MSS Organic Farms

  STEAMED WHEAT CAKE Ingredients 1 cup whole wheat flour ¾ cup grated jaggery /equivalent jaggery syrup ½ cup grated coconut Pinch of cardamom powder Pinch of salt 1 cup water Ghee/butter (for brushing the pan) Cashews & Raisins (for garnish) Instructions In a large bowl, mix together wheat flour, coconut, jaggery, cardamom powder, and salt along with a little water, to make a semi thick batter. If you are using jaggery syrup, add water accordingly. Pour the batter into a ghee/butter greased pan and steam cook for about 35-40 minutes on a medium flame. Once cooked, remove from the steamer and allow it to cool completely. Slice it and serve with chai/coffee as an evening snack Enjoy! MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

  Mathanga Pradhaman Ingredients: Pumpkin - 500 gm Jaggery - 300 gm Roasted cumin - 1/2 tsp Cardamom - 4-5 nos Ghee - 2 tbsp Coconut bits - 2 tbsp Cashew and raisins Thin coconut milk -1 1/2 cup Thick coconut milk - 1 cup Salt (a small pinch)... Instructions Extract 1 cup of thick and 1/2 cup of thin coconut milk. Then, measure and keep the jaggery, jeera powder, and dry ginger powder. Break the cashews, crush the cardamoms and slice the coconut thin to fry in ghee. In a pressure cooker, heat 2 tsp of ghee, then add the cashews, cardamom, and coconut pieces. Fry everything till golden color. Keep everything on a plate separately. To the same ghee, add the moong dal and fry for 1 minute to get a nice flavor. Then, pour 3 cups of water. Pressure cook for 3 whistles. Once the pressure subsides by itself, open the lid. Mash the dal slightly with the ladle or a potato masher. To a pan, add 2 cups of jaggery and 1/2 cup of water. Heat till the jaggery dissolves completely, no string co

  MASALA GUD | SPICY JAGGERY BITES INGREDIENTS 500 grams Crushed or grated Jaggery/Gud/Gur 1 tablespoon Onion Seeds/Kalonji 2 tablespoon Fennel Seeds/Saunf 1 tablespoon Sesame seeds/Til 2 tablespoon Desiccated Coconut 1 tablespoon Coriander Seeds/Akha Dhaniya 1 teaspoon Black Pepper/Kali Mirch 15 pieces Almond/Badam 5-6 Green Cardamom/Hari Elaichi 1.5 tablespoon Dry Ginger Powder 2 tablespoon Ghee PREPARATION Grease a plate or a square dish and keep it aside. Dry roast all the ingredients except Dry ginger powder on slow heat. In a mortar and pestle, or using a rolling pin, lightly crush the black pepper, green cardamom and coriander seeds. Chop the almonds seeds into small pieces. In a heavy bottom pan , on slow to medium heat, add the ghee. Once melted, add the crushed/grated Jaggery. Let the jaggery melt on slow stirring in between so that it does not stick to the bottom of the pan. Add ginger powder , once the jaggery is melted. Mix well Now add the remaining ingredients and mix ev

  Black Jaggery Halwa Ingredients 1 cup - black jaggery (powdered) 1.5 cups - thick coconut milk 2 tbsp - rice flour 3 tbsp - ghee 1/2 tsp - cardamom powder Few cashewnuts and desiccated coconut - to sprinkle on top How to Make Black Jaggery Halwa Melt the black jaggery in a saucepan with 2 tbsp of water, until it goes runny. Take it off from heat and sieve the liquid to avoid any sand particles. In a large wide, non-stick pan, mix together the black jaggery liquid, coconut milk, rice flour and extra 1 cup of water. Heat the pan in medium to low heat, keep stirring without any lump formation. As you keep stirring, the halwa will thicken and leave the sides of the pan, at this stage add cardamom powder and ghee little by little. Keep stirring until the ghee is completely absorbed by the halwa. At this stage take off from heat and pour it on a greased plate and level the surface. Sprinkle some cashews and desiccated coconut on top. Cut it into squares and serve MSS Organic Farms: www.org

  Khopara Pak Ingredients: 200 gm jaggery 400 gm fresh coconut, grated 100 gm ghee 1 tsp cardamom powder 1 tsp nutmeg powder 1 gm saffron mixed in a little milk Instructions: 1. Heat ghee and jaggery in a non-stick pan. 2. Once the jaggery turns slightly brown in colour, add fresh coconut, and mix well. 3. When it leaves the sides of the pan, turn off the flame and add cardamom, nutmeg powder and saffron reduction. 4. Apply ghee on the surface of a steel plate. Pour the coconut-jaggery mix on it and flatten with a rolling pin, at 1 inch thickness. 5. Once it cools down, at normal temperature, cut it in your choice of shape and keep for 4/5 hrs to set properly. MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

  Pazham pradhanam Ingredients: Ripe plantains - 2 (big) Jaggery - 1/2 cup (crushed) Semi medium thick coconut milk - 2nd extract First extract of thick coconut milk - 1/2 cup Cashew nuts - 2 tsp Raisins - 2 tsp Coconut pieces - 1 tsp Ghee - 4 tsp Cardamom powder - 1/2 tsp Instructions Cut plantains into 3-inch cubes and boil for about 10 minutes and set aside. Once the plantains are cool enough to touch remove the central vein with black spots and puree it into thick paste. In another small bowl add sabudana / Tapioca pearls and add water to cover it and cook. Change water 3 -4 times and continue to boil until it become translucent. Melt jaggery in a small pot with ¼ cup water. In a heavy bottom pan, add plantain puree and strained jaggery water and mix well. When it starts thickens add 1 teaspoon of ghee and mix once again. To this add 3rd coconut milk (if using canned coconut milk, add ¼ cup coconut milk+ 11/2 cup water to make 3rd coconut milk) and continue to cook until everyt

  Peanut Butter & Jaggery cookies Ingredients: 200 gm flour 1 tsp salt 1 tsp baking soda 90 gm butter 200 gm jaggery 1/2 cup creamy peanut butter (unsweetened) 1 egg 1 tsp vanilla essence Chocolate chips (optional) Instructions: 1. Preheat oven at 175° C. 2. Mix flour, salt and baking soda in a bowl and set aside. 3. In a separate bowl cream the butter and jaggery with an electric mixer, until light and fluffy. 4. Add in peanut butter, egg and vanilla and mix until blended. 5. Add dry ingredients to the wet bowl and fold in until well combined. Do not overmix. Rest the dough for 30 mins in the refrigerator. 6. Once the dough is ready, shape them into round balls. 7. Place the balls on a baking tray lined with a baking mat. Flatten slightly with fingers and add chocolate chips to the centre. 8. Bake for 12-15 mins or until slightly brown. 9. Remove the cookies from the oven and let them cool on the tray until firm. 10. Once slightly cooler, transfer to a wire rack to cool completely