Thursday, July 28, 2016

Homemade, Digestive balls (pachak goli) recipe

Ingredients :
  • 4 tbsp cumin seeds, roasted (bhuja hua jeera)
  • 2 tbsp carom seeds, roasted(bhuja hua ajwain)
  • 2 cups jaggery (chikki gud)
  • 1/2 cup tamarind, seeds less (Sukha beej hata hua imli)
  • 1 tbsp dried ginger or powder(soonth ya soonth ka powder)
  • 1/2 tsp red chilli powder (laal mirch powder)
  • 1 tsp black pepper corn or powder(kaali miri ya powder)
  • 1/2 tsp Rock salt (sendha namak)
  • 1/2 tsp black salt (kala namak)
  • 1/4 tsp asafoetida (Hing)
  • 1/2 cup sugar powder for coating 

Method :
In a blender, add roasted cumin, carom seeds, dried ginger,hing, tamarind, both salt, black pepper corn or powder and red chilli powder. And make a fine powder and keep aside.
Heat a heavy bottom pan, add jaggery. Let the jaggery melted for 5-7 minutes. Cook on medium low flame until syrup is perfectly done by taking a bowl with water and adding a drop of jaggery syrup, if you can make a ball of it then the syrup is ready then turn off the flame. Add fin powder and constantly mix it and transfer to a plate. Let the mixture cool down for 5 minutes. When the mixture is still lukewarm but not hot. Now grease your palm with ghee or oil.Take about a very small ball as a cherry size mixture and make a round ball between your palms and coated in sugar powder as shown in following pictures. Your balls are ready, these balls are stored in air tight container for long time. You can use after lunch or dinner.


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