MSS Organic Farms

Mango Rasayana Ingredients ▢3 medium sized alphonso mangoes or any sweet variety of juicy & pulpy mangoes ▢¾ cup thick coconut milk - can add less if required ▢½ teaspoon cardamom powder ▢2 tablespoons jaggery powder - optional, can also add sugar Instructions Preparation To Make Mango Rasayana Rinse and wipe dry 3 medium sized mangoes. Then peel them and take in a bowl. With clean hands squeeze the mangoes. The juice and pulp will fall in the bowl. Make sure you squeeze the mango well along with its stone (seed). Discard the stones (seeds). Making Mango Rasayana Now add ½ teaspoon cardamom powder and 2 tablespoons powdered jaggery. Instead of jaggery you can add sugar.  Mix very well till all the jaggery dissolves. Now add ¾ cup thick coconut milk. Begin to mix very well. Since the mangoes were juicy, I have not added any water. However if you want you can add some water. Mix till everything is blended well. If not serving mango rasayana immediately, then keep covered

Banana Pancakes (Whole Wheat) Ingredients ▢3 medium over ripe or ripe bananas or 285 grams ripe bananas ▢1 cup whole wheat flour or 120 grams ▢½ teaspoon crushed fennel or whole fennel seed ▢3 tablespoons jaggery powder or add as required ▢¾ cup water or add as required ▢oil as required Instructions Making Banana Pancake Batter Peel 3 medium to large bananas (285 grams) and place them in a mixing bowl or pan. Slice them first and then mash with a masher. For over ripe bananas, you can directly mash with a veggie masher. Now add 3 tablespoons jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas.  Add more or less as required. You can also add sugar instead of jaggery. Mix very well. Then add 1 cup whole wheat flour (atta) and 1/2 teaspoon lightly crushed fennel seeds. You can also add whole fennel seeds. Add water in parts. Then begin to mix it with the flour. Overall I added 3/4 cup of water. Depending on the quality of whole wheat flour you

Pineapple payasam Ingredients ▢1 cup finely chopped pineapple or 200 grams pineapple without the peel ▢⅓ cup powdered or grated jaggery or 60 to 65 grams, add as per taste as the sweetness also depends on the sweetness of pineapple ▢⅓ cup water ▢1 cup coconut milk 250 ml ▢3 to 4 green cardamoms - crushed or ½ teaspoon cardamom powder ▢12 to 15 cashews ▢15 to 18 golden raisins ▢1 tablespoon coconut oil, can also use ghee instead of coconut oil Instructions Preparation Chop pineapple slices finely. You will need 1 cup of finely chopped pineapple. Keep aside. Heat 1 tbsp coconut oil in a pan. You can also use ghee instead of coconut oil . Add 12 to 15 cashews. Stir and roast them in ghee till they become golden. Remove and keep aside. To the same pan, then add 15 to 18 raisins. As soon as you add them, they will begin to swell and puff up. Stir and cook them till they become plump. Remove and keep aside. Making Pineapple Payasam Now in the

Fig jam Ingredients ▢12 to 15 fresh figs ▢¼ cup organic powdered jaggery or sugar (add more if required. also depends on the sweetness of the figs) ▢2 to 3 pinch of cinnamon powder ▢1 teaspoon lemon juice ▢1 cup water Instructions Rinse the fresh figs well and let them dry naturally or dry with a kitchen towel. Chop the figs. In a thick bottomed pan, add the chopped figs and water. On a low flame, cook the figs. After 4-5 minutes add the powdered jaggery. Continue to cook the jam mixture on a low flame for a good 35-40 minutes stirring pretty frequently. If the mixture looks dry to you, then add some tbsp or about 1/4 cup hot water. Check for doneness of the jam as mentioned in the step by step post above. Lastly add the cinnamon powder and lemon juice. Mix well. Cover the pan loosely with a kitchen towel and allow the jam to cool. When the fig jam is completely cooled, pour into a clean jar. Keep the jam in refrigerator. Fig jam stay

Navratri special: Aval vilayichathu Ingredients 150 gms flattened rice 1 tsp ghee 150 gms jaggery (melted into syrup) 1 cup grated coconut 3 cardamom pods (crushed) Preparation Heat ghee in a pan and fry the flattened rice for two minutes Into it add the jaggery syrup Mix and stir until the flattened rice are coated well with jaggery It should turn a dry mixture Now add the crushed cardamom Finally add the grated coconut as well Give everything a good mix.   MSS Organic Farms: www.organicjaggery.shop Recipe channel: www.facebook.com/vaagmeefoods Join Telegram: https://t.me/organicjaggery

Goan nevris recipe Ingredients For Outer Pastry Of Nevri ▢1 cup whole wheat flour ▢1.5 tablespoons ghee or oil ▢¼ to ⅓ cup water or add as required ▢1/4 teaspoon salt For Nevri Stuffing ▢1 tablespoon ghee or oil ▢1 cup freshly grated coconut ▢½ cup + 2 tablespoon grated jaggery ▢½ teaspoon cardamom powder ▢7 to 8 cashews, chopped finely ▢19 to 20 golden raisins (or 1 tablespoon of golden raisins), chopped finely Instructions For The Outer Pastry Of Nevri Mix 1 cup of whole wheat flour with 1/4 teaspoon salt in a bowl. Keep aside. Heat 1.5 tablespoons ghee/oil in a small pan or tadka pan. Add the hot ghee/oil to the flour+salt mixture. Just allow the ghee/oil to cool if using your fingers, else you might burn them. Rub the melted ghee in the flour, with your fingers. The flour should have a bread crumb like texture. Then add 1/4 cup water and begin to knead the dough. Add more water if required while kneading the dough. Knead to a sm

Quinoa Jaggery Ladoo INGREDIENTS 1 cup quinoa 185 grams, raw quinoa (I used white quinoa which was pre-rinsed) 1 teaspoon + 2 tablespoon ghee 5 ml + 30 ml 1 tablespoon broken cashews 1 tablespoon golden raisins 1/2 cup powdered jaggery 67 grams 2 tablespoons almond flour 20 grams 1/2 teaspoon cardamom powder 3 tablespoons milk 45 ml, as needed INSTRUCTIONS: Pre-heat oven to 350 F degrees. Place quinoa on a baking sheet lined with parchment paper. Roast at 350 F degrees for 17 minutes, you can shake the tray once in between for even roasting. The quinoa will have a nutty aroma once roasted. Then remove from oven and transfer the roasted quinoa to a coffee/spice grinder and grind to a fine powder and then transfer to a large bowl. Now heat 1 teaspoon ghee in a small pan on medium heat and add cashews and raisins to it. Fry until cashews are browned and raisins plump up. Transfer the cashews and raisins to the bowl of ground quinoa.  To the same bowl, now also add to the bowl