MSS Organic Farms

Vaagmee™ Palm Jaggery :-     Vaagmee™ Palm Jaggery :- We are the manufacturers of quality Sugarcane jaggery, Palm Jaggery Products and Coconut Jaggery Products Sugarcane Products :- 100 % Natural Jaggery Powder Chemical Free 100 % Pure Organic Jaggery - Good bye to synthetic fertilizer and pesticides 100 % Natural Herbal Jaggery Powder Chemical Free 100 % Natural Butter Jaggery Powder 100 % Natural Coconut Oil Jaggery Powder  100 % Natural Jaggery Balls 100 % Organic Brown Sugar Natural Jaggery Syrup Natural Herbal Jaggery Syrup   Palm Products :- 100 % Pure Palm Jaggery (South Indian Traditional Original) 100 % Palm Sugar 100 % Palm Candy 100 % Herbal Palm Jaggery 100 % Herbal Palm Jaggery Powder 100 % Palm Syrup 100 % Herbal Palm Syrup   Coconut Products :- 100% Coconut Flour 100% Coconut Jaggery 100% Coconut Jaggery Powder 100 % Coconut Syrup  All Indian spices and Quality Millets Noodles  Please feel free to contact us  MSS Organic Farms ...

HEALTHY SUCKERS USING COCONUT SUGAR INGREDIENTS  1/2 cup "coconut sugar" 1/4 cup honey  2 tablespoons organic apple juice  OPTIONAL 10-15 drops wild orange essential oil  INSTRUCTIONS Place a sucker stick in each of the sucker molds and set aside.  Pour all the ingredients into a medium-size saucepan and stir well.  Bring to a boil and leave on the heat until the liquid reaches 300 degrees. Check the temperature with a candy thermometer. Stir often to keep the honey and sugar from burning.  Once the liquid reaches 300 degrees remove the pan from the heat. Allow the bubbles to go down and then add in essential oil if using. Spoon the mixture into the sucker molds. Let them sit for about 30 minutes or until hardened. Pop the suckers out of the molds and enjoy.  MSS Organic Farms: Please visit our website http://www.organicjaggery.shop Please visit our recipe channel https://www.facebook.com/va...

Beetroot Coconut Sugar Cookies Ingredients 6 medium beets (yields 3 cups), roasted 1/2 teaspoon ground cinnamon 1 cup oat flour 1/2 cup brown rice flour 1/2 cup almond flour 1 cup shredded coconut 1/4 teaspoon sea salt 1 teaspoon baking powder 1/2 cup coconut oil, melted 1/4 cup coconut sugar 1 whole egg 2 tablespoons maple syrup 1/2 teaspoon vanilla extract Instructions Preheat oven to 350° F and line 2 baking sheets with parchment paper. In a large bowl whisk the oat flour, almond flour, brown rice flour, shredded coconut, salt, baking powder and cinnamon until combined. Set aside. In a large mixing bowl, whisk the melted coconut oil with the sugar until dissolved followed by the egg. In a food processor or blender, puree the roasted beets until smooth, add in maple syrup, coconut oil and sugar mixture, and vanilla extract. Add the wet ingredients to the dry and mix until combined. Using your hands, form small balls of dough about a tablespoon and evenly place on a lined ...

Mango baked in coconut sugar and kaffir lime with coconut ice cream Ingredients   2 large ripe mangoes 110g coconut sugar or soft light brown sugar 4 fresh kaffir lime leaves 1 vanilla pod, split, seeds scraped (or 1 tsp vanilla bean paste) For the coconut ice cream  400ml coconut milk 300ml double cream 110g caster sugar For the ice cream, put the ingredients in a pan and bring to the boil. Reduce the heat to low and simmer for 5 minutes. Set aside to cool slightly, then chill for 2-3 hours. Churn in an ice cream machine according to the instructions, then freeze for 4 hours until firm. It will keep for 1 week. Remove the ‘cheeks’ from each mango, then peel off the skin. Cross-hatch the flesh, taking care not to cut all the way through. Put the coconut sugar, lime leaves, vanilla pod and seeds in an ovenproof frying pan with 125ml cold water. Cook over a low heat, stirring, until the sugar has dissolved. Put the mango cheeks in the syrup and simmer, basting with t...

Coconut sugar sabayon with fresh summer fruit Ingredients 6 egg yolks 100g coconut sugar (more if you are using a dry wine, less if you are using a super-sweet wine) 60g sweet wine* ½ vanilla bean, seeds scraped 100g mascarpone 250g fresh fruit such as berries, mangoes or apricots Ingredients Method 1. Peel and prepare the fruit and sweeten with a little sugar if it is not at its peak. Leave to macerate while you prepare the sabayon. 2. In a heatproof bowl that rests easily in a saucepan containing some water without touching the surface of the water, whisk together the egg yolks, sugar, wine and vanilla seeds until the mixture starts to get frothy. 3. Set the bowl over the saucepan of simmering water and whisk continually while the mixture heats and thickens. This will take about 10 minutes. It is ready when the mixture is lightened, thick and airy and at ribbon stage (when you lift the whisk with some of the mixture on it, the mixture will fall back into the bowl in ribbo...

sweet broiled blood oranges with coconut sugar INGREDIENTS 3 blood oranges 1 tbsp grape seed oil plus more if needed 3 tsp coconut sugar plus more if desired US Customary - Metric INSTRUCTIONS Turn oven to broil. Slice blood oranges in half and lay on a baking tray flesh side up Paint the flesh with oil and sprinkle each orange with 1/2 tsp coconut sugar. Place in oven to broil for 5-10 minutes, or until golden and bubbling. Serve plain or with a dollop of coconut yogurt. MSS Organic Farms: www.organicjaggery.shop Recipe channel:  www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Coconut Sugar – A Great Way to Make Banana Bread Ingredients Bread 500-gram ripe mashed bananas ¼ cup olive oil ¼ cup almond milk ½ cup coconut sugar 2 teaspoon vanilla extract 2 cup self-raising flour 1 teaspoon ground cinnamon powder Smidge salt Topping 60-gram walnuts – roughly chopped 2 tablespoons coconut sugar 1 teaspoon ground cinnamon powder Instructions Pre-heat oven to 180 degrees Celsius. Grease and flour loaf tin. Combine topping ingredients and set aside. In a large mixing bowl add mashed bananas, coconut sugar, olive oil, vanilla and almond milk and mix to incorporate. Add the flour, salt and cinnamon and combine with a wooden spoon being careful not to over-mix. Transfer your batter to your prepared tin and then evenly distribute the topping mixture over the batter. Bake for 45 minutes, then cover with alfoil for the final 15 minutes. Allow to cool for 15 minutes before removing from tin and let rest on a cooling tray. MSS Organic Farms: www.organicjaggery.sh...

Yoghurt muesli bars INGREDIENTS 140g (1 1/2 cups) rolled oats 185g (1 cup) chopped dried fruit medley 95g (1/2 cup) dried blueberries 90g (1/2 cup) sunflower seed, pepita and pine nut mix 50g (1/4 cup) coconut sugar 20g (1/4 cup) desiccated coconut 1 teaspoon ground cinnamon 2 bananas, mashed 2 tablespoons tahini, peanut butter or almond butter 1 egg YOGHURT ICING 1 tablespoon thick Greek-style yoghurt 90g (1/2 cup) icing sugar mixture, sifted 2 teaspoons solidified coconut oil Instructions Preheat oven to 180°C. Grease and line a 20cm x 30cm slice tray with baking paper. Combine the butter, sugar & syrup in a small saucepan over low heat and cook, stirring, until the butter has melted. Place the oats, dried fruit, pepitas & sesame seeds, flour in a large mixing bowl and stir to combine Add the butter and syrup mixture to the oat mixture and combine. Press into the base of your prepared slice tin. A silicone spatula won’t stick and makes it easy to push the mix into...

Gluten-free jaffa marble cake INGREDIENTS 185ml (3/4 cup) reduced-fat milk 125ml (1/2 cup) fresh orange juice, strained 1 tbs orange rind, finely grated 100ml extra virgin olive oil 150g coconut sugar 2 eggs, lightly whisked 160g buckwheat flour 40g coconut flour 2 tablespoons almond meal 1 teaspoon gluten-free baking powder 1/2 teaspoon bicarbonate of soda 2 tablespoons 70% dark chocolate, coarsely chopped 30g (1/4 cup) raw cacao, sifted Instructions Preheat oven to 180ºC or 350ºF (moderate oven) and line a baking tin with baking paper. Using an electric mixer, mix together eggs and sugar until light and fluffy. Still using the electric mix gradually add the oil. Fold in the flour and then add in the milk until it makes a smooth batter. Separate the mixture into 2 bowls. In one bowl, add the juice and rind of the orange and mix. Then in the second bowl, add the 2 tablespoons of cocoa powder and mix till smooth. Then pour some of the orange mixture into the base of the cake...

No Bake Salted Caramel Coconut Macaroons INGREDIENTS 5 tablespoons unsalted butter 2 tablespoons heavy cream 3 teaspoons Light Brown Sugar 11 ounce bag wrapped caramels, unwrapped 5-6 cups sweetened shredded coconut (can also use unsweetened) 4 ounces chocolate almond bark 1-2 teaspoons sea salt   DIRECTIONS In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.)1 Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut.2 Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely.3 In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Spri...

Citrusy Orange Marmalade INGREDIENTS 4-5 no. Finely peeled and chopped Naval Oranges 2-3 Cups Coconut Sugar or Castor Sugar/Jaggery 1 Lemon 1 Cup Water Flavour Variations(optional) 1 tsp Cinnamon Powder or 1 Cinnamom Stick 1-2 Star Anise 1-2 tsp Chilli Flakes deoending on the spice tolerance 1 small Fresh Ginger(piece) Additional fruits like cranberries, raisins, dried figs as per preferance INSTRUCTIONS   Peel oranges using a peeler. Try to peel thinly avoiding to take out the pithor white skin. Clear and discard the pith using a knife. Finely slice the peels and keep aside to add to marmalade, Slice oranges in roundles then stack up together and cut finely. This is an easy and quick way. Next, add sugar to it(castor/coconut sugar), and keep covered for an hour. Instant Pot Method to cook Marmalade When ready to cook, add about 1 cup water and PRESSURE COOK for about 10 min. Do the quick pressure release and then set the SAUTE MODE on, for about 20 minutes on MEDIUM. Y...

COCONUT CRUSTED GREEN CURRY BAKED SALMON Ingredients fresh (or thawed) salmon, skin on 1.5 lbsegg, whisked 1 tbspcoconut sugar 1 tbsplime juice 1 tbspgreen curry paste 1 Tbspsea salt 1/2 tspshredded unsweetened dried coconut 1/2 cupfresh basil and lime wedgesfor serving Directions Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper and place your salmon on it, skin side down. In a small bowl, add 1 tbsp of whisked egg, coconut sugar, lime juice, curry paste, and salt, and whisk together until smooth. Spoon this mixture over the top of the salmon, and rub it in, covering the entire surface area, either with the back of the spoon or with clean hands. Sprinkle shredded coconut over the salmon in an even layer, making sure to cover the entire surface area. Once the oven is preheated, place the salmon in the oven, and bake for 7-10 minutes, depending on the thickness of the filet. Salmon is done when the flesh pulls apart easily when a knife is in...

Coconut-Sugar Hummingbird Cake Ingredients Cream-Cheese Frosting 16 ounces cream cheese 1 stick unsalted butter, room temperature 2 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Cake 3/4 cup safflower oil, plus more for pans 3 cups unbleached all-purpose flour 2 cups coconut sugar, such as Bob's Red Mill 2 teaspoons baking powder 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 3/4 teaspoon kosher salt 3 large eggs, room temperature 1 3/4 cups mashed ripe bananas (from about 5 medium) 2 teaspoons pure vanilla extract 1 cup chopped fresh pineapple 1 cup pecans, finely chopped 1 cup unsweetened shredded coconut 1/2 cup large unsweetened coconut flakes Directions Instructions Checklist Step 1 Cream-Cheese Frosting: Beat cream cheese with butter until fluffy, about 5 minutes. Add confectioners' sugar, 1 cup at a time, and beat until smooth, scraping down sides of bowl as necessary. Beat in vanilla and salt. Frosting can be sto...

Coconut jellies with banana and coconut-sugar caramel INGREDIENTS 150 gm caster sugar 4 titanium-strength gelatine leaves, softened in cold water for 5 minutes 750 ml homemade coconut milk (see note) Shaved flesh of 1 mature coconut (see note) 2 bananas, sliced, to serve Coconut-sugar caramel 150 gm coconut palm sugar, crushed (see note) 1 tbsp lime juice METHOD Stir sugar, 125ml water and ½ tsp salt in a saucepan over medium heat until sugar dissolves, bring to the simmer, then remove from heat. Squeeze excess water from gelatine, add to liquid and stir to dissolve. Add coconut milk, then strain into a bowl placed over a bowl of ice and stir occasionally until starting to set (20-40 minutes). Transfer to six 200ml jelly moulds and refrigerate until set (4-6 hours). Meanwhile, preheat oven to 180C. Scatter shaved coconut over an oven tray lined with baking paper and roast until light golden, stirring occasionally (10-20 minutes), then set aside to cool. For coconut-sugar ca...

Coconut Sugar Dalgona Coffee Ingredients 2 tablespoons instant coffee 2 tablespoons coconut sugar 2 tablespoons hot water Warm or iced plant milk of choice Instructions Add the instant coffee, coconut sugar, and hot water to a bowl.  Use a hand mixer (a stand mixer works here too!) to whip the coffee until it thickens, lightens in color and is light and fluffy.  This should take 5-7 minutes. Dollop on top of your plant milk of choice and enjoy! MSS Organic Farms www.organicjaggery.shop Recipe channel:  www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery