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How to Use Hibiscus Flowers in the Kitchen
Although hibiscus flowers are less commonly used today, they hold significant medicinal value.
They can help lower blood pressure, aid digestion, and alleviate stomach issues.
Hibiscus flowers are versatile and can be used in both hot and cold beverages as a refreshing ingredient.
Additionally, they impart a natural red colour to dishes and contribute a mild, distinct flavour.
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Recipes:
Hibiscus-Dry Fruits Granola Bar:
| Ingredients: |
| Hibiscus flower petals |
1 cup |
| Raisins |
1 cup |
| Almonds |
1 cup |
| Pumpkin seeds |
¼ cup |
| Dried berries (optional) |
¼ cup |
| Apricoat (optional) |
¼ cup |
| Ghee |
1 t.spoon |
| Sesame seeds |
¼ cup |
| Oats |
½ cup |
| Dates chopped |
½ cup |
| Recipe: |
| Wash and sun-dry hibiscus petals for 1-2 days to remove excess moisture. |
| Heat ghee in a frying pan over medium flame. |
| Add oats and roast for 1-2 minutes. Then, add all dried fruits except raisins, apricots, and berries. |
| Roast until aromatic, add raisins, apricots, berries, and dates turn off the flame. |
| Roast until aromatic, then add raisins, apricots, berries, and dates. Turn off the flame. |
| Lightly roast the mixture in the pan for another minute, then add the dried hibiscus petals. |
| Mix well and bind the mixture with your hands to form a tight dough. |
| Transfer the dough to a dish, press it firmly, and cut into squares. |
| Store in an airtight container for 4-5 days or refrigerate for 8-10 days. |
| Using completely dried hibiscus petals extends the shelf life of the bars. |
| These hibiscus energy bars are rich in nutrients, have a tempting colour and unique flavour, and are especially beneficial in summer due to their cooling properties. |
Hibiscus & Pistachio Milk Additive:
| Ingredients: |
| Hibiscus dried petals |
1 cup |
| Pistachio |
½ cup |
| Cardamom powder |
1 t.spoon |
| Rock sugar coarsely grind |
1 cup |
| Cudappa almond (chirongi)/ almonds |
½ cup |
| Recipe: |
| Take finely chopped dried hibiscus petals. |
| Blend pistachios and a cup of almonds in a mixer jar until coarsely powdered, leaving some larger chunks. |
| Add rock sugar powder, chopped hibiscus petals, and cardamom powder to the mixture. Mix well. |
| Store in the refrigerator for 1-2 months. |
| To use, add 1 teaspoon of the powder to a large glass of warm milk. |
| This additive imparts a natural pink colour and a delightful flavour to the milk. It is beneficial for digestion, helps relieve hyperacidity, and provides a cooling effect during summer. |
Hibiscus Berry Chutney (Dip):
| Ingredients: |
| Hibiscus flower |
10-12 |
| Mulberry/ cranberry/ strawberry/ anyone |
1 cup |
| Lemon juice |
2 cup |
| Salt |
As per taste |
| Pepper powder |
A pinch |
| Recipe: |
| Take fresh hibiscus flowers, remove the petals, and wash them thoroughly. |
| Using a mortar and pestle, crush the berries and hibiscus petals one by one to form a smooth paste. |
| Once the mixture is uniform, add salt and pepper powder to taste. |
| Serve at room temperature with rice or as a healthy alternative to jam. |
| This nutrient-rich chutney is a great option for children who avoid fruits and vegetables, while also serving as a vitamin and mineral-packed dip for adults. |
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Features
Herbs and Medicinal Plants
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