Cultivated throughout India and nearby countries, amla has gained a following throughout the world as a “superfruit.” It’s no surprise — a 100-gram serving of fresh amla berries contains as much vitamin C as 20 oranges.
Amla, also known as Indian gooseberries, grows on a flowering tree of the same name. The small berries are round and bright or yellow-green. Though they are quite sour on their own, their flavor can enhance recipes they’re added to. A tangy fruit, Indian Gooseberry is mostly available during the winter months. This fruit is particularly famous for its unusual taste as it contains a mixture of different flavors ranging from bitter, pungent, sweet to astringent and sour.
Amla, if consumed both in the fruit and juice form, may help you get rid of those unwanted, extra fat around your waist. Amla juice is known to be one of the best natural juices one may consume for quick fat burn and weight loss. But to break the monotony, there is another way you can add amla to your weight loss diet is by simply making its tea.
Sounds interesting, right? Amla juice is known to be one of the best natural juices one may consume for quick weight loss. However, there is another way you can add amla to your weight loss diet is by simply making its tea. Preparing amla tea is extremely easy and will not take only 10 minutes.
Ingredients : (For 2 cups) Water – 2 & 1/2 cups Grated amla – 2 (remove seed) Grated ginger – 1/2 tsp Grated jaggery – 2 tbsp ( adjust according to your taste)
Heat water in a pan and let it boil. Add grated amla, ginger and fennel.
Let it boil for 10 minutes on low heat. After 10 minutes switch off the flame and add jaggery.o
When it comes to Snack boxes, packing is always difficult as we want a quick fix and a healthy one every day. Always fruits make a good choice for morning snacks and some healthy crunchy snacks would be great for midmorning office snacks or kids’ evening hunger.
Peanut Sesame Seeds Laddu with Jaggery is nutritious, healthy, and easy to prepare. You need three main ingredients for making this laddu. I love snacking on these guilt-free laddus. As these laddus contain peanuts, jaggery, and sesame seeds, they are rich in protein and iron. These guilt-free laddus can be had as a snack can be given to children as after-school snacks or can be packed in their snack boxes.
I often make and stock these kinds of healthy ladoos at home to snack in between meals. What I loved is the addition of fennel seeds. Dried fennel seeds are a storehouse of various nutrients, with low calories and high in different micro and macronutrients.
Quinoa Puff coated with jaggery is a quick and healthy snack that can answer your cravings for something sweet. Easy to make and it tastes delicious. Quinoa jaggery puffs are free of refined sugar, gluten-free, packed with protein and a healthier treat.
Quinoa puff gives you all the benefits of quinoa in a crispy snack. Just add milk and enjoy; no cooking needed. Puffed quinoa also makes a crunchy addition to yogurt, oatmeal and granola bars. The best part? It’s packed with high-quality protein, fiber and iron so it not only tastes great but is also great for you. Quinoa is one of few plant foods that provides a complete protein source with all nine essential amino acids. This makes puffed quinoa an excellent post-workout snack when served alongside fruit or as a topping for Greek yogurt.
Jaggery is made from the juice of sugarcane, which is heated to produce thick crystals. It contains sugar in sucrose form and is used in many food products as a sweetening agent. It is considered healthier than refined sugar as certain plant phytochemicals and minerals are preserved in it. Many people avoid jaggery as its raw appearance is not very appealing. However, it may be time to start making this food a regular part of your diet as it provides many essential nutrients and is an effective remedy for many ailments. By adding jaggery to your diet, you gain a wide range of health benefits that you may not have thought that this food could provide.
Quinoa puff – 1 cup Grated jaggery – 1 cup Himalayan pink salt to taste Ghee – 1 tbsp
Now add ghee in a pan and add grated jaggery.
Now mix well and let the jaggery melt. Once completely melted, let it cook until the mixture attains a thick and syrupy consistency on low heat.
Now add quinoa puff and mix well.
Mix well to ensure quinoa puff is coated well in the jaggery mixture.
Take gur quinoa on a butter paper and mix well.
Let the gur quinoa puff cool down completely and then separate them.
Pumpkin Halwa or Kaddu Ka halwa is a North Indian dessert which is typically cooked during the festivals or fasting days. This halwa is very simple to make. Even pumpkin haters will love this halwa as it is almost impossible for anyone to guess that the halwa is made from pumpkin. An addition of jaggery to this halwa can be altered depending on the sweetness of the pumpkin. If your kids or any family member does not like pumpkin, make this yummy halwa and serve. They will surely love it.
Did you know – Pumpkins are a powerhouse of nutrition. They promote eye health as they are rich in vitamin A, lower blood pressure, promote heart health and boost immunity. Add pumpkin to your diet and reap the health benefits.
Every year with the advent of winter, we see jaggery taking over the market. And why not ? Jaggery has this magical property to keep your body warm from within. We all know that “Gur” is a nutritious and healthy alternative to sugar. Gur or jaggery gives it a unique flavour and is known to be super-healthy for your body.
This natural-sweetener is known to provide relief from the pollution and the side effects of toxic air. It cleanses the system from within and with its anti-allergic properties, gur or jaggery can provide relief from all types of respiratory diseases.
Ingredients : Grated pumpkin – 1 medium size (1 & 1/2 cups) Grated jaggery – 1/2 cup Ghee – 4 tbsp Fennel seeds – 1/2 tbsp A pinch of salt
Heat ghee (3 tbsp) in a nonstick deep kadhai and add grated pumpkin. Cook till all the water dries up on a low flame for 5-8 minutes.
Then add grated jaggery and then lower the flame.
Cook the mixture on a low flame and keep on stirring in between.
Stir continuously and cook until almost moisture is evaporated until mixture turns thick. It takes 5-6 minutes.
Then finally add fennel seeds, salt and ghee (1 tbsp). Mix it well and serve.
My Love for Baking: I have been baking for the last 11 years & still, it gives me joy and the opportunity to try out something new and fresh. Baking is about mixing the right ingredients in the right amount and bake at the right temperature for the right duration. And with experience, you understand how certain ingredients mix well with others and you can be creative with your baking.
I love creating recipes that challenge the traditional ways of baking. From experimenting with whole wheat flour, oats flour, there are tons of ways to update your favorite sweet treats and improve the value of their overall nutrition without losing out on any of the flavors.
Dates are one of my most favorite dried fruits. For those who don’t know, dates are the dried fruits that hang off of the date palm trees. Whole dates have become a very popular way to sweeten both raw and baked desserts because they’re naturally sticky, moist, full of fiber, and most importantly, they are a “whole food” — in other words, they have undergone no manipulation or processing.
Prunes taste like plums with sweet traces which are brought during the drying process. Prunes are sticky and chewy. The prunes can make your favorite baked treats healthier by adding moisture while also decreasing the amount of sugar and fat in comparison to a standard brownie recipe. Plus, the unique flavor of prunes is truly indulgent and can satisfy any sweet tooth.
Also known as gur, jaggery is a winter-specific food, which can be either enjoyed as a standalone sweet or can also be used to make several mouth-watering desserts. Jaggery is a healthier alternative to refined sugar as well. You can easily ditch white sugar and switch to this yummy sweetener and use it to make tea, laddoos, halwa, and various other sweet dishes.
If you want to make your food preparation a little more nutritious, try adding dried fruit into your recipes. Not only are they good for your body but they also can boost the texture and moisture levels of bread and other baked goods.
A super moist cake with dates, prunes, carrots, and lots of dry fruits in every bite. It is a deliciously wholesome treat and thus goes well with an evening tea. No egg, no butter, no sugar is used in this cake. This eggless whole wheat carrot walnut cake ticks all the right kinds of boxes for me – it is very simple to make, it is bursting with flavor, it can be served warm with your coffee or tea, there is no messy frosting involved, it is healthy made with whole wheat flour and no sugar, it is moist, soft and spongy. Do try this cake
I made this delicious cake for my teacher (In dutch language “juf”) on her birthday. Her name is Natalie.
Chopped walnuts, cashews, almonds, dry red cranberries – 1 cup
Add dry fruits to a mixing bowl and add 1 tbsp of flour. Mix them well and keep them aside.
Sift dry ingredients: Whole wheat flour, baking soda. Now add salt with grated carrot, dry fruits. Mix them well and keep them aside.
Now in a grinder add greek yogurt, deseed dates, prunes, oil with jaggery and grind until smooth.
Now mix ground mixture into prepared dry ingredients. Mix them well and if the mixture looks dry add 2-4 tbsp of warm milk.
Put batter into a greased pan and add dry fruits over batter and with help of spatula press nuts gently. Put the cake pan into a preheated wok and bake it for 1 hour 10 minutes.
Adjust jaggery according to your taste.
If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 60 minutes. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom, kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put the baking tin in a kadai (wok). Cover a lid and bake bread for 60 minutes. After 60 minutes check the cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to the knife then again bread for another 10 minutes.
Think summer and the most popular fruits that come to mind includes – Mangoes, Melons, and Wood Apple. Wood Apple popularly known as bael in the Northern part of India, Wood apple gives you a boost of energy in summers. The high protein content of the fruit also boosts the healing power of your body. I shared some recipes with Woodapple – Woodapple Jam, Woodapple Summer Drink, Whole Wheat Woodapple Cake, and Spicy Woodapple Chutney made with sugar. Today I am sharing wood apple chutney with jaggery or gur. By adding jaggery this chutney becomes healthier.
The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals. This sugar free chutney is spicy and sweet chutney made with wood apple or bael, jaggery, and mix spices. It goes well parathas or with any chaat.
Wood Apple Jaggery Chutney
Ingredients: Woodapple – 1 medium Grated jaggery or gur – 1 cup
Spices: Black Salt – 1 tsp Roasted cumin seeds- 1 tsp Black pepper powder – 1 tsp Fennel seeds – 1/4 tsp Red chili powder – 1/2 tsp Salt to taste
Break open the fruit and using a spoon scoop the pulp. Put woodapple pulp with 1 cup of water in a bowl and keep it aside for 30 minutes.
After 30 minutes using your palms gather. Squish the pulp to separate the seeds and juice the pulp. Press the juice through a sieve to strain the fibers and seeds from the thick pulp.
Add strained wood apple pulp in a nonstick pan and cook for 10 minutes on low flame.
Add jaggery with all spices and cook for another 10 minutes on low flame. Once chutney starts to thickens switch off the flame.
Allow chutney to cool down. Then add lemon juice and mix well.
Lift chutney with a spatula and pour chutney, it should flow together and not in drops.
Pour few drops of prepared chutney on a plate if it spreads then it’s not ready if it stays firm without moving then the chutney is ready.
Allow to cool and store in sterilized glass jar.
Keep chutney in the refrigerator after every use. Use a clean and dry spoon. It last long for 3 months.
Amchur Jaggery Chutney is a sweet and tangy chutney made from dry mango powder, jaggery with some Indian spices. This chutney is largely used for the preparation of Indian chaats. Dry mango chutney is most popular in North India and is generally prepared for all festivals and family functions. The dry mango chutney is simple to prepare and with few ingredients. This chutney has a long shelf-life and can be preserved in an air-tight jar for 6 months.
Ingredients: Amchur powder – 4 tbsp Powdered Gur or Jaggery – 1 cup Water – 2 cups Crushed Cashews – 1/4 cup
Spices: Roasted cumin powder – 1 tsp Garam masala – 1/2 tsp Black pepper powder – 1/2 tsp Red chili powder – 1/2 tsp Roasted Fennel Powder – 1/4 tsp Black salt – 1/2 tsp Salt – 1/2 tsp
Dissolve the amchur in a 1/2 cup of water and mix well.
Heat a deep saucepan and put dissolved amchur mixture with remaining 1 & 1/2 cups of water. Mix them well.
Let it boil for 5 minutes on medium flame. Now add gur and mix till to dissolve.
Take 1/4 cup of prepared amchur gur mixture in small bowl and add all spices. Mix them well.
Put prepared spices mixture and crushed cashews back into the saucepan.
Cook the chutney on low flame till to right and little thick consistency.
You can also make this chutney with brown sugar or white sugar.
Keep aside to cool and store in a glass jar.
This stays good in the fridge for 6 months.
Don’t overcook chutney. It will be thick when cools down.
Need a healthy yet tasty snack to nibble on? Then make this delicious Gur Chana snack at home and store them to satiate those untimely cravings. You need just few ingredients – Gur ( Know as Jaggery ), Roasted Chickpea, some seasoning like himalayan pink salt, crushed black pepper & sauf (known as fennel seeds). These no sugar jaggery coated bites are perfect to binge on and will be liked by people of all ages. You can eat these nutritious bites after lunch as dessert or at night when you crave something sweet. So, try this recipe today only and enjoy 🙂
Jaggery is made from the juice of sugarcane, which is heated to produce thick crystals. It contains sugar in sucrose form and is used in many food products as a sweetening agent. It is considered healthier than refined sugar as certain plant phytochemicals and minerals are preserved in it.
Many people avoid jaggery as its raw appearance is not very appealing. However, it may be time to start making this food a regular part of your diet as it provides many essential nutrients and is an effective remedy for many ailments. By adding jaggery to your diet, you gain a wide range of health benefits that you may not have thought that this food could provide.
The mix of roasted chickpeas and gur (jaggery) is a powerhouse of protein and carbohydrates that can help one recover from not just pollution-related ailments but can also help boost immunity and prevent tooth decay. Gur chana is the ideal post-workout snack as it helps increase the body’s energy levels.
Roasted kala chana – 1 cup Grated jaggery – 1 cup Black pepper – 1/2 tsp Fennel seeds – 1/2 tsp Himalayan pink salt to taste Ghee – 1 tbsp
Roast black pepper and fennel seeds in a pan for few seconds. Then roughly crushed them and keep it aside.
Now add ghee in a pan and add grated jaggery.
Now mix well and let the jaggery melt. Once completely melted, let it cook until the mixture attains a thick and syrupy consistency on low heat.
Now add roasted crushed black pepper and fennel seeds. Mix them well.
Now add the roasted chana and mix well.
Mix well to ensure roasted chana is coated well in the jaggery mixture.
Cook on high heat for a few minutes and keep string jaggery coated channa till they are separated.
Let the gur chana cool down completely. Store in an airtight jar or serve as a snack.
Tangy Sweet Chutney made with green mango and jaggery. This recipe is very easy and ready within 20 minutes. Jaggery also is known as Gur. The benefits of jaggery include its ability to cleanse your body, sweeten your food in a healthy manner, and provide good amounts of minerals.
Raw Green Mango Jaggery Chutney
Raw Green Mango – 4
( It yields 1 & 1/2 cups Puree)
Jaggery or Gur – 3/4 cup
Salt to taste
Black salt – 1/4 tsp
Roasted cumin seeds powder – 1/2 tsp
Black pepper powder – 1/2 tsp Roasted fennel seeds powder – 1/2 tsp
Cashews, Raisins, Walnuts – 1/2 cup
For Green Mango Puree – Peel the mango and cut into cubes. Put mango cubes into a grinder with 1/2 cup of water and make a smooth purée.
Put mango puree and jaggery in a deep non-stick deep pan.
Cook for 5- 6 minutes on medium-low flame. Until all jaggery dissolves.
Now add all spices and dry fruits and cook until chutney thickens.
Serve hot with parathas.
Don’t overcook chutney otherwise, it will become thicker after cooling.
This sweet and sour chutney made with tart green grapes, black grapes, jaggery ( Gur), dates with some spices. This chutney has loads of goodness of dates and jaggery. As we know they both are super healthy.
Grapes Dates Chutney – No Sugar Spread
Chopped Grapes – 250 gms (Mix Green and Black Grapes)
Chopped Dates – 3/4 cup
Jaggery – 1/2 cup
Roasted cumin seeds – 1 tsp
Black pepper powder – 1/2 tsp
Red chili powder – 1/2 tsp
Black salt – 1/2 tsp
Put all chopped grapes with 1/2 cup of water in a deep saucepan. Cook for 5 minutes on a medium-low flame.
Now add chopped dates, jaggery along with all spices and cook chutney on low flame till to right and little thick consistency.
Keep aside to cool. Grind it into a smooth paste and store in a glass jar.
Lapsi is a fabulous tasty dish made from broken wheat also known popularly as “dalia”. Lapsi is one of the favorite sweet dishes among the Gujaratis. It is specially made on festivals or auspicious occasions.
Roasting the broken wheat in ghee gives the Lapsi a rich brown color, intense aroma and nice flavor. It is an easy, quick and healthy dessert that has a healthy combination of broken wheat, jaggery, and dates.
Broken wheat is a good source of the daily requirement of fiber and manganese in your food. As it is high in protein and low in fat and calories, it offers you nutrients without adding pounds to your body.
Lapsi ( Broken Wheat Dates Jaggery Pudding)
Broken Wheat -1 cup
Chopped Dates – 1/2 cup
Water – 3 & 1/2 cups
Jaggery – 3/4 cup
Cardamom powder – 1/2 tsp
Ghee – 1/4 cup + 1 tsp
Fennel seeds – 1 tbsp
Chopped nuts – 1/4 cup
A pinch of Salt
Heat 1 cup of water and jaggery in a saucepan. Boil for 5 minutes and strain to remove any residue. Keep it aside.
Heat one tablespoon of ghee in a pressure cooker over medium heat. Add chopped nuts and roast until the color changes to light golden. Turn off the heat and keep the roasted nuts aside.
Heat the ghee in a pressure cooker, add the broken wheat and saute on a medium flame for 5 to 7 minutes or till it turns light pink in color.
Now add remaining 2 & 1/2 cups of water with strained jaggery water and chopped dates. Pressure cook on a high flame for 4 whistles.
Allow the steam to escape before opening the lid.
Now add the chopped dry fruits, salt, cardamom powder, fennel and pour remaining 1 tbsp of ghee over halwa. Serve hot.
Amount of water will depend on the variety of broken wheat.
White sugar or brown sugar can be used instead of jaggery.