115 gm Refined wheat flour (Fine wheat flour), 120gm jaggery powder, 1/4 th tsp baking powder, milk as required, 90 gm margarine, 2 eggs, 1/4 th tsp vanilla essence.
Take one 8” cake tin greased with margarine and dust with refined wheat flour. Sieve refined wheat flour and baking powder together with fine sieve. Mix margarine and jaggery while adding eggs. Mix well to get smooth consistency. Add refined wheat flour and milk and mix till it attains dropping consistency. Pour the mixture in the tin and bake at 200 deg C for 20-25 min.
115 gm refined wheat flour, 85 gm jaggery powder, ½ tsp baking powder, 55 gm margarine, 2 eggs, 2 tbsp cocoa powder, 1/4 th tsp salt, ½ tsp sodium-bi- sulfate, Chocolate essence few drops, Milk as required.
Mix refined wheat flour, baking powder, cocoa powder and salt and sieve together. Mix sodium-bi- sulfate in milk. Mix jaggery and butter together. Add essence to it. Mix all dry ingredients and add milk till pouring consistency is achieved. Pour the mixture in to a cake pan greased with butter and dusted with refined wheat flour. Bake for 20-25 min.
115 gm refined wheat flour, 115 gm jaggery powder, ½ tsp baking powder, 90 gm margarine, 2 eggs, 100gm dates (seedless), 50 gm walnuts, 1/4 th tsp vanilla essence, 1/4 th tsp sodium-bi- carbonate, milk as required.
Sieve refined wheat flour, baking powder and soda together. Mix butter and jaggery together. Blend eggs separately and pour in to above mixture slowly. Add essence. Add dates and walnuts in refined wheat flour. Mix everything together adding milk to attain pouring consistency. Bake for 40-45 min in greased cake pan.
1/4 th cup butter, ½ cup jaggery powder, 1 can of pineapple pieces, 2 eggs, ½ cup pineapple juice, 9tsp cake mix.
Mix butter and jaggery powder and heat the mixture on low flame till jaggery melts completely. In another bowl blend cake mix, pineapple juice and beaten eggs. Blend everything well. Spread pineapple slices in a greased cake pan. Pour above mixture on it. Bake for 10 min. Remove from pan. Bake again with up-side down.
150 gm refined wheat flour, 200 ml toned milk, 150 gm jaggery powder, 100 gm butter, ½ tsp Soda, 1 tsp baking powder, 1 tsp vanilla essence, 2 tsp cocoa powder, water as required.
Sieve refined wheat flour, soda and baking powder together. Mix butter, jaggery, and milk in separate pan. Add essence and refined wheat flour to it. Add milk so as to have pouring consistency. Make 2 parts of above mixture. Add cocoa to one part and pour layers of this part and other part on each other. Stir only once with a spoon. Bake for 36 min.
85 gm refined wheat flour, 55 gm butter or margarine, 40 gm desiccated coconut, 55 gm jaggery powder, 2 tsp water.
Mix margarine and jaggery powder well. Add 2 tsp water to it. Sieve refined wheat flour and add it to above mixture. Add desiccated coconut and mix well. Shape cookies of your favorite size and bake for 16 min in baking tin.
115 gm refined wheat flour, 60 gm butter or margarine, ½ tsp vanilla essence, 60 gm Jaggery powder, ½ tsp baking powder, 1 tbsp cocoa powder, 1tsp golden syrup.
Sieve refined wheat flour and cocoa powder together. Mix margarine and jaggery well. Add essence and golden syrup and stir well. Shape cookies of your favorite size and bake for 20 min in baking tin.
85 gm refined wheat flour, 85 gm margarine or butter, 85 gm jaggery powder, 1/4 th tsp cardamom powder, 85 gm cashew powder, 1/4 th tsp badam (Almond) essence, 1 tbsp cocoa powder.
Sieve refined wheat flour. Mix margarine and jaggery together well. Add almond essence and stir well. Add refined wheat flour, cocoa powder and cashew powder to it. Mix thoroughly. Give shape of your liking and arrange in baking pan. Bake for 18 min.
115 gm refined wheat flour, 50gm margarine or butter, 50 gm jaggery powder, 1/4 th tsp cardamom powder, 1/4 th tsp nutmeg powder, 1 tbsp finely chopped badam pieces, 1 tbsp Pistachio finely chopped, a pinch of saffron, milk as required.
Sieve refined wheat flour. Mix margarine (Butter) and jaggery together well. Add saffron, nutmeg powder and cardamom powder to this. Add refined wheat flour and knead. Shape cookies of your favorite size and bake for 16 min in baking pan.
3 cups refined wheat flour, 1 and ½ cup jaggery powder, 4 tbsp milk powder, 4tbsp butter, 2 tbsp buttermilk, 2 eggs, 1/4 th tsp soda, 5 tbsp corn flour, 1 tbsp besan, 1/4 th tsp salt, 4 tbsp dry coconut grated, ½ tsp vanilla essence.
Sieve refined wheat flour, besan baking powder and corn flour together. Mix salt, jaggery and butter together. Add beaten egg to it. Add buttermilk and mix dry mixture to it. Add dry grated coconut and milk powder. Mix thoroughly. Shape cookies of your favorite size and bake for 15 min in baking pan. Ensure sufficient distance between two cookies.
2 cups of boiled and peeled raw mango pulp. 2½ cups of jaggery, 1½ cup water, 1/4 th tsp potassium meta-bi- sulphate (Preservative)
Boil raw mango in sufficient water. Take out pulp. Smoothen it in blender. Mix Jaggery and water and boil. Mix raw mango pulp, potassium-meta- bi-sulphate and cardamom powder and mix well. While serving, add water in 3:1 proportion.
1 cup alphonso mango pieces or pulp, 6 cups milk, 8 tsp jaggery.
Mix all ingredients in a mixer. Cool in fridge and serve cold.
2 big coconuts grated, 3 cups jaggery, ½ tsp Nutmeg powder, 6 cups Rice flour, 6 Cups water, 1tspbutter, 1/2 tsp salt.
Mix grated coconut and jaggery in Kadhai and keep on sim gas stove. Jaggery would melt initially and thereafter start becoming dry. It will smell nice. Put off the stove, add nutmeg powder, mix thoroughly and keep aside. This may be done one night earlier also.
Keep water on stove. When it boils, put butter and salt. Add slowly rice flour while stirring continuously till smooth paste is formed. Cook on low flame. Cover it for 5 mins. Remove from stove. While it is hot, knead the stuff by applying little ghee to hands. Keep covered. Now take small portion of this flour, roll it flat and fill the above coconut mixture. Carefully close by giving modak shape. Keep aside. Do all modaks like this. In modakpatra (Special vessel for modak) put water for boiling. Once water start boiling, keep all modaks on the sieve provided in modakpatra. Cover and cook for 15 mins. Serve with ghee.
Grate pumpkin. Put little oil in pan and cook pumpkin in it. Add jaggery and salt.When jaggery melts completely, put off gas. Remove pan and add rice flour and wheat flour in it. Knead properly. Make small puris and deep fry in oil.
2 cups sooji, 2 cups jaggery, ½ cup ghee, ½ tsp cardamom powder, 1/4 th tsp salt.
Roast Sooji in ghee till it changes its color. In another vessel, boil 4 cups of water. Put salt. Add roasted sooji to the boiling water. Add jaggery and mix well. Cover and cook for 3 mins.Serve hot after mixing cardamom powder.
2 cups wheat sooji, 3 cups jaggery, 1/4 th tsp salt, 3 tsp ghee, 5 cups milk, ½ tsp cardamom powder.
Roast sooji in ghee till brownish. Add hot milk. Cover and cook for 2 min. Add jaggery and salt, mix well and cook further for 2 min. Remove vessel from stove, add cardamom powder and knead when hot. Knead 3 cups of wheat flour in cold water. Roll the flour in to flat bread, stuff the sooji mix and roast on pan applying ghee while roasting.
1 cup milk, 3-4 tbsp jaggery, wheat flour, 2-3 tbsp oil, ghee for shallow frying.
Dissolve jaggery in milk thoroughly. Add wheat flour till it becomes dough. Add oil and knead further. Make chapatti and shallow fry with ghee. These dashamis last well for 8 days.
1 cup coarse powder of rice, 1 and ½ cup jaggery powder, 1 cup coconut milk, 1 cup water, 1tsp grated ginger, ghee, ½ grated coconut.
Wash rice and dry in shade. Grind coarsely. Fry on simmer. Add water and coconut milk. Cook for 3 min. Add jaggery powder and grated ginger. Stir well. Cover and cook for 2 more min on simmer. Pour and spread the mix on plate greased with ghee. Cute pieces of Khandvi with the help of knife. Spread grated coconut on the pieces and serve with ghee.
2 cups of coarsely ground wheat, 1/4 th cup sesame seeds, ½ cup dry grated coconut, 1 cup jaggery powder, 1 and ½ tsp water, ½ cup ghee to roast wheat flour, nutmeg powder.
In pan put wheat flour with ghee and roast nicely. Add sesame seeds, dry grated coconut and nutmeg powder. In another pan add jaggery and water and heat so as make thick mixture. Remove pan from stove and add dry mixture. Pour it in a pan greased with ghee and immediately cut pieces. Gul-papdi is nutritious supplement for kids in winter season.
1 cup crushed groundnuts, ½ cup grated and roasted dry coconut, 2tbsp roasted Poppy seeds powder, 1½ cup jaggery powder, 1tsp water, 1/4 th tsp nutmeg powder.
Mix jaggery powder and water. Heat to make thick mixture. Add poppy seeds, dry coconut, nutmeg powder and groundnut powder to it while stirring. Pour in pan applied with ghee and cut chikki. This makes around 15-20 chikkis.
1 cup grated raw mango, 1 1/4 th cup jaggery powder (adjust according to sourness of raw mango), oil, mustard seeds, asafetida, haldi (Turmeric), Chili powder, salt.
Add salt and chili powder to the grated raw mango in a bowl. Heat oil in frying pan and add mustard seeds. On cracking, add jaggery powder and keep stirring. Once jaggery melts, put off stove and add raw mango mixture. Stir well and store in glass container.
1 cup pieces of raw mango, 1 1/4 th cup jaggery powder (adjust depending on sourness of mango), oil, mustard, asafoitida (Hing), Haldi, chili powder, salt and 7-8 fenugreek seeds.
Steam raw mango pieces. Heat oil in frying pan and add mustard seeds. When mustard seeds crack, add turmeric, hing, fenugreek seeds and jaggery powder. When jaggery melts completely, put off the stove and add steamed raw mango. Add salt and chili powder and Methamba is ready. Consume within 8 days.
1 kg raw mango, 1 kg jaggery, 1 cup of water, 10-15 cardamom (Powdered)
Cut raw mango into pieces of desired shape and cook them in a steamer. Allow it to cool. Mix jaggery and water and boil to make thick consistency. (Pak) Put cooked mango pieces and heat for 2 min. After mixture comes to room temperature, add cardamom powder. Store in glass vessel.