10 Dec, 2021
newAdmin0 commentsDecember 10, 2021food, Non Veg Appetizers, RECIPES

Bhune Besan Ka Murgh Tikka

Bhune Besan Ka Murgh Tikka

Bhune Besan Ka Murgh Tikka is a flavorful recipe where tender chicken pieces are marinated with hung curd, roasted Vijay Besan Flour and grilled to perfection.

Servings - 4

Preparation Time - 1 Hour 40 Mins

Difficulty Level - Medium

Cook Time - 20 Minutes

Ingredients

1 tablespoon ginger garlic paste
4 tablespoon Vijay Besan Flour
300 gms boneless chicken pieces
2 tablespoon Kashmiri red chili powder
5 tablespoon mustard oil
2 tsp lemon juice
¾ cup hung curd
1 bay leaf, 3 cloves and 2 cardamoms
1 black cardamom and 5-6 black peppercorns
1 star anise and ½ inch cinnamon stick
1.5 tsp roasted cumin powder
1 tsp red chili powder
1 tsp black pepper powder
1 tsp dry mango powder/aamchur powder
2 tablespoon chopped mint leaves
5-6 tsp Oil
½ cup Butter
Salt as per taste
1 tsp garam masala powder
1.5 tsp kasuri meethi

Procedure

For First Marination

In a mixing bowl, take 300 gms of boneless chicken pieces.
Add the ginger garlic paste, little salt, half of the paste of Kashmiri red chili powder mixed with mustard oil & lemon juice. Mix everything well. Cover and marinate it for 40 minutes to 1 hour.

For Bhune Besan

In a pan, add 3-4 tsp of butter and 3-4 tsp of oil.
Once the butter and oil are hot, add the whole spices, like bay leaf, cardamoms, black cardamom, cloves, black peppercorn, star anise, cinnamon stick and saute it for 1-2 minutes.
Lower the flame, add Vijay Besan Flour, little at a time, and mix it well. Do not add all the besan at one time, add it slowly and keep stirring it well on a low flame for about 3-4 minutes.
Once the besan mixture starts to boil, switch off the flame. Allow it to cool down completely. Discard the whole spices and use it for the marination.

For Second Marination

In a mixing bowl, add the hung curd, bhune besan ka mixture, mix it well, so that there are no lumps.
Next add the remaining half of the paste of Kashmiri red chili powder with mustard oil.
Add the dry spices like roasted cumin powder, red chili powder, black pepper powder, dry mango powder, garam masala powder, kasuri methi and salt. Give everything a nice mix.
Add the marinated chicken pieces and nicely coat it well with the second marination. Mix everything well. Cover and marinate it for 1 hour.
After 1 hour, take some skewers, add the chicken pieces into the skewers.

For Chicken Tikka

Serve it hot with your favorite chutney and enjoy
Grill the chicken on a medium flame by turning them from all the sides for about 6-7 minutes or until the chicken pieces are cooked completely and it’s ready to be served.
Place the skewers over the grill pan, brush some more butter on the chicken pieces.
Heat a grill pan, in a bowl mix 2-3 tsp of butter with chopped mint leaves, brush it over a grill pan.

Tips for Cooking

Mix Kashmiri Red Chili Powder with Mustard Oil and keep it for at least 6 hours before marinating for good colour.
You can cook the chicken pieces in a normal pan or tawa or can even bake them.

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7 Dec, 2021
newAdmin0 commentsDecember 7, 2021food, Main Course, Popular, RECIPES

Paal Kozhukattai Recipe

Pyaz Kachori Recipe

Munch on the crunch of delicious Pyaz Kachoris made with Vijay Maida, Vijay Rava, tasty spices, along with the mixture of onions and potatoes as fillers.

Servings - 2

Preparation Time - 1 Hour

Difficulty Level - Medium

Cook Time - 30 Mins

Ingredients

For the Kachori Masala

2 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

For the Sweetened Milk (Paal)

1 cup Maida
1 tbsp Rawa

For the Sweetened Milk (Paal)

1 Liter / 4 cups Fresh Milk
75 gm / 1/3 cup Sugar

Procedure

Stir gently and cook for 1 hour on a low flame, stirring occasionally.
Heat up the milk till just boiling and carefully drop in the balls.
Form small balls out of the dough and set on a plate. Ensure they are crack free.
Set aside for 5 minutes until slightly cooled.
Slowly add boiling water and stir with a spoon to form a soft dough, add it in small additions till it just comes together.
In a bowl, combine the Vijay Gold Rice Flour, Sugar and grated coconut.
At the 45 minute mark, add the sugar and stir well.
After 1 hour, try a dumpling to see if it is cooked through, it should be slightly springy and not doughy inside.
Cook for 10-15 minutes more on medium high flame, stirring constantly to thicken and reduce the milk.
Once reduced, switch off the flame and serve when warm.

Tips for Cooking

When adding the boiling water, less is more, stir very well when you feel the dough forming and if any dry spots remain, only then add water, otherwise kneading it gently will suffice.
Incase you do add extra water, sprinkle more rice flour and knead gently to bring back the consistency, this may lead to a slightly higher cook time.
This recipe works very well with coconut milk, instead of the initial 1 liter of milk, add 750ml or 3 cups of thin coconut milk extract and 250 ml of Fresh milk to cook the balls. To finish, add 250 ml of thick coconut milk extract in the end, do not boil after this step.
You can substitute sugar for Jaggery if you prefer, the dish will have a slight brown tinge.

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2 Dec, 2021
newAdmin1 CommentDecember 2, 2021Breakfast, food, Popular, RECIPES, Veg Breakfast

Rice Pathiri Recipe

Rice Pathiri Recipe

Soft and supple, Pathiri is a delicious rice flour roti from Kerala! Use Vijay Rice Flour and follow the step-wise procedure to make this sumptuous delicacy.

Servings - 12 pcs

Preparation Time - 30 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

140 gm / 1 cup Vijay Rice Flour
300 ml / 1.25 cup Water
4 gm / 1 tsp Salt
3 ml / 1 tsp Oil

Procedure

In a pot, heat the water along with the salt and oil.
Once it is boiling, add in all the rice flour at once and stir very well to hydrate all of the flour.
Once it has combined well, switch off the flame and cover for 5 minutes.
After 5 minutes transfer to a wide plate and using a wet cloth, press and knead the dough gently. If it is too hot to handle, keep it covered with the cloth for a few minutes to cool down.
Knead the dough till it is smooth and soft, and crack free.
Rest for 5 minutes after kneading and then proceed to divide the dough into 12-13 equal portions.
Roll out each ball into a thin roti, and use a large metal bowl or container with sharp edges to cut it into a round shape.
Cook the pathiri on medium flame without any oil, flipping after 30 seconds and pressing gently to puff the pathiri.
After it has puffed, remove and set under a cloth to prevent drying.

Tips for Cooking

The dough has to be kneaded while at least warm. The most ideal is when it is hot, but you have to be careful not to burn yourself.
Always keep the dough covered with a wet cloth to prevent drying.
Do not brown the pathiri or they will dry out and become crunchy which is not desirable.

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29 Nov, 2021
newAdmin0 commentsNovember 29, 2021Appetizers, food, RECIPES, Vegan Appetizers

Poha Cutlet

Poha Cutlet

Crispy on the outside, tender & flavorful on the inside, Vijay Poha Cutlets make a wonderful evening snack! Learn its recipe here to wow your guests every time.

Servings - 18-20 pcs

Preparation Time - 1 Hour

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

140 gm / 1 cup Vijay Gold Thick Avalakki
250 gm / 2 medium Potatoes
100 gm / 1 cup Paneer
70 gm / 1 small Onion, finely chopped
10 gm / 2 green chillies, finely chopped
5 gm / few sprigs Coriander leaves, finely chopped
5 gm / 1 tsp Ginger Garlic Paste
4 gm / 1 tsp Mastercook Dhania, powdered
2 gm / ½ tsp Mastercook Jeera, Powdered
3 gm / ¾ tsp Red Chilli Powder
1 gm / ¼ tsp Garam Masala
1 gm / ¼ tsp Mastercook Pepper, powdered
1 gm / ¼ tsp Amchur powder
Salt to taste

Procedure

IServe warm with your favorite chutney.
Fry on a low flame until golden brown on both sides. Set on a tissue to drain excess oil.
Form the dough into about 50 gm cutlets. Set on a plate.
Check to see if you can form crack free cutlets. If not you can add a little flour or corn flour to aid with binding.
Knead and mash the mixture well to combine thoroughly.
Add the onion and coriander leaves along with all the spices, lemon juice and ginger garlic paste
In a large bowl, grate the paneer and add the boiled potatoes, and the Avalakki after draining the excess water.
In a small bowl, add the Vijay Gold thick Avalakki and cover it with water. Allow to soak for 5 minutes.
Boil the potatoes until soft, peel and mash gently, set aside.

Tips for Cooking

The Avalakki must be drained well before adding to the mixture. You can use a strainer and press lightly to rid the excess moisture.
You can add other vegetables like carrot, beans or capsicum to it, but ensure it is diced very fine or the cutlets will break while shaping.
You can prepare these in advance and freeze them in a single layer. Once thoroughly frozen, you can store them in ziplock bags and fry whenever you’d like!

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27 Nov, 2021
newAdmin2 CommentsNovember 27, 2021Dessert, food, RECIPES, Vegan Dessert

Malpua

Malpua

Soft & syrupy, sweet pancakes made with flour & curd for festivals like Holi , Diwali.  Malpua’s are Ramadan meals eaten to break the fast. This dessert is sure to please everyone!

Servings - 5

Preparation Time - 40 Mins

Difficulty Level - Easy

Cook Time - 30 Mins

Ingredients

75 gm / ½ cup Mastercook Maida
30 gm / ¼ cup Vijay Bombay Sooji
20 gm / 1 tbsp curd
3 gm / 1 tsp Mastercook Fennel Seeds
125-200 ml / ½ to 1 cup Milk
100 gm / ½ cup Sugar
60 ml / 4 tbsp Water

Procedure

In a large mixing bowl, add the Mastercook Maida, Mastercook Bombay Sooji, 20 gm of Sugar and Mastercook Fennel Seeds.
Stir well to combine and slowly add the milk. Keep whisking constantly to combine.
Add milk as required to form a batter similar to a pancake or slightly thicker than a dosa batter. It should spread on its own when dropped from a height.
Set aside for 30 minutes. In the meantime, add the sugar and water to a small saucepan and heat until the sugar is dissolved. Boil for 3-5 minutes until slightly thickened. You can add saffron if you desire a yellow tinge to the finished product. Set aside.
In a frying pan, add oil until it is about halfway and heat on a medium high flame.
Once hot, reduce the flame to medium and pour a ladleful of batter from about 3-4 inches above the center in a continuous stream to form a malpua.
Allow to cook until the edges are golden. Splash oil on top so that it puffs. Flip gently and cook on the other side until golden brown.
Remove and drain the excess oil and immediately dunk in the warm syrup and let it soak for a few minutes before removing and setting aside.
Serve warm or cold with rabri and chopped nuts.

Tips for Cooking

This recipe makes a soft and chewy malpua, if you prefer a crispy malpua, add a little more milk and pour less batter into the oil, the resulting malpua will be thinner and thus crispier.
If you notice that the edges are browning too quickly, then your oil is too hot. It should take atleast 45 seconds to a minute for the edges to brown and be ready to flip.
If your malpua doesn’t puff completely or at all, then you are not pouring it in a continuous stream. Keep trying and you will understand the proper technique. But even if it doesn’t puff it is still a lovely finished product!
Raisins should not be added in the beginning, lightly frying them and adding at the end allows you to retain their texture and sourish taste.

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25 Nov, 2021
newAdmin0 commentsNovember 25, 2021Dessert, food, RECIPES

Arisi Vella Puttu

Arisi Vella Puttu

Arisi Vella Puttu is a traditional neivedhyam Made during Navratri Festival. Made with light brown roasted Vijay Gold Rice Rava, Organic Jaggery, Ghee & Coconut.

Servings - 4 to 5

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 1 Hour

Ingredients

100 gm / ¾ cup Vijay Gold Idli Rava Vijay Gold Idli Rava
Lukewarm water
120 gm / ¾ cup Jaggery
50 gm / 3 tbsp Ghee
6-7 Cashews, split
25 gm / 2 tbsp Grated coconut

Procedure

Transfer to a bowl and allow to cool slightly.
In a pan, roast the Vijay Gold Idli Rava until lightly browned and fragrant, about 3-5 minutes.
Prepare a steamer and allow to heat up
Sprinkle, do not pour, lukewarm water and mix well into the rava. The texture that you want is when you press it in your hand, it stays together but will fall apart when you drop it back down.
Once this texture is achieved, lay a cloth in your steamer and add this mixture on top. Cover with the free ends of the cloth and steam for 30 minutes on medium flame.
After 30 minutes, the mixture should be one mass. Remove to a bowl and crumble with a spoon, breaking any large lumps.
Melt your jaggery and strain to remove any impurities.
Place on medium flame and heat until thick. You want a soft ball stage. You can find this out by dropping a little into a ball of cold water, the jaggery can be formed into a small jelly like ball.
To the ghee, add the coconut and roast until golden brown, now pour the coconut and ghee into the rava. Mix well and serve warm or cold. This lasts for about a month.
In a pan, heat ghee and roast the cashews , add to the rava and reserve the ghee.
Immediately switch off the flame and add the syrup to the cooked rava. Stir well to incorporate thoroughly.

Tips for Cooking

The jaggery syrup is very important for the final texture of the dish, ensure that the steps are followed properly.
The amount of jaggery can be adjusted to your liking.
Do not reduce the amount of ghee, as the dish will be inedible, the dry texture of the rava will irritate your throat if consumed without the ghee, or less ghee.

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13 Nov, 2021
newAdmin0 commentsNovember 13, 2021food, Main Course, Popular, RECIPES

Gatte Ki Sabzi

Gatte Ki Sabzi

A traditional Rajasthani dish made with Besan that is first boiled and then cooked in a spicy curd-based gravy. It goes well with steamed rice and roti.

Servings - 4

Preparation Time - 25 Mins

Difficulty Level - Medium

Cook Time - 20 Mins

Ingredients

For making the Gatte/Gatta

1 cup Vijay Gold Besan Flour
1 tsp coriander powder
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp cumin seeds
½ tsp ajwain/carrom seeds
3 tablespoon ghee/clarified butter
Salt as per taste
3-4 tsp water
1 tsp oil

For boiling and frying the Gatte/Gatta

4 glasses of water
2 dry red chilies
½ tsp cumin seeds
½ tsp fennel seeds
2 tsp ghee/clarified butter

For making the gravy

2 tsp oil
½ inch ginger
3-4 green chilies
2 tomatoes
½ tsp asafeotida/hing
1 tsp cumin seeds
2 dry red chilies
2 tsp ghee/clarified butter
4 tablespoon curd
Salt as per taste
¼ cup chopped coriander leaves
½ tsp garam masala powder
1 tsp kasuri methi (roasted & crushed)
1.5 tsp coriander powder
1 tsp red chili powder
½ tsp turmeric powder

Procedure

For making the Gatte/Gatta

In a mixing bowl, take Vijay Gold Besan Flour, add turmeric powder, red chili powder, coriander powder, cumin seeds, ajwain/carrom seeds, salt, ghee/clarified butter, give everything a nice mix.
Next add curd, little at a time, do not add all the curd together. Knead it well for about 8-9 minutes, to form a semi soft dough, just like the dough of pooris.
The dough should be of smooth texture, if you see any cracks, sprinkle little water and knead it again to form a smooth dough.
Once the dough is formed, apply little oil over the dough.
Divide the dough into 5 equal parts, roll each part to form a smooth ball.
Now with the help of your fingers, roll each dough ball to give it a cylindrical shape.

For boiling and frying the Gatte/Gatta

In a pan, add water, heat the water on a medium to high flame, once it starts to boil add dry red chilies, cumin seeds and fennel seeds.
Add the prepared gatte, one by one, cover and allow it to cook on a medium flame for about 8-10 minutes or until the gatte starts to float on the top and you can see bubbles/ blisters all over the gatte.al shape.
Gently remove them with the help of a spatula/spoon by draining the excess water. Reserve the water, in which gatte were boiled, for the gravy.
Place the gatte on a plate, allow them to come at room temperature, cut it into small pieces.
Heat ghee/clarified butter in a pan, shallow fry the prepared gatte for 2-3 minutes. Keep it aside.

Tips for cooking:

Addition of dry red chilies, cumin seeds & fennel seeds, while boiling the gatte is optional, however, it gives a nice flavour to our gatte.
In case the dough becomes too sticky, sprinkle some more gram flour/besan and knead.
Make sure the curd is at room temperature.
For kneading the dough for the gatte, do not add all the curd at a time, the quantity of curd and the water will vary depending on the texture of curd.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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10 Nov, 2021
newAdmin1 CommentNovember 10, 2021Appetizers, Breakfast, food, RECIPES, Veg Breakfast

IDLI MANCHURIAN

Idli Manchurian

It’s a simple and tasty South Indian Cuisine recipe that can be made with leftover idlis & Manchurian Sauce. It can be served as a starter, breakfast or snack.

Servings - 4

Preparation Time - 40 Mins

Difficulty Level - Medium

Cook Time - 30 Mins

Ingredients

For the Idli's

1 cup Vijay Idli Rava
1 cup curd
1 tsp ginger garlic paste
½ tsp black pepper powder
Salt as per taste
½ to ¾ cup water
½ tsp baking soda

For the tadka

2 tsp oil
1 tsp mustard seeds
½ tsp asafoetida/hing
½ tsp Urad Dal/Split black lentils
1 tsp Chana Dal/Bengal Gram
8-9 curry leaves
8-10 cashew nuts
½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For the batter to fry the Idli

½ cup A Vijay Gold ll Purpose Flour/Maida
¼ cup Corn flour
½ tsp black pepper powder
Salt as per taste
Water and Oil as required

For Manchurian Sauce

2 tsp oil
8-9 garlic cloves
3-4 fresh green chilies
1 small onion (cut into small cubes)
1 small capsicum (cut into small cubes)
2 tsp soya sauce
2 tablespoon red chili sauce
1 tablespoon tomato ketchup
¼- ½ cup warm water
Salt as per taste
1 tsp black pepper powder
Corn flour slurry (1 tablespoon corn flour mixed with 2 tablespoon water)
¼ cup chopped coriander leaves
½ cup chopped spring onion greens
½ tsp garam masala powder

Procedure

For making the Idlis

In a mixing bowl, take Vijay Idli Rawa, add curd, salt, black pepper powder, mix everything well.
Next add water and make a batter of smooth consistency.
Cover and rest it for 30 minutes.
For the tadka, in a pan, heat oil, add mustard seeds, asafoetida/hing, urad dal, chana dal, curry leaves, cashew nuts (roughly chopped), and fry it for 2-3 minutes.
After 30 minutes, add the prepared tadka in the idli batter, mix everything well.
Add baking soda in the idli batter, mix it.
Grease the idli stand/maker with little oil, add the prepared idli batter in the idli maker/stand and steam it on a medium flame for about 10-12 minutes.
Once it cools down, cut the idli into four pieces. Keep it aside.

For frying the Idlis

In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.
In a mixing bowl, add All purpose flour, corn flour, salt, black pepper powder, add little water at a time and make a smooth batter.

For the Manchurian Sauce:

Heat oil in a pan, add chopped garlic, sauté it for 1 minute, add chopped fresh green chilies, again sauté if for another 1 minute.
Add the onion & capsicum, fry it on a high flame for 3-4 minutes.
Add soya sauce, red chili sauce, tomato ketchup, mix everything well for 2 minutes.
Add warm water and again cook it for another 2 minutes.
Add salt, black pepper powder, add the corn flour slurry, once the sauce starts to thicken. Add the fried Idli pieces, toss it well for about 1 minute.
Add spring onion greens, little garam masala and chopped coriander leaves, give everything a nice mix for another 1-2 minutes and its ready. Serve immediately.

Tips for Cooking

For frying the idli pieces, lightly coat the idli pieces with the prepared batter one by one. Do not fry all the idli pieces at one time, do it in batches.
For making the Manchurian Sauce, use warm water.
Addition of garam masala powder is completely optional.
After adding the fried idli pieces in the sauce, quickly toss it with the sauce, so that it remains crispy.

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8 Nov, 2021
newAdmin0 commentsNovember 8, 2021Bread, food, Maida, RECIPES

Pita Bread Recipe

Pita Bread Recipe

Bread made with water, flour, yeast, salt, and sugar. The soft and light pocket is ideal for adding your favorite fillings & enjoying a Middle Eastern treat!

Servings - 5 Pcs

Preparation Time - 20 Mins

Difficulty Level - Easy

Cook Time - 1 Hour

Ingredients

300 gm / 2 cups Mastercook Maida or Chakki Atta
6 gm / 2 tsp yeast
14 gm / 2 tsp salt
14 gm / 3 tsp sugar
170-180 ml water
1 tbsp / 15 ml Extra Virgin Olive Oil

Procedure

In a large bowl, sift your Maida or Chakki atta along with salt.
In a separate bowl, combine the yeast, water and sugar and allow to bloom for a few minutes.
Add the yeast mixture slowly to the flour and knead a soft dough (about 3-4 minutes)
Add the olive oil and knead until incorporated. The dough will be slightly tacky to the touch.
Place in a greased bowl and rest for 15 minutes.
Preheat your oven to 250 C / 480 F / Gas Mark 9. Place a baking sheet upside down on the bottom rack and allow it to heat up with the oven.
After 15 minutes, cut the dough into 10 equal pieces, about 42-45 gm each.
Roll each piece into a ball and set on a floured surface or plate for 10 minutes.
Now roll each ball into a disc, about 6 inches across, and about 1 cm thick, like that of a puri.
Put the pita onto the hot tray and close the oven. Let it sit for 2-3 minutes, it will puff up and become a balloon. Let it rest for another minute before taking out and setting in a plate lined with a cloth. Cover each pita with the cloth after it comes out of the oven.

Tips for Cooking

You can use either Maida or chakki atta or a combination of both for this recipe.
Try using only Extra Virgin Olive Oil for this recipe, as a neutral cooking oil wouldn’t give the flavour and aroma of the high quality olive oil.
Most home ovens go upto 250C. But if your oven goes higher, it is recommended to even keep the oven at 300C, this will cook the pita’s much faster.
If you do not want color on the pita, remove it as soon as it puffs up, if you want color, let it sit a little longer, and flip it to brown the other side as well. Both taste equally good.
Do not worry if the entire pita doesn’t puff, you will still be able to separate the two sides to form a pocket.

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3 Nov, 2021
newAdmin0 commentsNovember 3, 2021Bread, Dessert, food

Akki Tari Payasa

Akki Tari Payasa

Simple and quick Broken Rice Pudded payasam is a simple dessert made with milk, sugar, dry fruits, and ghee that is ready faster than you can say ‘Akki Tari’!

Servings - 8

Preparation Time - 10 Mins

Difficulty Level - Easy

Cook Time - 40 Mins

Ingredients

70 gm / ½ cup Vijay Gold Akki Tari
500 ml / 2 cups Water
500 ml / 2 cups Fresh Milk
75 gm Sugar
Assorted Dry Fruits, Mastercook Elaichi

Procedure

In a bowl, add your Vijay Gold Akki Tari and some water(not from recipe). Allow to stand for 10 minutes
After 10 minutes, drain the water and add the akki tari to a pot along with 500 ml of water.
Boil on a low flame till all the water is almost absorbed.
At this stage, add the milk and stir well. Cook on a low flame until the milk begins to boil, stirring occasionally.
Add the sugar and stir well. Keep stirring till the sugar dissolves.
Cook for 5 minutes until thickened. Serve warm.

Tips for Cooking

The initial soaking of the akki tari is also to wash it, the amount of water in the recipe is to boil the akki tari later on.
If you wish, you can boil the akki tari directly in milk itself, in this case, double the amount of milk and replace the water with 500 ml of milk in step 2
If you are using dry fruits, roast them separately in a little amount of ghee and add it towards the end.
If using Mastercook elaichi, add it when you add the sugar into the payasa.

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