heat. Keep stirring to avoid charring. Once melted, add grated coconut, chopped cashews and half a teaspoon of cardamom powder. Mix well. Keep stirring for a few minutes until well-mixed. Keep aside to cool Inch out a lemon sized ball from the prepared dough and flatten bet

Nolen Gur Rasgulla (Cheese Balls cooked in Jaggery Syrup) Ingredients 1½ litre whole milk 2 tablespoons lemon juice 3 cups water 3 cups grated jaggery Instructions Layer muslin/cheesecloth in a colander and keep it aside to be used later. In a deep saucepan, pour the whole milk and bring it to a boil. Once done, switch off the heat and pour 1 cup water into the pan. It will cool down the milk to some extent. It’s important to cool down the milk a little bit before pouring lemon juice or else, the cheese will not turn soft. Pour the lemon juice into the milk and stir. The will cause the milk to curdle. Allow the milk to cool for a couple of minutes and then, strain the milk through the cheesecloth. Rinse the cheese under running water, as the sour taste needs to go away. This also ensures that the rasgulla turns out soft. Tie the ends of the cheesecloth and squeeze off all the excess water. Hang it for just 30 minutes. After that, take the cheese out

Narkel Naru | Gurer Narkel Naru | Coconut Ladoo With Jaggery Ingredients ▢2 cups fresh grated coconut ▢1 cup organic jaggery powder or organic grated jaggery ▢½ teaspoon cardamom powder - optional ▢some ghee for greasing palms, you can also use coconut oil Instructions First heat a heavy kadai. Reduce the flame to a low and add 2 cups fresh grated coconut. Stirring often roast the coconut for 4 to 5 minutes. Do not brown the coconut. The roasting is just to get rid of some moisture from the coconut. Then add 1 cup jaggery powder or grated jaggery. Mix it very well with the coconut. Stirring non-stop cook the coconut and jaggery mixture for about 6 to 7 minutes. The jaggery will melt and mixture will slightly thicken. Do not cook too much as then the ladoos can become hard. To test take a small portion and let it cool down a bit. Then try to form a tiny ladoo with it. If the mixture easily can be shaped into a tiny ball, the ladoo mixture is ready

Strawberry almond milkshake Ingredients ▢200 to 250 grams strawberry, hulled and chopped ▢2.5 cups regular milk or almond milk ▢½ teaspoon vanilla powder or vanilla extract or half of a vanilla bean scraped (optional) ▢powdered jaggery or organic cane sugar as required ▢2 scoops vanilla or any ice cream ▢ice cubes (optional) Instructions Except the ice cream pour all the ingredients in a blender. Blend till smooth. Pour in tall glasses. Gently place a scoop of the ice cream in the milkshake. Garnish the milkshake with some chopped strawberries or dry fruits. Serve strawberry almond milkshake immediately. Notes The strawberry milkshake can also be served without ice cream. For the almond milk, blend 1 cup of blanched & peeled almonds with 3 cups water. Strain through a fine sieve or muslin. Keep the milk in a jar or bottle covered in the refrigerator for 3 days. The remaining almond meal can be added to breads, cakes, muffins, cookies.

Carrot Payasam | Carrot Kheer Ingredients ▢3 medium to large carrots , peeled and chopped roughly ▢3 to 4 green cardamoms , powdered and crushed or ½ teaspoon cardamom powder ▢1 cup thin coconut milk ▢1 cup thick coconut milk ▢½ to ¾ cup powdered or grated jaggery or as required (depending on the sweetness of the carrots) ▢½ cup water for dissolving the powdered jaggery ▢a handful of cashews , halved or whole ▢a handful of raisins ▢1 pinch rock salt ▢2 to 3 tablespoon oil or ghee (clarified butter) Instructions Boil the carrots in enough water till they become soft and completely cooked. Stir jaggery in 1/2 cup water and mix till the jaggery is dissolved. If there are impurities, then strain the jaggery solution. When the carrots are warm or cooled, blend them adding 1/4 cup water in a blender. Mix the carrot puree, thin coconut milk, jaggery solution, salt in a pot or kadai and keep on low flame. Gently heat through and occasionally stir

Strawberry Jam (Without Preservatives) Ingredients ▢250 grams strawberry ▢1.25 cups organic powdered jaggery or sugar - or add as required depending upon the sweetness of the strawberries ▢1 tablespoon lemon juice (optional) Instructions Rinse and hull the strawberries. Chop them finely. In a pan take the strawberries. Jaggery (or sugar) and lemon juice. Mix well and keep the pan on stove top on low to medium flame. The strawberries will leave their juices and begin to cook. Stir at intervals till the strawberries soften and are cooked. Reduce the flame to low and continue to simmer till the jam mixture starts reducing. Keep on stirring often when the jam mixture is reducing. It took me an overall 25 mins right from the start till end to cook the jam. When the mixture starts to leave the sides of the pan, it means its done. Other ways to check the consistency and doneness is by doing two tests. - plate test: take a spoonful of the strawberry ja

Banana Rasayana Ingredients ▢2 medium sized bananas, chopped ▢2 tablespoons powdered jaggery or grated jaggery or add as per taste ▢½ cup thick coconut milk or the first extract of coconut milk ▢¼ teaspoon cardamom powder (choti elaichi powder) Instructions Peel and chop two medium sized bananas. Take the chopped bananas in a bowl. Add 2 tablespoons powdered or grated jaggery and 1/4 teaspoon cardamom powder. Mix the jaggery and cardamom powder with the sliced bananas. Add 1/2 cup thick coconut milk (first extract of coconut milk). Mix very well. Serve banana rasayana immediately. If there is any leftover, then refrigerate. Since coconut milk is used, its better to keep in the fridge. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery