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Sunday, 15 March 2015


Shared by Sowmya Ramanujam
Ingredients :
1. Powdered Jaggery - 1/2 cup
2. Pepper/milagu - 2 tbsp
3. Coriander seeds/dhaniya - 2 tbsp
4. Ajwain/omam - 1 tsp
5. Cumin seeds/Jeera - 1 tbsp
6. Dry ginger/sukku - 2 pieces
7. Cardamom/elakkai - 4 nos if small, 2 if big
8. Gingelly Oil/nallennai - 2 tbsp
9. Ghee - 1 tsp
Method :
1. Add jaggery in water and bring it to boil. Once jaggery gets dissolved, switch off and strain the jaggery water.
2. Dry roast all the ingredients (from 2 to 7) separately and powder it finely. You can even sieve it. (If you want you can even soak all the ingredients for 2 – 3 hrs and make it a fine paste.)
3. Take jaggery water in a pan and add the powder to it. Mix it well so that no lumps are formed.
4. Sim the stove and keep stirring at regular interval..At one stage it will come to halwa like consistency. It might take around 15 – 20 minutes.
5. Add oil at this stage and keep stirring for further 2 – 3 minutes.
6. Finally add ghee and switch off the stove.
7. Let it cool completely. Transfer it to an airtight container and refrigerate. It stays good more than a month.
Note : If you want,you can skip gingelly oil and increase the quantity of ghee.

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