INGREDIENTS
100 GMS juvar flour
25 gms edible gum
100 gms ghee
1 tsp. dry ginger
½ tsp. ganthola (Indian Valerian” or “Tagar-ganthoda) powder
1 tsp. poppy seeds
1 tsp.dessicated coconut
75 gms jaggery
METHOD
Put edible gum in ghee and keep aside to rise. Not roast the flour in ghee and add edible gum. After two minutes add jaggery, dry ginger, ganthola, poppy seeds. Remove in a flat thali then add dry desiccated coconut and poppy seeds
Nutrition values – Juvar/sorghum & edible gum (tragacanth/gondh) toffee
Cultural information – Juvar/sorghum & edible gum (tragacanth/gondh) toffee