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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How many of you, after completing a round of pani puri, ask the roadside vendor for extra servings of the spicy phudina water – “Bhaiya, thoda teekha pani milega?” – and he happily obliges! The best part about roadside pani puri is the spicy phudina water, the extra servings, and the inevitably watery eyes after that! Recreate the same fun experience at home by making this easy-peasy Phudina Pani in your own kitchen. The refreshing, tongue-tickling mix of flavours in this recipe is sure to shake awake your taste buds. The aroma of freshly ground mint and the interplay of spice powders is simply irresistible. This awesome spiced water also helps relieve indigestion, so it’s nice to have with or after a meal. We have added a dash of jaggery to balance the flavours, but if you love spicy stuff, you can skip it. Store the Pudina Pani for Pani Puri in the fridge or in an earthen pot for some time, as it tastes best when mildly chilled. You can also try other recipes like the Chocolate Pani Puri or Thai Pani Puri.

One of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, spices and nuts. As the crunchy shell gives way to the sweet stuffing, you are greeted by shades of spice, the crunch of nuts and of course, the delightful mouth-feel of fresh coconut. This rich mithai is ideal to make for festivals like Ganesh Chaturthi . When rolling each portion of the dough, make sure the remaining dough is covered with a plate, else it will dry up and crack while rolling. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. Since, it is made up of fresh coconut, you cannot store them for more than a day.

bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with 21 amazing images. bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu is a quick healthy dessert. Learn how to make kuler ladoo. To make bajra ladoo, combine the ghee and jaggery in a flat plate and mix well with fingers for 3 to 4 minutes or till the mixture becomes slightly fluffy. Add half the bajra flour and mix well. Add the remaining bajra flour and mix well till the mixture binds well like a dough. Divide the mixture into 4 equal portions and shape each portion into a round ball. Serve immediately or store in an air-tight container. It stays fresh for 2 days. Indian meals are almost incomplete without mithai. But the use of excess sugar often is the reason for health conscious to enjoy it. Here we present kuler ladoo made with bajra flour, ghee and jaggery. One ladoo not only lends protein, but also fibre and iron. Don’t get carried away by the colour of the instant no cook bajra atta ladoo. The aroma, texture and flavour of this ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. We recommend 1 Indian millet flour laddu as a serving size for women with PCOS, weight watchers and heart patients. However, remember moderation is the key here too. Moreover, this is for occasional indulgence only. Tips for bajra ladoo. 1. Since the recipe takes only 5 minutes to make, we have made only 4 ladoos at a time. They stay fresh for 2 days and hence we recommend you make fresh ladoos as per your requirement. If you wish, you can make 8 ladoos at a time by using double the quantity of ingredients. However, note that the timing of mixing each ingredient will remain the same. 2. Use a flat plate only to make the ladoos. This makes mixing easier. 3. Mixing the mixture with hands at each stage is important to make soft ladoos. 4. These ladoos are perfectly sweet. If you enjoy slightly less sweet mithais, you can use 1½ tbsp of jaggery instead of 2 tbsp. 5. Store them in an air-tight container at room temperature only. They will stay fresh for 2 days. Enjoy bajra ladoo recipe | kuler ladoo | instant no cook bajra atta ladoo | Indian millet flour laddu | with step by step photos.

paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast | with 40 amazing images. paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast will surely hit the top list of your favourite Indian sabzi. Try it out and enjoy the experience. Learn how to make Mangalore style paneer ghee roast. Paneer ghee roast is a very popular Mangalorean dish and as the name says it is cooked in ghee which gives it an authentic flavour thus making it truly irresistible. Dry roasted spices blended into an aromatic masala, coats the paneer pieces for a more rich and classy flavour. What’s special about this dish is it looks spicy hot because of the use of Kashmiri red chillies, but it's midly spiced. This simply delicious and flavorful Mangalore style paneer ghee roast can be served as a starter snack or as an accompaniment with steamed rice, chapati, lachha paratha or neer dosa. Tips to make paneer ghee roast. 1. Instead of jaggery you can also add sugar to balance out the flavour. 2. Instead of Kashmiri red chilli you can use byadgi dry red chillies also. 3. You can make soft and creamy paneer at home. Enjoy paneer ghee roast recipe | Mangalore style paneer ghee roast | how to make Indian veg ghee roast | with step by step photos.

makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | with 32 amazing images. makhana ladoo is a soft and crunchy sweet made by shaping a blend of powdered makhana, nuts, jaggery and ghee. Learn how to make makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | Makhana is also known as fox nuts, lotus seeds or phool makhana. makhana dry fruit ladoo is a quick and healthy ladoo made with Makhana, Nuts and Jaggery. Phool makhana is great source of protein, carbohydrates etc so very good for growing kids. makhana ladoo is a healthy evening snack alternate to the packed junkies and could be made for special occasions too in minutes! Tips to make makhana ladoo: 1. Make sure the jaggery syrup is not hot when you mix it. 2. Store in an air-tight container in the fridge. 3. If making for fasting days, avoid melon seeds and sesame seeds. Enjoy makhana ladoo | makhana dry fruit ladoo | makhana laddu | makhana gud ladoo | with detailed step by step images.

bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | with 30 amazing images. quick bajra ladoo recipe is the best way of using leftover bajra roti. Learn how to make bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | Here we present bajra churma ladoo made with bajra flour, ghee, dry fruits and jaggery. The aroma, texture and flavour of this quick bajra ladoo is perfect to qualify it as an Indian mithai. In fact, use of jaggery is always healthier as compared to refined sugar, as sugar may be a cause of inflammation in the body. Bajra is high in protein, fiber, its gluten free, good for diabetes and heart patients. pro tips to make bajra churma ladoo: 1. You can add any mixed chopped nuts of your choice to make these ladoos. 2. Blend it well so that you can easily shape them. 3. You can also add pumpkin seeds or flax seeds in these ladoos. Enjoy bajra churma ladoo recipe | leftover bajra roti ladoo | quick bajra ladoo recipe | with detailed step by step photos.

A healthy calcium rich sweet delicacy for a change. Ragi flour often used to make rotis is used here to make a barfi. Plus it has the addition of jaggery which is more healthier than sugar. So it’s an absolute healthy option for those are looking to increase their iron levels. Add almonds for a good crunch and mouth feel.

Methambo is one of the best known pickles. Gujaratis are great consumers of all sorts of sweet and spicy pickles, with methambo being one of their favourites. Mustard seeds and round red chillies are first added to the oil, then the mango pieces dressed with turmeric powder and salt are sautéed till tender, after which jaggery is added and cooked till it has dissolved. After the methambo has cooled down completely, it is spiced with chilli powder. Methambo is very similar to golkeri, but the only difference is that methambo is tempered with whole spices whereas golkeri is not. It is an excellent accompaniment for almost all meals.
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