Okay so this recipe comes after a long break. But believe me its such a simple one that you can whip up in minutes. And it tastes absolutely delicious. Whats amazing is that this recipe is Gluten Free, Refined Sugar Free and Refined Oil Free.
It can be made vegan, if you use coconut oil instead of ghee.
This recipe is by the Lovely @Vasudharai. She believes in clean beauty, clean eating and Yoga.
I recently did an Ayurveda Workshop with @amritaoflife and came to know about the importance of so many things we otherwise neglect. No offence to the international food products we consume, but we need to first consider how many hidden gems our land is blessed with.
These grains / millets are indigenous and powerhouse of nutrition. And they ought to be used more in our households.
Jowar or Sorghum is a millet that’s loaded in protein, so all the health conscious people take a closer look at it. Its Gluten free and full of Iron. It is great for Bone health and is lighter on the stomach than Wheat.
Ghee is something I swear by. There is a full article on Ghee in my previous posts.
Jaggery is another gem we have. It is loaded in antioxidants and nutrients. It helps the liver in detox process. Helps with Digestion and also is a natural sweetener. But kindly refrain from commercial varieties and opt for organic ones only.
You Need:
4 cups Jowar Flour
1 cup Crushed nuts
2 cups Jaggery / Jaggery Powder
1 cup Ghee
1 tsp Elaichi Powder
How to:
Dry Roast the Jowar Flour in a heavy bottom pan for about 10-12 mins approx. on low heat or until it turns slightly light brown in colour.
There will be lots of aroma once its ready.
Take it out in a mixing bowl. Add the crushed nuts and elaichi powder to it and give it a mix.
Now in the same pan, melt the jaggery along with ghee.
Let it get one good boil and remove it from heat. Pour it onto the flour and nuts mixture.
Mix it with a Wooden spoon.
P.S: Don’t mix with bare hands at all.
Once combined, press this into a greased tray. With a knife, give slight cuts so that its easier to make square barfi’s when it cools down.
It will set in few mins. Cut into squares and store in an airtight jar.
It can be stored upto a week.
Don’t overcook the jaggery, or else the barfi will turn harder.
Personally I have not tried, but if you don’t like Jaggery, you can try this recipe with coconut sugar too.
I really hope you guys like what i do. Thank u for all the love and appreciation.
Bon Appetit Peeps !
cookwithkiah 