AIKANTHIKA

Cuisine: Brazil / Suriname Ingredients: Suriname Cherries – 1.5 kg Jaggery – 800g Method: Remove the seeds from the Suriname cherries. Do not squeeze the fruit much. In a heavy bottomed pan, add the de-seeded Suriname cherries. Cook until all the moisture evaporates. Add jaggery and continue cooking. Cook until the mixture becomes thick and jam-like. Turn off the stove and let the jam cool completely. Transfer the jam into a clean glass jar. Storage: Suriname cherry jam c

Cuisine: Indian Ingredients: Indian Gooseberry - 500g Jaggery - 500g Method: Wash the Indian gooseberries and wipe them clean with a cloth. Steam them for 15 minutes. Then, separate the wedges from the seeds. Put the Indian gooseberry wedges in a glass jar and add jaggery it it. Mix well and close the lid. Set it aside for 3 days, by mixing it twice a day. 4th day morning, strain the mixture and separate the Indian gooseberry wedges from the liquid. Sundry the Indian gooseber

Cuisine: Karnataka state of India Antu means edible gum in Kannada. Unde translates to laddu. Antu is the edible gum which is the dried sap of acacia tree. Antina Unde is a super food for everyone and traditionally given to new moms or girls in their puberty, especially after their first cycle of menstruation. Ingredients: Dry coconut - 750g Dry dates - 750g Almonds - 100g Cashew nuts - 100g Raisins - 25g Poppy seeds - 5 teaspoons Green Cardamom - 4 Edible Gum (Antu in Kannad

Cuisine: Sri Lanka Kalu Dodol is traditionally made and eaten in April, during Avurudu, the Sinhalese New Year celebrations. Ingredients: Coconut milk - 12 cups Jaggery - 500g Rice flour - 175g Cardamom powder - 1/4 teaspoon Cashew nuts (chopped) - 1 cup Salt - a pinch Method: Take a big vessel and pour the coconut milk into it. Add jaggery, rice flour and salt. Mix everything together. Filter the mixture into a heavy bottomed vessel. Add cardamom powder. Cook the mixture on

Cuisine: India Ingredients: Karonda / Carissa carandas - 250g Jaggery (Joni Bella) - 1 cup Water - 4 tablespoons Method: Rinse the karonda fruits thoroughly and wipe them clean with a towel. Chop them into half and remove the seed. Heat a heavy bottomed pan. Add jaggery and water into it. Cook until double string consistency (take little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and two strings will appear in the mid

Cuisine: India Ingredients: Star fruits - 1/2 kg Jaggery (Joni Bella) - 2 cups Water - 1/4 cup Vanilla powder (optional) - a pinch...

Cuisine: Kerala state of India Ingredients: Brown rice - 2 cups Ripe Bananas (peeled and chopped) - 2 small Jaggery (Joni bella) - 4 tablespoons Cardamom - 1 Cumin seeds - 1/4 teaspoon Dry ginger powder - 1/4 teaspoon Fresh coconut (chopped into tiny pieces) - 3 tablespoons Black sesame seeds - 1 teaspoon Salt - a pinch Coconut oil - 1 tablespoon + for frying Method: Wash and soak the brown rice in water for 5 hours. After soaking, drain out all the water from the rice. Add r

Cuisine: South India Ingredients: Avalakki / Poha (flattened or beaten rice) - 2 cups Jaggery - 2 cups Coconut oil - 6 tablespoons Cardamom powder - a pinch Cashew nuts (broken) - 1 teaspoon Raisins - 1 teaspoon Water - 4 cups Method: Dry roast the avalakki over low-medium flame until crispy and let it cool completely. Grind roasted avalakki into a coarse powder (like rava). Heat coconut oil in a heavy bottomed vessel and add cashew nuts to it. Fry until golden brown. Remove

Cuisine: Karnataka state of India Ingredients: Ragi (Finger millet) – 2 cups Water - 3 cups + for Soaking Jaggery – 2 cups Vanilla powder / Cardamom powder – ¼ teaspoon Poppy seeds – 2 teaspoons Grated desiccated coconut – 2 teaspoons Method: Take ragi in a bowl and pour water until the ragi is covered. Soak ragi overnight. The next day morning, wash the soaked ragi and drain the water completely. Then, grind soaked ragi with 3 cups of water. Grind until very smooth and fine.

Cuisine: North India Ingredients: Carrots – 700 gm Vanilla powder – ¼ teaspoon Coconut milk – 5 cups Jaggery – 2 cups Coconut oil – 2 Tablespoons Cashew nuts – ½ cup Method: Wash the carrots and peel them. Then, grate the carrots. Heat oil in a heavy-bottomed pan and add grated carrots to it. Fry until a nice aroma arises. Then add jaggery and vanilla powder. Let it cook until the mixture becomes thick. Then add coconut milk. Keep stirring until the halwa becomes almost thick

Cuisine: Indian Ingredients: Whole wheat flour – 2 cups Fine wheat rava – 2 teaspoons Coconut oil – ¼ cup + for deep frying Salt – a pinch Joni Bella Jaggery – ¾ cup Water – ¼ cup Method: In a bowl, dissolve the jaggery in water. Then take a mixing bowl and put wheat flour, fine wheat rava, and salt. Mix and add coconut oil and jaggery mixture. Combine well and knead into a dough. Cover and rest it for 15 minutes. Then, make the dough into medium-sized balls and roll them int

Cuisine: Karnataka state of India Ingredients: Whole wheat rava (fine rava) – 1 ½ cups Jaggery – 3 cups Coconut oil – 10 tablespoons Water – 6 cups Cardamom powder – ¼ teaspoon Cashew nuts – Few Method: In a heavy-bottomed vessel, add 8 tablespoons of coconut oil and fry cashew nuts until golden brown. Remove fried cashew nuts from the oil and keep aside. In the same oil, add wheat rava and fry until a nice aroma arises. Then add water and cardamom powder. Cook for 5 minutes.

Black Rice, often called 'forbidden rice', has a long and fascinating history rooted in ancient China. Traditionally, it was reserved exclusively for emperors and the royal court because of its rarity and exceptional nutritional value, common people were forbidden from eating it. This exclusivity gave black rice its legendary name and elevated status. Culturally, black rice has been associated with longevity, prosperity, and health across East and Southeast Asia. It has been

Cuisine: Andhra Pradesh state of India Ingredients: Rice flour – 1 cup Whole wheat flour – 1 cup Jaggery – 1 cup Coconut oil – for deep frying Method: In a large bowl, mix rice flour, wheat flour, and jaggery together. Add water and mix without lumps. The consistency should be a little thicker than the dosa batter. Keep it aside for 30 minutes. After 30 minutes, heat the oil in a kadai/pan. Take the gulabi puvvu mold and immerse it in the hot oil and then dip it in the batter

Cuisine: Gujarat state of India Ingredients: Cashew nuts – 2 cups Peanut – 2 cups Jaggery – 2 cups Water – 1/2 cup Method: Grind cashews and peanuts together into a fine powder. In a heavy-bottomed pan, put jaggery and water. Let it boil for 5-8 minutes. The syrup should come to single-tread consistency. Take a little of the jaggery mixture on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of

Cuisine: Karnataka state of India Ingredients: Sweet pumpkin – 1 small Jaggery – 2 cups (adjust according to your taste) Coconut milk – 3 cups Cardamom powder / Vanilla powder – ¼ tsp Water – as required Method: Peel the sweet pumpkin and remove the seeds in it. Then chop the sweet pumpkin into small cubes. Take a vessel and put chopped pumpkin in it and pour water till the pumpkin pieces cover. Let it boil until the pumpkin pieces become soft. Once cooked, mash some of the c

Cuisine: West Bengal state of India Ingredients: Whole wheat flour – 1 cup Jaggery – ½ cup + ½ cup Coconut milk – ½ cup Sesame seeds – 1 tablespoon Oil – for deep frying Cardamom powder – a pinch Chopped almond – 1 tablespoon Method: Take a bowl and mix whole wheat flour, sesame seeds, ½ cup of jaggery and coconut milk together. Add some water and mix well without lumps. The batter should be pouring consistency. Close a lid on top of the batter bowl and set aside for 3-4 hour

Cuisine: Bangladesh Ingredients: Rice flour – 2 cups Water – 2 cups Salt – ¼ teaspoon For the syrup: Jaggery – 1 cup Water – ½ cup Method: In a vessel, put water and let it boil. After it starts boiling, add rice flour and salt. Mix well continually till the flour forms into a smooth dough without lumps. Then transfer the dough into a big plate and knead well. Cover the dough with a cloth and l

Cuisine: South Indian Ingredients: Millet (Kodo millet / Little millet) – 1 cup Water – 2 cups Jaggery – 2 cups Coconut milk – 4 cups Cardamom powder – a pinch Nut (Cashew and raisins) – as much as you like Method: In a pressure cooker, put water and kodo millet / little millet. Pressure cook for 1 whistle. In a pan, put a little oil and fry the nuts till golden brown and keep aside. Take a heavy-bottomed vessel and put the cooked millet into it. Then add jaggery and stir til

Cuisine: West Bengal state of India Ingredients: Sweet potato – ¼ kg Whole wheat flour – 1 ½ tablespoons Chopped nuts (Almond, pistachios, cashew) – Few Oil – for frying Jaggery – 5 tablespoons Water – 1 ½ cups Cardamom powder – 1 pinch Method: Boil the sweet potatoes and peel. Smash boiled sweet potatoes into a fine paste without chunks. Add whole wheat flour into it and mix well. Don’t kneed so much. If we kneed so much, the gulab jamun will not be soft. Now make small ball