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Ingredients
- 3 tablespoons ghee/clarified butter
- 12-15 cashews
- 15-18 black pepper corns
- 8-10 cloves
- 1 teaspoon cumin seeds/jeera
- 1 inch cinnamon stick
- 2 bay leaves
- 1 star anise
- 2 cardamoms
- 2 medium onions sliced
- 1 tablespoon ginger garlic paste
- 1 small
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Ingredients
- 1 teaspoon ghee/clarified butter
- ½ cup vermicelli/semiyan
- 2 cups (500ml) milk
- ½ teaspoon cardamom powder
- 2 tablespoon custard powder, vanilla
- 4-5 tablespoons milk
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Ingredients
Sugar Syrup
- 2 cups (400g) sugar
- 1 cup (240ml) water
- 3-4 cardamoms crushed
- 15-20 saffron strands
- 1 tablespoon lemon juice
- 1 tablespoon rose
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Ingredients
- 2 tablespoons oil
- 8-10 cloves
- 14-16 black peppercorns
- 1 bay leaf
- 1 star anise
- 2 green cardamoms
- 1 small cinnamon stick
- 3 medium onions roughly chopped
- 2 garlic cloves
- 1 inch ginger
- ½ cup cashews
- 3 dry red chillies
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Ingredients
- 1 cup (128g) refined flour/maida
- ¼ teaspoon salt
- ¼ teaspoon black pepper powder
- ¼ teaspoon carom seeds/ ajwain
- ¼ teaspoon cumin seeds/jeera
- 2 tablespoons ghee to knead dough
- ¼ cup (60ml) water
- 2 tablespoons ghee + 1 tablespoons refined
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Ingredients
- ½ cup (100g) jaggery
- 1/3 cup + 2 tablespoons (110ml) water
- 2 cups (250g) whole wheat flour/atta
- 3 tablespoons semolina/suji
- ¼ cup (60ml)
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Ingredients
- 4 cups (200g) poha/flattened rice
- 2 tablespoons oil
- 1 cup raw peanuts
- ½ cup cashews slit in half
- ½ cup almonds slit in
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Ingredients
- 1 teaspoon ghee
- 2 cups (200g) dried desiccated coconut
- 1 cup (240ml) milk
- 1 cup (200g) sugar
- 4-5 drops pink food colour (optional)
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Ingredients
To Boil Dal
- ¾ cup toor dal soaked
- ¼ cup moong dal soaked
- 3 cups water
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder
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Ingredients
- 2 cups (250g) whole wheat flour/aatta
- ¼ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- salt to taste
- ¼ teaspoon ajwain
- 2 medium boiled potatoes grated
- 2 tablespoons fresh coriander finely chopped
- 1 tablespoon oil
- Oil for frying
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