MSS Organic Farms

Walnut banana bread with palm jaggery Ingredients 1 1/2 cup wheat flour 1/4 cup butter or oil 1/4 cup walnut (optional) 1 egg 1/2 cup thick curd 1 tsp baking powder 1/2 tsp baking soda 3/4 cup "palm jaggery" 1 tsp cinnamon powder 1 tbsp brown sugar 2 tbsp milk 3 ripened Banana Steps Take a bowl, add egg or curd and beat well untill fluffy.  Now add palm jaggery, cinnamon powder, powdered brown sugar, butter, milk and beat well for 3 mins.  Grind the ripened banana and add to the bowl and beat well.  Sift wheat flour, baking powder, baking soda for 2 times.  Now add the dry ingredients to the wet ingredients and fold well. Finally add chopped walnuts. In a bread baking tray, line it with butter paper and pour the mixture and decorate with sliced bananas.  Preheat the oven at 200° c and bake it at 180° for 35 min in a convection oven. If you are using OTG then bake for 40-45mins. Insert a wooden pick and check if it's

Semolina Pudding with Date Palm Jaggery Ingredients 2 tbsp semolina (rava or sooji) 500 ml milk 2 tbsp crushed date palm jaggery 1 pinch salt 2 tsp ghee 7-8 cashewnuts chopped 2 tbsp raisins 2 bay leaves Steps Roast semolina in ghee to a light brown colour.Boil milk with a pinch of salt till little thick. Add roasted semolina and crushed date palm jaggery (nolen gur).Add 2 bay leaves and boil in low flame till it attains a creamy consistency. Leave it slight thin as semolina tends to thicken after it cools down.Garnish with raisins and chopped lightly roasted cashewnuts. 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

Whole wheat and Palm jaggery mawa cupcakes Ingredients 1 cup whole wheat flour 1/2 tsp baking soda 200 gms khoya 1/2 cup "palm jaggery"syrup 1/2 cup melted butter 2 eggs 7 cardamom pods 1/2 tsp nutmeg powder 1 tbsp rose water As needed Dry fruits (chopped almonds and pistachios) Steps Preheat the oven at 180degrees Sieve the whole wheat flour and baking powder in a bowl. In another bowl combine melted butter and jaggery syrup and mix well(remember the syrup should be in room temperature) Add eggs one by one to butter and syrup mixture and whisk well. Add the whole wheat flour in 3 parts to the wet ingredients and combine well,add cardamom powder, nutmeg powder and 1tbsp rose water and mix well.if the batter is thick in consistency add little milk to adjust the consistency.Do not overdo the mixing else the cupcakes will become hard. Spoon the batter into the liners or moulds.Fill only halfway to avoid spilling or sinking in the c

Walnut banana bread with palm jaggery Ingredients 1 1/2 cup wheat flour 1/4 cup butter or oil 1/4 cup walnut (optional) 1 egg 1/2 cup thick curd 1 tsp baking powder 1/2 tsp baking soda 3/4 cup "palm jaggery" 1 tsp cinnamon powder 1 tbsp brown sugar 2 tbsp milk 3 ripened Banana Steps Take a bowl, add egg or curd and beat well untill fluffy.  Now add palm jaggery, cinnamon powder, powdered brown sugar, butter, milk and beat well for 3 mins.  Grind the ripened banana and add to the bowl and beat well.  Sift wheat flour, baking powder, baking soda for 2 times.  Now add the dry ingredients to the wet ingredients and fold well. Finally add chopped walnuts. In a bread baking tray, line it with butter paper and pour the mixture and decorate with sliced bananas.  Preheat the oven at 200° c and bake it at 180° for 35 min in a convection oven. If you are using OTG then bake for 40-45mins. Insert a wooden pick and check if it's

Rava Kesari with Palm Jaggery | Karuppatti Ingredients: 1 Cup Dry Roasted Jowar Rava 3/4 Cup Palm Jaggery/Karupppatti 4 Tbsp Coconut Oil/Ghee 1.5 Cups hot water for Cooking Jowar 1/4 Cup Water for melting Palm Jaggery 6 Cashew Nuts (broken into small pieces) 1/4 Tsp Cardamom Powder Directions: Add 1/4 Cup water to palm jaggery and allow it to melt. Heat a pan on medium heat and add 3 tbsp oil/ghee. Roast cashew nut pieces and remove. Add roasted rava and mix well with the oil. Add 1 Cup hot water and mix thoroughly so that no lumps are formed. Cover and cook for 3 minutes. Now add the remaining 1/2 cup water and cook for another 2 minutes on low heat. Now add the jaggery syrup and cook till it becomes a mass and rolls as a ball. This may take 5 to 7 minutes. Cook on low heat. Mix in between with a ladle so that it does not stick to the bottom. Once done, add the balance 1 tbsp oil, cardamom powder, roasted cashew nuts and switch off. Let it cook on

Karupatti boondi ladoo, Palm jaggery boondi ladoo INGREDIENTS 1. Besan – 1 cup 2. Water – ¾ cup 3. Yellow food color – a pinch (optional) 4. Baking soda – a pinch 5. Oil – for deep frying 6. Ghee - 1 tbsp 7. Raisins - 6 to 8 nos. 8. Cashews - 6 to 8 nos. FOR SYRUP 1. Karupatti/ Palm jaggery – 1 cup 2. Water – 1 cup 3. Cardamom powder – ¼ tsp NOTE * 1 cup = 235 ml INSTRUCTIONS Heat oil in a frying pan. In a bowl add besan and a pinch of baking soda. Now add water gradually to achieve boondi batter. The batter should not be thick nor thin. Then add a pinch of food color and mix well. The batter should be mixed well without forming any lumps. You can see in the above picture the consistency of the batter. If the batter is perfect you will get perfect round boondi without any tail. If you get tails in boondi adjust it with water or besan adequately. Now take the boondi ladle (Regular frying ladle with holes can also be used) and pour little b

SWEET NELLIKAI PICKLE | AMLA CHUNDA Ingredients: 30 Amla / Nellikai/ Indian gooseberries 1 cup palm jaggery 1/2 cup water 2-3 cloves 1/4 cinnamon stick How to prepare South Indian style Amla Sweet Pickle 1️⃣Pressure cook Amla with enough water for 1 whistle. 2️⃣ Drain the water and use for cooking curries. Let Amla come to room temperature. 3️⃣Deseed Amla and chop into small pieces. Heat a Kalchatti or kadai.  4️⃣Add chopped Amla, jaggery, water, cloves and cinnamon.  5️⃣Mix all and cook covered for 10-15 minutes. 5️⃣Now use a masher and mash amla till it becomes soft and thick.  6️⃣Switch off the flame once all the moisture dries. 7️⃣ Store in a clean container. MSS Organic Farms: www.organicjaggery.shop Recipe channel:  www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Kambu karupatti paniyaram Ingredients: 3 tblspnGhee  1 pinchBaking powder 2 pinchCardamom powder 1 1/2 cupWater 1 no.Ripe red banana 1/4 cupPalm jaggery (karupatti) 1/2 cupRice flour 1/2 cupBajra flour(kambu) Method: Add 1/2 cup rice flour,1/2 cup kambu flour,1/4 to a 1/3 cup powdered karupatti,a pinch elaichi/cardamom powder,1 medium size ripe red banana (can add as per taste and amount needed). If karuppatti looks dusty, you can just liquify it with few teaspoons water and strain it in flour mixture. Mix it to the thickness of idly batter with water. Add a pinch of baking powder. Leave it aside for 5 minutes. Pour few drops of ghee and brush the holes of kuzhi paniyaram pan. Pour the paniyaram  batter and cover it for around 20 minutes. This will not be too fluffy as usual paniyaram and takes time to get completely done. It will stay moist, just check the batter is not raw. Keep it simmer all the time to avoid burning. Paniyaram is done if the checking spoon/stick comes o