218 jaggery recipes

Jaggery Recipes, Jaggery (Gur) Sweet Recipes

jagger recipes. Gur sweet recipes. Sugarcane is crushed to extract juice and then the juice is strained and boiled for few hours. This concentrated liquid is added into moulds and kept to cool off till it hardens to form Jaggery or Gur. The color ranges from golden yellow to dark brown. It can even be extracted from palm sugar or date palm. These days sugar has been used extensively used which is a refined, crystallized form of jaggery. They both are alternatively used as sweetener in Indian cuisine.  

Jaggery has a number of health benefits like it helps in digestion and improves blood circulation. It is a rich source of iron and vitamin C, it helps relieve cold and cough, boosts energy and immunity. Additionally, gur is known to have properties that keep your body warm, hence it is widely consumed during winters.

Jaggery Recipes used in Festivals

Makar Sankranti is a Hindu harvest festival celebrated all over India in different forms. In southern India it is celebrated as Pongal, Bihu in Assam, Lohri in Punjab, Poush Sangkranti in West Bengal, Maghi in Himachal Pradesh. People in Gujarat fly kites in the beautiful sky and relish saat dhaan khichri and undhiyu. Maharashtrians exchange laddu and greet , "Til, gud ghya ni god god bola" which means Eat Til and Gur and speak well. Families prepare different delicacies like Til Papdi chikki, peanut chikki, Kurmura chikki, Til and dryfruit chikki, sweet pongal.

Jaggery Sweet Recipes

Indian festivals or any other occasions are incomplete without sweets and also, we have a big sweettooth for desserts post meals. Jaggery has always been used to make a number of traditional desserts like Gur Chawal , Puran poli, Moong Dal Payasam, Modak, Gulgule.

Gujarati's love to add a touch of sweetness to their food. Jaggery balances the salty, sour and spicy flavors of the dish. Try these Gujarati Dal, Dal Dhokli , Toovar Dal, Lachko Dal , Fajeto  to tantalize your tastebuds!

Jaggery Recipes used in Chutney

Jaggery is also used to make a variety of chutneys, which acts as an accompaniment that never fails our tastebuds. Blend some simple ingredients along with jaggery to create a medley of flavours. Ginger chutney, Coriander chutney, Mysore chutney, Malgapodi, Khajur Imli ki chutney pairs well with appetizers.

Enjoy our collection of Jaggery recipes and Jaggery Sweet recipes below.

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sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with 18 amazing images. sabudana vermicelli payasam is a very tasty and traditional dish usually prepared during festive and special occasions Learn how to make sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | vermicelli sabudana kheer is one of the easiest of desserts that can be prepared in a few minutes. The combination of sabudana and semiya is a very tasty and is an authentic preparation added to any menu, especially a traditional South Indian meal. There are many types of Kheers, but this Vermicelli, Sabudana, Coconut milk Kheer is one of the tastiest Kheers you have ever heard. I have used coconut milk on make this vermicelli sago kheer instead of milk and jaggery is used to make it more delicious. Tips to make sabudana vermicelli payasam: 1. If you do not wish to use coconut milk, you can use full fat milk. 2. Instead of jaggery you can add sugar. 3. Payasam tends to become thick after some time, you can add water or milk to adjust the consistency, re-heat and serve. Enjoy sabudana vermicelli payasam | vermicelli sabudana kheer | vermicelli sago kheer | with detailed step by step photos.

Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with 16 amazing images. Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut is the spicy Maharashtrian version, which is part of the traditional puja thali, and also served as an accompaniment in a traditional Maharashtrian wedding lunch. Learn how to make panchamrut. To make Maharashtrian panchamrut, heat the oil in a broad non-stick pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a slow flame for 10 seconds. Add the fenugreek seeds and sauté on a slow flame for 10 seconds. Add the asafoetida and sauté on a slow flame for 10 seconds. Add the turmeric powder and sauté on a slow flame for 10 seconds. Add the tamarind pulp, chilli powder, raisins, cashewnuts, jaggery and 1/4 cup of water, mix well and cook on a medium flame for 2 minutes or till the jaggery melts. Add the peanut powder, dry coconut, sesame seeds powder and ½ cup of water, goda masala and salt, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture comes to a boil. Serve hot. Different regions and communities prepare different versions of panchamrut – some with milk products, some with fruits and honey, and so on. Panchamrut sweet and sour is a dish with a holy connotation, in the sense that it is offered to God during most pujas. Here is the authentic method of preparing this popular Maharashtrian accompaniment. Spicy panchamrut is like a sweet and sour chutney, with varied ingredients ranging from jaggery to tamarind, crushed nuts and seeds, and dry fruits too. Spice powders like chilli powder and goda masala are used to give a spicy touch to the recipe. We are sure you will love it. Panchamrut is served on special occasions like Ganesh Chaturthi and Gudi Padwa as an accompaniment to a typical Maharashtrian thali consisting of Maharashtrian Bhaji, Maharashtrian Rotis / Polis, Maharashtrian Dal, Varan / Amti / Kalvan, Maharashtrian Bhaat (Rice) and Maharashtrian Sweet Dishes Tips for Maharashtrian panchamrut. 1. Tamarind pulp is a very important ingredient of this recipe to add sourness to it. Learn how to make the perfect tamarind pulp. 2. Remember to destem the raisins and discard them before use. 3. The sesame seeds, peanuts and dry coconut have to be roasted to remove its raw smell. 4. As a variant, you can also use chopped capsicum to lend the required spiciness, instead of chilli powder. Enjoy Maharashtrian panchamrut recipe | panchamrut sweet and sour | spicy panchamrut | how to make panchamrut | with step by step photos.

healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images. Healthy carrot cake recipe for toddlers is really a great "tiffin box" item that your baby will enjoy during play time. This healthy carrot cake for kids is a nourishing substitute than the readymade store bought refined cake. Learn how to make whole wheat carrot cake recipe for toddlers. To make healthy carrot cake recipe for toddlers first sieve wheat flour, cinnamon powder, nutmeg powder and baking powder. Follow it by cooking butter, jaggery and milk to a smooth mixture. Add this butter mixture along with grated carrots to the flour mixture and mix it well. Pour this mixture into a greased and dusted round tin and bake it for about 30 minutes. Cool the cake completely upon baking and then its ready for serving to your little ones. Kids are very easily attracted to the colourful cakes at the cake and bakery shops. But as a parent you know that they are full of refined maida and sugar. These kind of foods if consumed liberally can lead to weight gain in kids at a very early age. This healthy carrot cake for kids can be enjoyed by kids above 1 year as an occasional treat. This carrot cake for babies has wheat flour as a substitute to maida and jaggery instead of sugar. Wheat flour has some fiber intact in it which maida lacks, while jaggery is rich in iron which will help to make up for baby’s haemoglobin count. Carrots have been added in healthy carrot cake for kids as they add variety and also provide substantial amounts of vitamin A and fibre. Cinnamon, nutmeg, milk and jaggery impart delicious flavours to this cake. The best part about this healthy carrot cake recipe for toddlers is that adults too can relish a piece along with the kids. So each one in the family can go healthy. Enjoy healthy carrot cake recipe for toddlers recipe | healthy carrot cake for kids | carrot cake for babies | how to make whole wheat carrot cake recipe for toddlers | with 20 amazing images.

rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with amazing 17 images. rotla also called bajra rotla is a Gujarati style bajra rotla. Though bajra is grown only in certain parts of Rajasthan, bajra rotlas are relished all over the country. Thickly rolled bajra rotla are cooked over "kanda" (cow dung cakes) in the villages. That is the authentic way of preparing them because it imparts a smoked flavour to the Bajra roti. This bajra rotla is a very famous recipe from Gujarat. The bajra rotla are thickly rolled, cooked on a tava and then roast over open flame till brown spots appear. Traditionally white butter also known as makhan is smeared on it or if that is not available you can use ghee. Knead the dough with warm water as the dough become pliable and easy to knead and roll. This helps in getting pearl millet roti a soft texture. Bajra Roti is a traditional Indian flatbread made with bajra or black pearl millet flour making it extremely nutritious. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. If you are looking for a gluten-free option, this is an ideal recipe . I remember, my grandmother would roll the rotla using her palm and cook it on a earthen clay tava on a chulha, which would give bajra rotla a smoky flavor. I would like to share some important tips to make the perfect bajra rotla. 1. To make Gujarati style bajra rotla, take a portion of the dough and shape into a round ball. The dough ball should be smooth without any cracks. If required, you can apply some water on your palms and then shape. 2. Serve the Bajra rotla immediately smeared with white butter or ghee. If it cools down, it will feel very hard and dry. Bajra roti, lahsun ki chutney and onions is a combo!! Although absolutely simple to make, these rotis are delicious! Take care to make the Gujarati style bajra rotlas as soon as the dough is kneaded, as the dough tends to harden quickly, making it difficult to roll. With practice and patience, you can surely master the art of rolling the rotlas uniformly and making them puff up. You can also serve rotlas with Baingan Bharta, Khatta Urad Dal and Red Chilli Thecha, as it makes a complete meal combo and is sure to attract everybody. Enjoy how to make rotla recipe | bajra rotla | Gujarati style bajra rotla | healthy pearl millet roti | with detailed step by step photos and video below.

Raw papaya, quite contrary to the ripe ones, is quite crisp and has a unique taste, which lends itself well to salads, subzis and pickles. Here, we have made a Sweet and Sour Raw Papaya Pickle by perking up the chopped and cooked raw papayas with a multitude of ingredients, including spices, tamarind and jaggery. This chatpata pickle is sweet, sour and spicy, perfect to have with any paratha, or with a bowl of hot rice and dal. This will stay good in the refrigerator for up to a month. So, you can keep some handy and relish with any meal. You can also try other pickles like the Quick Carrot and Capsicum Pickle or Spicy Lemon Pickle .

Guaranteed to make you lick your fingers delightfully, this Tomato Basil Chutney is flavoured with a peppy masala of spices and dals. The masala not only gives a nice flavour and aroma but also a rich mouth-feel. Apart from the masala, the tomato and basil chutney also includes a bit of tamarind for tang and jaggery for sweetness. Truly a multi-faceted chutney, it goes very well with starters like tikkis . You can make a batch and store it in the fridge for 3-4 days in an airtight container. If you feel the chutney is very thick, you can adjust the consistency by adding a little water. Try other chutney recipes like Low Calorie Green Chutney or Guava Chutney .

A bunch of ingredients, reputed for their refreshing flavour and aroma, come together to make a really rejuvenating drink. The spiky taste of ginger, the mild tang of lemongrass and the herby touch of mint make this a treat for all your senses. The natural sweetness of jaggery is a great match for the other ingredients, and a dash of lemon juice helps to highlight all the other flavours. Enjoy the Lemongrass and Ginger Drink chilled. Do not let it stand for too long because it might get slightly bitter. Lemongrass also fits beautifully into other recipes like the Lemon Grass and Mint Tea , and Lemongrass and Coconut Soup .

rajgira chikki recipe | amaranth chikki | rajgira chikki made with cashewnuts and jaggery | with 20 amazing images. Crispy and sweet rajgira chikki, made with dainty little amaranth seeds and jaggery, is an awesome treat for the taste buds. Learn how to make rajgira chikki recipe | amaranth chikki | rajgira chikki | amaranth chikki has a rich taste and pleasing texture, combining the sweetness of jaggery, the rustic taste and texture of amaranth and the nutty crunch of cashew nuts. A pinch of rock salt highlights the sweetness of the jaggery, while a dash of cardamom gives the amaranth chikki a wonderful aroma and flavour. Amaranth is high in protein and has an abundance of nutrients like calcium, iron, magnesium, phosphorus and potassium. rajgira chikki can be had on fasting days. Tips to make rajgira chiki: 1. Make sure to stir the mixture continuously to prevent it from burning. 2. Grease the tin before making the mixture and then immediately pour the mixture into the greased tin. 3. Use a sharp knife to cut clean pieces of the chikki. 4. Store the chikki in an air tight container for 1 week. Enjoy rajgira chikki recipe | amaranth chikki | rajgira chikki | with detailed step by step photos.

methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with amazing 17 images. methi papad ki sabzi is a Rajasthani main course meal, popular Gujarati side dish which is made with papad and methi seeds. It is super quick and easy to make. The ingredients used in making the methi papad are basic and can be easily found in every Indian well maintained pantry!! An unusual delicacy of fenugreek seeds cooked with papad in a sweet and spicy gravy. Methi seeds have excellent medicinal properties—amongst other benefits, they are iron-rich while also being a natural body coolant. We have used jaggery in the recipe to cut down the bitterness of methi seeds, you can even use sugar if you wish to. Also, you can use any papad that is available to make this methi papad ki sabzi. We have used plain papad. You can make this quick methi papad nu shaak on a long tiring day or when you are too lazy or tired to cook. This sabzi can be prepared in a jiffy and requires no chopping and mise en place so is prepared quickly. Normally, only a few spoons of methi seeds are used in any recipe; hence the plentiful use of methi seeds makes this methi papad shaak extraordinary. This dish is also very tasty despite the bitterness. Enjoy hot, with rice and pickles. Learn to make methi papad recipe | methi papad nu shaak | Rajasthani methi papad | methi papad ki sabzi | with detailed step by step recipe photos and video below.

chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with 36 amazing images. chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi commonly features on Gujarati menu. Learn how to make healthy lobhia sabzi. To make chawli bean sabzi, clean and wash the chawli and soak in enough water in a deep bowl for 8 hours or overnight. Next day, drain well and discard the water. Combine the chawli, salt and 1½ cups of water in a pressure cooker and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Keep aside. Do not drain the water. Next, heat the oil in a deep non-stick kadhai, add the cumin seeds and asafoetida and saute on a medium flame for 30 seconds. Add the cooked chawli (along with the liquid), turmeric powder, chilli powder, coriander-cumin seeds powder and salt and mix well. Cover with a lid and cook on a medium flame for 4 to 5 minutes, while stirring occasionally. Add the tamarind pulp and jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Serve the chawli bean sabzi hot garnished with coriander. This unique Indian cow pea curry is sure to please your palate with its exciting sweet, sour and spicy flavour. With tamarind, jaggery and chilli powder, not to forget a quick and traditional tempering, the fiber and protein-rich chawli bean becomes a tangy treat that you will love to munch on! This healthy lobhia sabzi can be relished by cardiac patients, diabetics as well as weight watchers. However, we recommend them to avoid the use of jaggery and keep a check on the carbs this sabzi lends. While we have soaked the chawli beans overnight, when in a hurry you can wash and pressure cook them without soaking. However, then ensure to increase the number of whistles to 4 and also after adding the spices cook it for few more minutes to get the perfect aroma and flavour of chawli bean sabzi. Tips for chawli bean sabzi . 1. Serve chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | with roti. 2. Serve healthy lobhia sabzi | Indian cow pea curry | with bread. To make it healthy use whole wheat bread. Enjoy chawli bean sabzi recipe | healthy lobhia sabzi | Indian cow pea curry | zero oil chawli bean sabzi | with step by step photos.

jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | jaggery dosa is a sweet South Indian style dosa which can be served as a Breakfast or Evening Tea Snack. Learn how to make instant wheat flour jaggery dosa. To make jaggery dosa, combine jaggery, rice flour, whole wheat flour, cardamom powder and coconut in a deep bowl, add 2 cups of warm water and mix well using a whisk to form a batter of the pouring consistency. Cover with a lid, keep aside for 10 minutes and mix very well. Heat a non-stick tava (griddle) and grease it lightly using a little ghee. Pour a ladleful of the batter on it and spread it evenly in a circular motion to make 200 mm. (8”) diameter round circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour from both the sides. Fold it over to make a semi-circle. Serve immediately. Easy and quick vella dosa made with a combination of flours and jaggery, perked up with grated coconut and spiced up with cardamom! The pleasantly sweet aroma of the dosa being cooked on the hot tava is sure to bring all the family members on the dining table. An easy-to-prepare yet rich preparation, this Indian style rice jaggery dosa is only mildly sweet, so can be served as a teatime snack. This is fit for even a grand dinner menu if you could make a nice sweet and savoury dosa platter by serving this with regular dosa, masala dosa or uttapa. One good thing about the instant wheat flour jaggery dosa is that it does not require any fermentation, so you can make it quickly anytime you need – say, when your kids come back home hungry. Tips for jaggery dosa. 1. Grate the jaggery finely as it has to melt with the warm water. Thickly grated or chopped might lead to lump formation. 2. A pinch of salt in this sweet preparation would further enhance its taste. 3. Remember that it must be had immediately before it hardens. Enjoy jaggery dosa recipe | vella dosa | instant wheat flour jaggery dosa | Indian style rice jaggery dosa | with photos and recipe below.

ragi sheera recipe | ragi halwa | healthy nachni sheera | with 15 amazing images. ragi sheera is a sweet dessert made from ragi flour (finger millet flour), milk, ghee, jaggery and flavored with cardamom powder. Learn how to make ragi sheera recipe | ragi halwa | healthy nachni sheera | It makes for a calcium rich, filling and delicious sweet that will be liked by everyone. Ghee gives a lovely aroma and flavor to this healthy nachni sheera. Milk gives a good taste. ragi halwa is a healthy sweet for kids and adults too. This healthy nachni sheera truly overflows with calcium, and that too at a low calorie count. Indeed, what a wonderful way to satiate your sweet tooth. Tips to make ragi sheera: 1. Instead of jaggery powder you can use chopped jaggery also. 2. You can garnish the sheera with any nuts of your choice. 3. Instead of milk you can cook the sheera in water. Enjoy ragi sheera recipe | ragi halwa | healthy nachni sheera | with detailed step by step photos.

puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with amazing 29 images. Puran poli is a famous sweet Indian flat-bread. There is the Gujarati puran poli and Maharashtrian puran poli ways of making it. The difference between two is the dals used, the Gujarati puran poli is made using toovar dal while the Maharashtrian puran poli uses chana dal. We focus here on how to make Gujarati puran poli? We have used simple ingredients like toovar dal, jaggery, saffron, ghee and elaichi to make Gujarati puran poli. The dough of Gujarati puran poli is made using whole wheat flour and oil. The perfect preparation of Gujarati puran poli is considered a highly-skilled task… an art actually! Its unique flavour and characteristic aroma can be attributed to the special Indian spices used. Gujarati puran poli is also known as vedmi in Gujarat and uppittu in Malayalam. puran poli is rich in flavours is a great option to be served in festive season. Puran poli has a lot many variations and is prepared in different ways in all across the country. Puran poli also works as a great tiffin treat, it is like wise loved by adults and kids. When i have left-over made from dinner, my family prefers having it next morning as breakfast with a hot cup of tea. You can also try other traditional Gujarati rotis like Padvali Roti, it tastes great with Aamras and Satpadi Roti which tastes awesome as it is or can be enjoyed with any subzi. Enjoy puran poli recipe | Gujarati puran poli | authentic puran poli | vedmi | with detailed step by step photos and video below.

ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe is a sweet recipe from South India. Learn how to make elayappam. To make ela ada, steamed rice pancake, first make the jaggery filling. Combine the jaggery and ¼ cup of water in a broad non-stick, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the coconut and cardamom powder, mix well and cook on a medium flame for 4 minutes, while stirring continuously. Switch off the flame, add ghee and mix well. Keep aside. Then make the rice flour dough. For that, combine the rice flour, salt and ghee in a deep bowl and knead into a soft dough adding enough hot water using a spoon and then once cooled slightly use your hands and knead well. Keep aside. Then wet your fingers with little water and divide the dough into 6 equal portions. Place a banana leaf on a clean, dry surface, put a little water on it and spread it evenly. Place a portion of the dough on it and pat the dough to flatten it to make a 150 mm. (6”) diameter circle. Place a portion of the jaggery stuffing in the centre of the circle. Fold along with the banana leaf to seal it and make a semi-circle. Press the edges well by pressing with your fingers to seal it completely. Ela Ada is a traditional sweet delicacy from Kerala, made by steaming stuffed rice flour pancakes wrapped in a banana leaf. Here, we have shown the Ela Ada with coconut and jaggery stuffing. On special occasions like Onam, it may also be made with a stuffing of sweetened jackfruit pulp. Ela means leaf, and this sweet rice pancake is named so because elayappam gets a special aroma and flavour by being steamed in banana leaves. The ila ada is a very famous and favourite dish in Kerala, and is made by Keralites wherever in the world they are. Serve it as an evening snack with a cup of hot milky tea! Tips for ela ada, steamed rice pancake. 1. If you find it difficult to spread the dough you can lightly dip your fingers in water and then continue. 2. Grease the banana leaf well before putting the dough. 3. Make sure the dough is soft enough and not too hard. Enjoy ela ada, steamed rice pancake recipe | elayappam | ila ada | kerala special recipe. You can also try other recipes like Banana Pongal or Paal Payasam .
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