Chilru can rightly be called Himachali Pancakes. This is a homemade sweet dish from very basic every-day ingredients. This recipe is ideal to be served as prasad for pooja ceremonies at home.
Required Ingredients
Method
Ensure the ratio of wheat and jaggery is 1.5:1, as otherwise, jaggery would start sticking uncontrollably to the hot pan. If it so happens, try adding more wheat flour to your batter to improve this ratio.
(Content shared by Chaudhary Sarwan Kumar Himachal Pradesh Agricultural University)
Required Ingredients
Method
(Content shared by Akanksha Sharma, Nutritionist, Delhi)
Required Ingredients
Method
(Content shared by Akanksha Sharma, Nutritionist, Delhi)
Palm Jaggery is produced from fresh sap of tall fan Palm (Borassus flabellifier) that has chocolate-like taste and is considered a storehouse of nutrients mainly iron, calcium, magnesium, phosphorous, potassium and B-complex vitamins. It is a completely natural, unrefined, and low glycemic (GI=35-40) sweetener that tastes, dissolves and melts almost equivalent to refined sugar (GI=60-70). It is a good alternative for refined sugar and extensively used for the preparation of traditional foods and Ayurveda due to its medicinal properties.
Gulab jamun is a popular milk-based sweet made from Mawa or Khoa. It is consumed on large scale during the festive season by all age groups, especially children. The developed functional Gulab jamun is rich in fiber and minerals.
Required Ingredients
Method
The mix is prepared by blending skim milk powder, palmyrah young shoot flour, refined wheat flour, vegetable fat, raising agent, and acidifying agent. Whole milk and butter are added to homogenize the mix until the dough became soft and left for some time which enhances volume raising during frying. At the same time, the palm jaggery syrup is prepared by boiling the jaggery with water until reaches the appropriate Brix level. Cardamom powder is added to the syrup to enhance the aroma and flavour. The dough is portioned into balls and deep-fried in refined oil at low heat till it reaches golden brown color. The fried balls are transferred into hot palm jaggery syrup and soaked for some time before serving.
(Content shared by Indian Institute of Food Processing Technology)