Category Archives: Gujarati dishes

How to make Soft and fully Puffed Chapati / Roti

Soft and fully puffed Chapati / Roti

It can be made with few ingredients and can goes well with yummy curries or any veggie. Showing simple way of making soft and fully puffed Chapati / Roti

Recipe as follows..

Ingredients :

  • 1 Cup wheat flour
  • 1 tbsp. oil
  • Salt to taste
  • Water

Method:

Method of Making Roti dough :

  1. In a big bowl take wheat flour, salt and mix well.12696842_10208495062524931_1091631929_o
  2. Now add little water at a time and start kneading the dough.12660445_10208495062204923_539783364_n
  3. Dough should not be too tight or too soft.12695840_10208495062324926_429493752_n
  4. Finish kneeding the dough by adding oil.12647780_10208495062764937_2036549937_n12281545_10207987909766429_295242509_o
  5. Cover the dough and let it rest for 30 minutes.
  6. Once again kneed the dough. Roti dough is ready to use.12656121_10208495062924941_69297376_o

Method of Making Soft and fully puffed Chapati / Roti

  1. Divide it and make balls.12695237_10208495062884940_1229515467_o
  2. Dust some dry wheat flour while rolling circle with rolling pin.12674430_10208482080640392_1846421383_n
  3. Heat skillet or tawa on medium flame.
  4. Place roti on the tawa after it’s hot properly. 12695470_10208495536736786_1964996398_o
  5. Flip roti after you see small bubbles on the surface.12647817_10208482079400361_2087218401_n
  6. Cook properly another side and flip roti again.
  7. Press full roti with cloth ball.
  8. Refer youtube video : https://www.youtube.com/watch?v=keN2ItVv7rI15085729_943161009123024_5821565027791626533_n
  9. After fully puffed up remove from tawa and apply ghee or oil. 15056403_943160959123029_8466971735483372929_n
  10. Soft and fully puffed Chapati / Roti is ready to eat with any curry…!!! 15027577_943161039123021_8139240714476070879_n

Enjoy !!!!!!

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How to make Indian Deep Fried Wheat Flour Triangle Puffy Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. Run knife through it to make triangle.  14429661_10210518997562042_1708641124_n
  5. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  6. Turn after one side fluffs up. Fry both the sides.
  7. Remove it onto the paper towel.14423709_10210518997762047_272700742_o

14407954_10210518997402038_907136656_o_png

Serve hot puries with any vegi or just plain….enjoy!!! I served with Matki usal and Shrikhand…

 

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How to make Wheat Flour Pudding (Pithacha Sheera/ Aate ka Halwa)..

13895232_853908298048296_6592502174978632309_nEveryone’s all time favourite Aate ka Halwa is a very healthy dessert to make. It is made on auspicious occasions or festivals.

 My kids request me to make it again and again. I am sharing a simple way of making this quick and easy dessert …

Ingredients :

  • 1 cup Wheat flour (Aata preferably coarsely ground)
  •  3/4 cup Ghee
  • 1 cup Sugar
  • 1 cup Milk + 1 cup Water
  • Pinch of  Cardamom powder
  • 1 tbs chopped nuts like cashews and almond
  • Some Raisins

Method:2016-08-01 17.51.38

  1. Make hot milk and water, and keep aside.
  2. Heat ghee in a pan on slow flame.
  3. Add wheat flour and roast till it change its colour to brown.
  4. In that add crushed nuts and  roast for a min.
  5. Its time to pour hot milk and hot water carefully as it splutters. Add more hot water if required.
  6. Mix well and let it simmer for 1-2 min.
  7. Wheat flour will soak all the water and milk.
  8. Now add sugar and mix well till it leave the edge of the pan.
  9. Finally add cardamom powder and raisins.14199181_157706901337482_6715876555925019377_n
  10. Keep for some time then serve.

Aate ka Halwa is ready to eat….enjoy!!!

 

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How to make colourful layered tutti frutti Rainbow Gujiya / Karanji

Gujiya/ Karanji are delicious sweets, made with semolina, nuts and dry coconut filling. FB_IMG_1458477561887

Its a traditional Maharashtrian and Gujarati sweet dish made in the festivals of Holi and Diwali.

Diwali, the festival of colours is around the corner. I made a colourful twist in my rainbow Gujiya  by adding tutti frutti in the filling and coloured layers on the outer part of the Gujiya.

I am sharing my way of making crispy and delicious Colourful Layered ‘Rainbow Gujiya’ (Name given by my princesses)..

with step by step pictures…

Recipe as follows..

Ingredients :

For making the Filling

  • 1 cup dry grated/  desiccated coconut
  • 3/4 cup powdered sugar
  • 1/2 cup fine semolina
  • 1/4 cup ghee
  • 2 tbsp poppy seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder
  • 2 tbsp chopped nuts like cashews and almond
  • 2 tbsp tutti frutti

For making Outer Cover

  • 1 cup all purpose flour/ maida
  • 1 tsp fine semolina
  • 2 tbsp hot ghee
  • Salt to taste
  • 1/4 tsp any 2 types of food colouring
  • Warm milk

For making Cornflour paste

  • 2 tbsp cornflour
  • 2 tbsp ghee

Oil/ ghee for deep frying Gujiya

 

Method:

Method of Making Inside Filling :

  1. In the heavy bottom pan dry roast poppy seeds and grated coconut separately on very low flame. After it changes colour keep aside to cool down.
  2. In the same pan add ghee and roast semolina on low flame till it changes its colour. Then keep aside to cool down.
  3. In a big bowl take powdered sugar, add roasted poppy seeds, coconut and semolina.
  4. Now add nutmeg powder, cardamom powder, nuts like cashews and almond and tutti frutti. Mix well.
  5. Gujiya filling is ready to use.12721862_10208830570192413_1611044807_n

 

Method of Making dough :

  1. In a big bowl take all purpose flour/ maida, semolina and salt and mix well.
  2. Add hot oil or ghee, Mix well till you get a crumbly texture.12324997_10208832171592447_122047526_n
  3. Now pour warm milk little at a time and start kneading the dough. Dough should not be too tight or too soft.12825637_10208832171432443_362666103_n
  4. Cover the dough with a wet cloth and let it rest for 30 minutes.12064396_10208833603268238_1577280820_n
  5. Dough is ready to use.

 

Method making Cornflour paste

  1. Take ghee and cornflour in a bowl.12596601_10208832170952431_1887015740_o
  2. Make thick and smooth paste.12596589_10208833600148160_719880499_o
  3. Add more cornflour if required. Keep aside.

 

Method of Making Gujiya  :

  1. Kneed the dough and divide dough into 3 equal parts. 12272649_10208832171312440_2108878351_n
  2. Add different food colouring in 2 balls and again kneed the dough of each colour.12595988_10208832171152436_1699066433_n
  3. Get ready with these things before starting to making Gujiya.12674863_10208830566472320_750736504_o
  4. Make big disc (Roti) of each dough ball with rolling pin.
  5. Now take 1st disc and spread cornflour paste evenly.12516547_10208833601668198_1608922435_n
  6. Now place 2nd disc on it.12226413_10208833600428167_1726927833_n
  7. Now again spread cornflour paste evenly.12071758_10208833600108159_1885151823_n
  8. now place 3rd disc. 12674496_10208833600628172_407361974_n
  9. Again spread cornflour paste evenly.12324870_10208833573707499_1013204994_n
  10. Now make a tight roll.12674484_10208830570472420_2138002056_n12675268_10208833595788051_1582597280_o
  11. Now cut the roll horizontally.12722611_10208833573267488_468410722_o
  12. Now cut into 1 inch pieces.12516801_10208833599148135_229075538_o
  13. Take one piece and flatten with your palm.
  14. Now roll puri while keeping outer colour layer up.12358256_10208830569432394_902479080_n
  15. Apply milk on the edges of the puri and add filling in the centre.12527708_10208833602148210_1533359585_n
  16. Now seal the edges and create desired shape by using fork or gujiya cutter.12476405_10208833606988331_1868894171_n
  17. Make pleats by using press and fold method.
  18. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
  19. Make all Gujiyas in the same way.12721630_10208830569512396_1235202636_n

 

Method of Frying Gujiya:

  1. In a deep frying pan heat oil on low flame.
  2. Fry Gujiya on low flame till it become crispy from both the sides.12834800_10208830569992408_902731335_n
  3. Remove and put it on a paper towel and let it cool.12674134_10208830568272365_1456566458_n
  4. Delicious Gujiyas are ready to eat.FB_IMG_1458477558583
  5. See the beautiful layers.12380138_10208832170992432_1546760624_n
  6. Happy Diwali…. with colourful layered tutti frutti rainbow “Gujiya/ Karanji”   enjoy!!!12324960_10208830568992383_366626661_n

 

My colourful layered Gujiya was selected  for Chef Sanjeev Kapoor’s  #holiwithmasterchef contest.

 

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How to make Alu Vadi/ Patra/ Pathrode..

Alu vadi is a Maharashtrian and Gujarati snack. Made with rolled colocasia leaves which is then fried to perfection. We prepare it during festivals or special occasions.

Sharing you my method of making Alu vadi.

Recipe as follows .….

Ingredients :

15 to 20 Colocasia leaves (Arbi ke patte)

For Batter :

  • 2 cup gram flour (besan)
  • 1/2 cup rice flour
  • 1 tsp ginger chilli paste
  • Pinch of asafoetida
  • 1/2 tsp garam masala powder
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp tamarind (seedless)
  • 2 tbsp jaggery
  • 1 tbsp sesame seeds
  • 2 tsp oil
  • Salt to taste
  • 1/2 cup warm water

For tempering and serving:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp sesame seeds
  • Pinch of asafoetida
  • 2 tbsp fresh grated coconut
  • 2 tbsp chopped coriander leaves

Method of making Batter:

  1. Take tamarind, jaggery  and 1/2 cup warm water in a bowl. Keep this for around 30 minutes.
  2. Strain the mixture through a sieve.
  3. Put mixture in a big bowl. Add gram flour (besan), rice flour, ginger chilli paste, pinch of asafoetida, garam masala powder, turmeric powder, red chilli powder, coriander powder, cumin powder, sesame seeds, oil and salt.12804327_10208730730336479_331961250_n
  4. Make a thick batter by adding a little water at a time and mixing well.12834732_10208730730296478_1687104543_n
  5. Batter is ready to use in making Alu vadi..

Method of making Alu Vadi:

  1. Wash, clean and wipe colocasia leaves.
  2. Remove central vein by using knife. Use rolling pin to flatten the leaf.10417009_10208730731456507_2104294756_n
  3. Apply the batter on a large leaf. 12822069_10208730731176500_960139040_n
  4. On it place small leaves and apply batter again. Cover the full leaf with the batter.10668398_10208730731096498_1871097193_n
  5. Now fold leaf from one side and apply batter on that side.11101192_10208730730776490_1571920893_n
  6. Same thing for the other side.
  7. 1937946_10208730730896493_982992608_n
  8. Now start rolling the leave tightly to keep the batter and leaves together.12833197_10208730732136524_2032994910_n
  9. And its done. 939114_10208730730536484_97414376_o
  10. Prepare all rolls in the same ways.
  11. Heat 2 cups of water in a steamer or big broad pan.
  12. Grease plate with oil. Place all rolls into the greased plate.12810074_10208730730376480_837648928_o
  13. Steam for around 20 to 25 minutes.12842358_10208730730496483_1775283360_o
  14. After cooling down cut roll into slices using a knife.

 

Method of tempering and serving  Alu Vadi:

  1. Heat oil in heavy bottom shallow pan on slow flame.
  2. Add mustard seeds, cumin seeds,sesame seeds and pinch of asafoetida.
  3. Add sliced rolls.12834925_10208730732536534_670730375_n
  4. Fry slices on slow flame from both sides for few minutes.938554_10208730733296553_152223940_o
  5. Garnish with fresh grated coconut and chopped Coriander Leave.
    1932398_10208718422388788_5530146724437723983_nIts crispy and delicious. Enjoy!!!!!10400117_10208718422188783_8087579236101363071_nThanks for visiting my blog and do share your valuable comments.

    Do like my facebook page (https://www.facebook.com/jyotiscookbook/) for more updates on my new recipes.

    Happy Everyday Cooking!!!

How to make Indian Deep Fried Wheat Flour Puri / Poori

Puri is an indian deep fried bread which can be eat any time.

It can go with any veggie or pickle. Best combination with puri is potato veggie, chole or halwa puri.

Making the way kids will love .. yum

Simple recipe of making puffy puri as follows…

Ingredients :

  • 1 Cup Wheat Flour
  • 2 tsp Semolina
  • 2 tbsp Melted Ghee or Oil
  • Salt to taste
  • Oil for deep frying

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt. Mix well.2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till you get a crumbly texture.12755380_10208626217323719_1126909013_o
  3. Now add a little water at a time and start kneading the dough.
  4. The dough should not be too tight or too soft.2015-12-09 09.08.59
  5. Cover the dough and let it rest for 30 minutes.
  6. Dough is ready to use.

Method of making puri :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make circle with the rolling pin.14429299_10210518997602043_611155280_n
  4. In a deep frying pan heat oil on medium flame. Add puri for frying.2016-02-21 17.23.10.jpg
  5. Turn after one side fluffs up. Fry both the sides.2016-02-21 17.25.16.jpg2016-02-24 15.11.40
  6. Remove it onto the paper towel.2016-02-21-17-27-11

Serve hot puries with any vegi or just plain….enjoy!!!14501991_10210593498824527_1569173425_n2016-05-05 17.40.50

2016-02-24 15.12.25

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How to make Sprouted Field Bean Curry (Valache Bhirde)

Sprouted Val Bhirde /Field bean curry is one of the delicious Maharashtrian dish. All time favourite in my house. Val is a bit bitter in taste, so we add pumpkin to enhance the flavour of val bean. You can add drum sticks instead of pumpkin.

awaq

Showing my personalised recipe of making Field Bean Curry (Valache Bhirde)…

Ingredients :

  • 1 cup val (field bean)
  • 2 tbsp Oil
  • Pinch of Asafoetida
  • 1/2 tsp Cumin Seeds
  • 1 large Onion
  • 1/2 cup Pumpkin finally chopped
  • 1/2 tsp Green Chilli Paste
  • 1 and 1/2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • Salt to taste
  • Coriander leaves for garnish

Method of sprouting Vaal:

  1. Soak val bean in sufficient water for overnight.12695838_10208531052344654_2137834103_n.jpg12714310_10208525679850345_1544149104_n
  2. Remove in cotton cloth and keep again for 24 hours.12696230_10208525678650315_1647145977_n
  3. Add water in sprouted val, 2 hours before peeling skin.12695964_10208525679130327_215812669_n12695963_10208525680170353_339365197_n

Method of making Val bhirde:

  1. Heat oil in a heavy bottom pan, add asafoetida and cumin Seeds. After cumin seeds changed colour add chopped onions and saute till it become golden brown.
  2. Add green chilli paste, red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste and mix well.
  3. Roast till it leaves oil from the sides of the pan.
  4. Add finelly chopped pumpkin and sprouted beans and mix well. let all the masala coat the beans and pumpkin pieces.
  5.   12666420_10208525681090376_629048162_n12674454_10208525682650415_1681402353_n
  6. Add 1 cup water and garam masala powder. Adjust water and spices as per your curries thickness. 12721830_10208525682850420_705019086_n
  7. Let simmer curry on slow flame till val get cooked.
  8. Garnish bhirde with finely chopped coriander leaves. 2016-08-22 10.44.32 20160623_221502-12016-02-26 07.46.38

Enjoy yummy val bhirde with roti, phulka or steamed rice..

Thanks for visiting my blog and do share your comments… Happy Cooking!!!

How to make wheat flour deep fried “Gujiya/ Karanji” ..

Wheat flour deep fried Gujiya/ Karanji are delicious sweets, made with jaggery and fresh coconut filling. Its a traditional Maharashtrian and Gujarati sweet dish.

 

I am sharing my way of making crispy Gujiya.

Recipe as follows..

Ingredients :

For Making the Filling

  • 1 cup fresh grated coconut
  • 1 cup grated jaggery
  • 1 tsp ghee
  • 1/2 tsp poppy seeds
  • 1/2 tsp nutmeg powder
  • 1/2 tsp cardamom powder

For Making Outer Cover

  • 1 cup wheat flour
  • 1 tsp fine semolina
  • 2 tbsp melted ghee or oil
  • Salt to taste
  • Water
  • Oil/ Ghee for deep frying

Method:

Method of Making Inside Filling :

  1.  In the heavy bottom pan add  ghee, fresh grated coconut, jaggery and poppy seeds.
  2. Mix well.
  3. 2015-11-30 15.09.45
  4. Cook on slow flame until jaggery melts and mixes with coconut.
  5. Add cardamom powder and nutmeg powder.
  6. Mix well and switch off the flame.
  7. Gujiya filling is ready to use.
  8. 2015-11-30 09.26.09
  9. Keep filling aside to cool.

Method of Making dough :

  1. In a big bowl take wheat flour, semolina and salt and mix well. 2015-12-09 09.07.35
  2. Add oil or ghee, Mix well till get crumbly texture.
  3. Now add little water at a time and start kneading the dough. Dough should not be too tight or too soft.2015-12-09 09.08.59
  4. Cover the dough and let it rest for 30 minutes.
  5. Dough is ready to use.

 

Method of Making Gujiya  :

  1. Once again kneed the dough.
  2. Divide it and make small balls.
  3. Make a small circle with rolling pin.
  4. Add filling and make the shape of Gujiya using press and fold method or with fork.
  5. Watch video for this method:    https://www.facebook.com/jyotiscookbook/videos/786062191499574/
  6. Make all Gujiyas in the same way.
  7. 2015-12-09 09.03.352016-07-26 08.34.53
  8. Make all Gujiyas. 13817151_10209968406157601_1094603558_n

 

Method of Frying Gujiya:

  1. In a deep frying pan heat oil on low flame.
  2. Fry  Gujiya on low flame till it turns golden brown in colour.
  3. It will become crispy from both the sides.13823689_10209968406197602_1883827772_n
  4. Remove on paper towel and let it cool.13814652_10209968405317580_1602587342_n13839754_10209968406237603_1282833768_o
  5. Delicious Gujiya is ready to eat……. enjoy!!!

 

Note: Finish this sweet that day itself or next day as it contain fresh coconut.

 

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How to make Lapsi / Sweet Dalia / Cracked Wheat Halwa (without milk)

Everyone’s all time favourite Lapsi is a very quick and easy dessert to make. It is also known as sweet dalia or cracked wheat halwa. It is made on auspicious occasions. My kids loved it and request me to make it again and again. Here is the recipe that I want to share with you all…

I am showing my method of making this Traditional Gujarati Sweet. Making this Halwa recipe without using milk. Amazingly yummy sweet dish….

Ingredients :

  • 1 cup Lapsi / Dalia/ Cracked wheat
  • 2 tsp Oil
  • 3/4 cup Ghee
  • 2 Cinnamon Sticks
  • 4 Cloves
  • 1 cup Sugar or Jaggery
  • 2 to 3 cups Water
  • Pinch of Cardamom powder
  • 1 tbs chopped nuts like Cashews and Almonds
  • Some Raisins

Method:

  1. In a big bowl add Lapsi. Add oil into Lapsi and mix well. Lapsi should be coated with oil, to keep all the pieces of grain separate after cooking.
  2. Make hot water and keep aside.
  3. Heat ghee in a pan. Add cinnamon sticks, cloves and lapsi on slow flame.12769630_10208656733006592_969338479_n
  4. Roast lapsi till it change its colour to light golden brown.
  5. In that add crushed nuts and  roast for a min.12803983_10208656736286674_374627905_n
  6. Its time to pour hot water carefully as it splutters.12498631_10208656734526630_1993766164_n
  7. Mix well and cover with the lid.
  8. Let it simmer for 5 to 7 min. Stair in between. It will soak all the water. Add more water if lapsi is under cooked.
  9. Now add sugar and mix well.12736252_10208656734486629_1774301109_n
  10. Finally add cardamom powder and raisins. 12767360_10208656734686634_476327674_n
  11. Cover with the lid and let it simmer for around 5 minutes.
  12. Cool for some time then serve.

Delicious Lapsi is ready to eat…Enjoy!!!!!12784379_10208656732246573_1031951839_n

Thanks for visiting my blog and do share your comments … Happy Cooking!!!

How to make Sukhadi/ Gol Papadi/ Gul Papadi…

Gol Papadi is yummy and delicious in every bite, mouth melting Traditional and Healthy sweet.

Its simple recipe and easy to make with few Ingredients ..

Ingredients :

  • 2 cups Wheat Flour
  • 1 cup Melted Ghee
  • 1 cup Grated Jaggery
  • 1/2 tsp Cardamom Powder
  • 1/2 tsp Nutmeg Powder
  • Pinch of Saffron Strands
  • Coarse grounded Almond, Pistachio and cashewnuts

Method :

  1. In a heavy bottom non stick pan add ghee. Roast wheat flour on slow flame till golden brown color.12490129_10208269734451870_2024137785_o
  2. You will get nice aroma of wheat flour. Once you get dark golden brown colour then switch off the flame.12490064_10208269734411869_1973075039_o
  3. Add grated Jaggery, Cardamom Powder, Nutmeg Powder, Pinch of Saffron Strands and Coarse grounded Almond, Pistachio and cashewnuts.12490193_10208269735371893_1747720623_o
  4. Stir continuously, Mixture will become thicker.
  5. Mixture is ready to pour on a greased rectangular or square pan.12465512_10208269735811904_1354248575_o
  6. Garnish with Coarse grounded Almond, Pistachio nuts.
  7. Run a knife to cut Gol papadi in to pieces before it cooling down.
  8. Allow it to cool and set.12470978_10208269735891906_1418619871_o
  9. Store in airtight container.

Enjoy Traditional Gujarati Sweet….yum yum.12490170_10208269735931907_511770854_o

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