Ingredients:
- Bhunay chanay (Roasted gram) 100 gms
- Badam (Almonds) 100 gms
- Nimco sev salted 100 gms
- Moong phali (Peanuts) 100 gms
- Ghee 1 tsp
- Gur (Jaggery) 150 gms
Directions:
In frying pan,add roasted gram and dry roast until aromatic (1-2 minutes) & take out in a bowl.
Add almonds and dry roast until aromatic (1-2 minutes) & take out in a bowl.
Add nimco sev and dry roast until aromatic (1-2 minutes) & take out in a bowl.
Add peanuts and dry roast until aromatic (1-2 minutes) & take out in a bowl.
In wok,add ghee and let it melt.
Add jaggery and cook on low flame until it melts (15-20 minutes) & stir continuously.
To check the consistency of jaggery,drop liltle jaggery syrup to the bowl of water,it must become hard immediately,remove and break it.The jaggery piece must break to pieces without getting stringy.The broken pieces must be like candy and brittle not soft.This is the right consistency.
Add roasted almonds and mix well.
Grease working surface or tray with oil then transfer almond mixture to the grease surface,shape to a rectangular and roll the mixture with the help of rolling pin evenly.
Cut into pieces and cool down completely.
In jaggery surup,add roasted nimco sev and mix well.
Grease working surface or tray with oil then transfer nimco sev mixture to the grease surface,shape to a rectangular and roll the mixture with the help of rolling pin evenly.
Cut into pieces and cool down completely.
In jaggery surup,add roasted peanuts and mix well.
Grease working surface or tray with oil then transfer peanut mixture to the grease surface,shape to a rectangular and roll the mixture with the help of rolling pin evenly.
Cut into pieces and cool down completely.
In jaggery surup,add roasted gram and mix well.
Grease working surface or tray with oil then transfer roasted gram mixture to the grease surface,shape to a rectangular and roll the mixture with the help of rolling pin evenly.
Cut into pieces and cool down completely.
Can be store in air tight jar.
Ajza:
- Bhunay chanay (Roasted gram) 100 gms
- Badam (Almonds) 100 gms
- Nimco sev salted 100 gms
- Moong phali (Peanuts) 100 gms
- Ghee 1 tsp
- Gur (Jaggery) 150 gms
Directions:
Frying pan mein bhunay chanay dal dein aur khushbu anay tak dry roast ker lein (1-2 minutes) & bowl mein nikal lein.
Badam dal dein aur aur khushbu anay tak dry roast ker lein (1-2 minutes) & bowl mein nikal lein.
Nimco sev dal dein aur khushbu anay tak dry roast ker lein (1-2 minutes) & bowl mein nikal lein.
Moong phali dal dein aur khushbu anay tak dry roast ker lein (1-2 minutes) & bowl mein nikal lein.
Karhai mein ghee dal ker melt ker lein.
Gur dal dein aur halki ancch per melt hunay tak paka lein (15-20 minutes) & musalsal stir kertay rahein.
Gur ki consistency check kernay kliya gur gryrup ka ek drop ko pani mein dal dein phir nikal ker tor lein agar soft ho tou gur ko aur pakana hai aur agar candy ki tarah hard hai tou gur tayyar hai.
Roasted badam dal ker ache tarhan mix karein.
Working surface ya tray ko oil sa grease karein phir badam mixture dal ker evenly pheela lein aur rectangular shape mein rolling pin ki madad sa bail lein.
Pieces mein cut ker ka completely thanda ker lein.
Gur syrup mein roasted nimco dal ker ache tarhan mix karein.
Working surface ya tray ko oil sa grease karein phir nimco sev mixture dal ker evenly pheela lein aur rectangular shape mein rolling pin ki madad sa bail lein.
Pieces mein cut ker ka completely thanda ker lein.
Gur syrup mein roasted moong phali ker ache tarhan mix karein.
Working surface ya tray ko oil sa grease karein phir moong phali mixture dal ker evenly pheela lein aur rectangular shape mein rolling pin ki madad sa bail lein.
Pieces mein cut ker ka completely thanda ker lein.
Gur syrup mein roasted bhunay chanay ker ache tarhan mix karein.
Working surface ya tray ko oil sa grease karein phir chanay mixture dal ker evenly pheela lein aur rectangular shape mein rolling pin ki madad sa bail lein.
Pieces mein cut ker ka completely thanda ker lein.
Air tight jar mein dal ker store ker saktay han.
