NEEDED:
ginger - 50 gms (peel skin and chopped)
corriander seeds / dhaniya - 1/2 cup
jeera - 1 tsp
pepper - 1 tsp
grated jaggery - 1 - 1 1/2 cup(deponds on the sweetness of the jaggery)
2 tsp - ghee
1 tsp - til oil
METHOD:
- soak dhaniya, jeera , pepper in water for 2 hrs .
- then drain the water .
- add ginger and grind to a smooth paste.(add water as required for grinding)
- take a thick bottom pan and add 2 tsp ghee .
- add the ginger dhaniya paste.
- add 1 tsp til oil.
- cook for 2 min and add the jaggery.
- cook till thick and it leaves the sides.
- remove and keep aside.
Tried it.has come out well.
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