Ingredients
- 100 gm or ¾ cup methi seeds
- 200 gm or 1 cup milk to soak methi powder
- 250 gm ghee
- 100 gm desiccated coconut
- 100 gm dry fruits - 40 gm almonds,30 gm cashews, 30 gm watermelon seeds
- 50 gm or ¼ cup edible gum
- 50 gm or ½ cup coarse urad dal flour
- 50 gm or ½ cup coarse gram flour
- 50 gm or ½ cup coarse wheat flour
- 3 tsp poppy seeds
- 400 gm jaggery
- 30 gm or 4 tbsp dry ginger powder
- 30 gm or 4 tbsp batrisu powder *
- 1 tsp cardamom powder
- Garnish with: Almond slits - Pistachio slits, Poppy seeds
- Preparations
- Grind methi dana into fine powder.
- Soak methi powder with milk for 4-5 hours.
- Heat 2 tbsp ghee in a pan, add soaked methi powder and roast on low flame till it completely dry and changes its color.
- After 15-17 minutes methi powder is completely dry and changes its color. Take out methi powder into a mixing bowl.
- Now add dry coconut in a pan and roast for a minute. Add roasted coconut into a mixing bowl.
- Then roast dry fruits for a minute and grind them into a coarse powder. Then add coarse dry fruit powder into a mixing bowl.
- Add 2 tbsp ghee in a pan; add gond and fry on low flame till it completely puffs up.
- Crushed fried gond with the back side of bowl (or grind into mixture jar). Add crushed gond into the mixing bowl.
- Heat 1 tbsp ghee in a pan, add coarse urad dal flour and roast till it changes its color.
- In the same way heat 2 tbsp ghee in a pan, add coarse gram flour and roast till it changes its color.
- Add 3 tbsp ghee to pan, add coarse wheat flour and roast till it changes its color.
- Now in a mixing bowl, add poppy seeds and mix everything. Methi pak mixture is ready.
- Heat the remaining ghee in a pan, add jaggery, and completely melt it on low flame.
- Switch off the flame; add dry ginger powder, batrisu powder and cardamom powder. Mix well.
- Add methi pak mixture and mix well.
- Now immediately transfer the mixture into greased tray level it using spatula and sprinkle sliver of poppy seeds, pistachio and almond on the top.
- Let it cool down completely. Cut into pieces once set.
Notes
- Grind methi in coarse powder.
- soaked methi into milk reduces its bitterness and makes it fluffy.
- roast all flour on low flame till it changes color.
- switch off the gas, when the jaggery is completely melted.
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*Batrisu, meaning “thirty-two,” gets its name from the precise number of herbs and spices that make up this incredible blend. Each ingredient is carefully selected for its medicinal and warming properties, contributing to a symphony of flavors and health benefits. The quality of each herb is paramount to creating a potent and effective powder. Always source your ingredients from a reputable spice merchant or a traditional herbal store.
Main Ingredients (The 32 Spices and Herbs):
- Cardamom (Elaichi): 1 tbsp. Aromatic and warming, aids digestion and soothes the stomach.
- Cinnamon (Dalchini): 1 tsp. Anti-inflammatory, rich in antioxidants, and helps regulate blood sugar.
- Cloves (Laung): 1 tsp. Known for their powerful antiseptic and pain-relieving properties.
- Saffron (Kesar): 1 pinch. Aids in mood regulation, acts as an antioxidant, and gives the blend its beautiful golden color.
- Ginger Powder (Sonth): 2 tbsp. A potent digestive aid and anti-inflammatory, perfect for postpartum recovery.
- Black Pepper (Kali Mirch): 1 tbsp. Enhances the absorption of other nutrients and provides a warming effect.
- White Pepper (Safed Mirch): 1 tbsp. Milder than black pepper but with similar warming and digestive benefits.
- Safed Musli: 1 tbsp. Used in Ayurvedic medicine to boost immunity and energy.
- Kali Musli: 1 tbsp. Supports overall health and vitality, traditionally used for strength.
- Fenugreek Seeds (Methi): 1 tbsp. A traditional halal replacement for Nutmeg. Known for its benefits for new mothers, including postpartum healing and promoting lactation.
- Aaekhro (Bhankari): 1 tsp. Aids in detoxification and has anti-inflammatory properties.
- Nirgundi: 1 tsp. Often used for its medicinal benefits, particularly for pain and swelling.
- Halim Seeds (Garden Cress): 1 tsp. Rich in iron and protein, making them highly nourishing for new mothers.
- Nag Kesar: 7 grams. It aids in digestion and provides a fragrant, spicy note.
- Ashwagandha: 1 tbsp. An adaptogen that helps the body manage stress and supports energy levels.
- Kamar Kas (Lal Gond): 1 tsp. A type of edible gum that strengthens joints and bones, particularly important after childbirth.
- Avak Powder: 1 tsp. Contributes to the medicinal properties of the blend.
- Piper (Long Pepper/Pippali): 1 tsp. Aids digestion and acts as a respiratory tonic, balancing the “Kapha” dosha.
- Mulethi (Yashtimadhu): 1 tsp. Soothes the throat and acts as an anti-inflammatory agent.
- Gokshur: 1 tbsp. Traditionally used to support urinary health and strengthen the body.
- Nag Kesar: 1 tsp. Aids in digestion and provides a fragrant, spicy note.
- Bala (Cinkalal): 1 tsp. A rare herb that contributes to the unique medicinal profile.
- Kamal Kakdi (Lotus Roots): 1 tbsp. Rich in fiber and vitamins, supports healthy digestion.
- Bedana: 1 tsp. Believed to have cooling properties and provides a mild sweetness.
- Aasan Powder: 1 tbsp. Used for its purifying and medicinal effects.
- Tejbal Powder (Tumkur): 1 tsp. Known for its therapeutic properties and as a warming spice.
- Ganthoda (Peppermaul): 2 tbsp. A potent warming spice that aids in improving circulation.
- Shatavari (Asparagus): 1 tsp. A powerful herb known as a “women’s tonic,” supporting hormonal balance and lactation.
- Akkarkara Powder: 1 tsp. Used to improve vitality and has stimulating properties.
- Chopchini Powder (China Root): 1 tsp. Contributes to the detoxification and anti-inflammatory benefits.
- Bhimseni Kapur (Camphor): 1 tsp. Used in very small quantities for its cooling, soothing, and anti-bacterial effects.
- Turmeric (Haldi): 2 tbsp. A potent anti-inflammatory and antioxidant, crucial for healing and recovery.
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