GHAWNAS

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 GHAWNAS RECIPE




INGREDIENTS:

4 eggs , 
1/2 tsp cinnamon pow ( dalchini pow ) , 
1/4 tsp green cardamom pow ( Hari ilaichi pow )
15 almond
1 cup milk ya coconut milk
Saffron
1 cup Maida YA  chapati ka aata or 3/4 cup rice ( chawal ) ka aata
1 pinch salt
3/4 cup sugar
Ghee


eggs , cinnamon pow ( dalchini pow ) , green cardamom pow ( Hari ilaichi pow ) inko ek mixing bowl me dal ker mix Kerle .                        
  15 almond ( badam ) pehle se bhigne rakh de phir chilke nikal ker thoda pani  ya doodh dal ker achcha fine paste bana le .

1 cup milk ya coconut milk ( koi bhi ) isme saffron ( optional) mix kere .

Maida YA  chapati ka aata or rice ( chawal ) ka aata or pinch salt dal ker mix Kerle .


Sab ingredients ab ready hai ab mix Kerna hai Sabko . Egg mixture me sugar or badam ka pisa hoova padte dale or mix Kerke Phir saffron milk phir mix flours ko thoda thoda dal ker mix Kerte jaye . ( iska batter patla hona chahiye thoda dosa batter se bhi , agar zaroorat pade to pani use kere patla Kerne ) .


Pan ko garam Kerke thoda ghee lagaye phir 1 bada spoon batter dal ker pan ko round ghoomaye batter ek level me set Ho jayega .                   


         Flame :—- bade burner pe low to medium flame per cook kerna hai .Isko ek hi side cook kerna hota hai to low pe cook kere achche se , jab niche se achcha colour aajaye


Aise chhota chhota fold kerte jana hai , 2 spoon ki madad se kere achcha hoga . Isko pura fold Kerke ek corner pe Kerke pan ke or bache hoove hisse me or batter dale . Jisse iski layer banegi .

Aise phir jab ye cook Ho pehle wale ke sath isko fold kerte jaye .   ( aise aap 2,3 baar layer ker sakte hai )Ab ye ready hai isko same cut Kerle .

Aise pan me halka se ghee lagakar thoda crisp Kerle ( optional ha ye step ) per bohat achcha lagta hai isse bhi


Dono sides se 2,3 minute ke liye sek le

Ager itna process Kerne time Nahi mil sakta tiffin ke liye jaldi hai to same batter se pancakes jaisa banaye or tiffin me de per ye bohat healthy or tasty hai Zaroor de bachcho ko.

RECIPE BY:

TASNEEM MALLADI

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