#Title
3 cardamom pods
1/8 tsp cinnamon powder
Method
Take 2 tablespoons of water in a bowl. Sprinkle gelatine on top and leave for 5 minutes. Take milk and jaggery in a pan. Open the cardamom pods and put in the milk. Heat on a low flame. Once the jaggery has dissolved and milk is hot, add the gelatine and cinnamon powder. Stir and cook for about 5 minutes. Leave to cool for a while. Strain and pour into pudding moulds and refrigerate for at least 2 to 3 hours to set. Demould chilled panna cotta onto a serving plate, drizzle with cranberry sauce and serve.
OATS JAGGERY COOKIES
Ingredients
1 cup oats
½ cup whole wheat flour
¼ cup almond
¼ cup desiccated coconut
½ cup jaggery powder
¼ cup honey
¼ cup oil
½ tsp baking powder
¼ tsp baking soda
½ tsp cinnamon
Method
Preheat the oven at 170° C for 10 minutes. Grease or line a baking tray with parchment paper or aluminium foil. Grind the almonds and oats into fine powder. In a large bowl mix all the ingredients with almonds and oats powder. Combine and mix everything well. Don’t knead much. Make small balls and lightly press with your palm. Place on baking tray 1 inch apart. Bake for 10 minutes or until the edges becomes brown. Cookies will be soft when hot. So, let it cool down completely. Serve or store in airtight container for later use. Enjoy healthy and yummy cookies with your tea, coffee, or milk.
JAGGERY AND CHOCOLATE FUDGE
Ingredients
1 cup grated jaggery
1 cup grated dark chocolate
1 cup crushed peanuts
1 tbsp butter
Method
Grease an aluminium tray with butter and set aside. Melt jaggery in a double boiler. Add butter and mix. When the jaggery melts, add the peanuts and chocolate and mix well. Transfer the mixture onto the tray and spread evenly. Set aside for 15-20 minutes to cool down to room temperature. Then set in the refrigerator for 10 minutes. Cut into pieces and serve.
JAGGERY BOONDI LADOO
Ingredients
1 cup besan (chickpea flour)
1 cup rice flour
2 cups grated jaggery
½ cup milk
½ cup water
3 pods of cardamom
2 tbsp ghee
10 cashew nuts, broken, fried
Oil for frying
Pinch of salt
Method
Combine the rice flour and chickpea flour, and sieve together. Take a bowl and add flour mixture and add water and milk. Mix well and make boondi batter and keep aside. In a pan, boil 1 cup of water and add the jaggery. Cook till the jaggery is dissolved and two thread consistency of the syrup is formed. Add the ghee and cardamom pods. Mix well and keep aside. Heat oil in a pan. Place boondi special ladle just over oil and pour boondi batter little by little and fry. Take out boondi and keep in a bowl. Prepare boondi with whole batter and add them to the jaggery syrup. Add the cashew nuts and mix well. Divide the mixture into equal round laddoos. Store them in an airtight container or serve immediately.
TOMATO JAGGERY KHATTA (TOMATO AND JAGGERY SWEET CHUTNEY)
Ingredients
5-6 chopped tomatoes
4 tbsp grated jaggery
1 tsp grated ginger
2 dry red chillies
½ tsp roasted cumin powder
½ tsp roasted red chilli powder
5-6 dates, deseeded
1 tbsp mustard oil
¼ tsp panchforon
Salt to taste
Method
Heat oil to smoking point in a wok. Add panchforon and red chillies, when it splutters, add the tomatoes and ginger, cover and cook till the tomatoes are slushy and nearly cooked. Add the salt, jaggery and dates. Cook till the jaggery melts and the chutney attains a nice red colour. Lastly, add the roasted cumin and red chilli powder. Mix well and switch off after one boil. Serve with rice, puri or paratha.
Photo: Collected