Healthy Living

Healthy Living Tips

Worried of how to add jaggery to your meals then try these recipes containing Jaggery,kids,sweets

  • Annam Paramannam Recipe:

   This is one of the sweets usually we prepare for festivals and kids love this sweet alot.


  • 1/2cup Rice
  • 1cup Full Fat Milk
  • 2cups Water
  • 1/2cup Jaggery
  • 1tbsp Ghee
  • Few Cashewnuts

    How to prepare:

Wash and soak the rice in water for 15 minutes.

Cook the rice with two cups of water until the rice turns tender, add milk and mix well.

Cook for few more minutes, stir frequently. Put off the stove.

Add the jaggery, mix once, let it sit and mix again well.

Melt the ghee in a small pan, fry the cashew nuts and add this fried nuts to the pudding.

Stir and serve.

  • Wheat flour Kesari Recipe:


  • Wheat Flour – 1 cup
  • Jaggery powdered – 3/4 cup
  • Ghee – 1/2 cup
  • Dry Ginger Powder – ½ teaspoon
  • Cardamom Powder – ½ teaspoon
  • Cashew nuts – few
  • Water – 1 1/2 cup

How to prepare:

  1. Put ¼ cup ghee in a kadai and add wheat flour. Roast till it become light brown and you get a nice roasted flavour. Remove and keep aside.
  2. In another vessel, put the water and add jaggery powder and bring to boil. When it starts boiling, remove from stove and strain it.
  3. Put back the jaggery water in a kadai and allow to boil. When it boils, reduce the heat and slowly add the roasted wheat flour stirring continuously. Add remaining ghee and mix well.
  4. Add dry ginger powder and cardamom powder along with fried cashew nuts. Stir well and when it starts leaving the sides of the kadai, remove and transfer it to a bowl.
  • Ragi Halwa:


  • Ragi flour – 1 cup
  • Jaggery powdered – 1 to 1 ½ cup
  • Milk powder – 1 cup
  • Water – 2 cups
  • Ghee – 2 to 3 tablespoons
  • Cardamom powder – ½ teaspoon
  • Cashew nuts – few for garnishing

  How to prepare:

  1. In a kadai put one tablespoon ghee and when it is hot, add ragi flour and fry on medium flame till nice aroma comes out
  2. Put jaggery powder in a thick bottomed vessel and add two cups of water and bring to boil. When it starts boiling and all the jaggery melted well, remove and strain it.
  3. Add jaggery water and mix thoroughly.
  4. When it starts thickening, add milk powder. Keep it on medium flame and stir continuously till it become thick. Add remaining ghee and mix well.
  5. Finally add cardamom powder and mix well. Fry the cashew nuts in a teaspoon of ghee and add it to the halwa.
  • Flattened Rice (Poha) with Jaggery and Coconut Milk


one cup of flattened rice (poha)

  • 1 cup of water
  • grated coconut
  • jaggery
  • few cardamom
  • little salt

How to Prepare:

  • Peel a few cardamom (elaichi) pods and powder the seeds. Add it to the cooked dish with a little salt if required. If you find the dish very thick, you can a little water. Enjoy  the tasty dish.
  • Add 1 cup of water to the poha which is soaking and cook on medium flame for 2 minutes. Then add the coconut milk and jaggery mixture to the beaten rice (poha) and cook for 2 minutes.

  • Take one cup of flattened rice (poha). Wash it and set aside on a strainer so that all water is drained. Add 1 cup of water to grated coconut and extract the milk. Mix jaggery to the coconut milk and set aside.

  • Carrot Halwa:


  • Carrot – 6 Nos
  • Milk – 2 cups
  • Sugar – 1 cup
  • Ghee – 3 tablespoon
  • Cashew Nuts – 10 Nos
  • Raisin – 10 Nos
  • Cardamom – 6 Nos (powdered)
  •  How to Prepare:

    1. Remove the skin from carrot and grate it. Put it in a pressure cooker and add milk. Pressure cook it for two whistles. When it is cool, open it and put in on a stove. Keep the flame to medium.
    2. Add sugar  and mix well. Stir continuously till it becomes thick.
    3. Add ghee and mix well. Now the halwa will come out of the sides of the vessel.
    4. Add cardamom powder, fried cashew nuts and raisins.


    Pumpkin Halwa:



  • Yellow Pumpkin gratings – 2 cups (tightly packed)
  • Jaggery Powdered – 3/4 cup
  • Milk – 3/4 cup
  • Ghee – 3 to 4 teaspoons
  • Cashew Nuts – few
  • Pumpkin seeds – few (optional)
  • Raisins – a handful
  • Cardamom Powder – 1/4 teaspoons

    How to prepare:


    1. Take a big piece of yellow pumpkin and remove the outer skin and seeds. Grate it finely. Take two cups of the grated pumpkin tightly packed.
    2. In a non stick kadai, put a teaspoon of ghee and fry cashew nuts and raisins separately and remove.
    3. Same kadai add one more teaspoon of ghee and add the grated pumpkin. Stir fry for five to ten minutes on low flame. Then add milk and stir well. Close with a lid and cook till all the milk is absorbed and the pumpkin is cooked well. Then add the jaggery powder and mix well. Keep the stove on medium flame and stir it now and then and cook till the jaggery is blended well and the halwa is thick. (It will take 10 to 15 minutes). Add remaining ghee, cardamom powder, fried cashew and raisins. Mix everything well and transfer to a greased bowl. Garnish with pumpkin seeds.


    Apple Halwa:



  • Red apple (big size) – 3 Nos
  • Sugar – One and half cups
  • Ghee – 3 to 4 tablespoons
  • Cardamom Powder – 1/2 teaspoon
  • Cashewnuts – few
  • How to Prepare:


    1. Clean the apples with water and then wipe it dry. Peel the skin and remove the seeds. Cut it into medium size pieces. Put it in a mixer and grind it to a fine pulp.
    2. In a thick bottomed kadai  add one teaspoon ghee and then fry the cashew nuts on the melted ghee.
    3. Now remove the fried cashews from the kadai and keep it aside.
    4. In the same kadai add the remaining ghee and then add the apple pulp.
    5. Fry it on medium flame until the water content in the pulp is evaporated and the pulp becomes slightly thick. 
    6. Now add sugar to the pulp and mix well. 
    7. Now add cardamom powder and the fried cashew nuts that was prepared earlier.
    8. Finally mix everything well and transfer it to a  bowl.