Recipes Using Palm Jaggery Powder

February 23rd, 2024 / Leave a Comment

Recipes using Palm Jaggery Powder

Craving your favorite sweet treats but looking for a healthier option? Look no further than Tots and Moms Organic Palm Jaggery Powder! This unprocessed sweetener, extracted from the sap of coconut palm trees, adds a rich, deep flavor to your dishes while packing a punch of vital nutrients. Ditch the refined sugar and embrace the natural goodness of palm jaggery with these familiar recipes that get a delicious and nutritious makeover:

Why Choose Tots and Moms Palm Jaggery Powder?

100% Organic: Cultivated using sustainable practices, free from chemicals and artificial additives
Naturally Nutritious: Rich in iron, calcium, vitamins, and minerals, making it a better choice for your health.
Digestive Delight: Promotes healthy gut bacteria and helps in digestion.
Perfect Substitute: Ideal for replacing white or brown sugar in various recipes, especially for children, diabetics, and those prone to constipation.
Versatile Uses: Sweeten your porridge, milk, juices, smoothies, pancakes, cookies, beverages, and cakes!

Recipes Using Tots and Moms Palm Jaggery Powder:

Power Up Pancakes:

Ingredients:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon chia seeds
1 1/2 cups milk of choice
1 egg
1 tablespoon melted coconut oil
2 tablespoons Tots and Moms Palm Jaggery Powder
1 teaspoon vanilla extract

Instructions:

Mix flour, baking powder, salt, and chia seeds in a large bowl.
In a separate bowl, whisk milk, egg, coconut oil, palm jaggery powder, and vanilla extract until combined.
Gradually add wet ingredients to dry ingredients, mixing until just combined.
Heat a lightly greased griddle or pan over medium heat.
Pour batter into circles and cook for 2-3 minutes per side until golden brown is cooked through.
Serve your pancakes with your favorite toppings like fresh fruit, nuts, yogurt, or honey.

If you are looking for a quick and easy to make Pancake mix then you can explore Banana Almond Pancake Mix and Choco Almond Pancake Mix from Tots and Moms

Creamy Rice Pudding with a Natural Touch

Ingredients:

1 cup basmati rice
4 cups milk of choice
1/2 cup Tots and Moms Palm Jaggery Powder
1/4 cup raisins
1/4 cup chopped nuts (almonds, pistachios)
1/2 teaspoon cardamom powder
Pinch of saffron (optional)

Instructions:

Rinse the rice thoroughly.
In a saucepan, combine rice, milk, palm jaggery powder, raisins, and cardamom powder.
Bring to a boil, then reduce heat and simmer for 25-30 minutes, stirring occasionally, until the rice is cooked and the pudding thickens.
If using saffron, dissolve it in a tablespoon of warm milk and add it to the pudding.
Remove from heat and let cool slightly.
Serve warm or chilled, garnished with chopped nuts.

Chocolate Chip Cookies with a Healthier Twist:

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted coconut oil
1/4 cup Tots and Moms Palm Jaggery Powder
1/4 cup granulated sugar (optional, for a sweeter taste)
1 egg
1 teaspoon vanilla extract
1 cup chocolate chips

Instructions:

Preheat oven to 375°F. Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a separate bowl, cream together coconut oil, and palm jaggery powder
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Drop tablespoons of dough onto the prepared baking sheets.
Bake for 10-15 minutes or until golden brown and cooked through.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Classic Banana Bread with a Nutritious Boost:

Ingredients:

3 ripe bananas, mashed
1/2 cup melted coconut oil
1/4 cup Tots and Moms Palm Jaggery Powder
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or butter, and line the bottom with parchment paper for easier removal.
In a large bowl, mash the ripe bananas until smooth. Stir in the melted coconut oil, palm jaggery powder, egg, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Ensure no lumps are remaining.
Slowly add the dry ingredients to the wet ingredients in 3 additions, mixing gently with a spatula after each addition until just combined. Do not overmix, as this can lead to dense bread.
If using, gently fold in the chopped walnuts or pecans with a spatula.
Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula if needed.
Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the bread is cool, slice it into thick or thin pieces according to your preference and enjoy!