Hara Chana Jajaria | How to make Hara Chana Jajaria
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About Hara Chana Jajaria Recipe
Hara Chana (fresh green chickpeas), commonly known as lilwe (lilve); is available in abundance during winters. In Udaipur (Rajasthan), a sweet prepared from it, known as “jajaria” is very famous. The procedure of making jajaria is lengthy but it’s certainly worth the taste. When we roast the ground hara chana in ghee for around 1 hour or more depending upon the quantity of hara chana, the end product is crumbly in texture. It is a dried up mixture. This mixture can be stored in the freezer for around 6-7 months and hence you can enjoy jajaria or mithai any time you want.
Hara Chana Jajaria is delicious and authentic dish. Hara Chana Jajaria by Arti Mehta is a great option when you want something interesting to eat at home. Restaurant style Hara Chana Jajaria is liked by most people . The preparation time of this recipe is 10 minutes and it takes 60 minutes to cook it properly. Hara Chana Jajaria is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Hara Chana Jajaria. Hara Chana Jajaria is an amazing dish which is perfectly appropriate for any occasion. Hara Chana Jajaria is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Hara Chana Jajaria at your home.
Ingredients to make Hara Chana Jajaria
- Hara chana (lilwe, fresh green ) - ½ kg (2 ½ cups)
- - ¼ cup + 2 tbsp
- - 3 cups
- - 2/3 cup
- Hara mixture - 1 cup (100 gms)
- (Khoya) - ¾ cup (80 gms)
- Green - 6 (skin removed)
- - 2 strands
- - a small piece
- (Badam)- 8-10 (cut into slivers)
How to make Hara Chana Jajaria
My Tip:1/2 kg of hara chana yields around 205 gms of hara chana mixture. I prefer using non-stick pans to avoid the mixture sticking to the bottom of the pan. We do not grind hara chana into a fine paste because if we use a normal pan then very fine paste sticks too much on the pan. Also, jajaria made from coarse paste is much tastier than the one made from the fine paste of hara chana. The hara chana mixture and the water ratio works perfectly for me. You can change the ratio as per your requirement.