Sunth Pak (dry ginger)
100 gm Sunth powder .
50 gm Ganthoda powder.
250 gm Wheat flour .
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.
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