Ingredients:
1) 1 kg wheat flour (approx. 7 big bowls or vaati)
2) 1 kg Amul pure ghee
3) 1 kg finely chopped jaggery (no lumps in the jaggery approx. 3 watis or big bowls)
4) 1 tsp each cardamom powder, jaayphal powder
SECRET TIP - AFTER ROASTING THE FLOUR, ADD 2-3 TSP. FRESH MALAI . THEN ADD GUD.
Method:
1) In a wok, add ghee. Allow it to melt.
2) Now add wheat flour in the wok. Roast the flour on medium heat till it becomes brownish in color.
3) Switch off the gas. Now add the jaggery. Mix it very well in the flour.
4) Grease the plate with the ghee. Pour the mixture in the plate. Level it with a bowl. Now cut it into papdis.
1) 1 kg wheat flour (approx. 7 big bowls or vaati)
2) 1 kg Amul pure ghee
3) 1 kg finely chopped jaggery (no lumps in the jaggery approx. 3 watis or big bowls)
4) 1 tsp each cardamom powder, jaayphal powder
SECRET TIP - AFTER ROASTING THE FLOUR, ADD 2-3 TSP. FRESH MALAI . THEN ADD GUD.
Method:
1) In a wok, add ghee. Allow it to melt.
2) Now add wheat flour in the wok. Roast the flour on medium heat till it becomes brownish in color.
3) Switch off the gas. Now add the jaggery. Mix it very well in the flour.
4) Grease the plate with the ghee. Pour the mixture in the plate. Level it with a bowl. Now cut it into papdis.
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