Ingredients:
-Gur (Jaggery) grated 200g
-Badi elaichi (Black cardamom) powder 1 tsp
-Laung powder (Cloves powder) ¼ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Adrak (Ginger) juice 1/3 Cup
-Lemon juice ¼ Cup
-Honey 2 tbs
-Icing sugar
Directions:
-In a wok,add jaggery,black cardamom powder,clove powder,black pepper powder,salt,ginger juice, lemon juice,honey,mix well,bring it to boil & cook until it thickens (20-25 minutes).
-Pour mixture into small drop by teaspoons onto a silicon mat.
-Set aside to cool for 1 hour.
-Once drops are fully cooled,dust with icing sugar to prevent drops from sticking together.
-Wrap them in plastic wrap to avoid sticking together.
-Store in a tightly covered container in a cool & dry place.
Ajza:
-Gur (Jaggery) grated 200g
-Badi elaichi (Black cardamom) powder 1 tsp
-Laung powder (Cloves powder) ¼ tsp
-Kali mirch powder (Black pepper powder) 1 tsp
-Namak (Salt) ¼ tsp or to taste
-Adrak (Ginger) juice 1/3 Cup
-Lemon juice ¼ Cup
-Honey 2 tbs
-Icing sugar
Directions:
-Karahi mein gur,badi elaichi piowder,laung powder,kali mirch powder,namak,adrak juice,lemon juice aur honey dal ker ache tarhan mix karein aur ubal anay ka bad garha ho janay tak paka lein (20-25 minutes).
-Silicon mat per mixture ka drops dal dein.
-1 hour thanda hunay kliya chor dein.
-Jab drops thanday ho jayein tou icing sugar chirak dein.
-Plastic wrap mein wrap ker lein.
-Tightly covered container mein dal ker cool & dry place per store ker lein.