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Gol papdi Recipe / Gur Papdi /  Sukhdi recipe / Gujrati Sukhadi recipe /  How to make Gujrati Gol Papdi Gol papadi Gol Papdi is a traditional Gujarati sweet snack made with whole wheat flour, Ghee, and jaggery and flavored with cardamom powder. Gol papdi also known as Gur papdi, Sukhdi, or sukhdi papdi in some parts of Gujarat. Gol papdi generally being prepared during the winter season in Gujarati households.   Gol papdi is a healthy sweet snack or sweet for kids also as it's loaded with the goodness of whole wheat flour, Jaggery, and ghee. In another version, you can add addible gum (gond), chopped almonds, pistachios in gol papdi.     So here I am sharing the super tasty and flavorful gol papdi recipe, it's easy but quite tricky to make perfectly shaped and soft gol papdi. I am making here gol papdi using whole wheat flour, jaggery, ghee, cardamom powder, nutmeg powder and some dry fruits ...

Sarson ka saag recipe /Sarson da saag / How to make sarson ka saag / Quick & Easy sarso ka saag / Punjabi sarso ka saag / Sarso ka saag recipe with stepwise photos Sarson ka saag    The delicious combo of sarson da saag and makki di roti is the pride of Punjab. An amazingly tasty recipe made with a mix of healthy winter greens that are cooked till wilted, and then pureed to a coarse mix and eaten with a rustic makki di roti or cornmeal flatbread. Sarson da saag is a popular vegetarian dish from Punjab. It is made of mustard greens and spices such as garam masala, ginger, and garlic. some spinach or bathua  also added with mustard leaves to enhance the taste, color and thickness of the dish.    Mustard is a winter and spring delicacy, and its relative abundance in Punjab and north India has made it one of the popular dishes in those regions.      I am very happy to share here the sarson ka saag reci...

Sabudana chivda recipe / Falahari Namkeen / How to make sabudana chivda / Sabudana mixture / Crisp sabudana mixture for fast Sabudana chivda Sabudana was introduced in India in 1940, Tamil Nadu was the first to begin producing the pearly balls. Now India is the foremost producer of sago. Sabudana is especially important on days of fasting (vrat-upawas), i.e. Navratri, shravana, Ekadashi and Purnima times. In India, Sabudana is used to make excellent desserts such as halwa payasam and kheer, as well as savory dishes such as upma, khichri, vada, cutlets, papad/fryms, khichia, chakal, and bonda. It goes especially well with potatoes, peanuts and green chilies, thus these often featured in savory dishes.   Here I am going to share Sabudan chivda or sabudna mixture which is prepared with nylon sabudana, dried shredded potato, and peanut flavored with coriander leaves. Only three ingredients make super tasty vrat-upawas snacks. Sabudana can be partial, precooked...