YUMMY FLAX SEEDS RECIPES

 

FLAXSEED LADDOO RECIPE:-

INGREDIENTS--                                                                    

Flax Seeds     --  2 cups

Ghee               -- 3 tbs

Jaggery           -- 1 1/2 cup (powdered)

Dry coconut     -- 1/2 cup (powder)

Dry fruits          -- 1/2 cup ( almonds, cashew nuts)

PROCEDURE:-

1. Dry roast flax seeds for 3 minutes (till becomes crispy).
2. Let it cool then make a coarse powder of it.
3. Take 3 tbsp of ghee in a pan and add flax seed powder, jaggery powder, dry coconut powder, and dry fruit powder.
4. Mix properly in low flame till jaggery melts and everything binds.
5. Remove from flame and make small - small laddoos. 

FLAXSEED CHUTNEY POWDER:-

INGREDIENTS--

Flax seeds     --   1/2 cup

Curry leaves  --  1/2 cup

Peanuts          --  4 tbs

Jeera             -- 1 tsp

Dry red chili - 3 or 4

Coriander seeds -- 3 tbs

Black salt  -- 2 tsp

Salt   - 1/2 tsp

grated dry coconut - 1/2 cup

PROCEDURE:-

1. Dry roast all ingredients separately.
2. let them cool for some time.
3. Grind them in a mixer and preserve them in an air-tight container.
4. It goes well with rice, dosa, idly, up.

FLAXSEED BURFI:-

INGREDIENTS--

Flax Seeds     -- 1 cup

Ghee               -- 2 tbs

Jaggery           -- 350 gms

Dry coconut     -- 1/2 cup (powder)

Dry fruits          -- 1/2 cup ( almonds, cashew nuts, pista)

Wheat flour      -- 1 cup

Cardamom       --1/2 tsp (powder)

salt                   -- 1 pinch

PROCEDURE:-

1. Dry roast flax seeds and keep them aside. 
2. After cooling grind it.
3. Take 2 tbsp of ghee in a pan and add wheat flour. Roast it in a low flame till it changes color and transfers to a bowl.
4. Dry roast coconut powder and keep it aside.
5. Take crushed jaggery in a pan, add 1/2 cup water and let it melt, add 1 pinch of salt.
6. After jaggery melts add all powdered ingredients along with cardamom powder, crushed dry fruits.
7. Mix well.
8. Take a plate greased with ghee, spread the above mixture, and garnish with dry fruits.
9. For setting keep aside for 3 to 4 hours.
10. Cut in desired shapes.
11. Preserve in an air-tight container.