INGREDIENTS: Sengapappu (bengal gram), Jaggery (bellam), Millk, Cashews, Dry coconut, Gasagasalu (poppy seeds)
PREPARATION:
- Boil bengal gram in cooker for 3 whistles and cool
- Now place a bowl on flame, heat 2 spoons of ghee
- Add 1 table spoon of grinded poppy seeds paste
- Then add 2 spoons of chopped or grated dry coconut
- Now add cashews and fry well
- Add boiled bengal gram, grated jaggery and mix well
- Finally add boiled milk and let it simmer for 10 minutes
- Sprinkle pinch of elachi powder and serve
- Tastes good either hot or cold.....
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