Sunth Pak (dry ginger)
- 100
gm Sunth powder .
- 50
gm Ganthoda powder.
- 250
gm Wheat flour .
-
50 gm Khas-khas
(poppy seeds)
- 200
gm Ghee.
- 400
gm Jaggery .
- 200
gm Desiccated coconut .
- Grate jaggery finely.
- Roast wheat flour in a pan & keep aside.
- Take another pan & heat ghee & jaggery together till jaggery melts completely & add roasted wheat flour, sunth powder, ganthoda powder, cocont, & khas-khas to it & mix them all well.
- Invert the mixer in the dish greased properly with ghee.
- After sometime, cut into pieces & store it in an airtight container.
Site originated by www.panjokutch.com
Copyright © 2000-2001 Panjokutch and its content providers. All rights reserved.
Copyright © 2000-2001 Panjokutch and its content providers. All rights reserved.