Peach Fruit Dessert - Yield: 6 servings Recipe by Raji Jallepalli
12 firm but ripe small peaches, preferably freestone (plums, apricots or nectarines may also be used)
1/2 cup ghee
1/2 cup jaggery
2 Tablespoons sherry or port wine (optional)
Pinch of salt and freshly ground black pepper
Wash the peaches and pat dry. Cut in half lengthwise, remove the pits, and season the cut sides with salt and pepper. (This will set the enzymes and heighten the flavor). Place the peaches, cut sides down, on a platter or other non-reactive surface, and allow to rest for 30 minutes.
Heat the ghee in a large sauté pan over medium heat. Add the peaches, cut side down, and cook for about 3 minutes, or until the fruit and ghee begin to brown. Add the jaggery. Cook for about 5 minutes, or until the peaches begin to soften and the ghee and jaggery mixture is golden and syrupy. Add the sherry and cook for an additional minute.
Place 4 peach halves, cut sides down, in a shallow dessert bowl or soup plate. Pour syrup over peaches and serve.
Jubin's Jaggery Puffed Rice Recipe Submitted by jubin Makes 15 servings
similar to rice krispies, but made with nuts and piloncillo (jaggery)
Ingredients10 cups rice, puffed
40 g jaggery
1/2 cup peanuts, dry roasted
1/2 cup chickpeas, dry roasted
1 tsp canola oil
melt jaggery with a little water in a pan add rice, peanuts and chickpeas mix to coat
spread in an oiled shallow dish cut into squares when cooled
Peanut Jaggery Chikki (Brittle) Recipe
In India peanut brittle is called Chikki made with Jaggery (Raw sugar-cane sugar)
Modern Peanut Brittle recipe
Dry roasted salted Peanuts shelled halves: 2 Cups
Jaggery: 1 Cup
Water: 2 Tablespoons
Ghee: 1 teaspoon
1. Combine Jaggery and water in a heavy bottom sauce pan. Bring it a boil. The experience
Halwaii knows from the bubbles on the bottom, when the syrup is ready. Instead we will use
a candy thermometer. Heat to 260°F.
2. Combine roasted nuts and Ghee. Heat it to 290°F.
3. Line a baking sheet pan with a parchment paper. Butter the parchment paper with Ghee or
4. Pour mixture on to the sheet pan. Use the wooden spoon and flatten it out to about
¼" thick slab. You want it done while the mixture is hot.
5. Let it cool completely before breaking in to pieces
Khoa aur Gur Ka Gaajar Halva)
Makes 4 to 6 servings
_ cup raw almonds slices
_ tablespoon Dessert Masala
_ pound carrots, scraped, washed, and grated
_ 1/2 cup ground/grated jaggery (gur), or to taste
_ 3/4 cups heavy cream
_ cups nonfat dry milk
_ cup part-skim ricotta cheese
_ tablespoons raw pistachio nuts halves
1. Soak the almonds in water to cover for 30 minutes to soften. Meanwhile, prepare the
dessert masala. Drain the almonds.
2. Place the carrots in a large, heavy wok or a saucepan. Cover and cook over medium-high
heat about 5, minutes, stirring occasionally. Reduce the heat to low and cook another 5
minutes. Add the jaggery and cook until melted, 2 to 3 minutes. Increase the heat to
medium and cook, stirring as needed, until the jaggery is completely absorbed into the
carrots, 10 to 12 minutes.
3. While the carrots are cooking, make the khoa: Combine the cream, dry milk, and ricotta
cheese in a large nonstick skillet or saucepan and stir over medium heat until smooth, 3
to 5 minutes. Reduce the heat to low and cook, stirring often, until the mixture is almost
dry, 7 to 10 minutes.
4. Mix the khoa into the carrots, along with the soaked almonds and the pistachios, and
cook over low heat until the halva is completely dry and clumpy, 3 to 5 minutes. Transfer
to a serving dish, garnish with the silver leaves and dessert masala, and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with
permission of the publisher, Wiley Publishing, Inc. All Rights Reserved
South Indian Sweet Pongal Recipe - Special Recipe For pongal Festival
• 1 cup Raw Rice
• 1/2 cup moong dal
• 1 cup Milk
• 3 cups jaggery (powdered)
• 4 tbsp Ghee
• 2 tbsp Cashewnuts
• 2 tbsp Raisins
• 5 no Cardamoms (powdered)
• 2 no Cloves (powdered)
• 1 small piece Nutmeg (grated or powdered)
• A pinch of Saffron
• 2 1/2 cups Water
1. Roast dry the dal for a couple of minutes.
2. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the
microwave and set aside.
3. Dissolve the jaggery in 3/4 cup water and cook on a low heat.
4. Let the jaggery melt.
5. Put the syrup once more on the heat and stir till it becomes slightly sticky.
6. Add the cooked rice and dhal.
7. Heat the 4 tbsp ghee.
8. Fry the cashewnuts and raisins and add to the pongal.
9. Add the powdered cardamoms, cloves nutmeg and saffron.
10. Mix well and serve hot.
Jaggery Puttu recipe
1 lb. Rice
Salt - a pinch
1 lb. Jaggery
Cardomoms - 5-6
Grated coconut - 1/4 cup
Dry roast 400g of rice and powder it finely.
Heat equal quantity of water to lukewarm, add a pinch of salt.
Pour this water into the powdered rice and mix into a paste.
Steam this paste in a pressure cooker fully until you get 4-5 whistles.
To 50 ml water add jaggery ,cardomoms, and 1/4 cup grated coconut and make syrup out of
Break the cooked rice dough into fine pieces, and mix it with the jaggery syrup.
Add roasted cashewnuts.
Chikki Or Maharashtrian Brittle Recipe
50g/2oz cashewnut pieces
1. Place the jaggery into a small pan and heat gently, stirring frequently, until melted
2. Add the cashews and stir to coat.
3. Spread the cashews onto a sheet of baking paper or an oiled plate, working quickly
before the jaggery starts to harden - if it does, return to the heat for a few seconds
until melted again. Allow to cool completely, then break into pieces.
4. When cold, store in an airtight container until needed. Serve as a snack