Dr. Jaggery Healthy Sweet Dishes

by Dr.Jaggery Team on January 16, 2021

  • Dr Jaggery Mishthi Doi (Serves 2)
  • Ingredient:

    • Dr  Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ambika/Ananta/Hitakara - 6 tsp
    • Milk – 2 glass (500 ml, preferably whole cream milk)
    • Curd – 1 tsp
    • Cardamom powder – 1 tea spoon (optional)

    Method:

    1. Heat milk in a pan and reduce it to half on a medium flame
    2. Remove from the flame and cool until luke warm
    3. Add curd,  jaggery powder/liquid and cardamom powder
    4. Mix it properly, cover and let it settle in a warm place (35-400C)  for 6-8 hours
    5. After the doi is settle keep it under refrigerator and serve chilled

    Tip: 

    • For better flavour and aroma you may use earthen pot for settling the doi
    • You may garnish the doi with mixed nuts
    • You may mix Dr Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ambika/Ananta/Hitakara during settling of normal curd for extra nutrition and flavour


  • Dr Jaggery Imli Concoction (Serves 2)
  • Ingredient:

    • Dr  Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ambika/Ananta/Hitakara – 4-5 tsp
    • Tamarind – 2 tsp ( soaked in 4 tsp water for 30 min)
    • Water -  2 glass (600 ml)
    • Red chilli powder – 1 tea spoon
    • Roasted cumin seed powder – 1 tsp
    • Asafoetida  (hing) – 1 pinch (powder)
    • Lemon juice – 2 tsp
    • Black salt – 2 tsp
    • Crushed ice – 2 tsp (optional)
    • Mint leaves – 2-3 ( for garnishing)

    Method:

    1. Take the pulp of soaked tamarind in a mixer jar
    2. Add all the other ingredients and mix it thoroughly
    3. Pour it in two glasses and garnish with mint leaves before serving

  • Dr Jaggery Rava Kesari / Halwa (Serves 2)
  • Ingredient:

      • Dr  Jaggery Arogyam/Ananda/Ojasvita/Ananta/Hitakara – 5-6 tsp
      • Rava – ½ cup (100 gm)
      • Water – 1 cup (250 ml)
      • Ghee (clarified butter) – 2 tsp
      • Cardamom powder – 1 tsp
      • Cashews – 4-5
      • Raisins – 7-8
      • Saffron strands – 5-6 (mix in 2 tsp luke warm water for 10 min)
      • Yellow food color – 1 pinch (optional)
      • Coconut powder – 1 tsp (for garnishing)

    Method:

    1. Dry roast rava in a pan on low flame, with cashews
    2. Roast until the color of cashew changes (light brown)
    3. Mix water, jaggery, saffron strands in milk, yellow color  and raisins in a bowl
    4. Now pour this jaggery water in roasted rava and stir vigorously (keep the flame medium) so that no lump is formed
    5. Add ghee and stir for few more minutes
    6. Garnish with coconut powder and serve hot

    Tip:

    • You may prepare, mango, orange, strawberry, banana rava kesari by adding pulp of these fruits (2-3 tsp) in the jaggery water before mixing it into rava
    • You may use Dr jaggery Ananta/Hitakara (liquid) in place of powder

  • Dr Jaggery Paysam/ Kheer/ Sevaiyan (Serves 2)
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ananta/Hitakara – 4 tsp
    • Milk – 2 glass (600 ml, preferably full cream milk)
    • Rice – 2 tsp (small grain size, soaked in water for 30 min)
    • Cardamom powder – 1 tsp
    • Mixed nuts – 1 tsp (finely chopped)

    Method:

    1. Heat milk in a pan and mix the soaked rice
    2. Stir continuously until the rice is cooked and the consistency of milk is thick
    3. Remove from the flame and add jaggery powder, cardamom and mixed nuts
    4. Refrigerate for one hour and serve

    Tip:

    • You may prepare paysam, sevaiyan, semolina kheer, poha (puffed rice) kheer, makhana kheer, bottle gourd kheer, sabudana ( sago) kheer following the same recipe
    • You may use liquid jaggery in place of powder

  • Jaggery Raita (Serves 2)
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ambika/Ananta/Hitakara – 2 tsp
    • Curd – 1 cup (250 gm)
    • Red chilli powder – 1 tea spoon
    • Roasted cumin seed powder – 1 tsp
    • Asafoetida  (hing) – 1 pinch (powder)
    • Black salt – 2 tsp
    • Mustard seed – 1 tea spoon (powdered)
    • Mixed fruit – 4 tsp (pine apple, banana, apple, kiwi, strawberry etc.)
    • Pomegranate – 1 tsp (for garnishing)
    • Mint leaves – 2-3 (for garnishing)

    Method:

    1. Strain the curd in a bowl with a thick sieve to make it smooth
    2. Mix all the remaining ingredients in the bowl
    3. Garnish with mint leaves and pomegranate seeds and serve

    Tip:

    • You may use mustard oil in place of mustard seed powder
    • In place of fruits you may prepare jaggery raita with boondi, onion, tomato, cucumber, boiled pasta etc
    • You may garnish the raita with Dr Jaggery /Ananta/Hitakara (liquid)

  • Dr Jaggery All-time Chutney 
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ambika/Ananta/Hitakara – 4 tsp
    • Roasted peanut – 2 tsp
    • Mint leaves – 2 tsp
    • Coriander leaves – 2 tsp
    • Garlic pods – 3-4
    • Onion – 1 small
    • Ginger – 1 inch
    • Lemon juice – 2 tsp
    • Salt – 1 tsp ( as per taste)
    • Roasted cumin seed powder – 1 tsp
    • Green chilli – 3-4 (as per taste)
    • Mustard oil – 1 tsp
    • Water – 2 tsp

    Method:

    1. Heat oil in pan, sauté onion and garlic for two min
    2. In a blender mix all the ingredients along with sauted onion garlic and blend it in a smooth paste
    3. Serve with kabab, pakora, or with any meal

    Tip:

    • You may use tamarind, grated coconut, roasted gram in place of roasted peanut

  • Dr Jaggery Cake
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita – 1 cup (100 gm)*
    • Whole wheat flour/ Refined flour – 1 cup (100 gm)
    • Baking powder- ¼ tea spoon
    • Baking soda- ¼ tea spoon
    • Butter- ¾ cup
    • Milk- ¾ cup
    • Nutmeg powder – 1 pinch*
    • Cinnamon powder – 1 pinch*
    • Lemon zest – 1 tsp
    • Vanilla extract – 1 tea spoon
    • Walnut – 4-5 (chopped)
    • Chocolate sauce or Dr jaggery Ananta/Hitakara (liquid)  – 2 tsp (for garnishing)

    Method:

    1. Mix jaggery powder and butter until fluffy in a bowl
    2. In a separate bowl mix flour, baking powder, baking soda, cinnamon and nutmeg powder
    3. Now add this mixture into jaggery mix slowly with stirring and keep adding milk in between
    4. Grease a baking dish and pour this mixture
    5. Sprinkle chopped walnut on the top
    6. Bake for 45 min in a pre heated oven or until a skewer inserted between the cake comes out clean
    7. Slice and garnish with chocolate sause or Dr jaggery elixir 

    Tip:

    • *In place of jaggery powder, cinnamon and nutmeg you may use Dr jaggery Hitakara (liquid) for better result
    • You may also microwave this cake on 1000C for seven minutes

  • Dr Jaggery Sandesh
  • Ingredient:

      • Dr Jaggery Arogyam/Ananda/Ojasvita– 1 cup
      • Milk – 4 cup 
      • Lemon juice – 2 tsp
      • Cardamom powder – 1 tsp
      • Sandesh moulds –  1
      • Ghee/butter – 1 tea spoon ( for greasing the moulds)

    Method:

    1. Boil milk in a pan and add lemon juice slowly with stirring
    2. Sieve the curdled milk through a muslin cloth and drain the water
    3. Cool the cheese (paneer) add remaining ingredient and make a smooth dough rubbing by hand
    4. Place the dough in a pan on low flame and stir continuously until thick dough of light brown color is formed
    5. Grease the sandesh moulds with ghee (butter) and take a small portion of the mixture and softly press it in the mould
    6. Demould and serve

    Tip:

    • You may add different fruit flavours for flavoured sandesh

  • Dr Jaggery Donut
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita– 1 cup
    • Refined flour – 1 cup
    • Cornflour – 1 tsp
    • Dry Yeast – 1 tsp
    • Milk – ½ cup
    • Butter –  1 tsp (50 g)
    • Salt – ½ spoon
    • Vanilla extract – 1 tea spoon
    • For garnishing/glaze
    • Dark chocolate – 50 g
    • Dr jaggery powder -  3 tsp
    • Cocoa powder – 2 tsp
    • Milk – ½ cup
    • Coloured candy  or chocolate chips – 1 tsp (for garnishing)

    Method:

    1. Mix milk and vanilla extract and heat
    2. Add refined flour, yeast, salt and jaggery powder in milk and knead it into a soft dough
    3. Cover it with cloth and rest it for one hour
    4. Roll it into ½ inch round bread and cut 5 cm rounds from this bread
    5. Make two cm hole in each rounds by using a bottle cap so that it will get a shape of donut
    6. Bake it on 2000 degree C for ten minutes or until brown
    7. Take a separate pan and add dark chocolate, cocoa powder, jaggery powder (Dr Jaggery Arogyam/Ananda/Ojasvita) and milk
    8. Cook this mixture until thick sause like consistency
    9. Now pour every donut in this sause upside down and place it in a serving dish
    10. Sprinkle coloured candy or chocolate chips on top
    11. Cool and serve

  • Dr Jaggery Khand
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita/Ananta/Hitakara – 4 tsp
    • Curd – 1 cup (250 g)
    • Cardamom powder – 1 tea spoon
    • Whipped cream – ½ cup
    • Saffron strands – 4-5 (soaked in 2 tsp luke warm water)
    • Pistachios – 4-5 (finely chopped)

    Method:

    1. Hung the curd in a muslin cloth for 4-5 hours to drain all the water in it
    2. Now in a mixing bowl add all the ingredients along with hung curd
    3. Put it in a serving bowl and garnish with chopped pistachios

    Tip:

    • You may use one tsp of milkmaid in place of cream
    • The curd may be kept in fridge during straining

  • Jaggery Gluten Free Cookie
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita – 4 tsp
    • Roasted gram flour – 1 cup
    • Oats – 2 tsp (100g)
    • Baking powder – 1 tea spoon
    • Cinnamon powder – ½  tea spoon
    • Salt – 1 pinch
    • Butter – ½ cup
    • Milk – 3-4 tsp
    • Mixed nuts – 4 tsp ( raisins, cashews, almonds, dried berries)
    • Mixed seeds – 2 tsp (optional, chia, sunflower, pumpkin, sesame etc.) 

    Method:

    1. Mix jaggery powder and butter in a mixing bowl until fluffy
    2. Add the remaining ingredient along with milk slowly (except nuts and seeds) in this mixture and combine well
    3. Now add nuts and seeds (optional) and mix well
    4. Take small portions (cookie size) from this mixture and roll using your hand, then flatten and arrange on the greased baking dish
    5. Bake for 20-25 minutes in pre heated oven at 3000 F
    6. Cool and store in air tight container

  • Dr Jaggery Gluten Free Jaggery Peda
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita/Amrita/– 6 tsp
    • Roasted gram flour – 1 cup (250 g)
    • Milk Powder – 1 cup (250g)
    • Ghee (clarified butter – 2 tsp
    • Milk – 1-2 tsp
    • Mixed roasted nuts – 1-2 tsp
    • Cardamom powder – 1 tea spoon

    Method:

    1. In a pan add jaggery powder, milk and ghee
    2. Heat on a low flame until jaggery melts
    3. Now add remaining ingredients at low flame and cook for 2-3 minutes
    4. Remove from the flame and make soft dough (similar to chapatti dough)
    5. Take small portions and roll on your palm and flatten to give peda like shape

  • Dr Jaggery Golden Boondi
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda – 4 tsp
    • Golden boondi – 2 tsp (100gm)
    • Ghee (clarified butter) – 1 tsp
    • Water – 3 tsp

    Method:

    1. Heat jaggery powder, water and ghee in a pan
    2. Add boondi in it and mix properly
    3. Now stir continuously until the jaggery dries and get coated on  boondis
    4. Remove from flame and serve hot or cold

  • Dr Jaggery Muffin
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda – 4 tsp
    • Refined flour – 1 cup (250gm)
    • Baking powder – 2 tea spoon
    • Butter – ½ cup
    • Milk – 1 cup
    • White vinegar – 2 tea spoon
    • Vanilla essence – 2 tea spoon
    • Muffin moulds – 4-5

    Method:

    1. Mix refined flour and baking powder
    2. Now add remaining ingredients in this mixture
    3. Put this mixture in muffin moulds and microwave at ‘High’ temperature for 2-3 minutes

  • Jaggery Fruit Cream Mix
  • Ingredient:

    • Dr Jaggery Arogyam/Ananda/Ojasvita/Amrita/Ananta/Hitakara – 4 tsp*
    • Milk – 2 cup – (500 ml)
    • Fruit of your choice – 3 tsp (Apple, banana, papaya, kiwi, strawberry etc.)
    • Nutmeg powder – 1 pinch*
    • Cinnamon powder – 1 pinch*
    • Mixed nuts – 2 tsp

    Method:

    1. Peel the fruit/fruits and grate or chop
    2. Boil milk and reduce it to half
    3. Remove from flame and add fruit/fruits and remaining ingredients
    4. Chill it in the refrigerator and then serve
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