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Hatvan is a famous traditional
Konkani recipe which is given to postpartum mother (aka बाळांती ) along with ghee, to regain the energy and strengthen the bones. It tastes like Chyawanprash. Even normal people [including men :)] can have one spoon
of Hatvan daily with ghee. For 500 gm of hatvan you need.
Ingredients:
Dry ginger/सूंठी -250 gm
Poppy seeds/खस्खासो -100 gm
Withania somnifera/अश्वगंधा -50 gm
White or black sesame seed (काळो तीळू )-25 gm
Small Caltrops/नेगीळ मुल्ळू -25 gm
Cumin seeds/जीरा -10 gm
दगड फुल / Black stone Flower -4 gm
Cinnamon (दालचीन)-5 gm
Cinnamon leaves (पतरी )-10 gm
Nutmeg (जैफ्हला )-1/2
Malacca bean / गजगो :
2 (Shelled) Kannada: Gajagakayi, Hindi: Kanja, Karanju,
English : Fever nut, Bonduc nut, Physic nut.Marathi: Gajaga, Sagargoto.
(Childern use this to play as well ).
य्येकांनदा /Sweet Flag-1 piece of 5 cm, Hindi -Bach, Gorabach, Kannada-: Baje,Bajegda
Maakar miri-4-5(which resembles like pepper will a small stick on it) .
Ingredients:
Dry ginger/सूंठी -250 gm
Poppy seeds/खस्खासो -100 gm
Withania somnifera/अश्वगंधा -50 gm
White or black sesame seed (काळो तीळू )-25 gm
Small Caltrops/नेगीळ मुल्ळू -25 gm
Cumin seeds/जीरा -10 gm
दगड फुल / Black stone Flower -4 gm
Cinnamon (दालचीन)-5 gm
Cinnamon leaves (पतरी )-10 gm
Nutmeg (जैफ्हला )-1/2
मायफळ /Oak gall-(In picture it is looks big in size, but it is small (the diameter will bearound 5 cm))
(Childern use this to play as well ).
Katkurvani - small piece of 5 cm
Markadani पाला [ no suitable english translation found ]- small piece o f 5 cm
Chalbija-२ [
no suitable english translation found ]
य्येकांनदा /Sweet Flag-1 piece of 5 cm, Hindi -Bach, Gorabach, Kannada-: Baje,Bajegda
Maakar miri-4-5(which resembles like pepper will a small stick on it) .
Fennel seed/बडीसेप -10gm
Ajwain/वोव्य्नेन - 5 gm
Black cummin/शाही जीरा -3gm
Star arise / Nakshatra-1
गोड्कास्था / licorice -1 piece of 5 cm
Dinka/ edible gum -10
Ipli -4 (In picture it is looks big in size, but it is small (around 5 cm))
You can get most of the above spices in a tradional indian spice shops.
Dry all these spices in sun light for two days so that any residual moisture evaporates.
Crush some of the hard spices into pieces and grind them all into fine powder.
Hatvan Preparation:
Dry all these spices in sun light for two days so that any residual moisture evaporates.
Crush some of the hard spices into pieces and grind them all into fine powder.
Hatvan Preparation:
Take 4 glasses of coconut milk in a kadayi (Heavy bottomed pan ).
Add 2 cups of jaggery. Keep the flame on medium settings and go on stirring till it gets into thick viscous form.
Hatvan is ready. Once the mixture cools down, store it in a vessel .
To store it for long times (years down the line), refrigerate teh same in deep freezer.
Hatvan is ready. Once the mixture cools down, store it in a vessel .
To store it for long times (years down the line), refrigerate teh same in deep freezer.
Thank you for posting this recipe