AuthorLiya Dominic
Fenugreek Seeds Half Cup (105 g)
Rice 1 Cup (230 g)
Cumin Seed (Jeera) Quarter Cup (40 g)
Ajwain Quarter Cup (45 g)
Kalonji (Nigella Seeds) Half Cup (80 g)
Black Til (Black Sesame seeds) Half Cup (80 g)
Halim (Garden cress seeds)2 tablespoon
Cardamom 4 Nos
Crushed Dry Ginger or Ginger Powder (One Small Piece or Half teaspoon)
Grated Coconut 1.5 Cup
Jaggery 1 Cup (180 g)
Ghee 2 tablespoon
CategoryMedicinal
Ingredients
Fenugreek Seeds Half Cup (105 g)
Rice 1 Cup (230 g)
Cumin Seed (Jeera) Quarter Cup (40 g)
Ajwain Quarter Cup (45 g)
Kalonji (Nigella Seeds) Half Cup (80 g)
Black Til (Black Sesame seeds) Half Cup (80 g)
Halim (Garden cress seeds)2 tablespoon
Cardamom 4 Nos
Crushed Dry Ginger or Ginger Powder (One Small Piece or Half teaspoon)
Grated Coconut 1.5 Cup
Jaggery 1 Cup (180 g)
Ghee 2 tablespoon