Tag: Jaggery

तिल और गुड के गट्टे | Healthy Til Gur Gatta | Jaggery Sesame Sticks | Winter Special

Ingredients –

  • Jaggery (Gur) – 1 1/2 cup roughly chopped
  • Sesame Seeds (Til) – 1/4 cup
  • Cardamom Powder – 1/2 tsp
  • Ghee – 1 tsp
  • Chopped Pista For garnishing

Method –

  1. Heat a  non-stick pan, add the sesame seeds and dry roast on a low heat for 8 minutes, while stirring continuously. Keep aside.
  2. Heat the non-stick pan, add the jaggery, water 1 tbsp. and ghee mix well and cook on a low heat for 4 –5 minutes, while stirring continuously.
  3. Add the sesame seeds and cardamom powder, mix well and cook on a low heat for 1 – 2 minute, while stirring continuously.
  4. The mixture will start getting stiff, so you need to be quick.
  5. Allow it cool slightly for 1 to 2 minutes.
  6. Wet your palms with little water, take a small portion of the mixture and shape into a round to length wise.
  7. You need to start making Gatta  immediately while the mixture is still hot, once it cools down you may not be able to shape it properly.
  8. Repeat with the remaining mixture.
  9. Allow it to cool completely and store in an air-tight container.
  10. They can be stored for about 10-15 days(during winter).

Jaggery (Gur) Khoya Gulab Jamun(गुड़ खोया गुलाब जामुन)-How to make Gulab Jamun- Sugarfree

Ingredients –

  1. Khoya or mawa (crumbled) – 1 cup
  2. Paneer / cottage cheese (crumbled) – 1/2 cup
  3. All purpose flour / maida – 1 tbsp.
  4. Semolina / suji – 1 tbsp.
  5. Cardamom powder – 1/2 tsp.
  6. Baking powder – 1 tsp.
  7. Vegetable oil / ghee for frying.
  8. Jaggery (Gur) – 1 cup (as per your taste)
  9. Milk  for prepping the Khoya Gulab Jamun dough

Method –

  • Mash the khoya with your palm until it becomes soft and smooth.
  • Mix paneer, semolina, maida and baking powder.
  • Now mix everything well and knead until it becomes soft.
  • With help of milk, prepare soft dough.
  • Soft and smooth dough is ready, keep it aside for 20 minutes.
  • You can use this dough for kala jamun, khoya gulab jamun and langcha.
  • Add Jaggery(Gur), cardamom powder and 2 cups of water into the kadhai / Pan on medium heat.
  • Let the Jaggery(Gur) dissolve in the water completely.
  • Keep the chasni  gooey in texture, don’t make it too thin.
  • Once Jaggery(Gur) chasni is boiled, turn off the heat.
  • After 20 minutes, knead the dough once again.
  • Take small amount of dough, roll the dough into round shape.
  • Prepare rest of the Gulab jamun in the same way.  
  • Heat the oil in a Pan/kadhai to medium heat.
  • Fry all the Gulab Jamun balls in the heated oil.
  • Keep stirring until it turns golden in color. 
  • Once ready, transfer into a kitchen or absorbent tissue.
  • Fry all the Gulab jamun in the same way.
  • Leave fried Gulab Jamun for 10-15 minutes in warm Jaggery(Gur) chasni.
  • After 15 minutes, take out all the Gulab Jamun into a bowl.
  • Jaggery(Gur) Khoya Gulab Jamun is ready, you can garnish with Pista powder, coconut powder, etc.
  • Jaggery (Gur) Khoya Gulab Jamun is ready.

Gur Rewari (तिल की रेवारी / लडू)-Til Bites- Til Jaggery Laddu– Sesame Seeds

Ingredients –

  • Sesame seeds (white Til ) – 1 cup
  • Jaggery (gur) – 1 cup (as per your taste)
  • Green cardamom powder (as per your taste)

Method –

  1. Heat a pan on low heat.
  2. Add sesame seeds, roast for 2-3 minutes, till you get a nice aroma.
  3. Once ready turn off the heat.
  4. Heat another pan on medium heat.
  5. Add jaggery (gud), little water, ghee (1 tsp) and mix well.
  6. Prepare Gud syrup and check with your fingers it should be 1 string.
  7. Once Gud syrup is ready add sesame seeds.
  8. Keep stirring it and cook it
    on medium to low heat.
  9. Mix till all the sesame seeds coated with jaggery syrup.
  10. Once its ready, take off from heat.
  11. Pour the mixture into greased plate.
  12. Keep mixing it, grease your palms with ghee or water and make small balls from the dough, roll it between your palms and press it.
  13. Coat with roasted sesame seeds
    evenly.
  14. Repeat the same for rest of the dough.
  15. Gud Rewari (ladoo) is ready, store in an air tight jar.

Jaggery (gudh) Rasgulla (गुड़ का रसगुल्ला) In Presser Cooker- Sugar Free–Bengali Sweets

Ingredients –

  1. Whole milk – 3 cups
  2. Lemon – 1 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1 cup (as per your taste)
  4. Sugar – 1 tbsp. (optional)
  5. Cardamom powder – 1/2 tsp.

Method –

  • To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 2.5 cup of water into the cooker on high heat.
  • Add cardamom powder, Jaggery, sugar and mix well.
  • Cover and  allow chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.

Jaggery (gudh) Rasgulla (गुड़ का रसगुल्ला) In Presser Cooker- Sugar Free–Bengali Sweets

Ingredients –

  1. Whole milk – 3 cups
  2. Lemon – 1 (you can also use vinegar)
  3. Jaggery  (Gudh) – 1 cup (as per your taste)
  4. Sugar – 1 tbsp. (optional)
  5. Cardamom powder – 1/2 tsp.

Method –

  • To make rasgulla, you need to first make Paneer/chena from the milk. You can also use unsalted Paneer from market.
  • Heat whole milk in a pan and bring it to boil.
  • Keep stirring once a while.
  • When milk is boiled, turn off the heat.
  • Add 1 tbsp Vinegar, mix well as the milk starts to ferment stop adding Vinegar.
  • Place a muslin cloth/cotton cloth in a strainer and put the fermented milk on it to separate remaining water from Paneer.
  • Add 2.5 cup of water into the cooker on high heat.
  • Add cardamom powder, Jaggery, sugar and mix well.
  • Cover and  allow chashni to come to boil.
  • Now put chena on the plate and using your hand press for 5-6 minutes until chena becomes completely smooth (You can use blender also).
  • Take small portions of chena in your hand and shape them into balls.
  • Roll the chena balls between your palms and keep all of them on a plate.
  • Once water is boiled put all the Paneer balls in boiling chashni and close the lid.
  • Cook on high flame until it simmers (whistle) once.
  • After 1 whistle reduce the flame to medium heat and cook for 13-15 minutes.
  • Turn off the stove and let it cool down completely. Once the pressure cooker cools down open the lid.
  • Jaggery Rasgullas have become puffy and doubled in size. Now take them out in a bowl and serve it.