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Betel leaves mukhwas
(wet)
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Ingredients: |
- Betel
leaves (Nagarvel leaves)
- 1+1/2
spoon Kattha.
- 1/2
spoon chunna.
-
25 gm Tutty fruity.
- 25gm
chashew nuts & Almonds.
- 1spoon
Hira moti masala.
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1 cup powder roasted variyali.
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1/2 cup powered Dhanadal.
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1/2 cup coconut powder.
- 1
spoon Jathimadth powder.
-
Gulkand.
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1 spoon Minakshi pan chatni.
- 1/4
spoon taj laung powder.
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1/2 cup hari patti.
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1/2 spoon cardamom powder.
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Method:
- Cut
the Betel leaves in small pieces.
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Add Kattha - chunna (Mix kattha & chunna in the ratio 2:1 with some
water).
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Hot Kattha catches colour more easily.
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Add gulkand to taste.
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Add hira moti masala, hari patti, roasted powdered variyali, coconut
powder, raw powered variyali, tutty fruity.
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Instead of Gulkand we can also add powered sugar.
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Then add Minakshi pan chatni.
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Preserve the mukhwas in refrigerator only.
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Cardamom powder also must be added.
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We can also add Dhana dal & some dry fruits as per requirements.
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