Ingredients
• Gum resin (gond) 250 grams
• Ghee 1 1/3 cups
• Jaggery (gur),grated 2 1/2 cups
• Dry ginger powder (soonth) 1/2 teaspoon
• Tea masala 2 teaspoon
• Piperi mool (ganthoda powder) 1/2 teaspoon
• Dry coconut (khopra),grated 1 cup
Method
Heat ghee in kadai, fry gum raisin till it resembles small balls. Drain and crush. Add grated jaggery to the remaining ghee and cook till the jaggery melts. Add dry ginger, tea masala, piperi mool and coconut to the crushed gum. Add this mixture to the melted jaggery and mix well. Pout into a greased parat and smoothen the top. Keep aside to set. When cool, cut into squares or diamonds and store.
• Gum resin (gond) 250 grams
• Ghee 1 1/3 cups
• Jaggery (gur),grated 2 1/2 cups
• Dry ginger powder (soonth) 1/2 teaspoon
• Tea masala 2 teaspoon
• Piperi mool (ganthoda powder) 1/2 teaspoon
• Dry coconut (khopra),grated 1 cup
Method
Heat ghee in kadai, fry gum raisin till it resembles small balls. Drain and crush. Add grated jaggery to the remaining ghee and cook till the jaggery melts. Add dry ginger, tea masala, piperi mool and coconut to the crushed gum. Add this mixture to the melted jaggery and mix well. Pout into a greased parat and smoothen the top. Keep aside to set. When cool, cut into squares or diamonds and store.
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