Methi sukhdi

Name: Methi sukhdi
Cuisine: Indian
Ingredients: 2 bowl Urad Flour; 2 Bowl Wheat Flour; 3 Bowl Jaggery Grated; 1 Bowl Methi; 2 Cups Chopped Mixed Dryfruits (Almonds, Pistachios, Walnuts); 1/4 Cup Gund; 1/2 bowl Ghee; 4 Tsp Dry Ginger Powder; 4 Tsp Ganthoda Powder; 2 Tsp Black Pepper powder; 2 Tsp Cardamon powder; 1 Stick Cinnamon; 1 1/2 Tsp Nag kesar; 1 Tsp Khuskhus; 2 Pieces Javantri

Shruti Patwari @CrazyCooking

It's fingerliking yummy ( guilt free and low calorie)

Shruti Patwari @CrazyCooking

It's fingerliking yummy ( guilt free and low calorie)

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Ingredients

2 bowlUrad Flour
2 BowlWheat Flour
3 BowlJaggery Grated
1 BowlMethi
2 CupsChopped Mixed Dryfruits (Almonds, Pistachios, Walnuts)
1/4 CupGund
1/2 bowlGhee
4 TspDry Ginger Powder
4 TspGanthoda Powder
2 TspBlack Pepper powder
2 TspCardamon powder
1 StickCinnamon
1 1/2 TspNag kesar
1 TspKhuskhus
2 PiecesJavantri

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Steps

1
2

Roast Gund in 2 tsp Ghee. Grind it.
3

Roast both the flours in remaining ghee on kiw flame for 20 to 25 minutes till turns pinkish coloured.
4

Add Chopped Nuts to it and roast for few more minutes.
5

Roast all Dry Masala, Methi separately and grind them.
6

Take jaggery in a pan add 1/2 cup water and make 2 strands syrup from it. Add few Kesar strands to jaggery. We can put drops of jaggery syrup in a small dish and check. If the drops don't change shape when the dish in slant direction, our syrup is done.
7

Add jaggery syrup to the mixture and mix well. Keep on folding it for few minutes
8

Transfer the content to a thalia or molding tray. Let it cool for 10 minutes. Make marking for pieces.
9

Let it set for 3-4 hours. Store the pieces in airtight container.