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Annarsa 500 Gm. Rice or Sama 375 Gm. Jaggery 375 Gm. Sugar
Ghee for deep frying 20 Gm. Poppy seeds.
Soak rice in water for four days, change water ereryday on the fourth day drain and spread rice on cloth. When slightly damp, pound and make flour. Make sugar to powder (Grate the Jaggery). Mix flour and sugar and add little ghee warmed. Keep in a tin. Use only after 8 or 10 days. When making Annarasa make small balls and roll out in small flat cakes put poppy seeds on one side. Fry in ghee with poppy seed side up. Keep on paper so that extra ghee is drained off.
--MRS. M. B. PATKI
Mirgund-Pava-Bundi 1 Kilo Pava
1 Tola Til seeds. + Tola Soda-bi-carb
1 Tola Cummin seeds 4 Tola Asafoetida
Roast Pava with cummin seed and til seeds, and grind to flour. Add salt and red chilli powder. Take one cup of boiling water and add one cup of flour and make dough Pound and mix well and make small “ bundi" with hand and fry in oil.
--MRS. MALTI MEILE
Date and Sweet Pota!o Cake 200 gms. Sweet potatoes 1 Table-spoon Butter 125., Dutes
Baking powder 50 , Cashew nuts
Boil sweet potatocs, peel and mash to a fine pasted crush the dates. Powder the cashew nuts. Mix all the above three and add butter and baking powder. Mix well. Grease a cake tin and put in the mixture and bake in hot oven till done. Serve when cold.
Vote :-Raisins ind pieces of crystalized fruits may be added if desired
-SARALABEY DHABLIWALA
19
Shree Sudharmaswami Gyanbhandar-Umara, Surat
www.umaragyanbhandar.com
