Honey Murabba Recipe
Deliciously sweet and sour, the flavor of the Amar Murabba will dance in your taste buds, while your body reaps the many health benefits. It is rich source of vitamin C which lowers cholesterol level, helps to treat anemia, increases the blood count and maintain the health of hair. Consuming Amla with honey & Saffron daily has many health benefits. And the honey which I added is not your store bought stuff, it is pure forest honey.
Being high in fiber, doctors recommend Amar Murabba for digestive and gastric problems. It is used as a remedy for constipation, keeps your tummy healthy as most of the problems/diseases happen because of upset tummy. This is such a healthy recipe, you should definitely try it. Make a big batch of it and give to your kiddos and family daily. It will make such a huge difference.
Desi Amla - 7 large ones
Saffron - a pinch
Forest Honey - 100 gm
Cardamom Powder - a pinch
Note: Always use a clean, dry jar and spoons while handling this.
Wash & clean Amla and using a clean & dry chopping board & knife cut the each Amla into 4 chunky pieces and discard the seeds. Spread them on a plate and dry under hot sun for 1 -2 days.
Drying time depends on the climate and how hot it is.
Take an air tight clean & dry glass bottle. Put the dried Amla pieces inside the bottle, add some saffron strands & cardamom powder on top and pour forest honey to immerse the Amla pieces. Fill only 3/4th of bottle as Amla will expand after sometime.
Cover this with cheese cloth and keep it under sunlight for 2 days.
Clamp a lid and store it for 2 weeks so it gets soaked and for better taste.
Enjoy some delicious Honey Amar Murabba chunks every day !
Mahaprasaad - Yogurt Honey Dessert"Mahaprasad" is definitely a traditional Indian beloved sweet dish which is best known accompaniment to rejuvenate you when your body is most dehydrated in summer. Mahaprasad is a thick creamy & delicious dessert made with strained yogurt (curd), honey, saffron, cardamoms & nuts. It is one of the simplest dessert made by just whisking all the ingredients.
Step 1: Curd Chakka Preparation
Take 2 ltr lukewarm full cream milk
Add 2 teaspoon curd and let it set for 8 -10 hours at room temperature
Once the curd is set, transfer it into a muslin cloth.
Tie the muslin cloth covering the entire curd and let hang for 10 -12 hours to release all water from curd.
Step 2: Whisk the Curd
Take the curd chakka, add 3 tablespoon honey and start whisking it for 5-8 min for fluffy and smooth texture. Add 1/2 teaspoon cardamom powder, gently stir and cover.
Step 3: It's Saffron
Take 1 tablespoon lukewarm milk, add 8-10 thread of Saffron and keep it for 8-10 min rest.
Step 4: Your Ayurvedic Dish
Now add Saffron milk and chopped almond, cashew & pistachio in prepared curd, mix it gently and put in the fridge for 3-4 hours.
Your Ayurvedic Mahaprasad is ready to serve. It can be served plain or accompanied with pooris. If pooris are a concern for your health, then accompany them with chapatis.
Honey Kesar Lassi
The Honey Kesar Lassi Recipe is made with yogurt, honey (preferable forest honey), pistachio and saffron strands. It makes a delicious and cooling drink after lunch or dinner and everyone will love this delicious concoction.
Add 500gm homemade fullcream curd, 1.5 tablespoon honey, 50gm Pistachio into a mixer grinder. To be smooth or little chunky, blend it as your personal preference.
Add 8-10 threads of saffron in 1 teaspoon warm milk and let it rest for 8-10 min.
Add saffron milk in curd, stir it, garnish with thick layer of curd cream and chopped dry fruits. Put the lassi in fridge for 3-4 hours to let it settle.
Your Honey Kesar Lassi is ready!!
Gajar Honey Halwa
A delicious Honey carrot halwa, made with honey and no sugar at all !
Honey carrot halwa, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Honey carrot halwa is just mouth-watering.
Gajar ka Halwa also known as Gajrela is an Indian Carrot Pudding that’s prepared with ghee, carrots, milk, sugar, cardamom, and nuts. This is a Punjabi dessert that is widely popular in North India, especially during the winter months and Diwali season.
2 tbsp ghee divided (1 tbsp and 1 tbsp)
4 cups carrots peeled & shredded
1/2 cup Panner
1/2 cup honey
1 1/2 cups full cream milk
1/2 tsp cardamom powder
1/2 cup cashews unsalted chopped
1 tbsp pistachios chopped
1 cup Ice-Cream
- Peel the carrots. Shred the carrots using the smaller side of the shredder. You can do it by hand or use a food processor.
- Heat a wok on medium heat, once hot, add 1 tbsp of ghee.
- Add the carrots and saute for about 8 minutes until the color of the carrots changes.
- Keep stirring to avoid burning. This is a labor of love.
- Add milk and panner to the carrots. Cook the carrots and milk down for 6-7 minutes until all the milk is absorbed by the carrots.
- Keep stirring to avoid sticking and burning.
- Once all the milk is absorbed, add the honey.
- Immediately after, add 1 more tbsp of ghee.
- Keep stirring. until all the water is absorbed. This process will take about 5-6 minutes.
- Once done, add cardamom powder. Stir.
- Add chopped cashews. You can also add almonds, cashews and pistachios.
- Mix well.
- Dry roast the Carrot Pudding for a couple more minutes so the color of the carrots deepens slightly. Turn off the stove and let it set for 30 min.
Serve it with ice cream of your choice.