Ingredients
Whole wheat flour or gehun ka atta (1c), poppy seeds (1tsp), ghee (5tbsp), desiccated coconut (1tsp), cardamom powder (1/4tsp), jiggery (3/4c).
Whole wheat flour or gehun ka atta (1c), poppy seeds (1tsp), ghee (5tbsp), desiccated coconut (1tsp), cardamom powder (1/4tsp), jiggery (3/4c).
Method of preparation:-
Take a thali of 6 inch diameter, grease it with oil and then sprinkle the poppy seeds on it. Take a frying pan, melt ghee in it and then add wheat flour in it. Cook the flour in it until it changes its color to golden brown by stirring it. Take off the pan from heat and then add coconut, cardamom and jiggery in it. Mix it well. When the jiggery gets mixed then spread this mixer into the thali of poppy seeds. When the mixer is still warm then cut it into diamond shapes. When it gets cool then store in a air tight jar.
Take a thali of 6 inch diameter, grease it with oil and then sprinkle the poppy seeds on it. Take a frying pan, melt ghee in it and then add wheat flour in it. Cook the flour in it until it changes its color to golden brown by stirring it. Take off the pan from heat and then add coconut, cardamom and jiggery in it. Mix it well. When the jiggery gets mixed then spread this mixer into the thali of poppy seeds. When the mixer is still warm then cut it into diamond shapes. When it gets cool then store in a air tight jar.
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