Jainworld
Jain World
Sub-Categories of  PARYUSHAN TIME RECIPES
Amchoor
Atte Ka Seera
Choonbadi
  Ghatte Ka Saag - Curry
  Goondh Ki Raab
  Khakhras
  Lapsee
  Lemta Or Patolia
  Methi Papad Sabzi
  Mogar -Skinned Split Gram ki Sabzi
  Moong Subzi
  Mung Pani
  Papad Choori
  Parodhi
  Pathod with Variations
  Soonth

PARODHI

Ingredients :

250 gms. Wheat flour (sieve through a fine mesh)
200 gms. Rock sugar (misri) ground
200gms. Ghee
1 tbsp. almonds chopped in slivers
1/2 tbsp. fine goondh (edible gum resin) crystals


METHOD :

1.      Heat 1 tbsp. ghee, add 2 tsp. flour and gum crystals.

2.      Allow them to pop well, empty and keep aside.

3.      Add remaining ghee to same pan, add flour.

4.      Stir fry till flour is pinkish in colour and aroma exudes.

5.      Allow to cool to room temperature.

6.      Mix together popped gum, roasted flour, sugar and almonds.

7.      Press down in an airtight container, and cool very well before storing shut.

Serve cooled.

Making time: 20 minutes (excluding cooling time)
Makes: 3 cups approx.
Shelflife: 3-4 weeks

Nutritional value

Protein 33.5gms
Fat 213.0gms
Minerals 7.38gms
Fiber 5gms
Carbohydrate 373.8gms
Energy

3546.75kcal