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

SOONTH

Ingredients :

4 tsp. wheat flour
125 gms. Jaggery grated
1 tbsp. ginger powder (soonth)
1 tbsp. large crystals of goondh (edible resin gum)
1 tbsp. grated dried coconut
1 tbsp. almonds pounded coarsely
1/2 tsp. cardamom powder
4 tbsp. ghee
 

METHOD :

1.      Heat half ghee in pan, add flour, and gum crystals.

2.      Allow crystals to pop well, stirring continuously.

3.      Empty, keep aside.

4.      In same pan, add remaining ghee, add jaggery, mix.

5.      Cook till all jaggery has melted to a smooth paste.

6.      Do not overcook or soonth will become hard.

7.      Remove from fire, add all ingredients, including popped gum.

8.      Mix very well. Cool to room temperature.

9.      Store in moistureproof container, pressing down lightly while filling.

10.  The mixture should be crumbly, chewy and dry.

Making time: 25 minutes
Makes: 3 -1/2 - 4 cups (approx.)
Shelflife: 3-4 weeks

Nutritional value

Protein 8.11gms
Fat 101.9gms
Minerals 2.41gms
Fiber 2.93gms
Carbohydrate 141.31gms
Energy

1516.32kcal