#Desi ghee panjiri

[kravita01]

Healthy Nutrition Food for New and Breastfeeding Mothers – Kravita Healthy Nutrition Food for New and Breastfeeding Mothers. Post Pregnancy and Lactation Superfood made with Desi Cow Ghee, Nuts, Gond, Kamarkas, Ajwain, Saunth. Boost milk supply, improve immunity with our healthy and nutritious range of Post Pregnancy Panjiri, Post Pregnancy Ladoos, Post Pregnancy Nut Powder. Address-Kravita House of Abundance, DLF Ultima, Sector – 81, Gurugram, Haryana-122004 Contact-8826106920 Email-id- customercare@kravita.in

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An Insight Into The Advantage Of Enjoying Ghee Laden Food During The Winters

As the winter days come closer, it is normal to crave fried food and delicacies. Most people are prone to having a host of sugary and fried treats during the winter months, especially during days of festivities. To compensate for the same, they try and incorporate certain healthier dietary habits during this time. One of the best ways to do so would be to buy Indian ghee in Australia use it for everyday cooking rather than butter. For generations, people of India have been indulging in ghee laden food during the winters to enhance their well-being and stay warm from inside.

Many people tend to feel sluggish and lethargic during the winters. Getting up from the blankets on early winter morning seems no less like a chore. The change of season impacts almost every person, and they may even get discouraged from doing their daily workouts. Best ghee in Australia features medium and short-chain fatty acid, which makes it a great source of energy.  People in India commonly make delicacies like ladoos or panjiri with ghee and dry fruits during winters, and have it right in the mornings, to get the much-needed energy boost. These treats help them in staying active throughout the day, and allow them to enjoy the winter months to the fullest extent.  Desi ghee in Australia Ghee can additionally provide people with healthy fats that are required for the growth and development of the body.

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Learn how to make Moong Dal Halwa with step by procedure|Moong Dal Halwa Recipe

Moong Dal Halwa, a rich Indian dessert made with Split and Skinned Moong Lentils(Yellow/Dhulhi Moong Dal) with lots of ghee and nuts

Moong Dal Halwa is famous North India dessert prepared during  festivals and celebrations.It is served at almost all the weeding parties. Kids and grown ups alike with  Moong Dal Halwa is another winter delicacy in North India after Gajar Ka Halwa and Atte Ki Panjiri.

Rich, ghee and nuts  laden piping hot Moong Dal Halwa is a comforting treat in North Indian winters. Not only for parties many people make like to make it for dessert after dinner. Having small portions of desserts after dinner is tradition in many families and is also considered good for digestion. All these desserts are loaded with ghee and nuts and a must have for many to keep the body warm and nourished.

What is Moong Dal Halwa

Halwa  in India is usually made with flours like Sooji Halwa, Besan Halwa, Atte Ka Halwa,, nuts like Badam Halwa and vegetables like Pumpkin and Carrot(Gajar) Ka Halwa), Pineapple Halwa. Other versions like Beetroot Halwa are also getting popular these day and may more variations introduced every day.It is different from the Halva of the Central Asia.

Moong Dal Halwa is made with split and skinned Moong lentil(Dhuli Moong Dal), which is soaked for few hrs, ground in coarse paste and cooked in ghee, nuts, khoya and milk. Sugar is added as sweetener. This Halwa is definitely rich in calories and sugar, but once in a while we can indulge in this calorie laden sweet treat especially on special occasions. As I always say, you can work out a little more or walk an extra mile, after such treats!! Once in a year I do make such sweet treats especially on festivals or get-together.

My hubby loves Moong Dal Halwa and it’s he who enjoys it more than anyone else in family!! He and kids have sweet-tooth, so they love to indulge in such desserts. I don’t like much of the desserts except a few like my favorite Gulab Jamun, Sooji Halwa or anything with moderately sweet,and then I need something savory along with dessert .I can never end my meal only with dessert..

Get the right texture for Moong Dal Halwa

Moong Dal Halwa is a perfect crowd pleaser treat that your can make make ahead 2-3 days  before serving also, for your get-together and parties. Though it takes a lot of time to cook, around 1 hr, but the result is worth taking all that efforts!!

It took me quite a few trials, to get the right consistency and texture. Once, got too chewy texture, one time it was too grainy and the first time I cooked it tasted little raw, as I didn’t stirred it for the proper time.

Factors that one should keep in mind while making Moong Dal Halwa.

Soak Dal for at least 4-hrs. This makes Dal/lentil soft.

Drain all the water from dal before grinding. It will take less time to roast dal in ghee and also dal will not stick to pan.

Add the right amount of milk and cook till ghee separates.

If we keep in mind these factors, you will get perfect melt-in-mouth texture and loads of praises for the delicious dessert treat.

Let’s now see what I need and how to cook this delicious royal treat of Moong Dal Halwa

Ingredients..

Skinned and Split Moong Dal(Dhuli Moong Dal), Desi Ghee,Mixed nuts(Almond, Raisin, Cashew Nuts) , Milk, Khoya* see notes below..  We like sugar on moderate side so I a littlel less than 1/2 cup , if you like real sweet(or mitha) add 1/2  Cup or adjust as per your taste.

Notes: Use store-bought khoya or homemade. Check here how to make Homemade Khoya. How to make  Instant Khoya , instructions are also there in recipe card.

Method..

Wash lentil in water 2-3 times and soak in enough water for 4-5 hrs.

Once ready to make, drain water in a colander/muslin cloth and keep lentil covered with a muslin cloth for about half an hour so that all water drains out.

Grind dal coarsely.

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Take a non-stick pan or heavy bottomed pan, first roast nuts till it gives aroma. Take out in a bowl and keep aside.

Next add remaining ghee, ground dal  and roast till dal starts to turn light brown. Keep stirring on low flame.

Add khoya and again cook for 10-15 minutes.

Now, add milk and let it boil. Next, add sugar/jaggery,  half cup first, check with a tiny portion of halwa. Add more if required. Cook till it leaves ghee.

Add cardamom powder, finely chopped nuts, mix well and serve hot.

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Recipe Card

Moong Dal Halwa

Learn how to make traditional Moong Dal Halwa with split moong lentils, loads of ghee and nuts.

1 Cup Dhuli /Split Skinned Moong Lentil

1/2 Cup Khoya(homemade or store bought)

1/2 Cup Sugar/Jaggery (adjust as per taste)

1/2 Cup Mixed Nuts(Almonds, Cashew Nuts, Raisins, Pistachios)

1 Cup Desi Ghee

1 Cup Milk

1 tsp Cardamom Powder

5-6 Saffron Strands

Instant Khoya

1 Cup Milk Powder

2 tbsp Ghee

2 tbsp Milk

Wash lentil 2-3 times n running water and soak for at least 4-5 hrs.

Drain water and then leave it on colander/sieve or muslin cloth for about 30 mins -1 hr so that water drains out completely.

Grind dal coarsely.Chop nuts finely.

Take a non-stick pan or heavy bottomed pan, first roast nuts till it gives aroma. Take out in a bowl and keep aside.

Next add remaining ghee, ground dal  and roast till dal starts to turn light brown. Keep stirring on low flame.

Add khoya and again cook for 10-15 minutes.

Now, add milk and let it boil. Next, add sugar/jaggery,  half cup first, check with a tiny portion of halwa. Add more if required.

Cook till it leaves ghee.

Make Instant Khoya(optional)

Take a cup of milk powder, add 2 tbsp of ghee, 2 tbsp of milk and microwave or cook till it thickens.

Transfer to another bowl or pate, let it cool, knead it and then crumble to add in halwa.

Linking to Facebook foodies group, Foodie Monday Bloghop, where the fellow participating bloggers are dishing up Diwali Special treats for theme #DiwaliDhamaka since it is Diwali time.

Make this Royal rich Moong Dal Halwa and celebrate the auspicious festival with lights, crackers , food and fun!!

Hope you all have bright , happy and prosperous Diwali. Let’s Explore, Cook, Eat and Celebrate!!

Don’t forget to tag me whenever you make  this or post the pic on my social media handles. Do give your feedback on the recipe.

Say Hello!!and visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by and keep coming back!!

                Moong Dal Halwa Learn how to make Moong Dal Halwa with step by procedure|Moong Dal Halwa Recipe Moong Dal Halwa, a rich Indian dessert made with Split and Skinned Moong Lentils(Yellow/Dhulhi Moong Dal) with lots of ghee and nuts…

[learnlively]

जन्माष्टमी की खास नारियल की पंजीरी ( 15 MIN ) Coconut Barfi | Nariyal Pak | Nariyal Panjiri #NariyalPanjiri #ArtiSahani #Learnlively #CoconutBarfi #NariyalPak #JanmashtmiSpecial #NariyalKiBarfi Dry coconut barfi https://www.youtube.com/watch?v=sHFECwk-JUA&t=10s Ingredients- 1.5 cup desiccated coconut 1/2 + 1/4 cup sugar 1 tbsp desi ghee 50ml water cardamom powder Hope you like watching this video ! Let me know in comments and share with your friends and family and don't forget to hit the LIKE👍 button😍 LET'S CONNECT ON SOCIAL MEDIA 👥 :- ❤❤❤Gmail- learnlively@gmail.com ❤❤❤Instagram- https://ift.tt/2ZjIQRt ❤❤❤Twitter- https://twitter.com/LearnLively ❤❤❤Facebook- https://ift.tt/2Ke9QfU ❤❤❤Youtube- https://www.youtube.com/c/learnlively For more such videos please SUBSCRIBE⚀ to my channel and also press the BELL ICON🔔 next to it, so that you are the first one to received my new video uploads.🙂 Thanks🙏 by Learn Lively

[prathamfoods]

Pure desi cow ghee - satva ghee

Why You Should Have Ghee During Winter?

 Winter is around the corner and the preparations for the season have begun in full swing. It’s time to pull out our coziest quilts and blankets! Our kitchens too are ready for a new menu. Summer vegetables will be swapped for winter greens like spinach, methi, and mathua. Additionally, coolers will be swapped for warm concoctions like hot chocolate! Amongst all this, a winter staple, i.e. ghee will feature as an ingredient in almost every winter dish or dessert. Ghee has been an Ayurvedic favorite to treat a variety of winter woes. Why should you consume ghee this winter season? Let’s find out!

1. Helps Keep you warm from Within: According to Ayurvedic tradition, the variants of Indian ingredients are warm, cool and neutral in nature. Ghee is said to be a warm food and is one of the best things to keep in your pantry this winter season. You can add it to your sabzis or garnish your roti/rice with it. Merely a sprinkle is enough to keep you healthy and hearty! Furthermore, it adds a punch of flavor to your lunch or dinner.

2. It is a Good Source of Energy: A change of season often makes you feel sluggish. During winters, you are not your most active. According to ‘Healing Foods’, a book by DK Publishing House, ghee is a good source of energy. It contains medium and short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and anti-fungal substance.” You can make delicious ladoos or panjiri with ghee and dry fruits and have it early in the morning for that much-needed energy boost.

3. Soothes Colds and Clears Clogged noses: Colds, coughs and mucous-filled noses are one of the downsides of winter. Ayurveda has a unique nasal drop remedy that may help soothe a clogged nose. Ayurvedic experts call it the Nyasa treatment for colds and it involves pouring a few drops of warm, desi (cow ghee) into your nostrils. It is important to make sure that the ghee is pure and warmed to lukewarm temperatures, for the remedy to take effect. Consult an Ayurvedic expert before you start the actual treatment to ensure best results.

4. It is great for Skin: Ghee is loaded with vital fatty acids that can help nourish dull and dry skin. Furthermore, it helps to hydrate skin cells. Here’s a little recipe for a homemade face pack to restore shine to your face this winter: mix 2tbsps of ghee, 2 tbsps of haldi and a dash of water to a bowl. Stir the mixture thoroughly. Make sure the mixture is firm and apply the paste to your face. Let it sit for 20 minutes and rinse with cold water for best results. Above you have a simple solution for glamorous skin!

5. Keeps Constipation at Bay: From greasy fries, burgers, and pastries, our winter cravings have no boundaries. These foods often take a toll on our digestion. According to ‘The Complete Book of Home Remedies’, by Dr.Vasant Lad, milk and ghee are good remedies for constipation. “Taking 1 or 2 tbsps of ghee in a cup of warm milk, before going to sleep will relieve you of your constipation.

Include ghee in our daily diet and see the effect for yourself! Visit Partham Foods to buy ghee online and choose from a range of handmade nutritious cow ghee & buffalo ghee. Stay healthy and have a ball this winter!

[mymurmuredwhispers]

Early Pregnancy days

It took me 3 months and a look at unborn child’s first (ultrasound) pictures to warm up to the idea of motherhood!

From then on, all I did was binge!

I ATE ALL THE TIME (would carry BAGS full of food to work)!!!

I ate two breakfasts, two lunches and two dinners (and these meals were accompanied by in-between snacking)!!!

  I was literally like a WHALE (a huge whale, blossomed from 57 kilos to a final total of 89 kilos) by the time I was ready to pop!

Everyone comforted me that after the baby is born you shall shed a decent bit instantly and breastfeeding would make you loose the rest of it with ease!

This MYTH broke my heart!!!

3 days later, I was discharged from the hospital!

I was welcomed home with my newborn and I was weighing 86 Kilos (3 kilos lost as that was my child now in my arms)!

I fed my daughter with no top feeds and I lost, not an INCH!!!

This was thanks to my HEALING/RECOVERY DIET which included-

DRINKING GHEE  (I could not recognise my vegetables and lentil because of the layer of ghee formed on top of my food).

To add onto my miseries was the Panjiri (which was also made in pure DESI GHEE)/GUILTY PLEASURES!!!

2 more kilos of fat rapidly climbed onto me!!!

I was back at a MAMMOTH 88 Kilos and ZERO STRENGTH (20 minutes of my a few weeks old child in my arms and it would feel like someone is stabbing my back)!!!

On Day 40 (everyone knows that first 40 postpartum days are crucial), I decided that this had to stop!

I packed my swimming bags and went straight to the pool!

I was guilt struck for leaving my 41 days old newborn daughter home for a top-feed while I was away trying to re-shape my body, my soul, and my spirits!!!

It was everything but smooth!

Nagging me was everyone’s prerogative!!!

Its not like I wanted washboard abs (see those video of so many hot moms, doing rounds on Instagram). I am simply just not that dedicated!!!

But, I did want to look and feel as close to my old self! 

More than anything else, I wanted that strength back! 

I would come back from work and feed my 6 month old daughter and then run to the park for a quick jog!

PS: I TRIED YOGA too and quickly gave up on it as well!!! Else, would have died of BOREDOM!!!

I would NEVER CUT DOWN on my food (MODERATION WAS THE SECRET)!

Loads of water (with tonnes of lemon/I LOVE LEMONS) and Caraway and cumin concentrated water were my favourite drinks!

By the way, I have NO CLUE WHAT THE WHOLE GREEN TEA HYPE IS ABOUT!!!!

             After 14 months and a lot of resilience, I was able to wriggle the fat off me!!!

LEFT: I, With my daughter (November’2016) Right: My husband and I, a year after my wedding (Feb’2012)

                                        I got back to my Fit and Strong 63 Kilos!!!

Now, we do everything together 🙂

  Postpartum re-shaping struggles!!! It took me 3 months and a look at unborn child's first (ultrasound) pictures to warm up to the idea of motherhood!

[foodtrails25-blog]

Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep  fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds

Atte ke Pue/Gulgule are very popular in  Northern Indian states of Uttar Pradesh Bihar and some parts of Madhya Pradesh. These made during festivals or many times for breakfast too.

Atte Ke Pue are prepared on Holi in many parts of Eastern U.P, Bihar and M.P and in western U.P these re prepared on Ahoi Ashtami which is celebrated 8 days before The Festival of Lights Deepawali/Diwali. Many families also make it in the auspicious month of Savan or Shravan.

In many parts of Eastern U.P, when a new bride enters the house after marriage ,the first food she makes in her kitchen and feeds all the family members is Pue.

Pue/Gulgule for Ahoi Ashtami

Ahoi Asthmi is  the day when mothers fast and pray for the well being of their kids. I too follow the same as followed by my mom. We fast on the day and after praying to the first star in evening sky, we break our fast, do our prayers and offer Pue  for Prasad.

Indian festivals and the ritual associated with these  are very interesting. There are days to celebrate all the holy occasions and  the relations. We worship every form of nature. Sun, moon, star, trees, winds almost all forms.  Food is a special part of every occasion. There is a special dish or spread that is always associated with the special day and these traditions are kept alive from generation to generations. Like Holi is associated with special Mawa Gujiyas, Rakshabandhan with Meethe Jave, Meethe Chawal for Basant Panchami, Zarda for Eid,  Deepawali has elaborate dishes snacks and sweets that  people prepare.

Atte Ke Pue vs Malpue

Lightly sweetened with jaggery Atte Ke Pue are very different from the the popular Rajasthani Malpua.

Rajasthani Malpua are made with  all purpose flour and is pancake kind. It dipped in sugar syrup and served with Rabri(thickened milk pudding flavored with cardamom) . Atte ke Pue are made with Whole Wheat Flour and sweetened with jaggery or sugar and not dipped in sugar syrup.

There are two ways of making Atte ke Pue. One is making pakodis  known as Gulgule and the other pancake way, known as Pue only. Malpua are made in pancake style only.

Atte ke Pue/Gulgule are usually eaten as it, with Rabri or Kheer. At many places in Eastern U.P(Banaras) or Bihar side pancake kind is also paired  Red chilli Pickle. We love to have as it is or with Chawal ki Kheer.

Will cover Atte Ke Pue(pancake kind) in other post, this post I am sharing how to make Gulgule or fritters.

How to make Atte Ke Pue/Gulgule

Atte Ke Pue or Gulgule are Whole Wheat Flour. Many people add sooji/semolina also but, I don’t add it.

Making these Pue may seem easy but it a bit tricky.Many people complain that these are  hard and dense after frying, or uncooked from inside.

Keep the below points in mind and trust me you will never complain. 

To get soft and melt in mouth pue, beat the batter very well. It should be light, fluffy and airy. This activates the gluten in wheat flour which makes pue soft.

Test to check whether batter is ready fro frying. Try to pull  batter and stretch it. It should not break in middle. Just like we do window pane test for bread dough, it is something like that.

Always keep the batter at rest for 10-15 mins.

Batter will be very sticky, always wet your hands with water while dropping batter in oil.

Fry Pue in medium hot oil. If you fry in very hot oil these will cook from outside but inside will remain raw. Pue soak lot of oil if we fry on low temp. oil.

Preparation and Method

If you are using jaggery, dissolve jaggery in warm water.

When jaggery water mix cools down, add whole wheat flour and fennel seeds. When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Mix well lightly first, take care no lumps form.

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Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.

Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.

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Keep aside the batter covered for 10-15 minutes.

When making Pue for festivals or Pooja, fry in Desi Ghee. You can fry these in any good vegetable oil also.

Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.

Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.

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Fry till light brown and serve hot. These taste nice even when not warm. These stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

Let’s see in detail how to make soft and spongy Atte Ke Pue/ Gulgule

Atte Ke Pue

Whole Wheat and jaggery deep fried fritters made on festivals like Holi and Ahoi Ashtami. Recipe for Atte ke Pue or Gulgule.

1 Cup Whole Wheat Flour/Atta

1-2 tsp Fennel Seeds

1/2 Cup Jaggery (adjust as per your liking)

1/2 Cup Water (add more little by little if needed)

Oil for Frying

If you are using jaggery, dissolve jaggery in warm water. When jaggery water mix cools down, add whole wheat flour and fennel seeds.

Mix well lightly first, take care no lumps are formed.

Beat the batter very well, till light and fluffy. You will need some muscle power. You may add 1/4 tsp of baking soda to it. I do not add it.

Try to pull the batter from the container, it should not  break in between. If it breaks beat it more. It take approx. 10-15 minutes.

Keep aside the batter covered for 10-15 minutes.

When making Pue for festivals or Pooja, these are fried in Desi Ghee. You can fry these in any good vegetable oil also.

Test to check whether oil is hot enough for frying.. drop very tiny portion of batter in oil, it should sizzle and rise immediately.

Wet your hands lightly with water. Take small portion of batter, small than lime sized, and drop in medium hot oil.

Fry till light brown and serve hot. These taste nice even when not warm. Stay good for 1-2 days, and can be reheated in oven or Otg. Do not reheat it in microwave.

You can use jaggery powder, coconut sugar or cane sugar also.

When using jaggery powder or sugar, dissolve it in warm water or you may add directly in whole wheat flour and make batter.

Make Atte Ke Pue and enjoy with kheer or pickles. In India It is festival time now, try these Pue  for prasad or bhog and serve to your guests. Everyone one will love these soft and fluffy whole wheat fritters.

  Linking this post to Food for Feast group for the theme “Recipes with Jaggery”.

Other Jaggery based Indian desserts on the blog.. Whole Wheat Flour, Ragi and Edible Gum Ladoos, Til Patti , Moong Dal Kheer/Paitham Paruppu Payasam , Makhane Ki Panjiri , Murmura Ladoo.

Do make this and let me know your feedback.

Say Hello to me on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

  Atte Ke Pue/Gulgule Atte Ke Pue/Gulgule or Atte Ke Pude/Pooda, recipe .. deep  fried whole wheat fritters sweetened with jaggery and flavored with fennel seeds…

[prathamfoods]

Pure desi cow ghee - satva ghee

Why You Should Have Ghee During Winter?

Winter is around the corner and the preparations for the season have begun in full swing. It’s time to pull out our coziest quilts and blankets! Our kitchens too are ready for a new menu. Summer vegetables will be swapped for winter greens like spinach, methi, and mathua. Additionally, coolers will be swapped for warm concoctions like hot chocolate! Amongst all this, a winter staple, i.e. ghee will feature as an ingredient in almost every winter dish or dessert. Ghee has been an Ayurvedic favorite to treat a variety of winter woes. Why should you consume ghee this winter season? Let’s find out!

1. Helps Keep you warm from Within: According to Ayurvedic tradition, the variants of Indian ingredients are warm, cool and neutral in nature. Ghee is said to be a warm food and is one of the best things to keep in your pantry this winter season. You can add it to your sabzis or garnish your roti/rice with it. Merely a sprinkle is enough to keep you healthy and hearty! Furthermore, it adds a punch of flavor to your lunch or dinner.

2. It is a Good Source of Energy: A change of season often makes you feel sluggish. During winters, you are not your most active. According to ‘Healing Foods’, a book by DK Publishing House, ghee is a good source of energy. It contains medium and short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and anti-fungal substance.” You can make delicious ladoos or panjiri with ghee and dry fruits and have it early in the morning for that much-needed energy boost.

3. Soothes Colds and Clears Clogged noses: Colds, coughs and mucous-filled noses are one of the downsides of winter. Ayurveda has a unique nasal drop remedy that may help soothe a clogged nose. Ayurvedic experts call it the Nyasa treatment for colds and it involves pouring a few drops of warm, desi (cow ghee) into your nostrils. It is important to make sure that the ghee is pure and warmed to lukewarm temperatures, for the remedy to take effect. Consult an Ayurvedic expert before you start the actual treatment to ensure best results.

4. It is great for Skin: Ghee is loaded with vital fatty acids that can help nourish dull and dry skin. Furthermore, it helps to hydrate skin cells. Here’s a little recipe for a homemade face pack to restore shine to your face this winter: mix 2tbsps of ghee, 2 tbsps of haldi and a dash of water to a bowl. Stir the mixture thoroughly. Make sure the mixture is firm and apply the paste to your face. Let it sit for 20 minutes and rinse with cold water for best results. Above you have a simple solution for glamorous skin!

5. Keeps Constipation at Bay: From greasy fries, burgers, and pastries, our winter cravings have no boundaries. These foods often take a toll on our digestion. According to ‘The Complete Book of Home Remedies’, by Dr.Vasant Lad, milk and ghee are good remedies for constipation. “Taking 1 or 2 tbsps of ghee in a cup of warm milk, before going to sleep will relieve you of your constipation.

Include ghee in our daily diet and see the effect for yourself! Visit Partham Foods to buy ghee online and choose from a range of handmade nutritious cow ghee & buffalo ghee. Stay healthy and have a ball this winter!

[prathamfoods]

Why You Should Have Ghee During Winter?

Why You Should Have Ghee During Winter?

 Winter is around the corner and the preparations for the season have begun in full swing. It’s time to pull out our coziest quilts and blankets! Our kitchens too are ready for a new menu. Summer vegetables will be swapped for winter greens like spinach, methi, and mathua. Additionally, coolers will be swapped for warm concoctions like hot chocolate! Amongst all this, a winter staple, i.e. ghee will feature as an ingredient in almost every winter dish or dessert. Ghee has been an Ayurvedic favorite to treat a variety of winter woes. Why should you consume ghee this winter season? Let’s find out!

1. Helps Keep you warm from Within: According to Ayurvedic tradition, the variants of Indian ingredients are warm, cool and neutral in nature. Ghee is said to be a warm food and is one of the best things to keep in your pantry this winter season. You can add it to your sabzis or garnish your roti/rice with it. Merely a sprinkle is enough to keep you healthy and hearty! Furthermore, it adds a punch of flavor to your lunch or dinner.

2. It is a Good Source of Energy: A change of season often makes you feel sluggish. During winters, you are not your most active. According to ‘Healing Foods’, a book by DK Publishing House, ghee is a good source of energy. It contains medium and short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and anti-fungal substance.” You can make delicious ladoos or panjiri with ghee and dry fruits and have it early in the morning for that much-needed energy boost.

3. Soothes Colds and Clears Clogged noses: Colds, coughs and mucous-filled noses are one of the downsides of winter. Ayurveda has a unique nasal drop remedy that may help soothe a clogged nose. Ayurvedic experts call it the Nyasa treatment for colds and it involves pouring a few drops of warm, desi (cow ghee) into your nostrils. It is important to make sure that the ghee is pure and warmed to lukewarm temperatures, for the remedy to take effect. Consult an Ayurvedic expert before you start the actual treatment to ensure best results.

4. It is great for Skin: Ghee is loaded with vital fatty acids that can help nourish dull and dry skin. Furthermore, it helps to hydrate skin cells. Here’s a little recipe for a homemade face pack to restore shine to your face this winter: mix 2tbsps of ghee, 2 tbsps of haldi and a dash of water to a bowl. Stir the mixture thoroughly. Make sure the mixture is firm and apply the paste to your face. Let it sit for 20 minutes and rinse with cold water for best results. Above you have a simple solution for glamorous skin!

5. Keeps Constipation at Bay: From greasy fries, burgers, and pastries, our winter cravings have no boundaries. These foods often take a toll on our digestion. According to ‘The Complete Book of Home Remedies’, by Dr.Vasant Lad, milk and ghee are good remedies for constipation. “Taking 1 or 2 tbsps of ghee in a cup of warm milk, before going to sleep will relieve you of your constipation.

Include ghee in our daily diet and see the effect for yourself! Visit Partham Foods to buy ghee online and choose from a range of handmade nutritious cow ghee & buffalo ghee. Stay healthy and have a ball this winter!

[foodtrails25-blog]

Mathura Ke Pede, milk fudge made with milk solids/khoya and sugar, gluten-free Indian sweet for fastings days and festivals like Janamashtami and Deepawali

Mathura Ke Pede are from the Holy city of Mathura in Uttar Pradesh India.

Mathura a famous city in Western U. P in India, known as the birth place of Lord Krishna. A land of Holy significance form many Hindus. Apart from it’s religious significance Mathura is also famous for  it’s various other delciaces other than Mathura Ke Pede. Like the Dookbiwale Aloo(Rasewale Aloo Tamatar) potatoes in spicy tomato gravy without onions and garlic, served with Kachoris or Pooris(Bedmi Poori). Malai Lassi( sweet yogurt preparation with cream). Whenever you plan to visit the city of Mathura do not forget to gorge on it’s delicacies and pack a box of Mathura Ke Pede for your loved ones.

As a kid I remember whenever any family member or family friends visited Mathura they always got a box of Mathura K Pede. Soft melt in mouth Pede are different in the regular peda which are light cream in color. Mathura ke Pede are light brown in color and have strong cardamom flavor. Coated in boora(a kind of powdered sugar used for making Indian Sweets) and decorated with few ilaichi(cardamom) seeds, they flavorful pedas are a class apart.

There is another city in U.P that makes almost the same kind of Peda , not known to many is Gajrola.  We have very fond memories of Gajrola ke Pede that one of our dearest Uncle used to bring for us whenever he visited us.

Ingredients for Mathura Ke Pede

Traditionally Mathura Ke Pede are prepared from Khoya or Mawa, milk solids left after cooking for hrs in a thick bottomed Kadhai or Pan. It required continuous stirring or monitoring. Making Mawa at home is a time consuming process, and requires continuous monitoring. You can use store-bought khoya/mawa or can make it at home also.Check how to make Khoya at home.

Tagar/Boora a kind of fine powdered sugar is used as sweetener.If you do’t have Tagar then you can use finely powdered sugar or castor sugar as I have used here. The characteristic flavor of Peda comes from the Cardamom powder and seeds on the peda. Do not forget to add it.

Now if you do not have Khoya or have much time to make Khoya at home, here is my easy peasy recipe for making Mathura Ke Pede from milk powder , ghee and fine castor sugar. No worries, if you can’t go to store to pick khoya or it is not available at the grocery stores. Pedas made from milk powder or Milk Mawa Mawa (available in Indian Grocery stores in US) can be used to make these melt in mouth pedas.

  Let’s see how to make Mathura Ke Pede..

Here are both the methods to make pede, from milk powder and from mawa and castor sugar as it is not easily available in other countries.  .

Make Pede from Khoya/Mawa  

To make Pede from Khoya or Mawa  ,cook 1 Cup khoya with 2 tbsp of ghee in  a heavy bottomed pan or kadhai till it turns light brown.

Meanwhile in a separate pan, add 1/4 cup of sugar and 2-3 tbsp of water. boil the solution and make sugar syrup of 1 thread consistency.

When Mawa is roasted to light brown in color, transfer it to another dish or plate and keep it to cool.

Mix the hot sugar syrup of one thread consistency in mawa mixture.

Cool the mixture and shape in peda when it is warm. Roll in castor sugar/boora and garnish with cardamom seeds or finely chopped pistachios or almonds.

(Will update the pics shortly as I made, Pedas this time with milk powder). Also, all the steps after the mixing of milk powder with milk are similar to that making  pedas from khoya. You can refer to the pics below.

To make Pede from Milk Mawa or Milk Powder and milk

To make pedas with milk powder, I have used evaporated milk that is available here in US. You can use full fat cream milk also if you do not have evaporated milk. Evaporated milk is thickened milk just like condensed milk, but without sugar.

To make Pede, add milk ghee and evaporated milk and mix well. Switch on the flame on low, once ghee melts,boil milk and ghee mixture for 1-2 minutes. If you are not using full fat milk not evaporated milk, boil it for 4-5 minutes, then add add milk powder and cardamom powder to the milk.

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This mixture is just like the mawa that we use for making pedas and other sweets.

Start cooking the mixture, till it starts turning light brown.

Meanwhile in a pan add sugar and 2-3 tbsp of water. Make sugar syrup of 1 thread consistency.

Keep on stirring so that mawa doesn’t burn.

Add sugar solution of one thread consistency and  mix it well. When you are comfortable to touch the khoya mixture, make small tennis ball or lemon sized pedas. Flatten a bit by hand.

Roll in castor sugar and garnish with elaichi or cardamom seeds.

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You can also garnish these with finely chopped nuts like almonds and pistachios. I skipped it as the original pedas from Mathura have only cardamom seeds on it.

Mathura Ke Pede

Melt in mouth Mathura Ke Pede from the famous city of Mathura, made with ilk powder and castor sugar.

2 Cups Milk Powder/Milk Mawa

1/2 Cup Evaporated Milk or Full Fat Milk

1 tsp Cardamom powder

Cardamom Seeds for Garnish

1/4 Cup Desi Ghee

For Sugar Syrup

1/4 Cup Castor Sugar

2-3 tbsp Water

To make Pede, add milk ghee and evaporated milk and mix well. Switch on the flame on low, once ghee melts,boil milk and ghee mixture for 1-2 minutes. If you are not using full fat milk not evaporated milk, boil it for 4-5 minutes, then add add milk powder and cardamom powder to the milk.

This mixture is just like the mawa that we use for making pedas and other sweets.

Start cooking the mixture, till it starts turning light brown.

Meanwhile in a pan add sugar and 2-3 tbsp of water. Make sugar syrup of 1 thread consistency.

Keep on stirring so that mawa doesn't burn.

Add sugar solution of one thread consistency and  mix it well. When you are comfortable to touch the khoya mixture, make small tennis ball or lemon sized pedas. Flatten a bit by hand.

Roll in castor sugar and garnish with elaichi or cardamom seeds.

Do make these pedas on your special occasions for your loved ones. You can also make these on festivals like Ganesh Chathurthi or any occasion for Bhog Prasad along with other offerings.

These pedas can be consumed during fastings days as there is no wheat flour or in fact any kind of flour. These are nut free and not much of sugar is used in it.

Other Indian Sweets that can be made at home for festivals … Malai Ladoo, Kalakand, Mohanthal , Chawal Ki Kheer , Makhane Ki Panjiri and many more.

Do visit my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

        Mathura Ke Pede Mathura Ke Pede, milk fudge made with milk solids/khoya and sugar, gluten-free Indian sweet for fastings days and festivals like Janamashtami and Deepawali…

[learnlively]

जन्माष्टमी की खास नारियल की पंजीरी | Coconut Barfi | Nariyal ki Panjiri ( Janmashtmi Special ) 🙏 | Coconut Panjiri #NariyalPanjiri #ArtiSahani #LearnLively #CoconutBarfi #JanmashtmiSpecial Ingredients Dry coconut 2 cups Sugar 1 cup Water 1/2 cup Desi Ghee 2 tbsp Cardamom Powder 1/2 tsp Dry nuts (optional ) How to cut dry fruits 👇 https://youtu.be/GLd5pVdD4YE My phone- https://amzn.to/2P6JFMw Products which I use in my kitchen and recommended 🙂🙂🙂 Click here to buy 👇 Hawkins Futura Non-Stick Frying Pan, 26cm https://amzn.to/2Op48Hf Pigeon 3 Burner Glass Top Gas Stove With Heavy Brass Burner https://amzn.to/2DkxuFt Bajaj GX 11 750-Watt Mixer Grinder with 3 Jars (White/Blue) https://amzn.to/2P490Xa Bajaj Twister 750-Watt Mixer Grinder with 3 Jars (White) https://amzn.to/2DjMKlN Hawkins Contura Hard Anodised Aluminium Pressure Cooker, 3 Litres, Black https://amzn.to/2AIFA8e AmazonBasics 60-Inch Lightweight Tripod with Bag https://amzn.to/2OjldlK HP 15 Intel Core i5 7th Gen 15.6-inch FHD Laptop (8GB/1TB HDD/Windows 10  https://amzn.to/2zmf1ny Boya Omnidirectional Lavalier Condenser Microphone With 20ft Audio Cable https://amzn.to/2SAxu8N AmazonBasics 50-Inch Lightweight Tripod with Bag https://amzn.to/2OngI9Q Hope you like watching this video 😍 Let me know in comments and share with your friends and family and don't forget to hit the LIKE👍 button😍 LET'S CONNECT ON SOCIAL MEDIA 👥 :- ❤❤❤Gmail- learnlively@gmail.com ❤❤❤Instagram- https://ift.tt/2ZjIQRt ❤❤❤Twitter- https://twitter.com/LearnLively ❤❤❤Facebook- https://ift.tt/2Ke9QfU ❤❤❤Youtube- https://www.youtube.com/c/learnlively For more such videos please SUBSCRIBE⚀ to my channel and also press the BELL ICON🔔 next to it, so that you are the first one to received my new video uploads.🙂 Thanks🙏 by Learn Lively

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Why You Should Have Ghee During Winter?

Why You Should Have Ghee During Winter?

 Winter is around the corner and the preparations for the season have begun in full swing. It’s time to pull out our coziest quilts and blankets! Our kitchens too are ready for a new menu. Summer vegetables will be swapped for winter greens like spinach, methi, and mathua. Additionally, coolers will be swapped for warm concoctions like hot chocolate! Amongst all this, a winter staple, i.e. ghee will feature as an ingredient in almost every winter dish or dessert. Ghee has been an Ayurvedic favorite to treat a variety of winter woes. Why should you consume ghee this winter season? Let’s find out!

1. Helps Keep you warm from Within: According to Ayurvedic tradition, the variants of Indian ingredients are warm, cool and neutral in nature. Ghee is said to be a warm food and is one of the best things to keep in your pantry this winter season. You can add it to your sabzis or garnish your roti/rice with it. Merely a sprinkle is enough to keep you healthy and hearty! Furthermore, it adds a punch of flavor to your lunch or dinner.

2. It is a Good Source of Energy: A change of season often makes you feel sluggish. During winters, you are not your most active. According to ‘Healing Foods’, a book by DK Publishing House, ghee is a good source of energy. It contains medium and short-chain fatty acids, “of which, lauric acid is a potent antimicrobial and anti-fungal substance.” You can make delicious ladoos or panjiri with ghee and dry fruits and have it early in the morning for that much-needed energy boost.

3. Soothes Colds and Clears Clogged noses: Colds, coughs and mucous-filled noses are one of the downsides of winter. Ayurveda has a unique nasal drop remedy that may help soothe a clogged nose. Ayurvedic experts call it the Nyasa treatment for colds and it involves pouring a few drops of warm, desi (cow ghee) into your nostrils. It is important to make sure that the ghee is pure and warmed to lukewarm temperatures, for the remedy to take effect. Consult an Ayurvedic expert before you start the actual treatment to ensure best results.

4. It is great for Skin: Ghee is loaded with vital fatty acids that can help nourish dull and dry skin. Furthermore, it helps to hydrate skin cells. Here’s a little recipe for a homemade face pack to restore shine to your face this winter: mix 2tbsps of ghee, 2 tbsps of haldi and a dash of water to a bowl. Stir the mixture thoroughly. Make sure the mixture is firm and apply the paste to your face. Let it sit for 20 minutes and rinse with cold water for best results. Above you have a simple solution for glamorous skin!

5. Keeps Constipation at Bay: From greasy fries, burgers, and pastries, our winter cravings have no boundaries. These foods often take a toll on our digestion. According to ‘The Complete Book of Home Remedies’, by Dr.Vasant Lad, milk and ghee are good remedies for constipation. “Taking 1 or 2 tbsps of ghee in a cup of warm milk, before going to sleep will relieve you of your constipation.

Include ghee in our daily diet and see the effect for yourself! Visit Partham Foods to buy ghee online and choose from a range of handmade nutritious cow ghee & buffalo ghee. Stay healthy and have a ball this winter!

[foodtrails25-blog]

Vrat Ki Kadhi an easy and simple yogurt based curry made for the fasting period.

Kadhi is a yogurt based curry made with yogurt with besan(chickpea flour added to it). It is tempered with spices likes fenugreek seeds cumin seeds , chilli powder and herbs like curry leaves and coriander leaves.

Vrat Ki Kadhi is made with the flour that Singhara Atta(Chestnut Flour), Rajgira Atta(Amaranth Flour). The curry can be tempered with the spices as per one’s dietary preference during fasting period.  I usually like to keep it simple with curry leaves and green chillies and ginger. I like to have Vrat Ki kadhi with Plain Sama Rice or Sama Rice Pulao. Both are no fuss dishes and can be prepared in jiffy. During fasting when you need to go to work, you can make these quickly and pack for lunch. Since there are no spices used in these recipes these come under Satvik food and are light on stomach.Many times I also love to have it like soup, it is so warm and comforting with the flavor from curry leaves and ginger. 

What I need to make Vrat Ki Kadhi

Plain Yogurt, Chestnut Flour(Singhara Atta) or Amaranth Flour(Rajgira Atta), Curry leaves and green chillies.Let’s see the easy and simple recipe.

Vrat Ki Kadhi

Vrat Ki Kadhi, a yogurt based curry that can be consumed during fasting days like Shivaratri, Navratri. A gluten-free yogurt based curry with simple and easy recipes. 

1 Cup Yogurt/Curd

1 Tbsp Rajgira Atta(Amaranth flour)/Singhara Atta(Chestnut flour)

3-4 Curry Leaves

1-2 Green Chilies

1 tbsp Desi Ghee

Sendha Namak/ Himalayan Salt

2-3 tbsp Crushed and roasted peanuts (optional)

In a bowl, add Kadhi, flour and mix well. 

In a pan add desi ghee, when the is hot enough, add curry leaves, crushed  and green chillies.

Add yogurt mix, add a cup of water and ix well. Aad salt as per taste. Cook it till it boils and starts to thicken.

Once it comes to desired consistency, take off the flame and enjoy with Vrat ka pulao or vrat ke paranthe. 

You can make this gluten-free Kadhi while not fasting also.In tempering, add a 1/4 tsp of fenugreek seeds, cumin seeds.

Add crushed ginger and garlic, along with green chillies and curry leaves. Add yogurt and flour mix, add water and cook it till thickens to desired consistency.

Add table salt instead of sendha namak. 

You can keep the consistency of this Kadhi as per your preference. To make it thick add less water and add a tbsp more of flour(Singhara/ Rajgira flour). These flours are gluten-free and so this kadhi can be consumed by those on gluten-free diets. When not fasting you can temper it with, fenugreek seeds, cumin seeds and fresh garlic. Please see notes in the recipe card.

Make this easy and simple Vrat Ki Kadhi. Do give me your feedback and whenever you make this will be glad to see my pics on any of y social media handles.

FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other fasting recipes from the blog… Vart Ki Papdi Chaat, Sabudana Vada, Sabudana Khichdi, Vrat Wale Aloo,Paneer Kheer and Dry Fruits aur Makhane aur Nuts ki Kheer, Makhane Ki Panjiri.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

      Vrat Ki Kadhi Vrat Ki Kadhi an easy and simple yogurt based curry made for the fasting period. Kadhi is a yogurt based curry made with yogurt with besan(chickpea flour added to it).

[foodtrails25-blog]

Sama Rice Pulao (gluten-free) with potatoes and dry fruits, made especially during fasting days.

  People in India during the fasting days like the festival of Navratri, Shivratri , Janamashtami and several other occasions fast and abstain from cereals grain and salt. The consume satvik food(no-onion no-garlic) free of any gluten and grains and table salt. The most popular food items are apart from dry fruits makhana(Foxnuts), gluten-free grains, fruits and vegetables like potatoes sweet potatoes bottle grouda and pumpkin.

Sama Rice also known as Barnyard Millet is a gluten-free grain that is commonly consumed in India during the fasting days. In India people don’t eat  grains when fasting, Sama Rice/ Barnyard Millet and alternatives like Chestnut flour, Sago/Tapioca Pearls are consumed. Sama Rice is rich in carbohydrates and proteins. Though it has the lowest amount of carbohydrates compared to other Millets. Barnyard Millet is also a rich source of Vitamin B Complex. It is a good meal option for people with gluten-intolerance.

How to prepare ..

Sama Ke Chawal(Rice) and Nuts Pulao is a simple no fuss dish that can be prepared in jiffy. Cooked Sama does not have separate grains like cooked rice. It is a bit mushy. To prepare sama,  soak it for 20-30 minutes before preparing the rice. I use desi ghee to prepare the rice but you can use any good quality vegetable oil. Usually Indian food for fasting is prepared in desi ghee. You can cook it in pressure cooker or in a pan. In pan it  will take little more time.

Ingredients for Pulao..

I add almonds and cashew nuts along with potatoes. Other vegetables like peas, carrots can also be added. People have lot of dietary restrictions when fasting add veggies as per choice and dietary preferences during fasting.

Can I make Sama Rice Pulao in Instant Pot

Sama Rice is a one pot meal, that can be made in Instant Pot also. Please see the recipe card.

Let’s see how I make Sama Rice Pulao..

Sama Rice Pulao(Fasting Recipe)

Sama Rice or Barnyard Millet is a gluten-free grain Pulao during the fasting days. How to prepare gluten-free Sama Rice Pulao

1/2 Cup Sama Rice

1 Potato

2-3 Curry Leaves

1-2 Green Chilies

1-2 Tsp Desi Ghee

2-3 Tbsp Mixed Nuts(Almonds, Cashew Nuts)

Sendha Namak/Himalayan rock Salt as per taste

Wash Sama Rice/Barnyard Millet in water. Soak rice for at least 30 mins.

Cut potatoes in small cubes. Roughly chop the nuts.

When ready to prepare, heat oil in a pan or kadhai. 

Add curry leaves, green chillies, saute for few seconds, add potatoes, and crushed 

Cook potatoes for a minute, Add the crushed nuts and saute. 

Add the soaked sama rice/millet. Add 1-1.5 Cups water. Cover and cook rice till  is soft, properly cooked and water. 

If cooking in pressure cooker, cook till 1-2 whistles. Let the pressure release naturally. 

Fluff the rice lightly, have it with yogurt or Vrat ki kadhi.

Instant Pot Method

Swtich on the saute Mode on high.

Add ghee to the inner pot. Add curry leaves, green chillies. Saute potatoes and add nuts.

Add sama rice and water. Add salt as per taste.

Cancel the Saute Mode. Lock the lid, set the pressure cook mode on high. 

Set the timer for 5 minutes. Once the time is over, release the pressure and check the rice. fluff with fork.

Serve hot.

When making it for non-fasting days, add other vegetables like peas, cauliflower, carrots. It depends upon the dietary preferences. Many people add vegetables.

You can add whole spices like cinnamon powder, bay leaf, cloves, black pepper and cumin to add more flavor.

You can add table salt also. People add sendha namak as they restrict slat intake to sendha namak during fasting.

Try this Sama Rice/Barnyard Millet Pulao my way and I sure you will surely like this simple and Satvik meal.You can enjoy this with simple yogurt or Vark Ki kadhi when fasting. Pack in your lunchbox and enjoy this wholesome meal even when fasting.

Do let me know how you like the recipe for Barnyard Millet/ Sama Rice Pulao.

Whenever you try these , do post a picture of the dish. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) . You can also Pin the recipe for later use.

Other fasting recipes from the blog… Vart Ki Papdi Chaat, Sabudana Vada, Sabudana Khichdi, Vrat Wale Aloo, Paneer Kheer and Dry fruits aur Makkhane aur Nuts ki Kheer, Makhane Ki Panjiri.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

  Sama Rice Pulao Sama Rice Pulao (gluten-free) with potatoes and dry fruits, made especially during fasting days. People in India during the fasting days like the festival of Navratri, Shivratri , Janamashtami and several other occasions fast and abstain from cereals grain and salt.

[foodtrails25-blog]

Makhane or Fox Nut or Lotus Seeds or Phool Makhane as popularly known in Indian Subcontinent, are widely consumed during the fasting period like Navratri, Shivratri  and found use in the religious ceremonies, especially in the northern parts of India. These seeds are used in making desserts like Puddings(Makhane Ki Kheer), Makhana Panjiri for fasting or in curries likes Makhane aur Kaju Ki Subzi .

Benefits of Makhana

Recent researches have shown that these puffed fox nut seeds( Makhana) is one of the super foods native to India. Apart from being the rich sources of proteins, carbohydrates and fibres, these are also the store houses of calcium, phosphorus, magnesium, zinc and phosphorus. No wonder, people consume these during fasting period to replenish the loss of vital nutrients during  resources from the body . The low sodium and fat content and high magnesium content makes these ideal for consumption by those suffering from heart diseases  and cholesterol problems. These seeds are also known to have the anti-aging effects , repair the damaged proteins.(Source: various online resources)

One of the best ways to consume these humble seeds is by roasting these in very little ghee or oil and seasoning with salt(sendha namak/rock salt during fasting period). Shortly will be doing a separate post for the roasted makhana in different seasoning.

What is Panjiri..

Panjiri, is a the mix of nuts , dry fruits and spices like ginger powder, fennel seeds with edible gum in wheat flour. It is given as a health food to keep the body warm and aids the pain and aches  during the harsh winters in Northern parts of India. Panjiri is also given to new mothers during the lactation period for regaining the strength and circulatory and lymphatic flow(breast milk production). Whole Wheat Panjiri is consumed during the winter months, Makhana Panjiri made without whole wheat flour is mostly prepared and consumed during fasting period. It can also be consumed during non-fasting period. The amount of ghee used in preparing Makhana Panjiri is also less compared to the Whole Wheat or Atta Panjiri. This was regular at my mom’s place during the festivals like Janamashtami and Shivratri.

This Monday theme at my blogging group Foodie Monday Bloghop, was #183superfoods where we all have to prepare something using either of the three Indian Super foods. Makahna(Lotus Seeds), Moringa Leaves or Raw Turmeric. This wonderful theme was suggested by Vidya Narayan of Masalachilli. Do check out her wonderful blog where she has some amazing recipes.

It’s been a long time since I wanted to make something with Moringa leaves. To may bad I didn’t get the leaves at the local Indian Grocery store here. I decided to make something with Makana as it was the only ingredient available to me. I called my mom and asked her about any Makhana recipes apart from Makhana Kheer and Makhana curry. She asked me how I can forget about this Makhana Panjiri that was made during the Janamashtami and was my favourite when I was a kid!! So here I am with my Makhana Panjiri recipe that can be made during fasting or non fasting days. It is a kind of energy bar, that can be consumed with a warm glass of milk.

Let’s see how I made  this healthy and nutritious Makhana and Dry fruit Panjiri.

Makhana Goond Panjiri

Healthy and nutritious Lotus Seeds or Fox Nut fudge made in jaggery and desi ghee with dry fruit nuts can be consumed as snack during fasting or non- fasting days. 

1 Cup Makhana(Lotus Seeds)

1/4 Cup Almonds

1/4 Cup Cashew Nuts

2 tsp Edible Gum/Goond

3-4 tbsp Desi Ghee

1-2 tsp Fennel Seeds

Take a tbsp of desi ghee in pan and roast edible gum till it puffs. 

Roast almonds, cashew nuts in another tbsp of ghee.

In the same pan roast makhana in remaining tbsp of ghee. To check whether the the makahna is roasted, crush it between the fingers.

In food processor grind all the nuts coarsely, and keep aside.

In another pan, take jaggery with a tsp of ghee and heat till jaggery melts. Add fennel seeds. 

Add the nut powder, mix well. The mixture will be crumbly.

Transfer to a dish to cool and store in airtight container. Stays well for 1-2 months.

You can also add Pistachios and Flax Seeds along with almonds and cashews.

Traditionally melon seeds are also added to the fasting panjiri, add if you have these. I skipped these as I didn’t had it.

Jaggery can be replaced with sugar. 

Do try this Makhana Panjiri it is gluten-free,  kind of mini energy bars.Carry to work or pack in kids’ snack box. Make it during the fasting days like Shivratri, Navratri and Janamashtami for offering to God. And also consume to replenish the lost essential nutrients during the fasting period.

Whenever you make this,Share your feedback whenever you make this Strawberry Cream. I will love to see the pics on any of my social media pages..FB or tag me on Instagram(#foodtrails25) whenever your try. You can also Pin the recipe for later use.

Join me in my food trails .. follow the blog and my social media accounts. If you like my work do share this with your loved ones.

Thanks for stopping by!!

  Makhane Ki Panjiri(Fasting) Makhane or Fox Nut or Lotus Seeds or Phool Makhane as popularly known in Indian Subcontinent, are widely consumed during the fasting period like Navratri, Shivratri  and found use in the religious ceremonies, especially in the northern parts of India.