Sweet sweet peeled pulses

                          Sweet sweet peeled pulses

Ingredients:

Gram flour - 250 grams (you can take more if you wish)

Small cardamom - 3

Cinnamon - small one

Clove - 4pm

Bagespatha - 2pm

Sadajire - half spoons

Noon, yellow-proportionate quantity

Sugar - quite a bit (since it must eat Misty Misti)

Dry chillies - whole 3

Mustard Oil - Quantity

Singing ghee - one table

Cardamom - one table

Dry Chili or Kashmiri Lankar Powder - two tablespoons

Powdered hot water - According to idea

Kismis soaked in water - Kazu - like the amount

Coconut Kochi - Ardha Mala

Tomato kicks-one

Recipe:

Boil the pulse in the preserver beforehand Not much boiled but | Misti cholara dal is a little khaja Now add ghee and corn oil to the hot saucepan and mix it Reduce the heat when the oil is hot Dry cloves on it

Keep it wet Take the coconut mixture well Now stir the cardamom in this oil, let the cloves and cinnamon, boil the bay leaf. Give the white cumin Keep stirring Give it a new one Stir with one spicy water and keep it in a few branches For the first time, roasted coconut with a tamarind spice, Kaju and Kismis a few days. 

Tomato Give it to me Oil has come out to leave, then let the whole boiled Dal at take it Mix all the spices and mix it with them Let it boil | Now try to see if you like what Sweet is like If not, give more sugar Remember that sweetie gram flour is not soaked Rather thin Keep stirring with a sleeveless needle Now let them keep the fried dry chillies in front of them Close the oven when a foot blows Spread the powdered hot water from above Garnish with remaining veg and kasamis and panezzi table on the table. Yes, but with white flour, lukewarm must.