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.
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