Coorgi Honey
Veg
Kodagu wildflower and forest honey — harvested from the hives of Apis dorsata (giant rock bee) and Apis cerana (Asian bee) that forage across Coorgi's coffee, cardamom, and pepper estates and the surrounding Western Ghats forest. The honey is rich and dark with floral-spice notes from coffee blossoms and forest wildflowers. Eaten drizzled over thambuttu and puttari rice, mixed into warm water as a beverage, and used medicinally.
Cuisines
Coorgi
Best for
Breakfast
Snacks
Recipe
Prep: 10 min
Cook: 15 min
Total: 25 min
2-3 servings
Ingredients
| 1 cup | honey |
| 1 cup | water |
| 1 cup | jaggery |
| 1 teaspoon | cardamom powder |
| 1 teaspoon | ghee |
| 10 | cashew nuts |
| 10 | raisins |
Instructions
- 1 In a saucepan, combine honey, water, and jaggery.
- 2 Heat the mixture on low until the jaggery dissolves completely, stirring occasionally.
- 3 Add cardamom powder and stir well.
- 4 In a separate small pan, heat ghee over medium heat.
- 5 Fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.
- 6 Add the fried cashews and raisins to the honey mixture and stir to combine.
- 7 Let the mixture cool slightly before serving.
Tips
Ensure to stir continuously while heating to prevent the jaggery from sticking to the pan.