Jaggery Rice
Ingredients
Main Ingredients
¾ cup rice, preferably basmati rice
1 to 1.5 tablespoon oil
¾ cups water
4 small cardamoms
4 cloves
15 to 20 raisins
1 tej patta (indian bay leaf) - optional
1 tablespoon roasted peanuts - optional
For Soaking Jaggery
120 grams jaggery
¾ cup water
Instructions
First, take the jaggery and soak it in 3/4 cup water for 30 to 45 minutes.
Pick, clean and wash the rice. Soak the rice for 15 to 20 minutes.
In a pressure cooker add the rice and 3/4 cup water.
Pressure cook for 2 to 3 minutes. The rice should be half cooked. Once the pressure settles down,
open the cooker lid.
Fluff the rice in the cooker itself.
Add the jaggery dissolved in water plus the oil. Stir it gently with the half cooked rice.
Now add the cardamom, cloves, bay leaf, raisins and peanuts.
Stir this too gently with the rice mixture.
Now close the cooker with the lid and pressure cook again for 2 to 3 minutes.
Garnish the cooked jaggery rice with dry fruits of your choice.
Serve hot or warm, plain or with some milk.
Badam Ladoo
Ingredients
130 grams badam or 1 cup almonds
160 grams jaggery or ⅓ cup jaggery powder or grated jaggery (gud)
2 tablespoons raisins (kishmish) - optional
3 green cardamoms, seed kept and husks discarded (choti elaichi)
Instructions
Roasting Almonds
Heat a thick bottomed pan. Keep the flame to low or medium and add 1 cup raw almonds.
Stirring at intervals, begin to roast the almonds.
Keep on roasting till the almonds become crunchy.
Just cool and taste a few almonds. But make sure you don't burn them or brown them too much. You
can even roast the almonds in an oven.
When the almonds have got roasted, add 2 tablespoons raisins and mix well.
Switch off the flame and remove the roasted almonds and raisins in another bowl or plate. Let the
almonds become warm.
Grinding - Making Badam Ladoo Mixture
Then add both almonds and raisins in a mixer or grinder jar. Also add seeds from 3 green
cardamoms.
Now add 1/3 cup powdered jaggery. You can even use palm jaggery, coconut sugar or cane sugar
instead of jaggery.
Run mixie or grinder for some seconds and then stop. Check the consistency. Continue in the same
way, till you get a fine consistency in the almonds with some oil released from the almonds. You
can also use the pulse option in your grinder.
You have to run the grinder in parts till a bit of oil releases from the almonds.
Take a small portion of the mixture in your hands and then press. It should hold shape and not
crumble.
Don’t grind at one stretch or grind too much as then much oil will be released from the almonds and
you will get almond butter.
Shaping Badam Ladoo
Remove the badam ladoo mixture in the same bowl or plate in which we cooled the almonds &
raisins.
Now take a small portion of the ladoo mixture in your palms and begin to shape it into ladoos.
Make badam ladoos with the rest of the mixture.
This recipe yields 10 almond ladoos. The recipe can be easily doubled or tripled. Store the almond
ladoos in an airtight jar and refrigerate.
Serve these healthy almond ladoos plain as a sweet snack.
Banana Pancake
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 can add more or less water.
Mix very well and make a smooth batter without lumps. The batter has to be like a dosa batter and
have a medium consistency.
Making Banana Pancakes
Now heat a pan. Spread a bit of oil on the pan. You can use non stick or a cast iron pan.
I use non stick pans for these pancakes as they are easier to handle on a non stick pan. Instead of oil
you can also use ghee or butter.
Keep the flame to a low. Pour a spoonful of the batter on the pan and then gently spread it. Do not
spread too much. Just make small pancakes.
Cook the pancake on a low flame.
Drizzle some oil on the sides and top.
When the base gets golden and slightly crisp, turn over the banana pancake.
Cook this second side till it gets golden. If you want you can flip and cook once or twice.
Remove and stack them up in a warm casserole.
Drizzle with maple syrup and serve banana pancakes hot or warm.
If using honey, then drizzle it on pancakes, when they have become lukewarm or cooled down.
3 cups chilled curd (yogurt)
3 to 4 small cardamoms - crushed
6 to 7 black peppercorns - powdered or ¼ teaspoon black pepper powder or cayenne pepper
1 to 2 pinch grated nutmeg
2 tablespoon chopped dry fruits like almonds, cashew, pistachios
few strands of saffron
jaggery Powder as per taste
Masala lassi
Instructions
In a blender add all the ingredients along with some strands of saffron.
You can add 1 or 2 tbsp of water, if you want a little thin lassi.
Blend till smooth.
You can also whisk everything with an egg whisker till smooth.
Don't overdo the blending.
When done serve chilled masala jaggery lassi in glasses, topped with some dry fruits and saffron and
if you like some cream or malai.
Strawberry jam
250 grams strawberry
1.25 cups organic powdered jaggery as required depending upon the sweetness of the
strawberries
1 tablespoon lemon juice (optional)
Instructions
Rinse and hull the strawberries. Chop them finely.
In a pan take the strawberries. Jaggery (or sugar) and lemon juice.
Mix well and keep the pan on stove top on low to medium flame.
The strawberries will leave their juices and begin to cook.
Stir at intervals till the strawberries soften and are cooked.
Reduce the flame to low and continue to simmer till the jam mixture starts reducing.
Keep on stirring often when the jam mixture is reducing.
It took me an overall 25 mins right from the start till end to cook the jam.
When the mixture starts to leave the sides of the pan, it means its done. Other ways to check the
consistency and doneness is by doing two tests.
- plate test: take a spoonful of the strawberry jam on a plate and let it cool. If it sets on cooling and
there is no water separation, this means the jam is done.
- sheeting : another test is to take the jam in a spoon and allow it to fall. If the jam falls in a form of
sheet, it is done and ready to be bottled.
Cover the pan with a clean kitchen towel and let the jam cool.
Then add it in a small sterilized jar or bottle or a clean bowl.
This proportion gives about 1 bowl of jam which is enough for a week,
Keep the jam bottle in the fridge.
Serve the strawberry jam whenever required.
Notes
- the recipe can be doubled or tripled.
- the amount of jaggery or sugar can be adjusted as per your taste.
- if you chop the strawberries in bite sized pieces or large pieces, then you can make a chunky strawberry
jam instead of a smooth jam.
Makhana Badam Mixture Recipe
Ingredients
● 1 cup Badam (Almond)
● 2 cups Phool Makhana (Lotus Seeds)
● 1/3 cup Sunflower seeds
● 1 tablespoon Ghee
● 1 pinch Salt
● 1/4 cup Jaggery Powder
How to make Makhana Badam Mixture Recipe - Healthy Snack/ Trail Mix
1. To begin making the Makhana Badam Mixture/ Trail Mix, in a mixing bowl, combine the
makhanas along with the salt and ghee and toss it well, ensuring all the makhanas are evenly
coated.
2. Preheat an oven to 180 degree celsius.
3. Transfer the ghee coated makhanas onto a baking tray and allow them to roast for a good 15-18
minutes, until they turn crisp.
4. Remove from the oven and transfer to a mixing bowl.
5. In the same tray place the almonds and allow them to roast for 10-12 minutes, remove from the
oven and transfer it into the same the bowl as the makhanas.
6. Into the makhana badam mix, add in the sunflower seeds, jaggery and give it a good mix.
7. Transfer this entire mixture back into the tray and flash bake for 5-7 minutes, at 200 degree
celsius. This process will allow the jaggery to melt. Once done, remove from the oven and allow
it to cool.
8. The Makhana Badam Mixture/ Trail Mix will be a little sticky till it dries up. Once it dries up and
cools down, transfer the Makhana Badam Mixture/ Trail Mix into an airtight container and store.
9. You can make this for the festival for Diwali and serve it as a healthy snack for friends and family.
10. Serve Makhana Badam Mixture/ Trail Mix as an on the go snack for road trips or picnics or serve
it as an evening snack along with a Fresh Figs Strawberry and Banana Smoothie Recipe.
Jaggery powder Coffee Without Milk Recipe
Ingredients
● 2-1/2 cups Water
● 1/4 cup Coffee Decoction
● 2 teaspoons Dry ginger powder , or 1 piece dry ginger
● 5 Whole Black Peppercorns
● 1-1/2 tablespoons Jaggery , powdered
How to make Jaggery Coffee Without Milk Recipe
1. To begin making Jaggery Coffee Without Milk, pour water into the saucepan and bring it to a boil.
2. Roughly pound the dry ginger and black pepper corns using a mortar and pestle, add it to the
boiling water.
3. Add jaggery and simmer for 5 minutes, until the jaggery it dissolved.
4. Add the coffee decoction, boil for 2 more minutes and switch off the heat.
5. Serve the Jaggery Coffee Without Milk for evening tea time along with some snacks like
