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add above different colour balls and let it cook for 10 minutes. Then keep it in Refrigerator and serve cold.
PRERANA
Raw Papaya Halwa 250 gms. grated ray Papaya Litre Milk 1 cup condensed milk,
Almonds Cardamom powder
Silverfoil Pistachios
Cook the grated papaya in the steam. Then put it in the pan and stir little a while so that papaya becomes dry. Then add to it the milk and cook in it. When it becomes thick add to it the condensed milk stirring all the time. Sprinkle cardamom powder, when the mixture becomes thick, remove from the fire and spread the mixture in a thali. Sprinkle chopped almonds and pistachios over it. Spread the silvorfoil over it. Serve it cool.
PRERANA
“Nauratna" Chutney 250 gms. dry Dates
100 gms. Red Carrants 25 gms. Pistachios
25 gms. almonds 10 gms. cardomoms
5 gms. dry ginger 5 gms. Pepper 4797
5 gms. Black pepper Little Chilly powder
250 gms. dry Mango powder 500 gms. Coriander seeds A piece of ginger 11 Kilos Sugar
5 gms. Man Little saffron
4 Lemons Little Asafoetida
Curin seeds Chirongi
Soak and seed the dry dates and cut it into small pieces. Chop the almonds and pistachios. Grind above all the things separately. Prepare one-threaded syrup of the sugar on gas stove. Add above all the things one by one. Put little salt and lemon juice to it.
PRERANA
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Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
