Celebrate Regional New Years with Traditional Sweet Delights by Organic India
The vibrant regional New Year festivities across India are a time to celebrate with wholesome, traditional sweets that bring comfort and joy to every home. Rooted in purity and mindful living, Organic India by Tata Consumer Products presents a selection of festive recipes made with natural sweeteners like jaggery and khandsari sugar, adding both nutrition and nostalgia to your celebrations.
Vermicelli Payasam with Organic India Jaggery
Ingredients List:-
- 1&1/2 cups Vermicelli
- 1 cup Organic India jaggery powder
- 500 ml Milk
- 1 tbsp Ghee
- 1/2 tsp Cardamom powder
- 2 tbsp Cashews
- 2 tbsp Raisins
Instructions:-
1. Heat ghee in a pan and roast vermicelli until golden and aromatic
2. Add milk to the pan and bring to a gentle boil
3. Simmer until vermicelli softens and blends with milk
4. Stir in jaggery powder and mix until dissolved. Do not boil after adding jaggery
5. Add cardamom powder for fragrance.
6. Fry cashews and raisins in ghee, then add to payasam before serving
Sakkarai Pongal with Organic India Khandsari Sugar
Ingredients:-
- 1 cup Rice (short-grain preferred)
- 1 tbsp Chana dal
- 2 cups Organic India Khandsari sugar
- 1/4 cup Cashews
- 1/4 cup Raisins
- 1/2 tsp Cardamom powder
- Few strands Saffron
- 2 tbsp Ghee
Instructions:-
1. Wash rice and chana dal. Pressure cook with 3 cups water until soft and mushy
2. In a pan, dissolve khandsari sugar in 1/2 cup water. Heat until slightly thick, then add saffron strands
3. Combine cooked rice-dal mixture into the sugar syrup. Stir well until blended and glossy
4. Mix in cardamom powder for aroma
5. In ghee, fry cashews until golden, then add raisins until they puff. Add to pongal
6. Serve warm, garnished with extra saffron and nuts
Sooji Halwa Pockets with Organic India Jaggery
Ingredients:-
- 1 cup Sooji (semolina)
- 1 cup Milk
- 2 tbsp Ghee
- 1 cup Organic India jaggery powder
- 1 tsp Fennel seeds
- 1 tsp Cardamom powder
- 2 tbsp Chopped pistachios
- 12 Ready-made samosa wrappers
As needed Oil for deep frying
Instructions
1. Heat ghee in a pan, add fennel seeds, then roast sooji until golden and aromatic
2. Add milk and stir continuously until absorbed. Mix in jaggery powder and cardamom. Cook until glossy and thick
3. Stir in chopped pistachios. Let the halwa cool slightly
4. Place 1–2 tbsp halwa onto each samosa wrapper. Fold into triangular pockets and seal edges with water
5. Heat oil and fry pockets until crisp and golden brown
6. excess oil, garnish with extra pistachios, and serve warm
