Liste des hashtags les plus populaires par sujet #JAGGERY

My fav food to have when not in the mood to eat sabji roti . This is Jaggery roti ( Gul poli) With khup Sara gheee and sakhar Ammmba . Raise your hand if you also like this combination . Keep supporting - @foodfreakngp . Made by - @priyankashiwarkar . #jaggery #theweekend #foodbloggers #mumbai #delhi #instafood #instalike #smile #hungry #huffposttaste #f52grams #onthetable #nagpurfoodblogger #nagpuritadka #mumbaifood #foodfreakngp #explorefood #foodpic #gameofthrones

Sometimes just a little bit of thought while using ingredients can make all the difference in changing the nutrient value of a dish. I try and substitute sugar with jaggery, dates or cane sugar wherever I can, to create that addition of health. Yes, the calorie count doesn’t really decrease but the minerals and vitamins count definitely increases. #Mommytips #tuesdaythoughts #tuesdaymotivation #jaggery #healthbenefits #sugar #cheflife #momlife

NACHNI BARFI ⬇ Ingredient ⬇ 2 tbsp #ghee ½ cup ragi flour ¾ cup #jaggery (fine chopped) ¼ cup almond powder 1 tsp #sesame seeds (roasted) ¼ cup #milk ¼ tsp cardamom powder Method ⬇ 1)Heat the ghee in a broad non-stick pan, add the ragi flour, mix well and cook on a medium flame for 3 minutes, while stirring continuously. 2)Add the jaggery, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. 3)Add the almond powder, milk and cardamom powder, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. 4)Put the mixture into a greased aluminum tin and spread it evenly. #Sprinkle the sesame seeds on top. 5)Cool slightly then refrigerate for 2 hours or till firm. 6)Cut into 18 #equal pieces using a sharp knife. Serve or store in an air-tight container and use as required. . . . #joosfood #barfi #indiansweets #sweets #sweettooth #healthysweets #healthytreats #treats #foodstagram #flavoursofindia #foodvideos #foodfeed #foodrecipes #morning #saturday #nachnibarfi

#mumbaifood #soanpapdi #kulinerindia #gulabjamun #sankranti #foodies #foodphotography #jaggery #til #baklava #panipuri #tasty #indianfoodbloggers #foodlover #foodgasm #gurgaonfoodie #revdi #celebrations #makar #colourfull #happiness #instagramfood #gur #gurgaon #manisanindiajakarta #kulinerjakarta #golkachori #bollywood #jalebiicecream #samosa

You are in for a sweet treat with this lip-smacking Gur Halwa. Try it and sweeten up your celebration further. #GurHalwa #sweetdish #sweetcravings #halwa #jaggery #tryit #temptations #foodphotography #foodblog #foodblogger #instagood #indianfood #vegetarianfood #veganfood #foodiegram #foodlover

Follow @beautifulyouforever for more Benefits of eating jaggery daily #remedy #homeremedies #beautyhacks #diybeauty #digestion #healthyfood #jaggery #healthtipsinhindi #healthyeating #jaggerybenifits #

Thandai Latte just right for this time of the year. What's Holi without a Thandai. Here's another recipe I've done for Holi in collaboration with the fabulous team at @Forestessentials. It's been an amazing experience working on ayurvedic recipes with them for the festival of colour. There is just so much to learn, so many ways to pair ingredients and so much colour! And then, fabulous products! Here's another vibrant recipe for you! Thandai Latte Serves 4 Ingredients 1 cup of almonds, soaked overnight 2 tbsp pistachio 4 cups water 2 tbsp khand/boora/raw sugar Seeds of 4 green cardamoms, crushed 1 tsp whole black pepper, crushed 1 tbsp sabja/basil seeds Generous pinch of saffron strands Pistachio, saffron, rose petals to garnish Method Discard the water the almonds have been soaked in. Place the almonds {with skin } in a blender with 2 cups of water and blend until creamy. Add the khand, cardamom seeds and black pepper and blend again. Now add the remaining water and blend to mix. Adjust the water and sweetness if required. Strain through a cheesecloth, then stir in sabja/basil seeds and saffron strands. Serve chilled, garnished with organic rose petals, saffron strands and pistachio slivers. Note: To save time, you can use raw almond milk instead.

Suzhiyam | Poornalu | Suzhiyan #Suzhiyam #SweetBonda #Snacks #Suzhiyan #seeyam #sweets #tasty #yummy #homecooking #purnam #jaggery #coconut #rawrice #parboiledrice #uraddal #chanadal #food #instafood #homecooking #homecookingshow Prep time: 8 hours Cook time: 30 mins Number of Servings: 4-5 persons Ingredients For the filling Chana dal - 1 cup  Water - 1.5 cup  Jaggery - 1 cup Grated coconut - 1/2 cup Cardamom Powder - 1 tsp Ghee For the batter  Parboiled rice - 1/2 cup  Raw rice - 1/2 cup  Urad dal - 1/4 cup  Salt Oil for deep frying Method For making the batter  1. Wash and soak raw rice, idly rice and urad dal each separately for 5 hours or overnight. 2. Transfer urad dal to a mixer grinder and grind them to a fine paste.  3. Same way grind idly rice and raw rice to a smooth paste like we do for making idly.  4. Transfer ground flour to a mixing bowl and add required salt, mix well. 5. Batter consistency should be like idly batter which is slightly thick.  6. Allow them to ferment overnight For making the filling  1. Soak chana dal in water for 2 hours. 2. Pressure cook for 3 whistles with enough water such that the dal is completely immersed.  3. Dissolve the jaggery in some water and bring it to a boil and set it aside. 4. To a pan, add the grounded chana dal and strain the jaggery to it and let it come to a boil.  5. Add grated coconut, cardamom powder to the chana dal - jaggery mixture. Mix everything well for 2 minutes in low flame, till it comes together. 6. Pinch a small portion of the stuffing / pooranam, and roll it into a ball, little tightly. 7. Make equal sized balls with all the pooranam. Making Suzhiyam 1. Now dip kadalai paruppu pooranam in the fermented batter and fry them in hot oil over medium flame until they are slightly brown in color.  2. You can serve the suzhiyam hot or at room temperature.

Paal Kolukattai | Paal Kozhukattai Recipe #PaalKolukattai #PaalKozhukattai #sweets #kolukattai #kozhukattai #homecooking #food #recipes #tasty #kitchen #jaggery #instafood #sweet Prep time: 15 mins  Cook time: 60 mins  Number of Servings:  6-7 persons Ingredients For The Kozhukattai Kozhukattai / Idiyappam Flour - 1/2 Cup A Pinch Of Salt Ghee - 1 Tsp Boiling Water For Jaggery Syrup  Jaggery - 200 Gms Water - 1 Cup For The Paal Kozhukattai  Milk - 1 1/2 Cups Water - 1/2 Cup Cardamom Powder - 1 Tsp Thick Coconut Milk - 1 1/2 Cups Method: 1. To make the kozhukattai balls, boil some water 2. Once the water starts boiling, pour over kozhukattai flour and mix it well to prevent lumps 3. Add ghee and stir it continuously till you get a dough consistency, let it cool down a little  4. Meanwhile, dissolve the jaggery in some water and keep it aside  5. It should be warm to touch, apply some ghee to the palms and make round balls  6. Repeat the process till you make all the kozhukattai balls  7. Heat milk and water and bring it to a boil  8. Add the kozhukattai balls slowly into the boiling milk  9. Close and cook for about 15 minutes  10. After about 15 minutes, add the thick coconut milk, cardamom powder  11. Simmer it for about 5 mins  12. Finally, turn off the stove and strain the jaggery syrup into the pot  13. Let it sit for a minimum of 15 - 30 minutes before serving  14. You can serve this warm or cold.