Post-Natal Recipes
Parodhi
Mukhwaas
Jeera Halwa
Lodh
Goondh Pak
Soonth Ladoos
Peepramul
Ajwain Halwa
Ajwain Water
Showing posts with label Pregnancy. Show all posts
Showing posts with label Pregnancy. Show all posts
Post-Natal Recipes
Post-Natal Recipes
Parodhi
Mukhwaas
Jeera Halwa
Lodh
Goondh Pak
Soonth Ladoos
Peepramul
Ajwain Halwa
Ajwain Water
Post-Natal Recipe : Ajwain Water
Ajwain Water
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Ingredients:
100 gms. Carom seeds (ajwain) powdered.
3 cups water
3 tbsp. ghee
1 cup jaggery, grated
Method:
Heat 1 tbsp. ghee
add 1-cup water.
Stir and add 33 gms. ajwain powder.
When boiling starts, add 1/3 cup jaggery.
Stir to dissolve and bring back to a boil.
Simmer for 2-3 minutes.
Drink like a hot soup.
Repeat the method and take every morning for 3 days.
Note:
Take this water in the morning, quite early, so bowel movements are helped considerably.
Post-Natal Recipe : Ajwain Halwa
Ajwain Halwa
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Ingredients:
400 gms. Carom seed (ajwain) powder
1-1/2 cups edible gum (goondh) coarse granules
4 1/2 cups ghee
6 cups jaggery grated
3 tsp. wheat flour
Method:
Heat 3/4 cup ghee, till warm.
Stir in 1/2 tsp. wheat flour and 1/4 cup gum granules.
Allow granules to pop, remove with perforated spoon, keep aside.
Add 1 cup jaggery, stir until melted, but not boiling.
Take off fire, stir in ajwain, and add popped granules.
Mix well, transfer to small bowl, and press down lightly.
Consume while warm.
Repeat the procedure for 6 days to finish all ingredients.
Note:
One may prepare all, divide in six parts, warm slightly in microwave, each day, just before using.
Post-Natal Recipe : Peepramul
Peepramul
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Ingredients:
50 gms peepramul powdered finely.
Method:
Put one part peepramul in a cup.
Pour 1/2 cup lukewarm water over it, stir.
Drink immediately, like a decoction.
Cover self with warm blanket, sleep for at least one hour.
Will result in some perspiration too.
To be taken around 4am to 5am in the morning for best results and before sleeping in night.
Post-Natal Recipe : Soonth Ladoos
Soonth Ladoos
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Ingredients:
250 gms. soonth powder
50 gms peepramul
250 gms coriander seed kernels crushed coarsely (dhana kuli)
7-1/2 cups almond powdered
7-1/2 cups desiccated coconut finely grated
7-1/2 cups jaggery grated coarsely
2-1/2 cups goondh powdered finely
2-1/2 cups goondh granules
10 cups ghee
5 tsp. wheat flour
Method:
Warm ghee, stir in wheat flour.
Add goondh granules, pop goondh as for ajwain.
Remove from ghee, keep aside.
Add jaggery to warm ghee, stir to melt only.
Add all other ingredients as follows, mix well. -- dhana kuli, almond, coconut, goondh powder, popped goondh.
Shape into 20 ladoos
Consume one daily in breakfast
Note:
This recipe should be followed on completion of ajwain halwa This is approximately on 7th day.
Post-Natal Recipe : Goondh Pak
Goondh Pak
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Ingredients:
Almond powdered
Edible gum (goondh), remaining as above, finely powdered
1 tsp. peepramul powder
Dry coconut, remaining as above, finely grated
3/4 kg. khandsari sugar or misri powdered finely
1/2 kg. Ghee
Method:
In a large vessel, mix almonds, goondh, peepramul, coconut.
Add 3/4 part sugar, mix and check for sweetness, add more if required.
Heat ghee in separate vessel till lukewarm.
Add to mixture, gently blending ingredients with hands.
A very soft lump should be formed.
Press lightly down into a lidded container.
Take at least one big cupful a day or 3/4 cup each time twice a day.
Will last maximum 10-12 days or up to 25th day.
Note:
The goondh recipe can vary easily in ingredients like almonds, coconut, etc. since most of the ingredients are those left over from other recipes.
Post-Natal Recipe : Lodh
Lodh
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Ingredients:
1/4 kg. lodh powdered fine, sieved through muslin mesh.
1/4 kg. Sugar powdered fine, or more if required
1/4 kg. Ghee, heat, keep aside
Method:
Mix sugar and lodh together, check taste.
Mix in more sugar if required.
Add half ghee, stir and mix to a very soft lump.
Add more ghee only if and as much as required.
Make approx. 20 small lemon sized balls.
Store in airtight container.
Take two of these rounds, with a glass of milk, each morning.
To be taken until it lasts, approx. 10 days.
Tip:
Start with walking as an exercise postnatal.
Beginning with a few minutes on the first or second day, to a brisk purposeful one hour walk by the end of the month, should have become your daily portion of regular and vigorous exercise.
Post-Natal Recipe : Jeera Halwa
Jeera Halwa
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Ingredients:
1/4 kg powdered jeera (cumin seeds)
1/4 kg powdered sugar
1/4 kg ghee
Method:
Mix all the ingredients together.
Make 10 parts.
Store in airtight container.
Post-Natal Recipes : Mukhwaas
Mukhwaas
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Ingredients:
250 gms. Black button supari (betel nut) pounded coarsely
100 gms. ajwain (carom seeds)
50 rock sugar (misri or khansari)
20 cardamoms
10 gms. dill seeds (suva)
15 cloves
1/2 nutmeg crushed
1/4 tsp. black salt
2 flakes shell mace
Method:
Pound all ingredients coarsely.
Mix and pound or grind to a coarse powder.
Bottle and use as required.
To proceed:
Wash and wipe dry or two mysore betel leaves.
Apply a speck of moistened choona on the back side.
Pluck off stem from base, and nip off tip too.
Place 1/2 tsp. of supari in centre over choona.
Fold and keep in mouth, chewing slowly.
This freshens the mouth and aids digest all those high caloried recipes.
Note:
Chewing on half a tsp. of this supari for anyone with digestive problems especially flatulence, goes a long way in rectifying them.
Post-Natal Recipe : Parodhi
Parodhi
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
Ingredients:
250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals
Method:
Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.
Allow them to pop well, empty and keep aside.
Add remaining ghee to same pan.
Add flour.
Stir fry till flour is pinkish in color and aroma exudes.
Allow to cool to room temperature.
Mix together popped gum, roasted flour, sugar and almonds.
Press down in an airtight container, and cool very well before storing shut.
Serve cooled.
Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelf life: 3-4 weeks
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