*Gujrathi/Rajsthani CUISINE*

[rajsand]

Hi R
I am sorry about this doubt but I have never used Ricotta Cheese and have no idea. Try using Ghee.. sweets turn out well with ghee
Good luck anyways
rajsand

[R]

That is ok..I used ghee also to melt the jaggery and fried guntar in ghee, as mentioned by my Gujarati friend.

thanks anyway for responding.

[chefvasu]

Hi R,

Yes, I'm Gujarati.
I never made Sukhadi with ricotta cheese.
I think, if you want to use ricotta cheese to make sukhadi, first take out all water from the cheese or you can take ricotta cheese in the pan and with slow to medium gas. Let is burn all water. Make sure it doesn't stick to pan. Keep mixing it.
You will find sukhadi's receipe with Dhaba receipe. Follow the receipe.
When you add roasted wheat flour, add ricotta cheese too. also, same time add some milk powder. (ricotta cheese and milk powder will make the mawa(khoya).
So, you can say sukhadi with mawa.
With out ricotta cheese, sukhadi can stay outside for long time.
Sukhadi is best and healthy food for young growing kids. (better than candy)
I hope this will help you.

[R]

Thanks, chefvasu for explaining.

Can u mention the qty for mawa? And, I was told to add ricotta cheese, guntar at the last stage i.e. after frying wheat flour in the jaggery syrup. So, it is not water that comes out from the syrup. Just the cheese which is not getting absorbed emits from the sweet(can feel the stickiness).

After putting into the plate, I am just transferring all the cheese to a separate vessel. It is like that cheese is getting melted and does not go into the sukhadi mixture.

Anyways, will implement yr method when I make it next time. Pls remember to give me the measurement for all the ingredients.

Thanks a lot and Bye.

[chefvasu]

Hi R,

What is Gunter? You mean Gunder?
If you clear this quary, may be I can help you.

[R]

Guntar is edible gum; was told that guntar is a gujarati word for gum and pls excuse if it is wrong..

[chefvasu]

Hi everybody,

I like to post Amdavadi pani puri's pani.
This receipe I learn from Bhiyaji....
1 cup mint leaves
1/2 cup cilantro
3 green chilli
1 tsp lemon juice
salt
Make a paste with adding little water. To make a paste, I always use the food processor. Mix the lemon juice and salt.
This will help to keep the paste long time and also will help to keep the green color.
NOTE:
You can make more paste during summer, because of mint. And freeze it in the Freezer.

To make pani:

Black salt, salt, lemon juice, roasted jeera powder, cut cilantro and mint paste.
Take one lt. water. Add 1 tsp black salt, salt to taste., 3tbsp lemon juice, 1/4 tsp jeera powder, and 1/4 cup of cut cilanto. Mix the 2/3 part of mint paste too.

Taste the water. You can adjust the taste.

For Amdavadi, pani's main ingredient is mint paste and black salt.

Pototo masala.

Boiled messed pototo (2 cups)
Red boiled chana (1 cup)
1/3 part of Mint paste
salt
cut cilantro 3tbs
roasted jeera powder - 1/2 tsp

Mix very well with hand.

[R]

Whoever has a tested recipe for mohanthal sweet & the traditional gujarati kitchdi, pls do post them here..

Thanks and Regards.

[chefvasu]

Hi R
So, I'm right. Gunter and Gunder is the same word.
If you use the Gunter to make sukhadi, in Gujarati we called, VASANA. That means, during the winter, people eat for health.
Secially, married women or new mom eats.

To use gunter, Take some ghee in the pan with medium to low gas. add the gunter. Keep mixing it. When it starts bubbling, take from the pan. keep it a side.
Follow the Sukhadi's receipe. When you add roasted wheat flour and mava, same time add the gunter too.

Mix very well and quickly. Follow the same method, as I mentioned before.

I will post the receipe for mava soon.

[R]

Thanks for the explanation..will try next time..

But, have a tiny doubt-what is the final stage color for frying guntar in ghee(brown or white)? Whenever put in ghee, the size is becoming bigger; but, while eating, could felt the stickiness in one or two places and also while pounding, could not do it with one or two guntars!

Thanks a lot once again and try to answer my requests, if possible.

Bye.