I have heard about this from my mom that my granny used to make this yummy food as part of the post partum diet. I used to think how can this be Yummy. After the delivery of my second baby, my aunt prepared this for me and I just gulped the entire stuff in one go.
After that when I realized many didn't know about this recipe, decided to post this in the blog.
BTW THIS SHOULD NOT BE CONSUMED BY WOMEN WHO ARE TRYING TO GET PREGNANT OR PREGNANT.
Also it should be eaten after 16 days post delivery of the baby
Ingredients
Garlic - 1 kg
Ginger - 300gm
Palm Jaggery - 3/4 kg (depends on your sweetness)
Gingelly oil 200ml (or depends on your preference too)
Step 1: Peel off the garlic, it might take days. Better but the whole garlic and peel off the skin.
Step 2: Extract thick Ginger juice using enough water so that the garlic can be pressure cooked with that ginger juice.
Step 3: Pressure cook the garlic with the extracted ginger juice.
Step 4: Powder the palm jaggery in a coarse manner and boil it with less water and strain it for any impurities.
Step 5: Mash the cooked garlic and add the strained palm jaggery juice. Let it cook to the desired consistency. That is the excess water should go off.
Step6: Once it reached the desired Kazhi consistency, add the gingelly oil and remove it from the stove.
Let it cool and enjoy. You are not supposed to have it in one single day. This can be eaten in 5 days. Increases the milk supply, also cures the uterus. Ginger and garlic aids the digestion for the baby. This can be consumed after 16th day of daily delivery.
After that when I realized many didn't know about this recipe, decided to post this in the blog.
BTW THIS SHOULD NOT BE CONSUMED BY WOMEN WHO ARE TRYING TO GET PREGNANT OR PREGNANT.
Also it should be eaten after 16 days post delivery of the baby
Ingredients
Garlic - 1 kg
Ginger - 300gm
Palm Jaggery - 3/4 kg (depends on your sweetness)
Gingelly oil 200ml (or depends on your preference too)
Step 1: Peel off the garlic, it might take days. Better but the whole garlic and peel off the skin.
Step 2: Extract thick Ginger juice using enough water so that the garlic can be pressure cooked with that ginger juice.
Step 3: Pressure cook the garlic with the extracted ginger juice.
Step 4: Powder the palm jaggery in a coarse manner and boil it with less water and strain it for any impurities.
Step 5: Mash the cooked garlic and add the strained palm jaggery juice. Let it cook to the desired consistency. That is the excess water should go off.
Step6: Once it reached the desired Kazhi consistency, add the gingelly oil and remove it from the stove.
Let it cool and enjoy. You are not supposed to have it in one single day. This can be eaten in 5 days. Increases the milk supply, also cures the uterus. Ginger and garlic aids the digestion for the baby. This can be consumed after 16th day of daily delivery.
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