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Soonth Ki Goli
Method
- Mix all the ingredients well and make into smooth dough like paste.
- Add more ghee if required for that consistency.
- Make small balls of the paste.
- Eat first thing after the fast to avoid acidity.
Makes: 2-3 golis
Shelflife: 2-3 days
Making Time: 5 minutes
Ingredients:
1 tsp - dry ginger powder
1 tsp - peepramool powder
1 1/2 tsp - grated jaggery
1 tsp - ghee
1 tsp - dry ginger powder
1 tsp - peepramool powder
1 1/2 tsp - grated jaggery
1 tsp - ghee
