During the winter months, the rural households of Bangladesh prepare a bunch of traditional foods. Date Palm Jaggery, locally known as Khejurer Gur is one of the most cherished winter dishes in Bengali culture. It is a natural sweetener produced from the sap of date palm trees. Date Palm Jaggery is healthier than sugar and other kinds of sweeteners. Let’s take a look at 5 delicious recipes prepared by Date Palm Jaggery.
Health Benefits of Date Palm Jaggery or Khejurer Gur
Palm jaggery is an excellent source of essential nutrients. It is high in iron which helps to increase the hemoglobin level and so it is used for treating anemia. It is enriched with magnesium. Magnesium is a great nutrient that helps in regulating the nervous system.
You will also find calcium, phosphorus, and potassium available in date palm jaggery. Date palm jaggery has fiber which helps digestion and bowel movements. Why late? Prepare a cozy recipe with date palm jaggery at home. Check here for the 5 best healthy recipes for date palm jaggery that are lovely for a Bengali kitchen in winter.
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5 Date Palm Jaggery Recipes to Try This Winter
Jaggery tea is considered a soul-warming drink that is ideal during a winter morning. Add hand-ground spices such as cinnamon, cardamom, and dried ginger with the jaggery tea to add a refreshing flavor to this drink.
1 tbsp chopped palm jaggery, 2 tbsp black tea, 2 cardamoms pods, 2 stick cinnamon, ¼ tsp grated fresh ginger, Milk to taste
First, take 2 or 3 cups or according to your need a pot. Add cardamom, cinnamon, and a pinch of salt, and bring to a boil. Let the mixture boil for 5 minutes. Add jaggery and tea leaves to a teapot and boil for another 1 minute. Then strain the prepared tea mixture. Add milk if you like. Serve hot.
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Of course, you will like gurer sandesh (shondesh) which is a light delicacy from Bengal made with curdled milk.
8 cups milk, ¼ cup Gur (jaggery), ¼ cup lemon juice, 10 pistachios, blanched and chopped
First, let the milk boil well in a deep, thick bottomed, pot. Then add the lemon juice with boiled milk and continue stirring until the milk curdles. Now, strain and instantly. Wah the 'chhana' in cool water. After that take the chhana in a piece of cotton cloth and squeeze as long as all the water is drained out.
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Blend the chhana well with the heel of your hand. Add jaggery and rub again well. Then cook in a non-stick pan. Make sure you cook it on medium heat for 7-8 minutes.
After 8 minutes remove from heat. Divide into 10-12 equal portions. Give them your choice able shape and place pistachio on each one when cooled.
Who doesn’t love malpua? If it is a malpua made with jaggery, surely everyone will love it.
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2 cups all-purpose flour, 1 cup jaggery, one cup mawa, 1 pinch of saffron, 1 cup milk, 1/8 tsp green cardamoms powder, 5-6 tbsp ghee, 2 tbsp chopped mixed nuts
First, 1 cup of water in a pot and heat it. Then add jaggery with the water, stir and mix well. Cook the mixture as long as the jaggery melts well. When the jaggery is mixed well, remove the pot from heat and strain the mixture in a bowl. Wait some time to cool it down. When it is cool, add mawa, saffron, mixed nuts, and flour to the bowl. Mix together all the things. Then add milk and mix well.
Now, take ghee in another non-stick pan and heat it. Take a spoon and pour a spoonful of batter in it, and shallow-fry till golden.
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Once upon a time, this recipe was very famous, especially in the village market and roadside restaurants. Nowadays, it is available but you can prepare this traditional and excellent recipe to wow your family.
250g jaggery, 2 cups atta, Water, as needed, 3 tbsp ghee, ¼ tsp salt, ½ tsp baking powder, ½ cup finely cut dry coconut pieces, ¼ cup chopped cashew, ¼ tsp fennel seeds, Oil for deep frying
First, take a large bowl and mix well-grated jaggery and warm water. Make sure you prepare a smooth, non-lumpy paste. Then take another bowl and put atta, ghee, salt, and baking powder into the bowl. Mix all the ingredients well and then add the jaggery water. Make a thick batter. Finally, add coconut, and cashews to this batter.
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Put a pan into the stove and heat the oil. Give the mixture pakora shape and fry until the gulgulas turn a golden brown color. Serve warm.
Khejur Gur er Paayesh
1 Litre milk full fat, 1/3 Cup Basmati Rice, 2 - 3 tbsps sugar, 2 bay leaves, 1/2 tsp cardamom powder, Gur Date Palm Jaggery, 2 tbsps cashews raisins
First, take a deep pan and heat the milk. Add the bay leaves. Then add the washed rice to the milk. Continue stirring so that the kheer doesn’t burn as it thickens. Add the cardamom powder. Keep cooking until the rice becomes soft. When the rice becomes soft, add sugar and let it boil.
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Stirring continuously in low heat. Put off the heat when the Paayesh has thickened for the consistency you require and like. Don't add gur when the paayesh is very hot. Add the gut after some time and mix properly. You will get divine smelling. Finally, add the cashews and raisins and serve.
Date Palm Jaggery is always traditional and loved by all Bengalis. However, if you can get fresh and pure date palm jaggery, you will be able to prepare tasty, healthy, and nutritious various recipes at home to enjoy with your family. However, diabetic patients should consult with doctors before taking these sweet foods.
As the winter season has arrived, you can prepare the above-mentioned 5 yummy date palm jaggery recipes for you and your adorable family.
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