Increased joint pain in the cold? A must in winter is to make circumcised ladles; Eat only one a day and watch the maximum

• Immunity week occurs in winter, when the body needs energy.
• Suntha laddus are made and eaten in winter.
• This strengthens the body and keeps away many diseases.

With the onset of winter, the body needs more heat and energy-giving foods. The cold weather increases the appetite and the desire for sweet food is also strongly felt. This season reminds us of traditional homemade sweets. Many dishes like carrot halwa, gondha laddu, tilgul, sevayanchi kheer are specially prepared in winters. An important and healthy dish in this series is Suntha Ladoo.

Maida Kashala joins the party this time with ‘Wheat Samosas’, a recipe for a crunchy and tangy taste.

Circumcision has special importance in Ayurveda. It reduces kapha in the body, improves digestion and protects against cold. Dry ginger ladles are effective for winter joint pain, body ache, cold-cough or frequent sore throat. Due to the balanced combination of jaggery, ghee, sugar and dry fruits in these laddus, they are not only great in taste, but also give warmth and strength to the body. Interestingly, these laddus are easy to make at home and last for a long time. If you too want to make homemade, nutritious and traditional sweets for winters, here is this easy recipe of Sunna Ladva. Recipe Be sure to try it.

Material

• Sunth powder – 50 grams
• Wheat flour – 200 grams
• Jaggery (finely chopped) – 250 gms
• Ghee – 150 to 200 gms
• Gum – 50 gms (finely chopped)
• Dry coconut (grated) – half a cup
• Mixed dry fruits – half a cup (almonds, cashews, pistachios)

What is not always recommended to make vegetables for the container? Then make ‘Dahi Chili’ instantly in Rajasthani style.

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• For this, first heat some ghee in a thick bottom pan. Fry the gond in it on low flame. Gum swelling and lightening
• When it becomes crispy, take it out and keep it aside. Fry the chopped almonds, cashews and pistachios in the same ghee until light golden.
• Now add remaining ghee to the pan. Add wheat flour to it and fry it on low flame stirring constantly. of flour
• Once the raw smell goes away and it turns light golden in color, switch off the flame.
• Add cumin powder and grated dry coconut to the hot roasted batter. The heat from the pan reduces the bitterness of the suntha and opens up the flavor.
• In a separate bowl, take 1 tsp ghee, add finely chopped jaggery and add 1-2 tsp water.
• Heat over low heat until melted. Do not let jaggery boil, just turn off the heat once it melts.
• Now add crushed gum, roasted dry fruits and melted jaggery to the roasted flour mixture. Mix well until all the ingredients are well combined.
• Once the mixture is slightly warm, grease your hands with a little ghee and turn a medium sized ladle. Keep the prepared ladle in an airtight container.
• You can increase or decrease the quantity of Sunnah as per your preference.
• If the ladles do not turn tightly, add little hot ghee.
• These ladles last for 2 to 3 weeks easily.