Rajgira Wadi is a favourite during fasts in India. It's sweet and crumbles in your mouth. It's also gluten free and you can make the recipe vegan by swapping the ghee for something vegan! Do not eliminate the ghee from the recipe altogether, since that'll make the wadis hard and difficult to eat.
It's very quick and easy to make. All you've to do is make a hardball consistency syrup with the jaggery and ghee and then pop in the puffed Rajgira, nuts, coconut and cardamom powder. Mix it all up, pop it into a pan and once it sets, dig in!
Checkout my Rajgira Wadi recipe here.
Amaranto con chocolate is a similar Mexican recipe. It uses honey instead of jaggery syrup, and cocoa powder for flavouring. There's no nuts in this recipe.Checkout Sylvia's recipe here.
It's very quick and easy to make. All you've to do is make a hardball consistency syrup with the jaggery and ghee and then pop in the puffed Rajgira, nuts, coconut and cardamom powder. Mix it all up, pop it into a pan and once it sets, dig in!
Checkout my Rajgira Wadi recipe here.
Amaranto con chocolate is a similar Mexican recipe. It uses honey instead of jaggery syrup, and cocoa powder for flavouring. There's no nuts in this recipe.Checkout Sylvia's recipe here.
No comments:
Post a Comment