బూడిదగుమ్మడికాయ హల్వా & కుష్మాండ లేహ్యం | Ash Gourd Halwa Kushmanda Lehyam | Sujatha Health Kitchen скачать в хорошем качестве

బూడిదగుమ్మడికాయ హల్వా & కుష్మాండ లేహ్యం | Ash Gourd Halwa Kushmanda Lehyam | Sujatha Health Kitchen

బూడిద గుమ్మడికాయ హల్వా & కుష్మాండ లేహ్యం తయారీ విధానం | Ash Gourd Halwa & Kushmanda Lehyam Preparation | Sujatha Health Kitchen #pumpkinhalwa #ashgourdhalwa #gummadikaya #kushmanda #halwa #ayurvedicbenefits Chapters : 00:00 - Intro 00:35 - Ingredients 06:44 - Tip I 12:20 - Tip II 14:40 - Conclusion Gummadikaya Halwa (Pumpmkin Halwa) It is a simple, delicious made with grated pumpkin, sugar, and milk. Here's the recipe with ingredients and preparation steps: made with grated pumpkin, rock sugar. Here's the recipe with ingredients and preparation steps: Ingredients: 1. Grated pumpkin - 1 1/2 cup (gummadikaya/ash gourd) (preferably tender, soft pumpkin) 2. Rock sugar - 1/2 cup (mishri/patika bellam) (adjust to taste) 3. Saffron (kumkuma puvvu) - pinch 4. Cinnamom - 2 small pieces 5. Milk - 1 tsp 6. Jajikaya powder - 1 pinch (nutmeg powder) 7. Cardamom Powder - 2 pinch 8. Pacha karpuram - 1/4 pimch (edible camphor/green camphor) 9. Ghee - 1/4 tsp) 10. Japatri flower - 1/4 tsp (mace flower) 11.Sara pappu - 1 tsp (cheraunji Dried nut) 12. Cashews - 2 tsp 13. Pista - 2 tsp 14. Lemon juice - 2 drops Preparation: Prepare the Pumpkin: Peel the pumpkin, remove the seeds, and grate it finely using a grater. Fry the Nuts: In a small pan, add ghee heat ghee and fry the cashews, almonds, Sara pappu (cheraunji Dried nut) until golden brown. Add these fried nuts to the pumpkin halwa and mix them in. Cook the Pumpkin: Heat 2 tablespoons of ghee in a heavy-bottomed pan over medium heat. Add the grated pumpkin and sauté it until it softens slightly. Add Rock Sugar: Once the mixture thickens and the liquid reduces, add Rock sugar. Stir continuously until the sugar dissolves and the halwa thickens further, absorbing the ghee. Flavoring: Add little bit saffron (kumkuma puvvu, soak a few strands in warm milk and add it to the halwa for color and aroma. Add Jajikaya powder (nutmeg powder) a pinch, two pinch cardamom powder, little bit Pacha karpuram (edible camphor/green camphor). Finally add cashew, sara pappu, pista and little bit ghee and mix well. Keep it in cool and finally add 2 drops lemon juice and mix well. Enjoy your delicious Pumpkin Halwa! Kushmanda Lehyam is a traditional Ayurvedic remedy used for various health benefits, especially in promoting digestion and boosting immunity. It is made using a variety of medicinal herbs, and the key ingredient is Kushmanda (ash gourd or white pumpkin), which is considered to have cooling and healing properties. Ingredients: 1. Peeled and Grated pumpkin - 1 1/2 cup (gummadikaya/ash gourd) (preferably tender, soft pumpkin) 2. Thati Bellam - 1/2 cup (Palm Jaggery) 3.Cinnamom - 2 small pieces (dalchina chekka) 4.Cinamom powder - 1/2 tsp (dalchina chekka) 5.Saffron (kumkuma puvvu) - pinch 6.Milk - 1 tsp 7.Jajikaya powder - 1 pinch (nutmeg powder) 8. Cardamom Powder - 2 pinch 9. Pacha karpuram - 1/4 pimch (edible camphor/green camphor) 10. Ghee - 1/4 tsp) 11. Japatri flower - 1/4 tsp (mace flower) 12.Sara pappu - 1 tsp (cheraunji Dried nut) 13. Cashews - 2 tsp 14. Pista - 2 tsp 15. Lemon juice - 2 drops Here is the recipe for Kushmanda Lehyam: Preparation: Prepare Kushmanda: Peel and grate the gummadikaya (pumpkin / ash gourd) remove the seeds. You will need about 1 1/2 cup of grated ash gourd for the lehyam. Cook the Ash Gourd: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the grated gummadikaya (ash gourd/pumpkin) and sauté it until it softens slightly. Fry the Nuts: In a small pan, add ghee heat ghee and fry the cashews, almonds, Sara pappu (cheraunji Dried nut) until golden brown. Add Thati Bellam: (palm jaggery) Take a pan with 1 tsp ghee heat it add Cinnamom pieces and japatri now add cooked gummadikaya (ash gourd/pumpkin) kushmanda Once the mixture thickens and the liquid reduces, add Thati Bellam (palm jaggery) . Stir continuously until the thati bellam dissolves and the kushmanda thickens further, absorbing the ghee. Add little bit saffron (kumkuma puvvu, soak a few strands in warm milk and add it to the kushmanda for color and aroma. At this stage the color also changes. Now add Jajikaya (nutmeg) poweder, dalchina chakka (Cinnamom) powder, cardamom powder, Pacha karpuram and keept it aside let it cool. Finally add cashew, sara pappu, pista and little bit ghee. and mix well. Keep it in cool and finally add 2 drops lemon juice and mix well. Store it in a clean, airtight jar. Usage: Typically, Kushmanda Lehyam is taken in small doses, about 1-2 teaspoons daily, preferably in the morning on an empty stomach, or as advised by a healthcare practitioner. This lehyam is believed to help with boosting immunity, improving digestion, reducing acidity, and supporting overall health. It is also beneficial for individuals suffering from gastric issues, respiratory problems, and those looking to improve their energy levels.