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Nandini Rathore
Very local and rooted in the history of our great country. Generally made in harvesting season of rabi crops but I couldn't avoid this authentic local recipe for this contest of super foods.
such a unique dish, thanks!
Soak the wheat grains for 22 hrs.
Then drain the grains in a strainer for 2 hrs
Dry roast the grains in a kadai on medium heat. In our childhood, we used to go the bhaad (the Indian brick oven) to get the wheat roasted.
Roast till the wheat kernels turn golden brown or till they open up
Put off the heat and add jaggery already broken into small pieces (you may grate jaggery or break in a mortar). add ginger powder
set mixture into a springform tin as I do for my comfort.
After cooling for an hour, turn it over a plate and enjoy eating this traditional dish
Gurugram, India
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
Menka Ramani
Kajal Arora
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