Category: Healthy drinks

Amaranth Gruel

Ingredients

• 2 cups Water
• 2 tbsp. Amaranth Flour ( Rajgira).
• 2 tbsp. Ghee.
• 2 tbsp. Sugar or Jaggery.
• 1 tsp. Ginger powder (sunth powder)
• 1 tsp. Pipramul powder ( Ganthoda)
• ½ tsp. Cumin seeds
• 2-3 Cloves
• 2-3 Cinnamon pieces

Method

1. Heat ghee in a thick bottom stainless steel kadhai.
2. Add Cumin seeds and wait for a crackling sound. Now add cloves and cinnamon. When both pops add Rajgira flour.
3. Stir continuously till the flour turns aromatic.
4. Now add Ginger powder and Pipramul powder. Stir continuously.
5. Add  ½  cup water and mix well,  again ½ cup and mix well and then add 1 cup water. If you add this way there would be no lump formation in the raab.
6. Now add Jaggery (prepared on the Ekadashi so used Sugar).
7. Boil for one minute and switch off the flame.
8. Serve hot with love and smile.

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Gruel is a thinner version of porridge and generally ground cereals are boiled in water with some specific spices like cumin seeds, Carum seeds, Cinnamon , Clove, Ginger powder, Ganthoda powder with Jaggery and Ghee.  It is an immunity booster, nourishing  and easy to  digest. Following are the different options for the Raab.

1. Rajgira Raab.
2. Ragi Raab.
3. Sorghum Raab. Jowar Raab
4. Wheat Raab.
5. Bajra Raab.
6. Oats Raab.

Ingredients

• 4 cups Milk
• 4 tbsp Sugar. (optional)
• Numbers of the
• 10-12 Dry Figs (Anjeer).
• 10-12 Almonds.
• 10- 12 Cashews.
• 30-35 Lotus seeds (Makhana) .
• 4-5 Cardamom ( optional)
• Pinch of Saffron strands. (optional)
• Ingredients for garnishing
• 3-5 Figs.
• 5-7 Almonds
• 5-7 Cashews.
• 5-7 Pistachios.

Method

1. Dry roast Almonds, Cashews and Makhana, grind it into coarse powder and keep aside.
2. Wash Figs, cut it into small pieces and grind it into coarse paste. Keep aside.
3. Heat milk in the nonstick pan and  when it starts boiling add coarse powder of dry fruits and coarse paste of Figs. Mix well and boil till you will get your desired consistency.
4. Add sugar and if you want Cardamom powder and levigated saffron. I am not adding because I personally like the original  colour and flavour of the Figs.
5. After mixing Sugar, boil for one more minute and switch off the flame.
6. Offer Anjeer Kheer to the Lord with love, faith and devotion.

Ingredients

• 2 cups Milk.
• 3 tbsp. Sugar
• ¼ tsp. Cardamom powder (optional)
• Ingredients for grinding
• 10-15 pcs. Fox nuts (Makhana).
• 2 Cashews.
• 2 Almonds.
• 2 Pistachios
• Ingredients for ghee roasting
• 20- 25 pcs. Fox nuts ( Makhana)
• 4 Almonds.
• 4 Cashews.
• 4 Pistachios.
• 1 tbsp. Ghee.
• Ingredients for garnishing ( optional)
• 2 Almonds
• 2 Pistachios

Method

1. Dry roast all ingredients before grinding.
2. Grind it into coarse powder and keep aside.
3. Heat ghee in a nonstick pan. Ghee roasts all the ingredients on a slow flame. Keep aside.
4. Heat milk in a nonstick pan and when it starts boiling, mix coarse powder of makhana in milk.
5. Boil it  for 5 minutes and after that add ghee roasted ingredients, Sugar and Cardamom powder. Boil for one more minute. Switch off the flame.
6. Garnish Makhana Kheer with Almonds and Pistachios.
7. Offer Makhana Kheer bhog to the Lord with love faith and devotion.

Ingredients

• 1 cup Milk.
• ¼ cup Poha ( Rice flakes)
• 1 tbsp. Sugar.
• ¼ tsp. Cardamom powder.

Method

1. Clean and then wash 3 times poha in sieve and keep aide.
2. Boil milk in a nonstick pan for 5 minutes.
3. Add Sugar and Cardamom powder and again boil for 1 more minute and switch off the flame.
4. Immediately add poha to it and stir well. Poha Kheer is  ready.
5. Offer Poha Kheer to the Lord with love, faith and devotion.

Ingredients

• 2 cups Milk.
• ¼ cup Ambemohar rice.
• 1 tsp. Ghee.
• ¼ cup condensed milk or 3 tbsp. Sugar
• ¼ tsp. Cardamom powder.
• Pinch of Saffron.

Method

1. Wash rice and apply ghee and keep aside ( Due to the application of ghee, there will be no  lump formation in cooked rice)
2. Boil ¾ cup water in a nonstick pan. When water starts boiling, add rice in it. Close the lid and cook it on a slow flame.
3. When the rice is cooked, add milk in it and reduce milk on fast flame. Stir continuously.
4. Add condensed milk when half the quantity of the milk is reduced.
5. Turn the flame at slow and boil the rice kheer for 2 more minutes after adding Cardamom powder and levigated saffron.
6. Offer Rice Kheer to the Lord with love, faith and devotion.

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Ingredients

• 2 cups Milk.
• ¼ cup Moongdal.
• 2 tbsp. Sugar.
• 1 tbsp. Ghee.
• ¼ tsp. Cardamom powder.

Method

1. Wash the Moong dal thoroughly. Drain the water from the moong dal.
2. Heat ghee in a nonstick pan and saute moongdal and raisins for 1 minute and add 1 cup of water in it.
3. Close the lid and turn the flame to slow.
4. After 10 minutes moong dal will cook completely. After confirming, add milk in it and stir continuously.
5. Reduce milk on a fast flame for 5 minutes. Stir continuously.
6. Once you get the desired consistency of Kheer add Sugar and Cardamom powder in it.  Boil kheer for 1 more minute and switch off the flame.
7. Offer to the Lord with love, faith and devotion.

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Sevai is nothing but rice vermicelli. It is used in the preparation of Savory as well as sweet dishes.

Ingredients

• 2 cups Milk.
• ¼ cup Rice Sevai.
• 2 tbsp. Sugar.
• ¼ tsp. Cardamom powder.
• Pinch of Saffron.
• 2 pcs. each Almonds, Cashews and Pistachio.

Method

1. Boil ½ cup water and add in the bowl of rice sevai. Just enough  so it can soak properly not more than that , close the lid and keep aside.
2. Heat the milk in a nonstick pan and when it starts boiling, add soaked sevai in it.
3. Reduce the milk to half of the quantity.
4. Add sugar, levigated saffron, cardamom powder and finely chopped mixed dryfruits.
5. Boil for 1 minute and switch off the flame.
6. Offer Rice Sevai Kheer to the Lord with love, faith and devotion.

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Ingredients

• 1 cup Milk.
• ¼ cup Cornflakes.
• 1 tbsp. Sugar.
• 1 tbsp. chopped dryfruits (optional)
• ¼ tsp. Cardamom powder.

Method

1. Heat milk in a nonstick pan.
2. Boil milk for 10 minutes on a slow flame.
3. Add sugar and cardamom powder and again boil it for 1 minute.
4. Add cornflakes and switch off the flame.
5. Offer Cornflakes Kheer to the Lord with love, faith and devotion.

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Ingredients

• ½ cup grated Carrots.
• 2 cups Milk.
• 2 tbsp. Sugar.
• ¼ tsp. Cardamom powder.

Method

1. Wash, peel and grate Carrot.
2. Heat steel kadhai and add grated carrots in it.
3. Dry saute for 30-40 seconds and add milk in it.
4. Boil milk for 12-15 minutes and  then add Sugar and Cardamom powder in it.
5. A boil for one more minute and then switch off the flame.
6. Offer Gajar ni kheer to the Lord with love faith and devotion.

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