For Lactating Women – Nutriplanetbysaiph

13Oct2025

Lactation Vegetable Soup

A light, protein-rich, and vitamin-packed soup to support milk production and postpartum recovery.

Heat ghee in a pan. Add chopped onion and garlic. Sauté until onions turn translucent.
Add chopped carrots, beans, and moong dal . Pour in water and bring to a boil.
Reduce heat and simmer for 10–12 minutes until vegetables and lentils are soft.
Stir in spinach or methi leaves and cook for another 2–3 minutes.
For a smooth consistency, blend the soup using a hand blender.
Add salt, black pepper, and chopped coriander. Serve warm.

Hydrating & Light: Easy to digest, prevents postpartum fatigue.
Protein & Iron: Moong dal supports recovery and milk production.
Vitamins & Minerals: Vegetables and greens boost immunity and replenish nutrients.
Healthy Fats: Ghee provides energy and helps in nutrient absorption.

13Oct2025

A natural galactagogue, this energy-rich herbal sweet helps support milk production and postpartum recovery.

Dry roast methi seeds in a pan on low heat for 2–3 minutes until aromatic. Let them cool slightly.
Grind the roasted methi seeds into a coarse powder using a mortar or grinder.
In a pan, heat ghee. Add grated jaggery and stir until it melts and forms a smooth syrup on low heat.
Lower the heat and add powdered methi seeds and dry ginger to the jaggery-ghee mixture. Mix well.
Cook for 3–4 minutes on low heat, stirring continuously, until the mixture thickens slightly.
Let the mixture cool slightly. You can roll it into small balls or press into a shallow dish and cut into squares.

Galactagogue: Fenugreek supports milk production.
Energy Boost: Jaggery and ghee provide quick and sustained energy for postpartum mothers.
Digestive Aid: Dry ginger improves digestion and reduces bloating.
Nutrient-Rich: Provides iron, healthy fats, and antioxidants to support recovery.

13Oct2025

A rich, energy-dense sweet packed with healthy fats, protein, and nutrients to support breastfeeding mothers.

Heat ¼ cup ghee in a heavy-bottomed pan on low-medium heat.
Add whole wheat flour and roast, stirring continuously, until it turns golden brown and releases a nutty aroma (about 8–10 minutes).
Lower the heat and add sugar and grated khoa. Mix well.
Cook for 2–3 minutes, ensuring the sugar melts and combines with the mixtur
Add the remaining ghee, chopped nuts, and raisins. Mix thoroughly to form a smooth, slightly sticky mixture.
Remove from heat and let it cool slightly until it can be handled.
Shape into small round balls or oval shapes with greased hands.
Let the pinnis cool completely. Store in an airtight container at room temperature for 7–10 days.