This is a CKP traditional recipe.

Ninav

By Deepa Gad

Jan, 13th

741

Servings

6 persons

Cook Time

40 minutes

Ingredients

7 - 9

Ingredients

Measurement : 1 cup -250 ml
1 cup chanadal
1/2 cup wheat daliya
1-1/4 cup jaggery
2-1/2 cup coconut milk
1/4 cup ghee
A pinch of salt
1 tsp nutmeg, cardamom powder
Almond slices for garnish

Instructions

Roast chana dal and daliya separately.

Finely grind the roasted chanadal and daliya in a mixer. Add both the flour with ghee to the pan and fry well.

Then add coconut milk.

If mixer absorbed coconut milk then add jaggery to the mixture. Add nutmeg, cardamom powder, pinch of salt and mix well.

Put butter paper on the bottom in the caketin and ghee on the side. And spread this mixture in it. Spread all neatly with a spoon.

Preheat the microwave to 180℃ for 10 minutes. Then place the caketin and bake for 20 minutes. Take out and cool.

Then remove from the tray and slice with a knife. Serve Ninav.

Notes/Tips

If you don't have a microwave, you can bake in a kadhai.

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Rajsthani Makki Dhokla

807

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.