Jaggery Recipes, Jaggery (Gur) Sweet Recipes

Yum-yum! A snack can’t get tastier than this. In fact, it is so tasty, you will be left wondering whether you had Crispy Rice Noodles with Vegetable Salad or a tongue-tickling chaat. A plateful of deep-fried rice noodles is topped with a crunchy veggie salad and a tangy dressing. The twist in this whole dish lies in the dressing, which has a very desi flavour thanks to ingredients like jaggery, tamarind pulp and black salt. You can deep-fry the noodles in advance and store it in an airtight container, but assemble this dish just before serving to enjoy the exciting mix of textures and flavours. A great Party snack and salad that you can dish up quickly.

shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | with 21 amazing images. shengdana amti (Peanut Amti, Danyachi Amti) is a delicious curry made using peanuts as the base. Learn how to make shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | shengdana amti (Shengdanyachi Amti, Danyachi Amti, Peanut Amti) is a Maharashtrian dish that simply means Peanut Curry, where Shengdana stands for peanuts and Amti stands for a curry. This is a very easy recipe that gets ready in no time. This protein rich vrat peanut curry usually accompanies Bhagar. Groundnut powder is tempered with ghee and a couple of spices to make this simple Maharashtrian style danyachi amti. It is made especially for vrat (Hindu fasting) in Maharashtra. As this dish is made of peanuts, it is high in protein. Not only protein, but it is also rich in fiber and aids in weight loss. Peanuts are also rich in vitamin B6 and vitamin E and lots of minerals like magnesium, zinc, iron, magnesium, etc. pro tips to make shendanyachi amti: 1. Coarsely crush the roasted peanuts for the great mouthfeel. 2. If you are serving it later, it tends to thicken then add little water and re-heat. 3. Serve it hot to enjoy its best flavour. Enjoy shengdanyachi amti recipe | Maharashtrian style danyachi amti | vrat peanut curry | with detailed tsep by step photos

quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with 32 amazing images. quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo is a traditional Gujarati mithai. Learn how to make dry fruit churma ladoo. To make quick churma ladoo, tear the rotis into pieces and blend it in a mixer to a coarse mixture. Keep aside. Heat the ghee in a broad non-stick pan, add the cashewnuts and sauté on a medium flame for 1 minute or till they are light brown in colour. Switch off the flame, add the jaggery and keep stirring it continuously till the jaggery melts completely. Add the chapatti mixture and cardamom powder and mix well. Keep aside to cool slightly for 2 minutes. Divide the mixture into 6 equal portions and shape each portion into a round ladoo by rolling them in between your palms. Use as required. Preparing churma is usually a time consuming process, which requires a long cooking procedure to eliminate the raw smell of the flour and get a rich aroma. Here is a really unique quick-fix, which involves powdering leftover rotis and using that coarse powder along with jaggery, ghee and nuts to prepare really delicious quick churma ladoo. The effort that goes into this instant cashew jaggery ladoo made with roti is really meagre compared to its rich and irresistible flavour and aroma! Store this mithai in a dry and airtight container in the refrigerator for 7 days and relish to satisfy your sweet tooth. An interesting variation is dry fruit churma ladoo which is richer in texture, flavour and aroma because of the use of almonds, pistachios and walnuts. Make them for auspicious occasions, weddings and Indian festivals. It is a sweet which kids and adults look forward to enjoying. Tips for quick churma ladoo. 1. Switch off the flame, add 3 tbsp grated jaggery (gur). NOTE : You can add 4 tbsp of jaggery if you prefer sweeter ladoos. 2. Store in an airtight container and keep in the fridge for 7 days. 3. You can use 1 tablespoon coconut oil instead of ghee. Enjoy quick churma ladoo recipe | instant cashew jaggery ladoo made with roti | dry fruit churma ladoo | with step by step photos.

A perfect accompaniment for Appam Quick Idiyappam and Set Dosa too, the Madras Onion Stew is a really exciting preparation of shallots with a mind-boggling array of flavours. Ranging from tangy tamarind pulp to soothing coconut milk, not to forget crunchy onions and a traditional tempering, this dish has a well-balanced set of ingredients, which make it really appealing to the taste buds. However, the real highlight of this recipe is the masala paste made with coconut, ginger, garlic and spice powders. It gives the Madras Onion Stew such an intense aroma that you can smell it simmering in the kitchen even from the neighbour’s house!

Come summer, you will feel like making this Kairi chi Kadhi at least once a week because it is so tasty and in sync with the season! A tongue-tickling paste of coconut and raw mango forms the base for this kadhi, which is perked up with an aromatic, traditional tempering. Since raw mango is very sour, a little jaggery is used to balance the flavour. Enjoy this kadhi hot with your favourite Hariyali Matki Khichdi or plain Rice ( Cooked Rice)

A couple of spoons of jaggery make the Broccoli and Baby Corn Stir Fry in Peanut Sauce pleasantly sweet, while peanut butter and tamarind give it a nutty, tangy, rustic flavour. The selection of veggies used in this recipe is colourful and crunchy, ranging from capsicum and broccoli to baby corn and bean sprouts... they sit perfectly well in the rich peanut sauce. Indeed, quite a saucy experience to remember!

sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with 30 amazing images. sweet idli recipe is a South Indian Idli sweetened with jaggery. Learn how to make jaggery coconut moong dal idli. Here’s an innovative twist to one of South India’s most traditional recipes! In this unique sweet idli recipe, the idli batter is layered with a pooran (mixture) of moong dal, coconut and jaggery flavoured mildly with cardamom powder. Dry roast yellow moong dal on a slow flame for 7 minutes, while stirring continuously. If you cook on medium to high flame the moong dal will give a burnt taste in sweet idlis. Once steamed, this gives rise to soft, fluffy sweet idlis with a pleasantly-sweet stuffing. You can serve jaggery coconut moong dal idli as a tea-time snack, or as a sweet jodi for savoury idlis at breakfast time. Pro tips for sweet idli recipe. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Use neutral (regular flavour) fruit salt. Serve the sweet idlis with ghee. Enjoy sweet idli recipe | jaggery coconut moong dal idli | sweet dal gur idli | with step by step photos.

Tousali typically refers to pancakes made with a batter of rice, coconut and cucumber. While Tousali can be spicy or sweet, this mildly sweet version that includes jaggery is a real winner because of its rustic aroma and flavour. The appetizing aroma of jaggery intensifies when cooked with ghee, luring your family to the table even before you announce the meal! A little salt added to the batter helps highlight the sweetness of jaggery, while coconut and cucumber provide a juicy crunch to it.

churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with 10 images. churna recipe is a sweet South Indian accompaniment. Learn how to make jaggery coconut accompaniment for dosa. churna recipe is coconut and jaggery, perked up with cardamom, is an all-time favourite in Konkan cuisine, especially as an accompaniment for Neer Dosa. Not only that, this popular combination known by different names like Churna, Pooran, Poornam, and so on, is popular all over South India and the western coastal regions where coconuts are used abundantly in cooking, and the people have an instinctive liking for it. This subtly sweet and crunchy churna is not only an enjoyable accompaniment for different types of dosas, it can also be used as a stuffing for Modak, kadubu, poli and other dishes. Enjoy churna recipe | jaggery coconut accompaniment for dosa | South Indian sweet side dish for dosa | with step by step photos.

A mouth-watering sweet and sour peanut sauce dresses a satiating combination of sautéed veggies and noodles, to make a dish that will appeal to all. As in most Oriental dishes, the Noodles with Peanut Sauce also features an assortment of crunchy veggies such as bean sprouts, carrots and cabbage along with succulent paneer, all cooked minimally to retain their exciting textures. If you plan to serve this at a party, make sure you reserve a few portions to bring out later, as this wonderful dish is sure to be wiped off within a jiffy!

Panchamrut is tangy, sweet, sour and maharashtrian at heart! it can be served as an accompaniment or as part of the main course with phulkas.

gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with 62 amazing images. gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti is a pleasant way to enjoy a sweet meal. Learn how to make jaggery roti. To make gur ki roti, combine the jaggery and 1/2 cup water in a deep bowl. Cover with a lid and keep aside for 30 minutes. After 30 minutes, break the jaggery lumps with your fingers. Keep jaggery water aside. In another deep bowl, combine the wheat flour, oil, jaggery water, fennel seeds, desiccated coconut and salt and knead into a dough without using water. Cover with a lid and keep aside for 15 minutes. Divide the dough into 5 equal portions. Roll a portion into a 4” (100 mm.) or 5” (125 mm.) thick roti. If you find it difficult to roll, then roll them on a greased plastic sheet. Heat a non-stick tava and grease it with little ghee. Place the roti on it and grease on top with little ghee. Cook on a slow flame for 90 seconds and flip over. Grease the top of the roti once again with little ghee, flip over and cook on a slow flame for 90 seconds or till it turns golden brown in colour from both the sides. Repeat steps 5 to 8 to make 4 more rotis. Serve immediately or store in an air-tight container. It stays fresh for 5 to 7 days. Sometimes the contrast between the simplicity of a dish and its complex flavour is striking! Gujarati meethi roti is a perfect example of this phenomenon. With minimal ingredients and an extremely simple procedure, you get a delectable meethi gud ki roti that surprises you with its exciting crispness and lingering flavour. As the name says jaggery roti, gud is the key ingredient with hints of fennel and desiccated coconut. Of course, a pinch of salt is a must too to bring out the flavours of jaggery. Here we have shown 3 ways of making gur ki roti, using 3 different varieties of jaggery – yellow jaggery, brown jaggery and black jaggery. You can use any variety of your choice. This meethi gud ki roti is served with a dollop of white butter, also called safed makhan or chunda in Gujarat. However, Maharashtrians enjoy it with a cup of masala chai. Tips for gur ki roti. 1. On a rolling board place a zip lock bag and grease it with ghee to make rolling easier. 2. Roll out 4” (100 mm.) or 5” (125 mm.) thick roti. We want a thick roti which is like paneer paratha. Don't try and make a big roti from this as the gur may come apart. 3. Add only 1/2 cup water to the jaggery. Adding extra water will make the roti less sweet. 4. Cook these wheat flour, jaggery and sesame rotis over a slow flame, to ensure that the insides are well cooked too. Enjoy gur ki roti, 3 ways recipe | jaggery roti | Gujarati meethi roti | meethi gud ki roti | with step by step photos.

rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with amazing 35 images. If you have enough dhoklas on hand, then this delectable one-dish meal can be prepared quite fast! rasawala dhokla is nothing but khaman dhoklas soaked in a sweet and spicy rasa (a thin sauce). Add the dhoklas to the rasa and simmer it just before serving, to ensure that the taste, look and feel of the Gujarati style rasawala dhokla is perfect. Dhokla is a soft and fluffy steamed snack from the Gujarati repertoire. This all-time favourite is enjoyed as a starter, as a tea-time snack, or even for breakfast. Basically, something you can have any time you are hungry! Procedure for rasawala dhokla is very quick when you have khaman dhokla ready in hand. All you need to do to make rasawala dhokla is make khaman dhokla and keep aside. Furthermore, to make the rasa heat the oil in a broad pan, add the mustard seeds, asafoetida, red chillies, we are making use of round red chillies (boriya marcha) which are widely used in Gujarati cuisine. If you don’t have them, you can add any variety of dried red chilli, chilli powder and turmeric powder and sauté on a medium flame for 30 seconds. Add 4 cups of water, jaggery, tamarind pulp and salt, mix well and boil for 5 to 6 minutes. Add the dhoklas and allow them to simmer in the rasa for 5 minutes. Serve Gujarati style rasawala dhokla immediately garnished with coriander. Rasa is basically water and spices. The Nylon khaman dhokla are a popular snack relished with green chutney but, the Rasawala Dhokla makes for a nice meal. If you are not going to eat the rasawala khaman immediately then don’t add dhokla and switch off the flame. The dhoklas soak the ras and become soggy so, if you are eating later they will become very mushy. It's important to add them just before eating Enjoy rasawala dhokla recipe | Gujarati style rasawala dhokla | khaman dhokla in rasa | with detailed step by step recipe photos and video below.

This irresistible Mixed Vegetable Dal is a chock-full of nutritious vegetables like kaddu, gavarfali and baingan along with a combination of toovar and masoor dals, which makes a wholesome meal in its own right. Instead of cooking the vegetables in oddles of oil, we have cooked them in water to reduce the use of oil, and to retain more of the nutrients. The amount of jaggery used in this recipe is also less as compared to other sweet dals.