Jaggery Recipes, Jaggery (Gur) Sweet Recipes

dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with 21 amazing images. dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe is a quick fix snack for hungry kids. Learn how to make curd roti. To make dahiwali roti, combine the curds with 1 cup of water in a deep bowl and mix well using whisk. Keep aside. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal. When the mustard seeds crackle, add the chapati pieces and sauté on a medium flame for a few seconds. Switch off the flame, add the curd-water mixture, turmeric powder, jaggery, chilli powder and salt. Switch on the flame, mix well and cook on a slow flame for 1 minute, while stirring continuously. Add the coriander, cook on a medium flame for 2 minutes, while stirring occasionally. Serve immediately. A soup-style snack that you can prepare from leftover chapatis, Gujarati dahi wali roti is flavourful yet easy to prepare. You will surely enjoy the refreshing flavour of buttermilk, balanced well with jaggery, spice powders and an aromatic tempering. You will surely enjoy the perfect balance of sweet and spicy taste of this Gujarati snack vaghareli rotli. Serve it fresh with a peppy garnish of coriander. You can also try other recipes like Idli-Upma or Wagharelo Rotla. Tips for dahiwali roti. 1. The chapati pieces should not be very small, else the dish will turn lumpy. 2. Make sure that the curd-water mixture is whisked well, perhaps using a hand blender, so that there are no lumps to ruin the appearance and mouth-feel of this dish. 3. Also switch off the flame before adding the curd water mixture, so it does not split. 4. Chop the jaggery finely if possible, so it dissolves quickly. 5. It is also common to add coriander powder along with chilli powder. 6. Serving this dish immediately is very important. Enjoy dahiwali roti recipe | curd roti | Gujarati dahi wali roti | Gujarati snack vaghareli rotli | left over roti recipe | with step by step photos.

See damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with 50 images. damni dhokla is a traditional Gujarati dhokla made with a combination of dals and rice and steamed to perfection. Learn to make healthy dal rice vegetable dhokla. damni dhokla, a nutritious recipe that combines dals and parboiled rice, which takes you a little time to prepare, but it is totally worth the effort. damni dhoklas are one of the thickest and heaviest dhoklas you would have tasted. Made with a batter of chana dal, jowar, urad dal, whole bajra and parboiled rice. Soaked for 6 hours and blended in a mixer with some sour curd and again fermented for 4 hours. What makes the damni dhokla dense is a filling of kala chana, carrots, green peas, green chillies, methia keri, jaggery, chilli powder, asafoetida, haldi, salt, oil. One damni dhokla weighs 60 grams. For fluffiness and softness we have added fruit salt to the damni dhokla batter just before steaming. Methia keri sambhaar is a traditional Gujarati pickle masala, which is available in most stores. But if you don’t find it, do not worry – just skip the ingredient and it will taste just the same. You can make damni dhokla 3 ways. damni dhokla in idli vessel or dhokla thali or traditionally made in a banana leaf cone. Enjoy damni dhokla recipe | Gujarati damni dhokla | healthy dal rice vegetable dhokla | with step by step photos.

rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with 28 amazing images. rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji is a unique sabzi which reinforces the taste of Gujarat. Learn how to make broad field beans curry. To make rangoon na vaal sabzi, wash and soak the rangoon vaal in enough water for 8 to 10 hours. Drain, add enough water and pressure cook for 2 to 3 whistles or till the vaal is cooked. Allow the steam to escape before opening the lid and keep aside. Heat the oil in a non-stick kadhai, add the carom seeds, asafoetida, chilli powder and turmeric powder and sauté on a medium flame for a few seconds. Add the rangoon vaal, ½ cup of water, jaggery, tamarind pulp and salt, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally. Serve hot. Rangoon na vaal is a wholesome yet effortless preparation of field beans. The use of varied ingredients like jaggery, imli, chilli powder and ajwain imparts a unique sweet and sour tang to this broad field beans curry. If you wish to pamper yourself with a creamy sabzi without the use of cream, there is no better way than to cook yourself some luxuriant Gujarati rangoon na vaal sabji! Serve it with roti, rice and a pickle like methia keri or bhavnagri mirchi to make a wholesome meal. Tips for rangoon na vaal sabzi. 1. Soaking is very indispensable, so plan accordingly. 2. Learn how to make tamarind pulp. Enjoy rangoon na vaal sabzi recipe | broad field beans curry | Gujarati rangoon na vaal sabji | with step by step photos.

A quick and easy accompaniment from the Karnataka repertoire, the Tomato Gojju is a spicy tomato curry with shades of tanginess and sweetness too. The tomato is sautéed and flavoured with a traditional tempering, a little jaggery and a dash of rasam powder. This gives the Tomato Gojju multiple flavourful touches, making it an all-time favourite with anyone who tastes it. It can be served with Idli, dosa, chapati, puris, pongal or rice.

drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with 26 amazing images. drumstick curry recipe is a delicious and aromatic dish that highlights the flavors of coastal Karnataka. Learn how to make drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | drumstick curry is a quintessential dish in Mangalorean cuisine, celebrated for its rich flavors and aromatic spices. This recipe brings together the unique blend of coastal ingredients, resulting in a dish that's both comforting and vibrant. This drumstick curry is known for its rich coconut-based gravy and the unique flavor of drumsticks, making it a delightful addition to any meal. Due to the abundance of coconuts along the Kerala and Konkan coast, these cuisines use coconut generously in the masalas and garnishes. Here, in this preparation, drumstick and potato are cooked with a tamarind-flavoured coconut masala, making the dish creamy and tangy at the same time. The secret to a flavorful Mangalorean style drumstick curry lies in the spice blend. Start by dry-roasting coriander seeds, cumin and red chillies until fragrant. Grind these with grated coconut and tamarind paste into a smooth masala. In another pan, saute drumstick pieces and potatoes with turmeric. When almost cooked, add the masala paste, water, and a touch of jaggery for depth of flavor. Let it simmer for a delicious, slightly sweet and spicy curry. Serve hot with a bowl of steamed rice or a few rotis. pro tips to make drumstick curry: 1. Use young, tender drumsticks for the best flavor and texture. 2. Temper your coconut oil with mustard seeds, and curry leaves for a burst of flavor that enhances the entire dish. 3. For a richer and creamier curry, add a dollop of coconut milk towards the end of cooking. 4. Instead of tamarind pulp, a squeeze of fresh lime juice can add a delightful tang and balance the flavors in the curry. Enjoy drumstick curry recipe | Mangalorean style drumstick curry | drumstick sabzi | with detailed step by step photos.

Khajur imli ki chutney, this iron-rich chutney is a traditional and very common one, but never fails to impress. It is a safe bet to serve during any party as you can be sure your guests will like it.

Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with 30 amazing images. Kathiyawadi sev tameta nu shaak recipe is a simple Gujarati sabzi ready in just 10 minutes. Learn how to make Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | Indulge in the flavors of Kathiyawadi cuisine with this simple yet delectable sev tameta nu shaak recipe. This dish combines the tanginess of tomatoes with the crunchiness of sev (crispy chickpea flour noodles). Deep-fried sev is added to give a crispy texture to the sev tameta sabzi. You can make this dhaba style sev tamatar nu shaak without onions and garlic so, even Jains can relish it. This is very common in many Gujarati households during the festival of Paryushan and a popular Paryushan recipe. This recipe is for a delicious and perfect for a quick and easy Gujarati meal. Enjoy the symphony of flavors and textures in this Kathiyawadi sev tameta nu shaak with warm rotla. Try similar Kathiyawadi recipes like Kathiyawadi adad ni dal or Gathiya sabzi. pro tips to make Kathiyawadi sev tameta nu shaak: 1. Do not make very small cubes of tomatoes, else the sabzi will become very soggy. 2. You can add jaggery to balance the tanginess of tomatoes. 3. You can make the sev tameta nu shaak and keep it ready, but add the sev just before reheating and serving. Enjoy Kathiyawadi sev tameta nu shaak recipe | dhaba style sev tamatar nu shaak | sev tameta sabzi | with step by step photos below.

A chutney with raw mango and onion may surprise you, but making this a part of your daily diet helps to prevent you from sunstrokes.

coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with 38 amazing images. Puranpoli is a traditional Maharashtrian dish, and variants of it are made all over the country. It is a wholesome and delicious snack made of chana dal and coconut sweetened with jaggery and flavoured mildly with spices like elaichi. Learn how to make coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | coconut puran poli, a delightful Indian sweet treat, is a beloved delicacy, especially during festive seasons. It's a flatbread, made from wheat flour, filled with a luscious mixture of grated coconut and jaggery. The dough is rolled out thin, filled with the sweet coconut mixture, and then carefully cooked on a tawa smothered with ghee. The result is a crispy, golden-brown naariyal puran poli with a soft, sweet filling that melts in your mouth. The combination of the slightly salty, nutty flavor of the coconut with the sweetness of the jaggery creates a harmonious blend of tastes. The texture is another highlight, with the crisp outer layer contrasting beautifully with the soft, moist filling. While it is festive fare, it can be made any day when you feel like making something special. coconut puran poli is often enjoyed with a cup of hot chai or coffee, making it a perfect indulgence for any occasion. pro tips for coconut puran poli: 1. The dough should be soft and pliable, but not sticky. 2. Use freshly grated coconut for the best flavor and texture. Drizzle ghee on both sides of the poli while cooking for a richer flavor and crispiness. coconut puran poli recipe | naariyal puran poli | Maharashtrian puran poli | Jain puran poli | with detailed step by step photos.

When a spicy dish is served with a sweet one, it helps to highlight the best of both! This fact is proved by the all-time favourite Maharashtrian combo of Puran Poli with Katachi Amti. It is made frequently by them, and is a must-have on Gudi Padwa day. Katachi Amti is a tongue-tickling preparation of chana dal, which combines sweet and savoury flavours. Ingredients like ginger and green chillies raise the spice quotient while jaggery gives it a rustic sweetness that appeals to the Indian palate. You can also add a dash of turmeric powder and garam masala at step 7, to give a spicier twist to the Katachi Amti. Enjoy this time-tested combo hot and fresh! You can also try other recipes like Maharashtrian Pitla or Maharashtrian Kothimbir Vadi .

God’s favourite offering, and man’s favourite prasad! Yes, the Sweet Pongal has won this contest hands-down. For generations, South Indians have believed the Sweet Pongal or Sakkarai Pongal to be one of the best offerings to God, as it combines rice and dal with jaggery and spices, all being auspicious ingredients with a positive connotation. The taste, understandably, is divine! The rich flavour and aroma of jaggery, together with the magical tinge of spices makes this a droolworthy delicacy. Dry roasting the dal before cooking also boosts its aroma, making the flavour of the dish richer too. As a variant of this Sweet Pongal, sometimes the rice and dal are cooked in a mixture of milk and water. This gives the sweet dish a milky taste and luscious mouth-feel. Sweet Pongal is compulsorily made for the Pongal festival. Freshly-harvested rice, if available, is used to make the Sweet Pongal, in new earthen pots! Imagine the heady aroma that emanates from the streets of South Indian villages as every household makes this heavenly dish in their courtyard on Pongal day! Also do try other South Indian sweets like Imarti , Churna and Mysore Pak .

coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with 14 amazing images. This kopra chikki Indian recipe is quite unique in its flavour and texture. It is thinner than most other chikkis, has an exhilarating crispness, and the rich flavour of coconut and jaggery. Here is a detailed step-by-step recipe that shows you how to make coconut chikki at home. This Lonavala style coconut chikki makes use of desiccated coconut. It is easily available in the market and also known as sukha grated nariyal. The chikki made with this nariyal is also less brittle and slightly soft to be enjoyed by senior citizens who often have chewing problems. To make coconut chikki, heat an aluminium kadhai on a high flame. Add the jaggery, mix well and cook on a high flame for 2 minutes, while stirring continuously. Lower the flame to slow and keep stirring continuously for 2 minutes, till it forms foam and changes the colour. Switch off the flame and keep stirring for a few more seconds. Add the desiccated coconut and mix very well. Put it on a greased platform, while mixing it upside down using a flat ladle. Pat the mixture, with greased hands and roll it using a greased rolling pin to make 325 mm. (13”) diameter circle. While rolling make sure it does not stick on the platform. If it sticks, loosen it using a flat ladle, and roll again. Cut immediately using a sharp knife into equal squares. Cool completely. Break into pieces and store it in an airtight container in a cool and dry place. While peanut chikki is more common during Sankrant, this kopra chikki with jaggery is also quite famous. Most of us on returning from Lonavala love to pack this chikki to enjoy this crunchy sweet for days after our outing. Try making it at home. It takes less than 20 minutes. Tips for coconut chikki. 1. Keep all the required items ready on the kitchen platform before you begin making the chikki and make sure you use only an aluminium kadhai to get the right temperature and texture. 2. Be very quick while cooking jaggery, as it tends to burn quickly. 3. While the chikki is still hot, remember to turn it upside down frequently as described in the recipe so that both sides will be smooth and glossy. 4. Rolling immediately is also important. You may have to bear little heat, but once it cools down rolling is not possible. Enjoy coconut chikki recipe | kopra chikki Indian recipe | kopra chikki with jaggery | Lonavala style coconut chikki | nariyal ki chikki | with step by step photos.

whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with 25 amazing images. whole wheat jaggery pancakes are soft sweet healthy Indian pancakes made with no sugar. Learn to make eggless gud pancakes. An enticingly sweet jaggery pancake made of a gehun ka atta batter sweetened with jaggery and spiced up with cardamom (elaichi) powder. Jaggery, which has a more rustic flavour, colour and aroma than white sugar lends the whole wheat jaggery pancakes an intense aroma on cooking, which is sure to draw everybody to the table like bees to honey! The trick of the eggless jaggery whole wheat flour Indian pancakes is to make jaggery water which adds to the aroma of the pancake instead of directly adding jaggery to the batter. Pro tips for eggless gud pancakes. 1. You can cook the savoury sweet jaggery pancakes on a tava as well. 2. Mix batter well with a whisk so that no lumps remain. 3. whole wheat jaggery pancakes are soft to eat and easy for those who have problems chewing food. 4. If the batter is too thick, add a little more water. 5. Add ground cardamom (elaichi). This imparts a great flavour to the pancakes. 6. Adding baking soda makes the eggless gud pancakes soft. Enjoy whole wheat jaggery pancakes recipe | eggless gud pancakes | healthy no sugar Indian gur pancakes | with step by step photos.

oats lollipop recipe | Indian style oats nuts ladoos for kids, adults | healthy oats energy balls | with 28 amazing images. These lollipops are a great way to satisfy your sweet tooth without the guilt. Learn how to make oats lollipop recipe | Indian style oats nuts ladoos for kids, adults | healthy oats energy balls | oats lollipops are a delicious and healthy treat made using oats, jaggery, mixed nuts and a little ghee. Indian style oats nuts ladoos for kids, adults are also a good source of energy, making them a perfect snack for on-the-go. Unlike candy lollipops, you wouldn’t mind your children eating these. The oats, jaggery, nuts and sesame seeds all blend in nicely to make these lollipops crunchy and delicious. You can make healthy oats energy balls in advance and store them in air-tight containers. Pro tips for oats lollipop: 1. You can use any type of nuts that you like in this oats lollipop recipe or use only one nut you love. 2. If you don't have ghee, you can use melted coconut oil or olive oil. Avoid proceesed vegetable oil. 3. You can also add other ingredients to the oats lollipops, such as dried fruit or pumpkin seeds. Enjoy oats lollipop recipe | Indian style oats nuts ladoos for kids, adults | healthy oats energy balls | with detailed step by step photos.