Bajra Khichdi
Ingredients
100 gms Bajra
40 gms Yellow Moong Dal
1/2 tsp Salt
1 tsp Ghee
How to make Bajra Khichdi
Soak 100 grams bajra for about an hour.
Remove the husk by grinding coarsely in a mixer at a low speed.
Mix moong dal when it becomes completely husk free.
Transfer the contents in a pressure cooker with water and salt.
Cook for 10 minutes.
Add hot water if required.
Mix hot ghee.
Bajra Khichdi is ready to serve.
Ingredients
1) ½ cup roasted peanuts, shelled
2) 250gm parmal rise, cooked
3) 250gm gur (jaggery)
4) 250ml water
5) ½ cup dry coconut flakes
6) 6-7 pieces of chhoti elaichi (cardamom), powdered
Ingredients
100 gms Bajra
40 gms Yellow Moong Dal
1/2 tsp Salt
1 tsp Ghee
How to make Bajra Khichdi
Soak 100 grams bajra for about an hour.
Remove the husk by grinding coarsely in a mixer at a low speed.
Mix moong dal when it becomes completely husk free.
Transfer the contents in a pressure cooker with water and salt.
Cook for 10 minutes.
Add hot water if required.
Mix hot ghee.
Bajra Khichdi is ready to serve.
Kurmure laddoo
Ingredients
1) ½ cup roasted peanuts, shelled
2) 250gm parmal rise, cooked
3) 250gm gur (jaggery)
4) 250ml water
5) ½ cup dry coconut flakes
6) 6-7 pieces of chhoti elaichi (cardamom), powdered
Method
Boil jaggery in water to form a thick syrup. To check for the right consistency, add few drops of the syrup into water – it should solidify immediately. Now add roasted peanuts, rice, cardamom powder and dry coconut flakes. Stir, gently.
2) Allow the mixture to cool for few minutes. Smear your palms with a little ghee to roll out balls.