Sweet Pan - Namita Tickare
Recipe:
½ cup Sugar
½ tsp Chuna (calcium hydroxide)
½ tsp Katha (cathau)
1 tsp Chaman Bahar (Sugandh) (you can get it at the paanwala)
½ cup Gulkand
A pinch of Asman Tara (you can get it at the paanwala/ it gives a cooling effect)
Tutti fruity as per your wish
Any other mouth fresheners can also be added.
Method:
1 First of all wash the betel leaves nicely and dry them. Cut them into small bits with the help of a scissor (that’s the difficult part)
2 Keep it aside.
3 In a non-stick pan dry roast the dhania dal, fennel seeds and the melon seeds with continuous stirring for 2-3 minutes and keep aside.
4 In a mixer jar grind the Cardamom, cloves, katha and asman tara together and make a fine powder. Keep aside.
5 In the non stick pan take the sugar and add just a few teaspoons of water.
6 Melt it to make a sugar syrup.
7 Now add the betel leaves and stir it nicely and allow it to cook with the sugar syrup with continuous stirring so that the moisture from the leaves goes out.
8 Now add in the gulkand and stir continuously.
9 Now add the roasted ingredients, chuna and the grind ingredients and mix nicely.
10 Stir continuously. After some time the leaves change their colour and the mixture becomes dry and is no longer watery.
11 Now add in the tutti fruity and mix nicely.
12 The mixture should be dry. This will take about half an hour.
13 Cool it fully and store in a dry container and it stays nice for months outside.
14 You can add any other refreshments after the mixture cools.
Recipe Courtesy: Namita's Kitchen
Recipe:
½ cup Sugar
½ tsp Chuna (calcium hydroxide)
½ tsp Katha (cathau)
1 tsp Chaman Bahar (Sugandh) (you can get it at the paanwala)
½ cup Gulkand
A pinch of Asman Tara (you can get it at the paanwala/ it gives a cooling effect)
Tutti fruity as per your wish
Any other mouth fresheners can also be added.
Method:
1 First of all wash the betel leaves nicely and dry them. Cut them into small bits with the help of a scissor (that’s the difficult part)
2 Keep it aside.
3 In a non-stick pan dry roast the dhania dal, fennel seeds and the melon seeds with continuous stirring for 2-3 minutes and keep aside.
4 In a mixer jar grind the Cardamom, cloves, katha and asman tara together and make a fine powder. Keep aside.
5 In the non stick pan take the sugar and add just a few teaspoons of water.
6 Melt it to make a sugar syrup.
7 Now add the betel leaves and stir it nicely and allow it to cook with the sugar syrup with continuous stirring so that the moisture from the leaves goes out.
8 Now add in the gulkand and stir continuously.
9 Now add the roasted ingredients, chuna and the grind ingredients and mix nicely.
10 Stir continuously. After some time the leaves change their colour and the mixture becomes dry and is no longer watery.
11 Now add in the tutti fruity and mix nicely.
12 The mixture should be dry. This will take about half an hour.
13 Cool it fully and store in a dry container and it stays nice for months outside.
14 You can add any other refreshments after the mixture cools.
Recipe Courtesy: Namita's Kitchen
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