Scope

The Hindu Compliance System gives direction on cooking science which is compiled from Bhaga Shastra. Bhaga Shastra classifies foods into rajasik, tamasik and satvik types. Rajasik food makes one feel agitated, aggressive, lustful and egoistic. Tamasik food makes a person lazy, sleepy and depressed. Satvik food gives clarity to the person and brings him peace of mind leading to bhakti (devotion), tripti (fulfilment) and ananda (bliss).


Six types of tastes are described in the Bhaga Shastra – salt, sweet, sour, hot, bitter and pungent. It states that every meal should include all these tastes so that the appetite is satisfied and the tongue is neutralized by all the tastes being together. As per the instructions in Bhaga Shastra, in order for all parts of the body, mind and brain to function properly, a balanced diet of all these tastes is a must.


Further, the purpose of having all six tastes is to balance the tridoshas in the body, namely vaata (acidic), pitta (alkaline) and Kapha (phlegm). Every ingredient used in Hindu cooking is classified as per its dosha properties.


For thousands of years, Hindus have been cooking food that is organic, nature friendly and with numerous benefits.  This standard will help organizations, businesses like hotels, restaurants etc. to cook the food as mentioned in Hindu Scriptures.

Ingredient and Process of Cooking

Jalebi, is a very popular sugary sweet dish popular all over India. It is made by deep-frying black gram (urad dal) or bengal gram (chana dal) flour batter, in circular shapes, which are then soaked in sugar syrup. This sweet can be served warm or cold. They have a somewhat chewy texture with a crystallized sugary exterior coating. Lime juice is sometimes added to the syrup, as well as rose water to give it added flavor.

Following ingredients are required for making Urad Dal Jalebi :

  • Urad Dal – 1 Palam
  • Rice flour – 4 palam
  • Ghee – 2 and ¼ palam
  • Lemons – 2
  • Brown sugar – 12 palam
  • curd – ½ padi
  • Ghee for frying – 18 palam
  • Brown sugar for syrup – 3 veesam 3/16 padi
  • Mix urad dhal flour 1 palam, rice flour 4 palam, curd ½ padi in a coated vessel.
  • Put the batter in an alloy coated tray, the next day and if it is thick, sprinkle water or milk and press it in circular motion. As you keep pressing this batter, it becomes smooth like butter and if you remove the lid of the tray, this batter will rise up to the elbow of the hand (wire like or string like consistency).
  • You should go on pressing the flour until you get this string like consistency. If the string breaks you should know that the consistency is not right and press more.
  • Pour 3 palam milk in 12 palam brown sugar and heat it enough to make string like form and set aside. Put 18 palam ghee into a broad jalebi frying pan and heat the ghee. Take a coconut shell, make a little finger sized hole. Put the prepared jalebi flour into it and close the hole with your fingers. Remove the finger and make circles in the middle of the pan where the ghee is hot. Make 2 circles and make a line in the middle of the circle. Make jalebis out of the entire flour. Dip it in the sugar syrup, remove and set aside all the jalebis.
  • Instead of making sugar syrup mentioned here, mix brown sugar and follow the steps mentioned in the sugar syrup method and the fried jalebis can be transferred into it.

References

Hindu Bhaga Sasthiram: Click Here

Hindu Compliance Body

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.

Copyright

HCS has the copyright of all its publications.  No part of these publications may be reproduced in any form without the prior permission in writing to HCS. This does not preclude the free use, in the course of implementing standard, of necessary details mentioned above. Enquiries related to copyrights to be addressed to KAILASA.