CONFINEMENT SOEKMOOK

2 TBSLP KUS KUS POPPY SEEDS
2 TBLSP AJMO
2 TBSLP HUWA
CUT ALMONDS
BRAISE IN THE OVEN TILL ROASTED
RAABREE

HEAT GHEE IN POT WITH TILL AND AHARYO, ADD 2 BIG TBLSPS BROWN FLOUR, BRAISE TILL NICE AND BROWN. ADD A HANDFUL OF COCONUT, A HANDFUL OF CUT UP BADAAM, SOME PISTAS, and ½ TSP FINE ELACHIE AND ¼ TSP NUTMEG POWDERS. BRAISE TOGETHER, TOP UP WITH WATER AND BRING TO BOIL TILL THICK AND SWEETEN WITH CONDENSE MILK. ADD MILK IF DESIRED.

CONFINEMENT  SNACK

½ kg  SINGHORA
¼ kg GHOR
4 TBSLP GHOKRU|
½ CUP PISTA
1 CUP ALMONDS
½ CUP CHAR MAGAJ NABIE
½ CUP KUS KUS
½ GHANTHORA
2 TBSLP SALEM MISRI
2 TBSLP PANJUB SALEM
½ CUP CHAROLIE

GRIND TOGETHER, BRAISE IN GHEE AND HAVE IN MILK.
SOJEE PORRIDGE FOR CONFINING MUMS

BRAISE TOGETHER:

1 TBSLP GHEE
2 TBLSP SOJEE

THEN ADD ½ TSP ELACHIE POWDER, 1TBSLP GROUND BADAAM. THEN ADD 1 CUP WATER AND 1 CUP MILK. BOIL ON A LOW HEAT.