Ingredients:
150 Grams Edible Gum
11/2 Cups of Coarse Urad Dal Flour
1 Cup Ghee
11/2Cups of Jaggery (Gur)
¼ Cup Crushed Dried Coconut
1 Teaspoon Ganthola Powder- Peppermaul, also known as Ganthoda, Piparmaul, Pipramul or Piparamol is a. Ginger-like spice. Pipramul is also used as a zesty flavor enhancer in Indian. and Chinese cuisine.
1 Teaspoon Cardamom Powder
1 Teaspoon Dried Ginger Powder
¼ Teaspoon Nutmeg Powder
¼ Cup Dry Fruit Powder
Chopped Almonds
Chopped Pistachios
METHOD
1. Fry gum in ghee.
2. Crush the fried gum.
3. Now in ghee add coarse urad dal flour and roast it well on a low to medium flame for 15-20 minutes till it becomes brown in colour.
4. Add crushed dried coconut and roast it well.
5. Now add the crushed gum and mix well.
6. Now add ganthola powder, cardamom powder, nutmeg powder, dried ginger powder and dry fruit powder. Mix them well.
7. Switch off the gas and take the mixture in a bowl.
8. Heat some ghee and melt jaggery in it.
9. Once it is melted add the previously prepared mixture and mix well.
10. Pour it in greased tray/ plate with ghee and flatten it.
11. Remove the excess ghee and garnish it with almonds and pistachios.
12. Once it is firm, cut it into pieces.
13. Adadiya Pak is ready to eat.
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