Ingredients 2 litres Milk 3/4 cup Sugar chopped nuts to decorate (pista, almonds) Silver foil (optional) 1/2 tsp. Citric acid dissolved in 1/2 cup water Method: Boil half the milk and add the citric solution as it comes to boil. Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead. Put the remaining milk in a heavy pan and boil to half. Add the chenna and boil till the mixture thickens, stirring continuously. Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a tray, apply silver foil and sprinkle the chopped nuts.
Ingredients: 2 bowl Wheat Atta 2 tsp Oil Salt to taste 1 tsp of Ajwain, Jeera Method: 1. Take 2 bowls of wheat atta 2. add oil-2 tea spoon 3. a pinch of salt 4. one tea spoon of ajwain and jeera ,crushed and add into atta 5. add water and make dough 6. make gujarati dal boiling 7. make raw rotis and add into dal 8. keep dal boiling. 9. Let all the rotis get cooked properly. 10. You need more water in Dal-dhokli coz rotis u put in dal makes dal more thick. 11. Serve hot.add little oil in each plate you serve.Grated coconut ,corriander leaves and adding lime juice in each plate makes it more tasty. 12. You will enjoy in all the seasons,but in winter it is more desirable. 13. Left over dal-tholi can preserved in fridge also.
