Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, dhekhla garvanu. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Dhekhla Garvanu is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Dhekhla Garvanu is something which I’ve loved my entire life. They are fine and they look fantastic.
#Gujaratioldrecipe #wheatkheer #dhoklachutney Hi friends Today I m sharing recipe of Garvanu. This is specifically people in Gujarat were cooking with dhokla. jhalak dhekhla a ja reloaded song full Hd. Узнать причину. Закрыть. Jhalak dhekhla ja new dance stroy.
To begin with this recipe, we have to prepare a few ingredients. You can have dhekhla garvanu using 22 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Dhekhla Garvanu:
- Make ready roasted rice
- Get roasted toor daal
- Get kadwa vaal (soaked overnight and pressure cooked for 3 whistles)
- Take cumin-coriander seeds powder
- Get fenugreek powder
- Get red chilli powder
- Take cumin-coriander seeds powder
- Take turmeric powder
- Make ready sugar
- Get ginger-garlic-green chilli paste
- Take cumin seeds
- Take sesame seeds
- Take asafoetida
- Take curry leaves
- Get homemade ghee
- Take wheat flour
- Take milk
- Get cinnamon powder
- Make ready cardamom powder
- Prepare Water
- Prepare Oil
- Prepare Salt
See recipes for #Mango puri with Gud keiry Garvanu Platter too. Garvanu - Guarati Semolina Kheer ( Pudding ). How to make Gujarati recipe Garvanu. Garvanu is a Gujarati Kheer made with Semolina.
Instructions to make Dhekhla Garvanu:
- For Dhekhla, add 1 cup roasted rice, 1/2 cup roasted toor daal, 1/2 tsp fenugreek powder to a mixer and blend well in semolina kind of texture. Keep aside.
- Add 1 cup kadwa vaal in a bowl and mash it roughly.
- Add 1 cup water, 1 tbsp oil, salt as per taste and 1 tbsp red chilli powder to a pan. Cover & let it come to a boil.
- Add the roasted rice-toor daal powder. Mix well and allow it to cook. Let it remain on low flame.
- Mix mashed kadva val, 1 tsp cumin-coriander seeds powder, 1 tsp ginger-garlic-green chilli paste, salt as per taste, 1/2 tsp sugar, 1/2 tsp turmeric powder in a bowl. Add this to the cooked roasted rice-toor daal mixture. Mix well, cover and let it steam.
- Remove from flame and let it cool. Once cooled, mash with hand and remove all the lumps. Add required water and make a consistency where it is easier for us to roll into balls.
- Make laddoo size balls of this mixture.
- Boil water in a thick vessel. Place the balls in a plate, keep the plate in the vessel, cover and let them steam. Once steamed, put off the gas and let them remain covered for around 5 minutes. Then remove on a plate and let them cool.
- Once cooled, cut them in half from the center.
- Heat 4 tbsp oil in a pan. Add 1 tsp cumin seeds, 8-10 curry leaves, 1/2 tsp asafoetida, 2 tbsp sesame seeds and let them roast. Add chopped coriander leaves and mix well.
- Add the half cut balls and let them coat the balls well.
- For making Garvanu, melt 1 tbsp homemade ghee in a pan. Add 2 tbsp wheat flour and roast well.
- Then add 1 cup milk. Stir continuously and remove all the lumps. Add 1 tbsp sugar, 1/2 tsp cinnamon powder, 1/2 tsp cardamom powder, pinch of salt, mix and let it thicken. Serve Dhekhla with Garvanu.
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