10th JAN. 2020



500 gm Tuver (Pigeon pea)
1 tbsp Ginger chili paste
Salt to taste
Pinch of Cumin seeds
Pinch of Asafetida
½ tsp Turmeric powder
1 tsp Garam masala
1 tsp Lemon juice
½ tbsp Coriander leaves (chopped)
1 tbsp oil
For Dough
300 gm all purpose flour (maida)
Salt to taste
1 tbsp Ghee
Water according to requirement
4-5 drop oil
Oil for frying


1. Method for Dough

Sieve flour and add salt, ghee in it.
Mix and add water to make dough.

Dough should be not more soft and hard.
Add oil and knead very well.
Keep a side.

Method for Stuffing

Crush tuver in a chili cutter.
Heat oil in a pan at slow flame.
Add cumin seeds in it.

When it is spluttering, add asafetida and turmeric powder.
Also mix tuver, ginger chili paste and salt.
Cover lid and cook till it becomes soft.

Remove lid and mix garam masala and lemon juice.
Cook for 2-3 minutes and add coriander lseaves in it.

Methods For Kachori

Make medium balls from dough and roll out like small puri.
Feel stuffing in puri.
Cover it like potli or round shape.

If you make potli , seal all edge properly.
Heat oil in a pan at medium flame.

Deep fry kachori till golden brown appearance.
Serve with Green Chutney and sweet chutney.



1/2 tblspoon bavaliya gundar (coarse powder)
1/2 teaspoon ganthoda powder
1/2 teaspoon sunth powder
1 tbl spoons jaggery
3 almonds (fine slivers - optional)
2 teaspoons ghee
grated coconut
1 cup water (hot)


On a low flame, heat ghee in a pan.
Sauté the gum powder for 2 minutes.
Add hot water. Stir till the gum dissolves completely.
Add jaggery. Stir till it melts.
Add the almonds and sunth ganthoda powders.
add coconut Stir and boil for a minute. Serve hot.

(you can also add 1 teaspoon wheat flour in ghee after adding gum powder to make rab thick and yummy)

3. Gundar(Edible Gum) Ped


1 litre milk
1/2 cup + 2 tbsp gundar
3/4 cup fine chopped almonds
3/4 cup grated coconut
300 gm khadi Sakar
4 tbsp dry ginger powder ( sunth )
4 tbsp ganthoda powder ( piprimul)
2 tsp cardamom powder
1/2 cup ghee


1. Heat ghee in a big kadai, add gundar and fry it, after they puff, slowly add milk and continuously stirring, make like curdle, cook for 5 minutes, add Sakar and boil it, cook for 10-12 minutes until Sakar melt, then add chopped almonds and grated coconut, keep stirring continuously, until thick, add sunth, and ganthoda powder mix properly stir till lump & until it leaves the kadai, add cardamom powder.
2. Bring it to a room temperature, store in airtight container.
This ped is good for strengthens back bone.

4. Sonth ke Ladoo


200 gm whole wheat flour
150 gm ghee
100 gm pistachio nuts
2 Tbsp fresh , grated coconut
125 gm sugar
125 ml water
1/2 tsp cardamom powder
2 tsp ginger powder
To Finish: Silver leaf; Saffron strands soaked in water


1.Fry whole-wheat flour in ghee until golden brown. Take off the heat and stir in pistachio paste and coconut.
2.Boil sugar and water together for five minutes.
3.Add to the flour mixture with the remaining ingredients.
4.Prepare the laddus and garnish with silver leaf and saffron strands.


Source : Internet

Compiled By :SONAL SHAH