Tag Archives: Indian Sweets

Pranhara/ kachagolla

Pranhara/ kachagolla

Pranhara/ Kachagolla

Pranhara , otherwise known as Kachagolla is one of that Bengali sweets , I can die for . I came across many pranhara or kacha golla recipes , but found either complex ( for a “fakibaaz” like me) or the process not giving justice to the name Kachagolla . Kacha golla is that round , roshgolla like sweet , where unlike roshgolla, the chaana ( cheese) is not cooked ! That is , the Chaana is kacha or raw !!!! So this is the recipe , I tried to make easy-peasy for everyone and ofcourse without compromising the real taste;

Ingredients:

2/3 cup chaana

Powder Milk 6 tbl spoon
Ghee 1/2 tablepoon
Sugar to taste ( around 4 -5 tbl spoon for 2/3 cup chaana)
Cardamom powder , a pinch

Procedure to make Chaana:

Boil 4 cups of milk and when it comes to the boiling point , turn off the stove and add 2 tbl spoon of lemon juice . When the Water separates drain the chaana on a cheese cloth , wash with cold water . Squezze well , so that no water should be there . Your chaana is ready.

Procedure for Kachagolla/ Pranhara:

1. Take chaana,sugar, ghee and cardamom powder in a bowl . Knead well until smooth . Remember , try to squeeze all the water from chaana before you make this sweet.

2. Now turn on the heat of your stove on low flame . Put the chaana on a pan and cook on a low flame just that long needed to evaporate the water or moist from the chaana ( as sugar gives moisture to the chaana) . Don’t cook on high flame or for too long , then it will get hard and not giving justice to the name kachagolla .

3. add the powder milk and mix very well with the chaana . Transfer immediately on a plate . Shape in round balls , when cools . Roll it over dry mawa . Your Kachagolla/ pranhara is readyy . 🙂

For dry mawa , mix ghee with powder milk in a proportion so that it has breadcrumb like texture. Strain with a strainer . Yur dry mawa is ready !!!!!

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No Fail Gulab jamun or Laal mohon

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No Fail Gulabjamun or Laalmohon, in a very easy and quick way..

Ingredient:

Instant milk powder :3/4 cup +2 tbl spoon  or 10 tbl spoon

All purpose flour : 1/4 cup

Semolina/sooji : 1 tbl spoon ( soaked into water atleast 3/4 min before making and drained out water later)

Ghee : 1 and 1/2  tbl spoon

Condensed milk : 1 level tbl spoon

Baking powder : little more than 1/2 teaspoon

1 beaten egg

Pinch of elachi or cardamom powder..

  • If you are not using condensed milk replace it wih 1 tbl spoon sugar and omit those extra 2 tbl spoon powder milk.

Sugar Syrap:

Make a sugar syrup with 4 cups of water and 2 cups of sugar. Add 1 bayleaf, 2 cardamom pods and cinnamon stick while making the syrup. The syrup shouldn’t be thick .. If the syrup is thick the jamuns will not be soaked ..

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Cooking Method:

1. Combine all the ingredients together into a soft sticky kindda dough. Keep it in the refrigerator for 5-10 minutes.That will help you to shape the gulab jamuns.

2. Heat oil on low-medium flame. The Jamuns will be deep fried.

3. Apply some oil/ghee on your palm and make balls from the dough. Don’t sit the balls for too long , that would ruin the quality of jamun and at the same time careful that there is no crack on your jamuns, otherwise they might break apart in the oil.

4. Add the balls in batches in the oil and fry on low- medium heat for a longer period.The better is the frying the better will be the gulab jamun after soaking the syrap. It will take atleast 10/15 minutes to have the jamuns fried perfectly.And another thing, jamun expands a bit after adding them into oil. So always add few jamuns while frying..Fry them in batches.

5. Remove them from the oil and add them into the Warm sugar syrup immediately .If your jamuns are fried well , you will see they will soak almost all the syrap within 10/15 minutes. You may sprinkle some rose water in the syrap.The Syrup must not be too hot , that would ruin the color and texture of the jamuns . The syrup should be warm but not piping hot .

Your very easy, no fail Gulab jamun is ready!!!!!!!!!!!!!!

Cooking Tips:

1. When shaping the dough into jamuns, make sure that there are no cracks in them. If the jamuns have cracks, they could break apart while deep frying. So its important to grease your palms thoroughly and try to shape them without any crack.

2. Once the jamuns have been shaped, they need to be fried immediately. This is because keeping the jamuns for a long time before frying will cause them to crack.

3. The frying is very important in case of good, perfect gulab jamun. The temperature of the oil must be perfect. It should neither be too hot or mild hot. If it is too hot the jamuns will go a dark brown without cooking in the centre. And if it is little hot the jamuns will absorb a lot of oil and crack. So it should be heated on the same temperature from beginning to end. It should be on low medium heat and bubble should occur when you add the jamuns. But remember it should not be that hot that smoke can be seen..And remember fry them for a long , so that they are perfectly fried inside out. You may create wave in the oil with a spoon and fry them. That would help your jamun to have fried evenly, but careful not to prick any jamun with the spoon.

4.Don’t use too much baking powder while making the dough, it causes to break the sweets in the oil.

5. Put the jamun in batches to oil . Don’t try to fry all of them at once.

6. When frying in batches , after frying the first batch . Turn off the stove and let the heat reduce a bit . Otherwise the second batch of sweets may take color soon before they are expected leaving inside not well done . So this batch may seem a bit hard in the center .

019

āφāĻŽāĻžāϰ āĻ…āϰāĻŋāϜāĻŋāύāĻžāϞ āϰ⧇āϏāĻŋāĻĒāĻŋāϤ⧇ āϞāĻžāϞāĻŽā§‹āĻšāύ⧇āϰ āĻĄā§‹ āϤ⧇ āϚāĻŋāύāĻŋāϰ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤ⧇ āĻ•āĻ¨ā§āĻĄā§‡āĻ¨ā§āϏ⧇āĻĄ āĻŽāĻŋāĻ˛ā§āĻ• āĻ›āĻŋāϞ.āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻ•āĻ¨ā§āĻĄā§‡āĻ¨ā§āϏ⧇āĻĄ āĻŽāĻŋāĻ˛ā§āĻ• āϏāĻŦ āϏāĻŽā§Ÿ āĻŦāĻžāϏāĻžā§Ÿ āύāĻžāĻ“ āĻĨāĻžāĻ•āϤ⧇ āĻĒāĻžāϰ⧇. āϤāĻžāχ āĻ…āύ⧇āϕ⧇āχ āφāĻŽāĻžāϕ⧇ āĻāϟāĻŋ āĻ›āĻžā§œāĻž āĻŦāĻžāύāĻžāύ⧋ āϝāĻžā§Ÿ āĻ•āĻŋāύāĻž āϜāĻŋāĻœā§āĻžā§‡āϏ āĻ•āϰ⧇āϛ⧇āύ. āĻ…āĻŦāĻļā§āϝāχ āϝāĻžā§Ÿ. āĻāĻŦāĻ‚ āϤāĻžāĻĻ⧇āϰ āϜāĻ¨ā§āϝ āφāϜāϕ⧇āϰ āϰ⧇āϏāĻŋāĻĒāĻŋ. āφāĻŽāĻŋ āĻ āĻ­āĻžāĻŦ⧇āĻ“ āĻ•āϰāĻŋ. āĻŽā§‚āϞ āϰ⧇āϏāĻŋāĻĒāĻŋ āĻĨ⧇āϕ⧇ āϖ⧁āĻŦ āĻ āϏāĻžāĻŽāĻžāĻ¨ā§āϝ, āĻāĻ•āϟ⧁ āĻĒāϰāĻŋāĻŦāĻ°ā§āϤāύ.

āωāĻĒāĻ•āϰāĻŖ :

ā§Š/ā§Ē āĻ­āĻžāĻ— āĻ•āĻžāĻĒ āĻĢ⧁āϞ āĻ•ā§āϰāĻŋāĻŽ āĻ—ā§ā§œā§‹ āĻĻ⧁āϧ
ā§§/ā§Ē āĻ­āĻžāĻ— āĻ•āĻžāĻĒ āĻŽā§ŸāĻĻāĻž
ā§§ āĻŸā§‡āĻŦāĻŋāϞ āϚāĻžāĻŽāϚ āϏ⧁āϜāĻŋ ( āĻĒāĻžāύāĻŋāϤ⧇ āĻ­āĻŋāϜāĻŋā§Ÿā§‡ ,āĻĒāĻžāύāĻŋ āĻā§‡ā§œā§‡ āĻ¨ā§‡ā§ŸāĻž)
ā§§/⧍ āϚāĻž āϚāĻžāĻŽāĻšā§‡āϰ āĻāĻ•āϟ⧁ āĻŦ⧇āĻļāĻŋ āĻŦ⧇āĻ•āĻŋāĻ‚ āĻĒāĻžāωāĻĄāĻžāϰ
ā§§/ā§Ē āϚāĻž āϚāĻžāĻŽāϚ āĻāϞāĻžāϚ āĻ—ā§ā§œāĻž
ā§§ āϟāĻž āĻĢ⧇āϟāĻžāύ⧋ āĻĄāĻŋāĻŽ
ā§§ āĻāĻŦāĻ‚ ā§§/⧍ āĻŸā§‡āĻŦāĻŋāϞ āϚāĻžāĻŽāϚ āϘāĻŋ
ā§§ āĻŸā§‡āĻŦāĻŋāϞ āϚāĻžāĻŽāϚ āϚāĻŋāύāĻŋ

āϏāĻŋāϰāĻžāϰ āϜāĻ¨ā§āϝ:

⧍ āĻ•āĻžāĻĒ āϚāĻŋāύāĻŋ āφāϰ ā§Ē āĻ•āĻžāĻĒ āĻĒāĻžāύāĻŋ , ⧍ āϟāĻž āĻāϞāĻžāϚ , āϛ⧋āϟ āĻāĻ• āϟ⧁āĻ•āϰāĻž āĻĻāĻžāϰāϚāĻŋāύāĻŋ āĻĻāĻŋā§Ÿā§‡ āĻšāĻžāϞāĻ•āĻž āϘāύ āϏāĻŋāϰāĻž āĻ•āϰ⧇ āϰāĻžāϖ⧁āύ . āϏāĻŋāϰāĻž āĻŦ⧇āĻļāĻŋ āϘāύ āĻ•āϰāĻŦ⧇āύ āύāĻž āϤāĻžāϤ⧇ āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻ­āĻŋāϤāϰ āϏāĻŋāϰāĻž āĻĸ⧁āĻ•āĻŦ⧇ āύāĻž. āϏāĻŋāϰāĻž āĻāĻ•āĻĻāĻŽ āĻĒāĻžāύāĻŋāϰ āĻŽāϤ⧋ āĻĒāĻžāϤāϞāĻž āĻšāĻŦ⧇ āύāĻž. āĻšāĻžāϞāĻ•āĻž āϘāύ āĻšāĻŦ⧇.

āĻĒā§āϰāύāĻžāϞ⧀ :

ā§§. āĻĻ⧁āϧ,āĻŽā§ŸāĻĻāĻž , āϏ⧁āϜāĻŋ, āĻāϞāĻžāϚ āĻ—ā§ā§œāĻž ,āĻŦ⧇āĻ•āĻŋāĻ‚ āĻĒāĻžāωāĻĄāĻžāϰ āĻāĻ• āϏāĻžāĻĨ⧇ āϰāĻžāϖ⧁āύ.

⧍ āφāϰ⧇āĻ•āϟāĻž āĻŦāĻžāϟāĻŋāϤ⧇ āĻĄāĻŋāĻŽ,āϘāĻŋ,āϚāĻŋāύāĻŋ āĻĢ⧇āĻŸā§‡ āύāĻŋāύ.

ā§Š. āĻāĻ–āύ āĻĄāĻŋāĻŽā§‡āϰ āĻŽāĻŋāĻ¸ā§āϰāύ āĻļ⧁āĻ•āύ⧋ āωāĻĒāĻ•āϰāĻŖ āĻāϰ āϏāĻžāĻĨ⧇ āĻ­āĻžāϞ āĻ•āϰ⧇ āĻŽāĻŋāĻļāĻŋā§Ÿā§‡ āύāĻŋāύ. āĻāĻ•āϟ⧁ āĻ¸ā§āϟāĻŋāĻ•āĻŋ āϞāĻžāĻ—āĻŦ⧇. ā§Ģ āĻŽāĻŋāύāĻŋāϟ āĻāϰ āϜāĻ¨ā§āϝ āĻĢā§āϰāĻŋāĻœā§‡ āϰāĻžāϖ⧁āύ.

ā§Ē. āϤ⧇āϞ āĻ—āϰāĻŽ āĻ•āϰ⧁āύ.āϤ⧇āϞ āĻŦ⧇āĻļāĻŋ āφāĻšā§‡ āĻ—āϰāĻŽ āĻ•āϰāĻŦ⧇āύ āύāĻž. āϤāĻžāϤ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋ āϗ⧁āϞ⧋ āĻ›āĻžā§œāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āϰāĻ‚ āĻšā§Ÿā§‡ āϝāĻžāĻŦ⧇, āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻ­āĻŋāϤāϰ⧇ āĻ•āĻžāϚāĻž āĻĨāĻžāĻ•āĻŦ⧇. āφāĻŦāĻžāϰ āϤ⧇āϞ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻ—āϰāĻŽ āύāĻž āĻšāϞ⧇āĻ“ āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āϤ⧇āϞ āĻļ⧁āώ⧇ āĻĢ⧇āĻŸā§‡ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇,āĻŦāĻž āĻ—āĻžā§Ÿā§‡ āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻšāϤ⧇ āĻĒāĻžāϰ⧇.

ā§Ģ. āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻĄā§‹ āĻĨ⧇āϕ⧇ āĻšāĻžāϤ⧇ āϘāĻŋ āĻŽāĻžāĻ–āĻŋā§Ÿā§‡ āϏ⧁āĻ¨ā§āĻĻāϰ āĻ•āϰ⧇ āĻŦāϞ⧇ āĻŦāĻžāύāĻžāύ.āĻŦāϞ āĻŦāĻžāύāĻŋā§Ÿā§‡ āĻŦāĻžāϤāĻžāϏ⧇ āϰ⧇āϖ⧇ āĻĻāĻŋāĻŦ⧇āύ āύāĻž. āϤāĻžāϤ⧇ āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻšā§ŸāĻž āĻ›āĻžā§œāĻžāĻ“,āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻļ⧇āχāĻĒ āĻ āĻŋāĻ• āĻĨāĻžāϕ⧇ āύāĻž.

ā§Ŧ.āĻ…āĻ˛ā§āĻĒ āφāĻšā§‡ āĻ…āύ⧇āĻ•āĻ•ā§āώāύ āϧāϰ⧇ āϏāĻŽā§Ÿ āύāĻŋā§Ÿā§‡ āĻŽāĻŋāĻˇā§āϟāĻŋ āϗ⧁āϞ⧋ āĻ­āĻžāϜ⧁āύ. āĻāĻ•āϏāĻžāĻĨ⧇ āĻ…āύ⧇āĻ• āϗ⧁āϞ⧋ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻ›āĻžā§œāĻŦ⧇āύ āύāĻž, āĻāϤ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻĢ⧁āϞ⧇ āωāĻ āϤ⧇ āĻŦāĻžāϧāĻžāĻĒā§āϰāĻžāĻĒā§āϤ āĻĒā§‡ā§Ÿā§‡ āĻāĻ•āϟāĻž āφāϰ⧇āĻ•āϟāĻžāϰ āϏāĻžāĻĨ⧇ āϞ⧇āϗ⧇ āϚ⧁āĻĒāϏ⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇, āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻšāϤ⧇ āĻĒāĻžāϰ⧇. āĻĢ⧁āϞ⧇ āωāĻ āĻžāϰ āĻĒāϰ āϝ⧇āύ āĻ•ā§œāĻžāĻ‡ā§Ÿā§‡ āϝāĻĨ⧇āĻˇā§āϟ āĻ¸ā§āĻĒ⧇āχāϏ āĻĨāĻžāϕ⧇.
āĻāχ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻ­āĻžāϜāĻžāϰ āωāĻĒāϰ āύāĻŋāĻ°ā§āĻ­āϰ āĻ•āϰ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋ āϏāĻŋāϰāĻž āϤ⧇ āĻĻā§‡ā§ŸāĻžāϰ āĻĒāϰ āύāϰāĻŽ āĻšāĻŦ⧇ āĻ•āĻŋāύāĻž
āĻŽāĻŋāĻˇā§āϟāĻŋ āϤ⧇āϞ⧇ āĻĻā§‡ā§ŸāĻžāϰ āφāϗ⧇ āϤ⧇āϞ⧇ āϚāĻžāĻŽāϚ āĻĻāĻŋā§Ÿā§‡ āĻāĻ•āϟāĻž āĻĸ⧇āω āĻāϰ āĻŽāϤ⧋ āϏ⧃āĻˇā§āϟāĻŋ āĻ•āϰ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋ āϗ⧁āϞ⧋ āĻ›āĻžā§œāϞ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āϏāĻŦ āϝāĻžā§ŸāĻ—āĻžā§Ÿ āϏāĻŽāĻžāύ āĻ­āĻžāĻŦ⧇ āϰāĻ‚ āĻšāĻŦ⧇. āϤ⧇āϞ⧇ āĻ›āĻžā§œāĻžāϰ āĻĒāϰ āĻ“ āĻāĻ­āĻžāĻŦ⧇ āϤ⧇āϞ⧇ āĻĸ⧇āω āϏ⧃āĻˇā§āϟāĻŋ āĻ•āϰ⧇ āĻĻāĻŋāĻŦ⧇āύ āĻŽāĻžāĻā§‡ āĻŽāĻžāĻā§‡ āϤāĻŦ⧇ āϏāĻŽāĻžāύ āĻ­āĻžāĻŦ⧇ āϰāĻ‚ āĻšāĻŦ⧇. āϤāĻŦ⧇ āϏāĻžāĻŦāϧāĻžāύ āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻ—āĻžā§Ÿā§‡ āĻ–ā§‹āϚāĻž āϝ⧇āύ⧋ āύāĻž āϞāĻžāϗ⧇. āĻāχ āϜāĻ¨ā§āϝ āĻ…āύ⧇āĻ• āϗ⧁āϞ⧋ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻāĻ•āϏāĻžāĻĨ⧇ āĻ›āĻžā§œāĻŦ⧇āύ āύāĻž.

ā§­. āĻŽāĻŋāĻˇā§āϟāĻŋ āϗ⧁āϞ⧋ āĻŦāĻžāĻĻāĻžāĻŽāĻŋ āĻšāĻ“ā§ŸāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āϤ⧇āϞ āĻĨ⧇āϕ⧇ āϤ⧁āϞ⧇ āĻ—āϰāĻŽ āϏāĻŋāϰāĻžā§Ÿ āĻĻāĻŋā§Ÿā§‡ āĻĸ⧇āϕ⧇ āĻĻāĻŋāύ. āϏāĻŋāϰāĻž āĻ—āϰāĻŽ āĻšāĻŦ⧇ āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻĢ⧁āϟāĻ¨ā§āϤ āύāĻž. āϏāĻŋāϰāĻžāϰ āϚ⧁āϞāĻž āĻŦāĻ¨ā§āϧ āĻĨāĻžāĻ•āĻŦ⧇. āϖ⧁āĻŦ āĻ—āϰāĻŽ āϏāĻŋāϰāĻžā§Ÿ āĻĻāĻŋāϞ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻŦāĻžāχāϰ⧇ āϕ⧁āϚāϕ⧇ āĻ¯ā§‡ā§Ÿā§‡ āĻĻ⧇āĻ–āϤ⧇ āĻ­āĻžāϞ āϞāĻžāϗ⧇ āύāĻž. āĻŽāϏ⧃āύ āĻĨāĻžāϕ⧇ āύāĻž.
āĻŽāĻŋāĻˇā§āϟāĻŋ āϏ⧁āĻ¨ā§āĻĻāϰ āĻ­āĻžāϜāĻž āĻšāϞ⧇ āφāϰ āĻ­āĻžāϜāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āĻ—āϰāĻŽ āϏāĻŋāϰāĻžā§Ÿ āĻĻāĻŋāϞ⧇ ⧍ā§Ļ-⧍ā§Ģ āĻŽāĻŋāύāĻŋāϟ āĻāϰ āĻŽāĻ§ā§āϝ⧇ āϏāĻŋāϰāĻž āĻ–ā§‡ā§Ÿā§‡ āĻĢ⧁āϞ⧇ āϟ⧁āĻĒāϟ⧁āĻĒāĻž āĻšā§Ÿā§‡ āĻĨāĻžāĻ•āĻŦ⧇. āφāϰ⧋ āĻ­āĻžāϞ āĻĢāϞ⧇ āϜāĻ¨ā§āϝ āĻ āĻžāĻ¨ā§āĻĄāĻž āĻšāĻ“ā§ŸāĻžāϰ āĻĒāϰ āφāϰ ā§§ āϘāĻ¨ā§āϟāĻž āϏāĻŋāϰāĻžā§Ÿ āϰāĻžāϖ⧁āύ. āĻāĻ•āĻĻāĻŽ āύāϰāĻŽ āϤ⧁āϞāϤ⧁āϞ⧇ āĻšā§Ÿā§‡ āĻĨāĻžāĻ•āĻŦ⧇.

āϟāĻŋāĻĒā§āϏ:

ā§§. āĻŽāĻŋāĻˇā§āϟāĻŋāϰ āĻŦāϞ āĻŦāĻžāύāĻŋā§Ÿā§‡ āĻŦāĻžāϤāĻžāϏ⧇ āϰ⧇āϖ⧇ āĻĻāĻŋāĻŦ⧇āύ āύāĻž . āϤāĻžāϤ⧇ āĻĄā§āϰāĻžāχ āĻšā§Ÿā§‡ āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻšāϤ⧇ āĻĒāĻžāϰ⧇. āĻŽāĻŋāĻˇā§āϟāĻŋ āϏ⧁āĻ¨ā§āĻĻāϰ āĻ—ā§‹āϞāĻ“ āĻĨāĻžāϕ⧇ āύāĻž. āωāĻĒāϰ⧇ āύāĻŋāĻšā§‡ āĻŦāϏ⧇ āϝāĻžā§Ÿ. āϤāĻžāχ āϤ⧇āϞ āĻ—āϰāĻŽ āĻšāϞ⧇ āĻāĻ•āϟāĻŋ āĻāĻ•āϟāĻŋ āĻ•āϰ⧇ āĻŦāĻžāύāĻžāύ āφāϰ āĻ›āĻžā§œā§āύ.

⧍. āĻŽāĻŋāĻˇā§āϟāĻŋ āĻļ⧇āχāĻĒ āĻ•āϰāĻžāϰ āϏāĻŽā§Ÿ āĻ–ā§‡ā§ŸāĻžāϞ āϰāĻžāĻ–āĻŦ⧇āύ ,āϝ⧇āύ⧋ āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻŦāĻž āĻĢāĻžāϟāĻž āĻĢāĻžāϟāĻž āύāĻž āĻĨāĻžāϕ⧇.

ā§Š. āĻ…āϤāĻŋāϰāĻŋāĻ•ā§āϤ āĻŦ⧇āĻ•āĻŋāĻ‚ āĻĒāĻžāωāĻĄāĻžāϰ āĻŦā§āϝāĻžāĻŦāĻšāĻžāϰ āĻ•āϰāϞ⧇ āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻŽāĻŋāĻˇā§āϟāĻŋ āϚ⧁āĻĒāϏ⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇ āĻŦāĻž āϖ⧁āϞ⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇.

ā§Ē. āϤ⧇āϞ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āĻ—āϰāĻŽ āĻšāϤ⧇ āĻšāĻŦ⧇. āϖ⧁āĻŦ āĻŦ⧇āĻļāĻŋ āĻ—āϰāĻŽ āĻŦāĻž āĻšāĻžāϞāĻ•āĻž āĻ—āϰāĻŽ āĻšāĻ“ā§ŸāĻž āϝāĻžāĻŦ⧇ āύāĻž. āĻŦ⧇āĻļāĻŋ āĻ—āϰāĻŽ āĻšāϞ⧇ āϰāĻ‚ āĻāϏ⧇ āϝāĻžāĻŦ⧇,āĻ­āĻŋāϤāϰ⧇ āĻ•āĻžāϚāĻž āĻĨāĻžāĻ•āĻŦ⧇, āĻ•āĻŽ āĻ—āϰāĻŽ āĻšāϞ⧇ āĻŽāĻŋāĻˇā§āϟāĻŋ āϖ⧁āϞ⧇ āϝ⧇āϤ⧇ āĻ“ā§ŸāĻžāϰ⧇, āϤ⧇āϞ āĻ–ā§‡ā§Ÿā§‡ āĻ•ā§āĻ°â€ā§āϝāĻžāĻ• āĻšāϤ⧇ āĻĒāĻžāϰ⧇.

ā§Ģ.āĻāĻ•āϏāĻžāĻĨ⧇ āĻ…āύ⧇āĻ• āϗ⧁āϞ⧋ āĻŽāĻŋāĻˇā§āϟāĻŋ āϤ⧇āϞ⧇ āĻĻāĻŋāĻŦ⧇āύ āύāĻž. āĻ•ā§œāĻžāĻ‡ā§Ÿā§‡ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻĢ⧁āϞ⧇ āωāĻ āĻžāϰ āĻĒāϰ āϝ⧇āύ āĻĒāĻ°ā§āϝāĻžāĻĒā§āϤ āϝāĻžā§ŸāĻ—āĻžā§Ÿ āĻĨāĻžāϕ⧇. āĻĻāϰāĻ•āĻžāϰ āĻšāϞ⧇ āĻŦ⧜ āĻ•ā§œāĻžāχ āĻŦā§āϝāĻžāĻŦāĻšāĻžāϰ āĻ•āϰ⧁āύ.
āϝāĻĻāĻŋ ⧍ āĻŦā§āϝāĻžāĻšā§‡ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻ­āĻžāĻœā§‡āύ, āϤāĻŦ⧇ āϚ⧁āϞāĻž āĻŦāĻ¨ā§āϧ āĻ•āϰ⧇ āϤ⧇āϞ āĻāĻ•āϟ⧁ āĻ āĻžāĻ¨ā§āĻĄāĻž āĻšāϤ⧇ āĻĻāĻŋāύ. āĻ•āĻžāϰāύ āĻ…āύ⧇āĻ•āĻ•ā§āώāύ āĻ­āĻžāϜāĻžāϰ āĻ•āĻžāϰāύ⧇ āϤ⧇āϞ āϖ⧁āĻŦ āĻŦ⧇āĻļāĻŋ āĻ—āϰāĻŽ āĻšā§Ÿā§‡ āϝāĻžā§Ÿ, āϤāĻžāχ āϏāĻ āĻŋāĻ• āϤāĻžāĻĒāĻŽāĻžāĻ¤ā§āϰāĻžā§Ÿ āĻāύ⧇ āĻ­āĻžāϜ⧁āύ.

ā§Ŧ. āĻ•āĻ–āύ⧋ āϖ⧁āĻŦ āĻŦ⧇āĻļāĻŋ āĻ—āϰāĻŽ āϏāĻŋāϰāĻžā§Ÿ āĻŽāĻŋāĻˇā§āϟāĻŋ āĻ›āĻžā§œāĻŦ⧇āύ āύāĻž. āϤāĻžāĻšāϞ⧇ āĻ•āĻŋāĻ¨ā§āϤ⧁ āĻŽāĻŋāĻˇā§āϟāĻŋ āϕ⧁āϚāϕ⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇,āϭ⧇āς⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇,āϚ⧁āĻĒāϏ⧇ āϝ⧇āϤ⧇ āĻĒāĻžāϰ⧇.
āĻ­āĻžāϜāĻžāϰ āϏāĻžāĻĨ⧇ āϏāĻžāĻĨ⧇ āĻŽā§‹āϟāĻžāĻŽā§āϟāĻŋ āĻ—āϰāĻŽ āϏāĻŋāϰāĻžā§Ÿ āĻĻāĻŋā§Ÿā§‡ āĻĸ⧇āϕ⧇ āĻĻāĻŋāύ. āϚ⧁āϞāĻž āĻŦāĻ¨ā§āϧ āĻĨāĻžāĻ•āĻŦ⧇. āĻ­āĻžāϜāĻž āĻ­āĻžāϞ āĻšāϞ⧇ āϏāĻŋāϰāĻž āĻ–ā§‡ā§Ÿā§‡ āĻĢ⧁āϞ⧇ āϝāĻžāĻŦ⧇.

Khadiza's Kitchen's photo.

 

 

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