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Dates payasam using jaggery Ingredients 1 cup Dates , deseeded and finely chopped 3 Dates , deseeded and cubed for garnish 2 cups Milk , or coconut milk for vegan option 1/4 cup "Jaggery , grated" 1/2 teaspoon Cardamom Powder (Elaichi) 1 tablespoon Cashew nuts 1/2 tablespoon Badam (Almond) , chopped 1/2 tablespoon Pistachios , chopped 1 teaspoon Ghee Method To prepare deseed the dates and chop them into small pieces. In a mixer-jar, add dates, a cup of milk and grind them into a fine paste. Mix the ground date paste with the remaining cup of milk. Add cardamom powder and combine them well. Heat this payasa on medium flame and bring it to a brisk boil. Once it starts boiling, switch off the flame. In a small pan, add ghee and heat it over a medium flame. Add cashews and fry until they turn golden. Season uttatthi payasa recipe with fried cashews and chopped pistachios and almonds MSS Organic Farms: Please visit our website htt

Beetroot Jaggery Cake Ingredients 1 cup whole wheat flour 1 and 1/2 tsp baking powder 1/4 tsp salt 1 medium sized beetroot or 1/2 cup beets paste 1 tsp baking soda 2 eggs 1/2 cup curd 1/4 cup "powdered jaggery" 1/2 cup olive oil 1/4 cup crushed butterscotch nuts 1/4 cup crushed walnut Instructions Beets Walnut Cake Pressure cook beetroot with enough water for 3 whistles. Blend cooked beets to smooth paste and keep aside. Whisk one egg in a bowl using electric beater or hand whisk. Add another egg and whisk again. Now add beetroot paste and blend well. Add curd, jaggery, crushed walnut, butterscotch nuts nd olive oil. Blend everything well and keep aside. Sieve flour, baking powder, baking soda and salt. Add flour to wet batter and fold everything well. Preheat oven at 180 degree C for 10 minutes. Pour batter in cake pan and bake for 30-35 mins or till a toothpick inserted in the center of cake comes out clean. Remove cake from the

Udupi Sambar With Jaggery Ingredients Main Ingredients ▢⅓ cup arhar dal (tuvar dal or pigeon pea lentils) ▢2 cups water for pressure cooking dal ▢5 to 6 sambar onions (shallots) or 1 medium sized onion - quartered (optional) ▢1 carrot - peeled and chopped ▢½ cup chopped bottle gourd (lauki or opo squash) ▢2 to 3 small brinjals (baingan or eggplant) - quartered ▢1 or 2 drumsticks - peeled and cut into 3 or 4 inch pieces ▢1 medium sized tomato - diced ▢8 to 10 curry leaves ▢1 tablespoon tightly packed tamarind soaked in ⅓ cup hot water ▢½ teaspoon turmeric powder ▢1 or 2 teaspoons "jaggery" or as add as required ▢2 cups water for cooking veggies ▢salt as required For Udupi Sambar Powder ▢3 teaspoons coriander seeds ▢2 teaspoons urad dal (husked and split black gram) ▢1 teaspoon cumin seeds ▢1 teaspoon chana dal (husked and split bengal gram) ▢¼ teaspoon fenugreek seeds (methi seeds) ▢⅛ teaspoon asafoetida (hing) ▢3 to

Cranberry Chutney using jaggery  Ingredients 250 gm Fresh Cranberries 2 cups / 250 gms 50 gm Ginger 1/3 cup / 50 gms Grated or finely chopped 12 gm Green Thai chilies or Serrano peppers 2 tbsp / 12 gms finely chopped 40 gm Walnuts 1/3 cup/ 40 gms finely chopped 50 gm "Jaggery" 1 tbsp Oil 1/2 cup Water Spices: 1/8 tsp Asafetida Hing 1 tsp Mustard seeds 1 tsp Salt 1 tsp/ adjust as per taste 1/2 tsp Turmeric powder ½ tsp 1 tsp Cayenne pepper 1 tsp/ adjust as per your spice level. Instructions Start the instant pot on SAUTE mode and heat oil in it.  Add asafoetida and mustard seeds and let the seeds splutter.  Then add green chili and ginger. Saute for 30 seconds.  Add finely chopped walnuts and stir the whole mixture. After that add cranberries and all the spices.  Give it a good stir to mix all the spices.  Add half cup water and close the instant pot lid.  Press CANCEL and close the instant pot lid with vent in sealing

Roasted Chana Dal with Jaggery and Coconut Ingredients Chana Dal / Kadalai Parippu / Gram Dal / Split Chickpea – 1 cup "Jaggery", crushed – 1 ½ to 2 cups (based on how sweet you want it to be and the jaggery’s sweetness) Grated Coconut – ½ cup Ground Cardamom – 1 tsp Ghee – ¼ cup + 1 tbsp Cashew Nuts, to garnish (optional) – 5 or 6 Instructions Wash the chana dal in running tap water. Drain and dry roast it over medium heat till it begins to turn brown. Keep stirring or else parts of the dal might get more roasted than others or even get burnt. Once roasted, add enough water to just cover the dal and let it cook for about 10 mins or so. Cook till you can mush the dal in your hand with some considerable pressure. Keep checking for done-ness. You don’t want it cooked too much as well. Drain the dal in a colander and let it stay there for sometime so all the water drains out completely. Now pat dry the dal with a kitchen towel and pulse it in

EGG PULUSU USING JAGGERY Ingredients 4-5 boiled eggs 3 tbsp oil 1 tsp mustard seeds 4 medium size onions finely chopped 3-4 vertically slit green chillies/chopped 7-8 curry leaves salt - as per taste 1 tsp red chilli powder 1/2 turmeric powder haldi 2 tbsp freshly chopped coriander leaves small lemon size tamarind juice extract 1 tsp "jaggery" Instructions Fry the eggs: In a sauce pan, add a tsp of oil, add salt and turmeric powder into it, add eggs and fry them for few minutes on all sides and rest them aside. For the pulusu: Firstly, in a cooking vessel, add oil and heat it. Into it, add mustard seeds and let them crackle. Into it, add finely chopped onions and chopped green chillies. Saute until the onions turn soft or transparent for few minutes. Add salt as per taste. Add red chilli powder, turmeric powder, mix well and cook for few seconds. Add the fried eggs into it. Add tamarind extracted juice into it. A

Karnataka Style Deep Fried jaggery Sweet Pastry Recipe Ingredients 1 cup All Purpose Flour (Maida) 1/4 cup Sooji (Semolina/ Rava) 3 tablespoon Rice flour 2 tablespoon Ghee Water , for the dough Sunflower Oil , to fry For Stuffing 1/2 cup Roasted Gram Dal (Pottukadalai) 1/4 cup Fresh coconut , grated 1/2 cup "Jaggery" , grated 1/2 teaspoon Cardamom Powder (Elaichi) Method To prepare Karjikai (Karnataka Style Deep Fried Sweet Pastry Recipe), make the pastry dough. To make the dough, In a small pan, heat ghee. In a mixing bowl, add all-purpose flour, rava, and rice flour. Combine them together. Add the heated ghee to the flour mixture. The ghee should be really hot, such that once added to the flour, the flour bubbles up. Combine them together with hand. The mixture resembles breadcrumbs. The ghee should be added hot to the flour for the crispy flaky outer layer. Add water and knead the dough. Ensure the dough is not too soft. Cove

Jaggery Jamun Recipe using jaggery Ingredients Of Jaggery Jamun 500 Gram Khoya 175 Gram Maida 1/2 tsp Cooking Soda 5 Gram Cardamom Powder 2 1/2 Kg "Jaggery" 1 1/2 Litre Water How to Make Jaggery Jamun Make a dough with khoya, Maida, cardamom powder, cooking soda and water. Make small dumplings out of it. Heat oil in a kadai, once oil is hot start adding dumplings in to it. Fry slowly till it gets golden brown. By the time make jaggery sugar syrup. After the dumplings turn golden brown, remove them from the oil and put them in syrup. Check the consistency and garnish with pistachios, serve hot. MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

RAGI CAKE using Jaggery  Ingredients: Ragi - 1 cup Cocoa powder - 1 tbspn "Jaggery "or sugar powder - 3/4 cup Baking powder - 1/2 tspn Baking soda - 1/4 tspn Salt - a pinch Butter - 100gms Dark chocolate - 1/2 cup Milk - 1/2 cup Method 🍰 Melt the chocolate with butter and keep aside. 🍰Mix the all ingredients in a bowl with that... 🍰 In a pan or cooker filled with salt as well and place the bowl inside and cook closed for 30 minutes .. 🍰 Finally apply chocolate syrup on the cake and garnish almonds pieces... MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

🥧Sweet Ragi Paniyaram❣❣❣ Ingredients: 🍪Ragi flour 1 Cup 🍪Rice Flour 1 teaspoon 🍪Cooking soda salt (Baking Salt) a Pinch 🍪Coconut Milk 1/2 Cup 🍪Grated Jaggery 1/2 Cup 🍪Cardamom Powder 1/4 teaspoon 🍪Gingelly Oil 1/4 Cup Method: 😍Add rice flour, raagi flour, cooking soda & mix well. Then add coconut milk & mix well. Add cardamom powder and mix well. 😍Next take the grated jaggery in a pan and add 1 tablespoon of water & boil it. When the jaggery get dissolved in water, remove the pan from flame. 😍Then add the jaggery juice in a raagi flour mixture. Mix it well thick like dosa batter. 😍Heat the paniyaram mould & Add 1/2 teaspoon of oil to each mould & spoon of batter in a pan & allow the paniyaram to cook on one side. Flip the paniyaram to the other side and cook it till they are done. MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.co

Jaggery Cardamom Big bun puff Ingredients  6 servings 1 +1/4th cup whole wheatand multigrain atta 1 teaspoon dry active yeast 2 tablespoons organic pure cow ghee 4 tablespoons "organic jaggery powder" 2 pinches salt 1 cup coconut milk 1/2 teaspoon cardamom powder Steps Dissolve the yeast in 1/2 cup lukewarm coconut milk and 1 tablespoon jaggery and keep to activate in a warm oven for 10 minutes. In another bowl, sieve all the dry ingredients and then add in the wet mixture and cardamom powder. Knead to a soft dough for 15 minutes by adding 2 tablespoons ghee, remaining milk and warm water if needed. Sprinkle some wheat flour on the dough, cover with cling wrap and keep to ferment and rise for 1.5 hours. Then take the dough on a floured board, punch well and knead again for 10 minutes while using 2 tablespoons ghee and making into a smooth ball. Then make equal sized balls, flatten each one on your palm and fill 1/2 teaspoon jaggery in

Thekua with jaggery Ingredients 1.5 cups whole wheat flour Half cup designated coconut powder 1 tbsp ghee / clarified butter 1 cup "jaggery" 1 tsp green cardamom powder 1 tsp fennel seeds 7-8 almonds finely chopped 1 cup milk Oil for frying Steps First in a pot, take milk and add jaggery. Cook until jagerry starts melting.let it cool and keep aside. In a big bowl,add whole wheat flour,add fennel seeds,coconut powder,cardamom powder,chopped almonds and clarified butter. Mix all ingredients well and make crumbly mixture. Now add jagerry milk and make dough. Take small portion of dough and make leaf shape. Make design with stick. Repeat this process with remaining dough and make more thekua like this. Now take a kadai,add oil. When oil is getting hot,add thekua into oil and fry it. Until they becomes golden brown in color.thekua with jaggery are ready MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Pleas

Ragisemiya milkmaid payasam 💜Ingredients 🧡Ragi semiya [vermicelli] ♥️"Jaggery / Brown sugar 🧡Milk 🧡Water 🧡Milkmaid 🧡Cardamom powder 🧡Cashewnuts 🧡Raisins 🧡Almonds 🧡Ghee 💜Method Heat ghee in a pan then add cashewnuts, almonds roast. Add raisins roast. Then add ragi semiya roast. Add milk, milkmaid and water mix well & let it boil & thickens. Add sugar & jaggery mix well. Finally add cardamom powder mix well. Cut off heat & sprinkle roasted almonds then serve hot or cold. Stay positive and keep smiling 💞💞 MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/vaagmeefoods Please visit our insta page https://www.instagram.com/vaagmeefoods/ Please join in our telegram https://t.me/organicjaggery hello@organicjaggery.shop

Jaggery  and vegetable  idiyappam Ingredients 500 gms idiyappam flour, to taste salt, 200 gms "jaggery" as needed grated coconut as needed ghee, 1 onion, 2-3 garlic, as needed curry leaves and vegetables. 1/2 tsp mustard and urad dal Steps Transfer the flour into a basin and add salt Add hot water to the above mixture and knead it as dough.dont add more water as it will become like dosa batter Transfer it to the idiyappam machine Now make the idiyappam using the machine in the idly plates Allow the ingredients to boil for 15 minutes.meanwhile for making jaggery idiyappam mash the jaggery into pieces and grate the coconut. Now the idiyappam is ready.allow them to cool for 3 minutes and make them into small pieces.then add the mashed jaggery and grated coconut.add little amount of ghee while mixing.jaggery idiyappam is ready to serve. For vegetable idiyappam.pour oil in the kadai.add mustard and urad dal.once it splutters add onio

JAGGERY Masoor dosai Ingredients 2 cups Dosa rice / Sona masuri 3/4 cup Thick poha/Beaten rice 1 tbsp Urad dal / Split black lentil (husked) 1 tsp Fenugreek seeds / Methi As needed Buttermilk – to soak all the ingredients For Batter: 1/8 tsp Baking soda – (optional) 2 tbsp Cooked rice – (optional) 2 tbsp Grated coconut 1/2 cup "Jaggery" – (grated) (use according to your taste) 2 tsp Turmeric powder – (soaked in water) To taste Salt As needed Oil for shallow frying Steps Soak ingredients In a mixing bowl take all the ingredients mentioned below, to be soaked.Wash it thoroughly with water 2 to 3 times until the water runs clear.Now add buttermilk to this and mix well. The ingredients should be completely immersed in buttermilk.Cover and set this aside for minimum 4 hours Grind to a smooth paste Now drain the soaked ingredients. Do not discard the buttermilk.In a grinder, add the soaked ingredients, jaggery, soaked turmeric water,

Pearl millet and jaggery gud cookie Ingredients 2 cups Pearl millet flour 1/2-3/4 cup "Jaggery crushed" 1/4 cup Sesame seeds 1/4 cup Water + for kneading as required Oil for moyan + for frying Steps Soak jaggery in some lukewarm water until totally melted. Take bajra flour and add oil little by little until it starts binding together when you press it in your fist.thats how you check moyan. Add the sesame seeds saving some to sprinkle later. Add in a little salt then gradually add the jaggery water mix and knead a smooth yet firm dough. Now heat oil in a wok. Start rolling a big round with the dough and sprinkle some sesame seeds then roll a bit again to fix them up. Make sure they dont get rolled too thin. Pierce it using a fork to keep it from puffing during frying. With the help of a cookie cutter or bottle lid cut it into desired shape. Fry on a medium low heat until brown and crisp. Store in an airtight container. NOTE 1- I

Ragi burfi using Jaggery Ingredients 1/2 cup ragi 1/4 cup grated coconut 1/2 cup "jaggery" 1 tbsp ghee 1.25 cups water A pinch cardamom powder soak the ragi for 3 - 4 hours. Take powdered jaggery with 1/4 cup of water in bowl, after boil switch off stove. Next drain water from soaked ragi and grind it with grated coconut. Now filter this using cotton cloth. Repeat the filtering process 3 times. In a pan, Pour batter with jaggery water. you need to use 1 1/2cup of water for 1/2 cup of ragi. Cook the batter will get thick by continous stirring. Then you can add ghee and cardomon powder Now before proceeding grease a plate with ghee and keep it ready. After 5 minutes batter will start leaving the pan, At this stage it is done. switch off the stove Pour burfi onto the greased plate. Once it is warm cut it into pieces and serve with your family MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Ple

Wheat Jaggery Cake Ingredients 1 cup whole wheat flour 3/4 cup "jaggery" 1/4 cup oil 1/4 cup curd 1 tsp baking powder 1/2 tsp baking soda 1/2 cup milk Seeds: 2 tbsp pumkin seeds 1 tbsp flaxseeds 2 tbsp sesame seeds 1 tsp melon seeds Dry fruits: 10 almonds 6 walnuts 1/2 tsp vanilla essence Steps Blend together jaggery,curd and oil to a smooth paste. Sieve together wheat flour,baking powder and baking soda. Add flour to jaggery oil mixture in batches.Fold with gentle hands. Add seeds and dry fruits,add vanilla essence also.Add milk little by little to form an uniform batter. Grease a cake tin.Pour the batter in tin. Garnish with some dry fruits and seeds. Meanwhile pre heat an oven at 180°c for 10 minutes. Bake at 180°c for 30-35 minutes.(I baked my cake for 32 minutes) Demould and cool on a wire rack. When cool,serve. MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visi

Whole Wheat Chocolate Rossette Cake with Jaggery Ingredients For Dry ingredients 2 cups whole wheat flour 1/2 tsp baking powder 1.5 tsp baking soda Handful nuts (optional) 1/2 cup Cocoa powder For Wet ingredients- 1 cup "jaggery chopped finely" 3/4 cup curd 1/2 cup milk at room temperature 3/4 cup oil Others ingredients : 2 tbsp oil 1 tbsp dry flour 1/2 cup salt for baking Steps Sift the dry ingredients in a deep bowl. Melt Jagger in microwave for 1 min in the interval of 30 seconds. Mix oil and curd in a separate bowl. Add melted Jaggery and mix. Now add dry ingredients in parts and fold with wet ingredients. Add nuts at this point. Now add milk if the mixture feeling too dry. Add in parts and mix it. Add salt in a deep vessel and heat for 10 minutes keeping it covered. Put a stand in it before covering. Grease the cake container with oil and dust some flour. Now pour the batter and tap to remove the air bubbles. Ke

KALAJAMUN jaggery Ingredients 200 Gm Paneer 200 Gm Khoya 100 Gm Refined Flour 50 Gm Sooji 2 Tbsp Milk Powder 4-5 Sliced Almonds 1/4 Tsp Powder Cardamon as needed Saffron strands 4-5 Sliced Pistachios as needed Ghee for frying for syrup 750 Gm Sugar (if u want to make in sugar syrup) 300 Gm Jaggery (for making jaggery syrup) Steps Grate paneer, Add khoya, Suji, Milk powder in a container and mixture well. Add 1 st ghee and 2 tbsp milk to it. Make a smooth and soft dough out of it. Make medium size balls out of the dough. See to it that no cracks are formed. Fry this balls on low flame in ghee. Fry till dark in colour. To get perfect dark colour add some sugar to the dough.Let the balls cool a bit and then add in syrup. Take Sugar in a container add water to it and cook on high flame for 5 to 7 minutes. Add few strands Saffron and cardamom powder to it. If making Jaggery syrup. Take jaggery in a container and water and cook for 5 to 7