A proprietary blend of nine different millets, lentils, grains and nuts, Isha Life’s Sanjeevini is an energy-rich food providing essential vitamins and minerals lacking in most diets today. No preservatives, additives, or artificial flavors. Sanjeevini’s ingredients are 100% natural and have a unique, distinct flavor.
Banana Cake Muffins
Ingredients:
- 1 medium Banana
- ¼ cup coconut oil (or butter)
- ½ cup yogurt/curd
- ¼ cup sugar or jaggery
- 1 ½ cups Sanjeevini Powder
- ½ tsp. Baking Powder
- ½ tsp. Sodium bicarbonate
- Cinnamon powder (a pinch – optional)
Directions:
- Blend banana, sugar, oil, and yogurt. Pour the mixture into a bowl.
- Mix baking powder, sodium bicarbonate, Sanjeevini Powder, and an optional pinch of cinnamon powder in a separate bowl.
- Gradually add this dry mixture to the wet ingredients, mixing thoroughly to make sure there are no lumps.
- Pour the mixture in a baking dish or muffin pan (makes 6 muffins).
- Bake for 15 minutes at 200°C/390°F. Test if the knife comes out clean; otherwise bake for a few more minutes.
Sanjeevini Pancake Recipe
Ingredients:
- 3/4 cup refined flour
- 1/4 cup Sanjeevini Powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp flaxseed powder
- 3 tbsp water
- 1 tbsp oil/ghee (can add more oil/ghee)
- 1 1/2 tbsp thick jaggery syrup; 2 tbsp if syrup is thinner
- 1/2 tsp vanilla extract
- 2 bananas, peeled, sliced into 1/2''
- Cinnamon to sprinkle (optional)
Directions:
- Sift together the refined flour, Sanjeevini, baking powder, and salt into a medium-sized bowl.
- In a larger bowl, whisk together the flaxseed powder and water until it emulsifies (this can also be done in a mixer). Continue to whisk in the remaining ingredients: oil/ghee, jaggery syrup and vanilla extract.
- Add the dry ingredients to the wet ingredients, a heaped spoonful at a time, stirring constantly. Mix in the vanilla extract. The batter should be the consistency of idli batter. Add a little extra water, if needed.
- Heat a heavy-bottomed skillet or griddle (tawa) over medium heat. Once it comes to temperature, pour a little ghee onto the hot surface and swirl it around.
- Place a quarter cup of batter, at a time, on the griddle, and allow it to cook for 2 - 3 minutes (you can make as many pancakes at a time as your cooking surface will allow - just ensure the batter rounds don't touch one another.)
- The pancakes are ready to flip once the batter surface begins to lose its sheen and bubbles appear to form at the outside edges of the batter rounds. If desired, place a few banana slices on each pancake, sprinkle with cinnamon and flip.
- Continue to cook until the bottom is also golden brown. Remove from heat.
- Serve warm.
Millet Ginger Cookies (Makes 20 Cookies)
Ingredients:
- Unsalted Butter - 75 gm
- Jaggery/Country sugar/Organic cane sugar - 150 gm
- Whole Wheat Flour - 100 gm
- Sanjeevini Powder (or any millet flour of your choice) - 100 gm
- Chocolate Chips - 75 gm
- Dry Ginger powder - 2 tbsp
- Baking soda - 1/2 tsp
- Vanilla Essence - few drops
- Salt - a pinch
- All-purpose flour - 2 tbsp
- Milk - 2 tbsp
- Vegetable oil - 1/2 tsp
- Baking powder - 1/2 tsp
Directions:
- Grease 2 baking sheets.
- Cream the butter with sugar, vanilla essence, ginger powder, baking soda.
- In a separate bowl, mix all-purpose flour, milk, vegetable oil and baking powder. Make a smooth paste and add to the above butter and sugar mixture.
- Sift whole wheat flour, Sanjeevini powder or millet flour, and salt into the butter and sugar bowl and fold into the creamed mixture.
- Add the chocolate chips. Stir and mix them thoroughly.
- Take a bit of the cookie dough and make a circle about 3/4 inch in diameter with the palm of your hand, flatten and place on the baking sheet.
- Bake at 180°C/356°F for 9 minutes.
- Cool on the baking sheet for 20 minutes, then transfer to an air-tight cookie jar.
Almond Chia Porridge (Serves 2 portions)
Prep Time: 15 minutes:
Ingredients:
- 4 tablespoons of Sanjeevini Powder
- 50 ml water
- 200ml Almond milk
- 2 tablespoons of jaggery
- 1 banana
- 1 tablespoon chia seeds
- 1 tablespoon of sliced almonds, toasted
Directions:
- Mix the Sanjeevini powder with the water until there are no lumps.
- Add the almond milk to the Sanjeevini liquid and mix.
- Bring it to a boil and cook for 10 mins, stirring continuously and making sure there are no lumps.
- After 10 mins, add jaggery and mix.
- Pour the mixture into a serving bowl.
- Slice the banana and place it on the porridge.
- Garnish with sliced almonds and chia seeds.
