Ingredients
Pot masala (1tbsp), chickai supari (125gms), nutmeg powder (1/4tsp), coconut scrapped 91/2c), cloves (8 to 10), poppy seeds or khuskhus (4tbsp), fennel seeds (1c), cardamom (8 to 10), bhardi supari (250gms), vegetable fat or ghee (2tbsp).
Pot masala (1tbsp), chickai supari (125gms), nutmeg powder (1/4tsp), coconut scrapped 91/2c), cloves (8 to 10), poppy seeds or khuskhus (4tbsp), fennel seeds (1c), cardamom (8 to 10), bhardi supari (250gms), vegetable fat or ghee (2tbsp).
Method of preparation:-
Take a pan, place it over low heat. Roast poppy seeds, coconut, cardamom, aniseeds and cloves in the pan one by one. Then crush the cloves, cardamom, aniseed and poppy seeds in a grinder. Now take supari and break it into pieces. Take a pan, heat ghee in it and fry the supari in it until it turns golden. Take off the pan from heat and then add the remaining ingredients in it and then mix them well. Keep it to cool and then serve it.
Take a pan, place it over low heat. Roast poppy seeds, coconut, cardamom, aniseeds and cloves in the pan one by one. Then crush the cloves, cardamom, aniseed and poppy seeds in a grinder. Now take supari and break it into pieces. Take a pan, heat ghee in it and fry the supari in it until it turns golden. Take off the pan from heat and then add the remaining ingredients in it and then mix them well. Keep it to cool and then serve it.
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