10 ways to eat jaggery for healthy digestion
Jaggery is a good snack as it helps to increase the speed at which your body absorbs nutrients. There are many ways to eat jaggery, which will help your digestive system a great deal. It is a great digestive aid for those people who are having problems with digestion.
The main problem can be that your digestive system does not absorb nutrients properly. This is where you need to change your eating habits.
So, note the ten ways you can consume gud and improve your digestion.
Til Ladoo
Ingredients
One cup containing white sesame seeds (toasted)
Khoya ½ cup
1/2 cup containing Gud (crumbled)
A pinch of saffron strands
Two teaspoons Canola oil
Two tablespoons (warm) milk
Method
Heat a thick skillet, add canola oil and sesame seeds. Continuously keep swirling the sesame seeds until they switch bright golden hues. Take it off the flame and on a flat tray, cut the sesame seeds. Soak the saffron in warm milk, then put it aside. Apply jaggery and melt it into liquid in the same pan as sesame, mix it gently until it froths, without reducing it too much, taking it off the blaze.
Add saffron milk to it and mix it until it begins to solidify. Add softened khoya, sesame seeds, and blend well with mixing spoons. Now grease your hands with a little canola oil and take a small portion of the mix using your fingertips (make sure the mixture is not too hot to burn you) and form it into medium-sized balls. Keep this running before you've used up all the blend.
Serve it at room temperature, and this will go far as tossing around sweet treats during a party at home.
Gur ki Roti
Ingredients
1.5 cups of Whole Wheat Flour
One full cup of Ghee
3 cups of grated Gur
1 full cup of full-cream milk
1/8 teaspoon Baking Soda
Salt (to taste)
Ghee (to fry)
Method
At low pressure, dissolve the gur in half of the milk and cool. Combine the soda and salt in the mixture. Rub the ghee into the atta and knead with the milk solution into a firm dough, adding more milk if necessary. Over low pressure, roll into 1/4 inch thick rounds, poke and fry, smearing ghee over and around the roti.
Gud Ka Halwa
Ingredients
Two and a half tablespoon ghee
One whole cup semolina (soaked)
50 grams of gud (soaked)
1/2 teaspoon of powdered cardamom
Saffron (a pinch)
50 grams sliced pistachio
50 grams sliced almonds
Four tablespoons of brown sugar
Method
For 20 min, soak the semolina in water. In a heavy bottom container, heat the ghee, apply the semolina and roast until it becomes orange. Apply the jaggery water, cardamom powder, saffron, green pista, almonds, brown sugar, and proceed to mix until the halwa achieves the ideal consistency. Serve it warm.
Khatti Meethi Phaliyan
Ingredient/s
For the spice paste:
Bedki chillies - 4
Jeera -1 Tbsp
Coriander seeds - 1/2 Tablespoon
Shredded coconut – 4-5 tbsp
A little amount of water
Salt (to taste)
To stir fry beans:
Oil – 1 tbsp
French beans – 2 cups
For the principal preparation:
Tbsp oil – ½ tsp
Mustard seeds – ½ tsp
Til / white sesame seeds – ½ tsp
Turmeric powder – ½ tsp
Hing (a pinch)
Coriander powder – ½ tsp
Curry leaves – 10/12
Water (for cooking the beans)
Tamarind paste – 2 tsp
Gur – 2 tsp
Method
Preparing the spice paste:
Dry-roast chillies, bedki, zeera, cilantro seeds and coconut. Pound them together in a mortar and pestle them until it produces a good paste with some salt and water.
Stir-frying the beans:
Apply the oil to the pan and fry the beans for 2-3 minutes over high heat. Then keep it aside to cool.
Main preparation:
Oil, mustard seeds and til are included in a wok/kadhai. Braise them. Combine the spice mix, curry leaves, turmeric, coriander powder and hinges. Braise again. To
help the masala cook, add a little water. Add tamarind and jaggery to the stir-fried beans. For more cooking of the beans, apply a little water. For 3-4 minutes, cook. Cover and let the remaining heat simmer in it. Serve hot.
Gulgule
Ingredients
2 1/2 cups atta
1 1/4 cup gur
1 Tbsp saunf
3 tbsp ghee
Salt - to taste
1/2 tsp baking powder
Oil
Method
Cover and stir the gur with hot water until it is dissolved. Add the atta, ghee, flour, and baking powder into another dish. To shape a batter with falling consistency, apply the gur solution to it. Please include the sauna.
Heat oil over high heat and apply equally to a tbsp of the batter. Lower the heat to medium-high heat and let the gulgula cook. With a slotted spoon, cut the fried portion.
Without hitting each other, raise the heat and then lower as many lumps as are convenient. Reduce the heat and simmer until golden, rotating once or twice. With the remaining batter, repeat this operation.
Gur Aur Atte Ka Halwa
Ingredients
1/2 Cup Desi ghee
4-5 Cloves (laung)
200 Gram Wheat flour (atta)
1/2 cup Semolina
200 Gram Jaggery (gur)
1 Cup Milk
Few strands Saffron
30 Gram Raisins
Method
Take in a pan of desi ghee. For tempering, incorporate cloves. Stir together the wheat flour and semolina, until golden brown. Add sauté and jaggery.
Boil similar portions of water or milk with saffron in another bowl. Add the milk and water as the flour and semolina starts to release the scent. Cook until cooked, then cool and mix in the raisins at room temperature. Serve it hot.
Peanut Chikki
Ingredients
250 Gram Peanuts
200 Gram Sugar/ jaggery
25 Gram Butter
Method
Roast and smash the peanuts coarsely. With 1/2 cup of water, heat the sugar until thick. Boil the sugar to the consistency of a rough crack. Attach the peanuts and thoroughly blend. Grease and spread the mixture on a plate. Roll flat until the thickness is 1 cm. When cooled, split it into the square and store it in an airtight jar.
Patishapta
Ingredients
For the batter:
1 cup Refined flour/maida
1/2 cup Sooji (semolina)
1/4 cup Rice flour
1 1/2 - 2 cups milk
To cook oil
Filling:
3 cups Coconut/khoya, grated
2 tbsp Sugar/date jaggery
3-4 Green cardamoms
Method
Prepare the filling:
Combine grated coconut or khoya with sugar or jaggery in a wok and put over a low flame. Add a little milk if it is produced with khoya. Apply some cardamom to it. Keep the mixture swirling till it becomes sticky. Keep aside to cool. It will take 15-20 minutes to process.
Patishapta preparation
Take a bowl of Maida, Sooji and rice flour. Only add milk. Blend it carefully so that no lumps are formed. Store this mixture for half an hour. Heat the pan on the non-stick. Only bring in a little gasoline. Pour on a thin layer of the variety and distribute it with a spoon efficiently. Place the filling in the middle of it lengthwise and roll it. Wait before light brown is the hue. Put the plate on it.
Serve preferably hot with adding condensed milk over it.
Amchoor ki Launji
Ingredients
300 Gram Whole amchoor
200 Gram Jaggery
According to taste Salt
3 Gram 3Red chilli powder
A pinch of Turmeric
3 Gram Coriander powder
2 Gram Kalonji
2 Gram Cumin seeds oil
Method
Cook the amchoor mix in water and set it aside. In a deep bottom vessel, heat the oil and apply the roasted seeds of cumin, kalonji and the rest of the masalas and finally the amchoor. Jaggery is crushed into bits and applied to the mixture. Add some water. Cook until the jaggery dissolves and thickens with the liquid.
Carrot Gojju
Ingredients
For Paste:
3 Tbsp coconut oil
Ginger (little smashed)
Four smashed whole green chillies
1 tsp cumin seeds
1 tbsp coriander seeds
1 Tbsp Black pepper
1 Tbsp Chana dal
A few coriander leaves
Sea salt as per taste
1/2 a coconut, grated
For Base:
1 Tbsp coconut oil
1/2 Tbsp mustard seeds
A few curry leaves
2 Tbsp tamarind extract
Little bit jaggery
250 grams Sliced carrot
Method
In a pan, coconut oil is sautéed, ginger is crushed, whole green chillies are smashed, cumin seeds, cilantro seeds, black pepper, chana dal, cilantro leaves, sea salt, half ribbed coconut. Pound them with pestle and mortar along with little water.
Add the coconut oil, mustard seeds and curry leaves to the wok. Stir them along nicely. Into the wok, incorporate the pounded paste. Only swirl them properly. Apply a little water to the extract from tamarind, and jaggery. Blend them well.
Put a bit of sliced carrot and water by mixing them well. Cover it and leave for 10 minutes to cook. Serve it hot.
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