Skip to main content

Making Surma at Home To Upgrade My Healthy Lifestyle

The pursuit of a genuinely healthy lifestyle extends beyond diet and into every aspect of self-care, including cosmetics. As an advocate for all things healthy and homemade, even my choice of kajal must align with my commitment to chemical-free living. This homemade, therapeutic *surma*-cum-*kajal* is a perfect fit for that ethos.


My fascination with traditional Punjabi *surma* dates back to a time when it was valued not just for beauty, but for its therapeutic properties. Historically, our mothers and grandmothers insisted on its daily use for children, believing it acted as a coolant for the eyes and offered protection. I have worn *kajal* since childhood, transitioning over the years to various branded products.


However, during a recent shopping trip, my mother-in-law, Gitanjali Mishra, challenged the necessity of purchasing commercially produced *kajal*, pointing out their long-standing tradition of making it at home. That simple observation provided me with a valuable new recipe, and I haven't looked back since.


This DIY *kajal* is remarkably easy to prepare and incorporates the nourishing benefits of ingredients like almonds. I personally prefer the dry version, as the wet formulation tends to smudge. This recipe embodies the purest form of beauty and care. Do you also follow the tradition of making your own *kajal* at home? 

Are you worried about the chemicals in store-bought kajal?

diy kajal making organic healthy surma recipe


 I learned a secret from my mother-in-law: how to make pure, organic, and chemical-free Surma or Kajal right in the kitchen! 

This traditional method not only gives you a deep, black pigment but also uses beneficial ingredients like ghee and ajwain (carom seeds), which are traditionally believed to be cooling and protective for the eyes. 


The 4-Step Organic Kajal Making Process

The pursuit of a genuinely healthy lifestyle extends beyond diet and into every aspect of self-care, including cosmetics. As an advocate for all things healthy and homemade, even my choice of kajal must align with my commitment to chemical-free living. This homemade, therapeutic surma-cum-kajal is a perfect fit for that ethos.

My fascination with traditional Punjabi surma dates back to a time when it was valued not just for beauty, but for its therapeutic properties. Historically, our mothers and grandmothers insisted on its daily use for children, believing it acted as a coolant for the eyes and offered protection. I have worn kajal since childhood, transitioning over the years to various branded products.



The Flame Base:

Light a diya using pure ghee or sesame oil (this ensures a clean soot base).

 The Secret Ingredients

We add a powerful blend of almond and ajwain (carom seeds) right into the flame! (The almond soot gives a deep black colour, and ajwain is traditionally protective.) 

Soot Collection

Learn the safe way to cover the diya and let the soot accumulate completely. 

Final Surma Prep

 Gently collect the pure, black soot—this is your organic surma! Watch to learn this ancestral beauty secret and make your own chemical-free eye makeup!

Labels:

Comments

Post a Comment

Popular posts from this blog

Is Tandoori roti good for health [NO, it Isn't But I eat soft oil-free wheat tandoori chapatis daily]

Tandoori roti is delicious and quite addictive too, but is it good for your health?Is there something called tandoori roti health risk? Yes and no.  Yes, if you order it outside.  What is tandoori roti made up of? The reason these Indian flatbreads have earned a bad reputation is that they are made with maida or refined flour, which is only empty calories. Then they use dalda or hydrogenated fat to make the roti soft. remember, tandoori roti is an addiction and I am addicted to it but one made at home with wholesome ingredients.  How to make tandoori roti at home At home, making quick tandoori roti on tawa is a breeze!   so here's how I do it to avoid all the health risks associated with restaurant tandoori roti. we can easily make soft atta tandoori roti on tawa too. yes, tandoor cooking is good but maida isn't.  start by adding water to a bowl. throw in methi powder and flaxmeal. You can skip both if you want. but I suggest adding the two ingredients in y...
Post a Comment
Read more

I Roasted Murmura in Water [Baked Crispy Bhel Oil-Free in Air Fryer]

How do I make crispy puffed rice? Are you looking for crispy murmura snack recipe oil free in air fryer? Well, Ravneet Bhalla brings to you water-roasted murmura baked in my Indian air fryer (Prestige). Can an airfryer cook oil-free? Well, it can but the results are not always up to your expectations. Some recipes do require oil. But this puffed rice recipe does not require any oil. A trial with water has given me super amazing results oil free.  Can puffed rice be made in oven?  Yes! How is murmura prepared?  As its name suggests, murmura is made from rice. Rice grain is roasted until it puffs. Will post a video if anyone is interested in making murmura at home from scratch. Is murmura good for weight loss?  Well, since it is made from rice and comprises fiber and complex carbs, you tend to feel fuller quickly. So it might be a good addition to your weight loss regime since after snacking on air fryer roasted murmura, you may not feel the need to eat anything furthe...
Post a Comment
Read more

Is Fermented Rice Healthy? How Do You Ferment Rice [Odisha's Pakhala Bhaat Recipe]

 What is the meaning Pakhala bhaat? Is Pakhala good for health? Is fermented rice healthy?  Or in other words, does curd rice have b12? These are some of the questions that have been asked every now and then. So in this video from the Odia cuisine, I present to you Odisha special Pakhala - the ancient Odia tradition of fermenting rice. Now coming back to making Pakhala at home. I dedicate this video to my mother-in-law, who has taught me some simple ways to ferment rice with and without curd.  The idea is to cook rice in water, primarily you will need to boil rice in a lot of water. Drain off excess water and let the rice come to room temperature. Then mix it with curd, salt, and water and store in an earthen clay pot. Since we want to ferment rice, the idea is to leave it overnight at room temperature - ideally in a cool location, which is not too hot.  By next morning, the rice should have fermented - teeming with colonies of healthy bacteria. If you use brown rice...
Post a Comment
Read more