Tirupati Cooking Oil Tirupati is a well communicated and trusted edible oil brand in Gujarat.

The soul satisfying, golden and crispy mendu vada dipped in piping hot sambhar along with coconut chutney is too good to savour as the break-fast treat! #UnconventionalFood #CookingIdeas #ExperimentWithFood #IndianSnacks #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

The soul satisfying, golden and crispy mendu vada dipped in piping hot sambhar along with coconut chutney is too good to savour as the break-fast treat! #UnconventionalFood #CookingIdeas #ExperimentWithFood #IndianSnacks #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

The soul satisfying, golden and crispy mendu vada dipped in piping hot sambhar along with coconut chutney is too good to savour as the break-fast treat! #UnconventionalFood #CookingIdeas #ExperimentWithFood #IndianSnacks #TirupatiCookingOil #HealthyCookingOil #NKP #Ahmedabad #Amdavad

Read More

|| Directions for Thengai Poli Recipe (Coconut Filled Sweet Flatbread) || • Knead the wheat flour to very soft dough with ghee. Knead the dough into a smooth ball, cover the bowl and keep aside for 2 hours. • For the sweet coconut filling: First heat a pan and add 1 teaspoon ghee. Next add the grated coconut, cardamom powder and palm jaggery to it. • Stir well on a low flame for 5-8 mins till all the moisture is absorbed and the coconut mix comes together with the jaggery. Once the poli filling mixture has come together, turn off the heat and allow the mixture to cool. Once cooled, divide into equal sized portions & form balls. • Take the dough that’s been resting and divide it into equal sized portions. • Roll out the dough into 3 inch diameter circles. Place a portion of the filling (puran) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening. • Flatten the stuffed poli; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough. The Thengai Poli should be thin and not thick. Place the rolled poli’s onto the skillet to cook until golden brown on both sides. You can cook the poli's with ghee to give it a richer taste and flavor. • Repeat the above process for all the remaining dough and puran portions and serve hot. #CookingLovers #RecipeOclock #WeekendRecipes #TirupatiCookingOil #Ahmedabad #NKProteins

|| Directions for Thengai Poli Recipe (Coconut Filled Sweet Flatbread) || • Knead the wheat flour to very soft dough with ghee. Knead the dough into a smooth ball, cover the bowl and keep aside for 2 hours. • For the sweet coconut filling: First heat a pan and add 1 teaspoon ghee. Next add the grated coconut, cardamom powder and palm jaggery to it. • Stir well on a low flame for 5-8 mins till all the moisture is absorbed and the coconut mix comes together with the jaggery. Once the poli filling mixture has come together, turn off the heat and allow the mixture to cool. Once cooled, divide into equal sized portions & form balls. • Take the dough that’s been resting and divide it into equal sized portions. • Roll out the dough into 3 inch diameter circles. Place a portion of the filling (puran) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening. • Flatten the stuffed poli; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough. The Thengai Poli should be thin and not thick. Place the rolled poli’s onto the skillet to cook until golden brown on both sides. You can cook the poli's with ghee to give it a richer taste and flavor. • Repeat the above process for all the remaining dough and puran portions and serve hot. #CookingLovers #RecipeOclock #WeekendRecipes #TirupatiCookingOil #Ahmedabad #NKProteins

|| Directions for Thengai Poli Recipe (Coconut Filled Sweet Flatbread) || • Knead the wheat flour to very soft dough with ghee. Knead the dough into a smooth ball, cover the bowl and keep aside for 2 hours. • For the sweet coconut filling: First heat a pan and add 1 teaspoon ghee. Next add the grated coconut, cardamom powder and palm jaggery to it. • Stir well on a low flame for 5-8 mins till all the moisture is absorbed and the coconut mix comes together with the jaggery. Once the poli filling mixture has come together, turn off the heat and allow the mixture to cool. Once cooled, divide into equal sized portions & form balls. • Take the dough that’s been resting and divide it into equal sized portions. • Roll out the dough into 3 inch diameter circles. Place a portion of the filling (puran) mixture into the center of the circle. Bring edges of the circle towards the center and fold over to cover the entire filling; making sure the edges are all sealed well by pinching them together if there is any opening. • Flatten the stuffed poli; dust the dough over a little flour and roll gently into a 5 to 6 inch diameter circle taking care not to put too much pressure as the filling can come out of the dough. The Thengai Poli should be thin and not thick. Place the rolled poli’s onto the skillet to cook until golden brown on both sides. You can cook the poli's with ghee to give it a richer taste and flavor. • Repeat the above process for all the remaining dough and puran portions and serve hot. #CookingLovers #RecipeOclock #WeekendRecipes #TirupatiCookingOil #Ahmedabad #NKProteins

Read More

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

:: Raw Banana Kofta :: #Ingredients 400 grams raw banana or 3 medium to large raw bananas 1.5 cups for water for pressure cooking 10 cashews (chopped) or 14 to 16 roasted peanuts, coarsely crushed ½ inch ginger, finely chopped or ½ tsp finely chopped ginger 1 green chili, finely chopped ½ to 1 tsp freshly crushed black pepper ½ tsp cumin powder/jeera 1 tsp finely chopped mint leaves/pudina patta 2 tbsp arrow root flour or water chestnut flour or buckwheat flour or amaranth flour rock Salt as required 2 tbsp peanut oil or ghee for pan frying #Method • Take 3 medium to large raw unripe bananas in a pressure cooker. Add 1.5 cups water. • Pressure cook for 3 whistles or till the bananas have complete softened. Once they become warm, peel them and place in a mixing bowl. • Mash them with a potato masher or with a fork. Mash very well. • Then add all of the other ingredients, except oil. Mix very well. • Now take equal portions from the mixture and shape them into patties. • Heat 2 tbsp. Tirupati oil in a flat pan or tawa. When the oil becomes hot, place the koftas. • When the base is cooked and becomes light golden, turn over and fry the other side. • Flip for a couple of times more and pan fry the koftas till they become golden and crisp. • Then drain the fried koftas on kitchen paper towels. • Serve raw banana koftas with coconut chutney or coriander chutney or mint chutney. #JanmashtamiSpecial #Recipe #TirupatiCookingOil #Ahmedabad

Read More

Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. #GreatIndianDesserts #TirupatiCookingOil #Ahmedabad

Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. #GreatIndianDesserts #TirupatiCookingOil #Ahmedabad

Coconut Burfi is a classic and traditional recipe of an Indian sweet that is prepared during festivals and special occasions. Coconut and festivities go hand in hand because the sweets made from them are auspicious and are used as offerings at sacred rituals performed during festivals. #GreatIndianDesserts #TirupatiCookingOil #Ahmedabad

Read More

Botanically the coconut fruit is a drupe, not a true nut. A drupe is a fruit in which an outer fleshy part surrounds a pit of hardened endocarp with a seed inside. #Didyouknow #FoodFacts #Coconut #TirupatiCookingOil #Ahmedabad

Botanically the coconut fruit is a drupe, not a true nut. A drupe is a fruit in which an outer fleshy part surrounds a pit of hardened endocarp with a seed inside. #Didyouknow #FoodFacts #Coconut #TirupatiCookingOil #Ahmedabad

Botanically the coconut fruit is a drupe, not a true nut. A drupe is a fruit in which an outer fleshy part surrounds a pit of hardened endocarp with a seed inside. #Didyouknow #FoodFacts #Coconut #TirupatiCookingOil #Ahmedabad

Read More

Quick fix for the evening! Ingredients: 1 cup besan (bengal gram flour) 1 cup fresh curds (dahi) mixed with 1 1/2 cups of 2 to 3 drops of lemon juice 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) a pinch of asafoetida (hing) salt to taste 3 1/4 tsp oil 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 5 to 6 curry leaves (kadi patta) 1/2 tsp finely chopped green chillies (optional) Method: • Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains). • Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). • Grease a thali (approx. 10") on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done. • Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1). • When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3). • For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds. • When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. • Pour the tempering over the khandvis. • Serve immediately garnished with coconut and coriander. #Khandvi #CookingatHome #IndianFood #TirupatiCookingOil #Ahmedabad

Quick fix for the evening! Ingredients: 1 cup besan (bengal gram flour) 1 cup fresh curds (dahi) mixed with 1 1/2 cups of 2 to 3 drops of lemon juice 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) a pinch of asafoetida (hing) salt to taste 3 1/4 tsp oil 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 5 to 6 curry leaves (kadi patta) 1/2 tsp finely chopped green chillies (optional) Method: • Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains). • Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). • Grease a thali (approx. 10") on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done. • Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1). • When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3). • For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds. • When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. • Pour the tempering over the khandvis. • Serve immediately garnished with coconut and coriander. #Khandvi #CookingatHome #IndianFood #TirupatiCookingOil #Ahmedabad

Quick fix for the evening! Ingredients: 1 cup besan (bengal gram flour) 1 cup fresh curds (dahi) mixed with 1 1/2 cups of 2 to 3 drops of lemon juice 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) a pinch of asafoetida (hing) salt to taste 3 1/4 tsp oil 1 tsp mustard seeds ( rai / sarson) 1/4 tsp asafoetida (hing) 5 to 6 curry leaves (kadi patta) 1/2 tsp finely chopped green chillies (optional) Method: • Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter (taking care that no lump remains). • Cook on a slow flame, while stirring continuously till it becomes thick (approx. 8 to 10 minutes). • Grease a thali (approx. 10") on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn't, then cook for a few more minutes, and check once more till done. • Divide the batter into two equal portions. While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula (refer step 1). • When cool, cut the khandvi on each thali lengthwise (approx. 1½" in width) into equal portions (as shown in the image) and roll up each gently (refer to step 2 and 3). • For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds. • When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds. • Pour the tempering over the khandvis. • Serve immediately garnished with coconut and coriander. #Khandvi #CookingatHome #IndianFood #TirupatiCookingOil #Ahmedabad

Read More

Here's an easy way to cook your way to the #festiveweekend: Ingredients ¼ cup butter ¼ cup milk ½ cup Nutella ¼ tsp almond extract 1 cup sliced almonds 1½ cups sweetened shredded coconut 16 whole almonds ½ cup chocolate chips {for drizzle} Instructions • In a large pot, combine the butter, milk, Nutella and almond extract. Heat over medium/low until butter is melted and everything is completely combined. • Stir in the almonds and coconut, until completely coated. • Scoop into 1.5 tbsp. mounds onto wax paper. Press firmly to have well-formed cookies. • Gently press a whole almond onto the top of each cookie. • Melt the chocolate chips in a double boiler, transfer to a plastic bag, snip the corner, and drizzle over cookies. • Allow to set at room temperature for approximately 2 hours. #FestiveSpecial #Delight #Celebrations #Christmas #TirupatiCookingOil #Ahmedabad

Here's an easy way to cook your way to the #festiveweekend: Ingredients ¼ cup butter ¼ cup milk ½ cup Nutella ¼ tsp almond extract 1 cup sliced almonds 1½ cups sweetened shredded coconut 16 whole almonds ½ cup chocolate chips {for drizzle} Instructions • In a large pot, combine the butter, milk, Nutella and almond extract. Heat over medium/low until butter is melted and everything is completely combined. • Stir in the almonds and coconut, until completely coated. • Scoop into 1.5 tbsp. mounds onto wax paper. Press firmly to have well-formed cookies. • Gently press a whole almond onto the top of each cookie. • Melt the chocolate chips in a double boiler, transfer to a plastic bag, snip the corner, and drizzle over cookies. • Allow to set at room temperature for approximately 2 hours. #FestiveSpecial #Delight #Celebrations #Christmas #TirupatiCookingOil #Ahmedabad

Here's an easy way to cook your way to the #festiveweekend: Ingredients ¼ cup butter ¼ cup milk ½ cup Nutella ¼ tsp almond extract 1 cup sliced almonds 1½ cups sweetened shredded coconut 16 whole almonds ½ cup chocolate chips {for drizzle} Instructions • In a large pot, combine the butter, milk, Nutella and almond extract. Heat over medium/low until butter is melted and everything is completely combined. • Stir in the almonds and coconut, until completely coated. • Scoop into 1.5 tbsp. mounds onto wax paper. Press firmly to have well-formed cookies. • Gently press a whole almond onto the top of each cookie. • Melt the chocolate chips in a double boiler, transfer to a plastic bag, snip the corner, and drizzle over cookies. • Allow to set at room temperature for approximately 2 hours. #FestiveSpecial #Delight #Celebrations #Christmas #TirupatiCookingOil #Ahmedabad

Read More

Here we bring to you the delicious recipe of Farali Patties...Navaratri fasts are as much about food as it is about God.: Ingredients: 5 medium potatoes (about 1/2 kilo) 1 tablespoon arrowroot flour (aralot) Salt to taste Oil for frying For Filling: 2 tablespoons grated fresh coconut 3 tablespoons roasted peanuts 1 tablespoon coriander 1 teaspoon chili and ginger paste 1 teaspoon powdered sugar 1/2 teaspoon lemon juice Salt to taste Boil the potatoes in pressure cooker with their skin intact. This way they will not absorb water and will be firmer and easier to handle when we try to make the patties. Peel the potatoes and mash or grate them. Add salt and the arrowroot flour and mix well. If it still feels too soft, add a teaspoon of flour. Take all the filling ingredients and mix well. Take a 1 inch ball of potato and flatten it. Take about 2 teaspoons of the filling, place on the potato and press down. Bring in all the sides to cover the filling and make a round ball. Fry these delicious balls in appropriately heated oil. The farali stuffed patties are ready to serve hot with chutney and curd.

Here we bring to you the delicious recipe of Farali Patties...Navaratri fasts are as much about food as it is about God.: Ingredients: 5 medium potatoes (about 1/2 kilo) 1 tablespoon arrowroot flour (aralot) Salt to taste Oil for frying For Filling: 2 tablespoons grated fresh coconut 3 tablespoons roasted peanuts 1 tablespoon coriander 1 teaspoon chili and ginger paste 1 teaspoon powdered sugar 1/2 teaspoon lemon juice Salt to taste Boil the potatoes in pressure cooker with their skin intact. This way they will not absorb water and will be firmer and easier to handle when we try to make the patties. Peel the potatoes and mash or grate them. Add salt and the arrowroot flour and mix well. If it still feels too soft, add a teaspoon of flour. Take all the filling ingredients and mix well. Take a 1 inch ball of potato and flatten it. Take about 2 teaspoons of the filling, place on the potato and press down. Bring in all the sides to cover the filling and make a round ball. Fry these delicious balls in appropriately heated oil. The farali stuffed patties are ready to serve hot with chutney and curd.

Here we bring to you the delicious recipe of Farali Patties...Navaratri fasts are as much about food as it is about God.: Ingredients: 5 medium potatoes (about 1/2 kilo) 1 tablespoon arrowroot flour (aralot) Salt to taste Oil for frying For Filling: 2 tablespoons grated fresh coconut 3 tablespoons roasted peanuts 1 tablespoon coriander 1 teaspoon chili and ginger paste 1 teaspoon powdered sugar 1/2 teaspoon lemon juice Salt to taste Boil the potatoes in pressure cooker with their skin intact. This way they will not absorb water and will be firmer and easier to handle when we try to make the patties. Peel the potatoes and mash or grate them. Add salt and the arrowroot flour and mix well. If it still feels too soft, add a teaspoon of flour. Take all the filling ingredients and mix well. Take a 1 inch ball of potato and flatten it. Take about 2 teaspoons of the filling, place on the potato and press down. Bring in all the sides to cover the filling and make a round ball. Fry these delicious balls in appropriately heated oil. The farali stuffed patties are ready to serve hot with chutney and curd.

Read More

Here's how to make your favorite #ChurmaLadoo in a microwave: Ingredients 2 cups wheat flour (coarse) ½ cup oil / ghee 1 ½ cup crushed jaggery ½ cup dry coconut ½ cup warm water 1 spoon cardamom powder Method 1. In a microwave safe bowl, roast wheat flour at 100% power for 5 mins. Stir in between. 2. Put the roasted flour in a plate and add ¼ cup of oil / ghee and little warm water. Mix it. 3. Put this roasted flour mixture in a microwave safe bowl and microwave at 60% for 5 mins. Stir in between. 4. Now blend this mixture in a mixer / grinder. 5. In a microwave safe bowl, add crushed jaggery and ¼ cup of oil / ghee and microwave at 100% power for 1 min. just to melt it. 6. Mix jaggery – oil / ghee mixture, desiccated coconut, cardamom powder to the blended dough and mix well. 7. Grease your hands with ghee / oil and shape the mixture into ladoos. #Cooking #IndianFestivals #FestiveCelebrations #GaneshChaturthi

Here's how to make your favorite #ChurmaLadoo in a microwave: Ingredients 2 cups wheat flour (coarse) ½ cup oil / ghee 1 ½ cup crushed jaggery ½ cup dry coconut ½ cup warm water 1 spoon cardamom powder Method 1. In a microwave safe bowl, roast wheat flour at 100% power for 5 mins. Stir in between. 2. Put the roasted flour in a plate and add ¼ cup of oil / ghee and little warm water. Mix it. 3. Put this roasted flour mixture in a microwave safe bowl and microwave at 60% for 5 mins. Stir in between. 4. Now blend this mixture in a mixer / grinder. 5. In a microwave safe bowl, add crushed jaggery and ¼ cup of oil / ghee and microwave at 100% power for 1 min. just to melt it. 6. Mix jaggery – oil / ghee mixture, desiccated coconut, cardamom powder to the blended dough and mix well. 7. Grease your hands with ghee / oil and shape the mixture into ladoos. #Cooking #IndianFestivals #FestiveCelebrations #GaneshChaturthi

Here's how to make your favorite #ChurmaLadoo in a microwave: Ingredients 2 cups wheat flour (coarse) ½ cup oil / ghee 1 ½ cup crushed jaggery ½ cup dry coconut ½ cup warm water 1 spoon cardamom powder Method 1. In a microwave safe bowl, roast wheat flour at 100% power for 5 mins. Stir in between. 2. Put the roasted flour in a plate and add ¼ cup of oil / ghee and little warm water. Mix it. 3. Put this roasted flour mixture in a microwave safe bowl and microwave at 60% for 5 mins. Stir in between. 4. Now blend this mixture in a mixer / grinder. 5. In a microwave safe bowl, add crushed jaggery and ¼ cup of oil / ghee and microwave at 100% power for 1 min. just to melt it. 6. Mix jaggery – oil / ghee mixture, desiccated coconut, cardamom powder to the blended dough and mix well. 7. Grease your hands with ghee / oil and shape the mixture into ladoos. #Cooking #IndianFestivals #FestiveCelebrations #GaneshChaturthi

Read More