{"id":242357,"date":"2021-06-12T21:37:15","date_gmt":"2021-06-13T04:37:15","guid":{"rendered":"https:\/\/siliconeer.com\/current\/?p=242357"},"modified":"2021-06-13T13:07:26","modified_gmt":"2021-06-13T20:07:26","slug":"in-this-recipe-sudha-gupta-adds-a-delicious-green-twist-to-the-rajasthani-staple-choorma","status":"publish","type":"post","link":"https:\/\/siliconeer.com\/current\/in-this-recipe-sudha-gupta-adds-a-delicious-green-twist-to-the-rajasthani-staple-choorma\/","title":{"rendered":"Haryali Choorma: Rajasthani Delight"},"content":{"rendered":"<p><em>Haryali Choorma (Siliconeer)<\/em><\/p>\n<p>In this recipe, <strong>Sudha Gupta<\/strong> adds a delicious green twist to the Rajasthani staple\u00a0<em>choorma<\/em>.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<div class=\"\">\n<ul>\n<li>1 cup sprouted <em>moong<\/em><\/li>\n<li>1\/2\u00a0cup pistachio nuts<\/li>\n<li>2 green cardamom <em>(elaichi)<\/em><\/li>\n<li>4 silver cardamom <em>(barak wali elaichi)<\/em><\/li>\n<li>1\/3 cup shredded coconut<\/li>\n<li>1 pinch saffron (<em>kesar<\/em>)<\/li>\n<li>1 tsp. rose water (<i>gulaab jal)<\/i><\/li>\n<li>3 <em>paan <\/em>leaves (betel nut leaves)<\/li>\n<li>1 cup milk<\/li>\n<li>1\/2 cup unsalted butter or <em>ghee<\/em><\/li>\n<li>2 cup wheat flower<\/li>\n<li>2 cup <em>gur<\/em> powder (jaggery powder)<\/li>\n<li>1\/4 cup <em>ghee <\/em>(clarified butter)<\/li>\n<\/ul>\n<div><strong>Method:<\/strong><\/div>\n<div class=\"\">On a medium-high flame, set up a pan and add\u00a01\/2 cup unsalted butter,\u00a0green cardamom whole, and\u00a0sprouted green <em>moong.<\/em><\/div>\n<p>Roast in slow flame for 5 minutes, then\u00a0add pistachios and\u00a0again roast another 3 minutes. Add milk and\u00a0cook every thing for 5 minutes.\u00a0Set the pan aside and cool.\u00a0Make a thick paste of the mixture in a blender.<\/p>\n<p>Take a large bowl and add 2 cups wheat flour, add <em>moong<\/em> and pistachio paste.\u00a0Make a stiff dough, and\u00a0divide in 20 pieces.\u00a0Make 20\u00a0balls and press.<\/p>\n<p>Preheat oven to 320\u00baF.\u00a0Grease a baking tray and add all the flattened balls.\u00a0Sprinkle a little <em>ghee<\/em> on the balls and put the tray in the oven.\u00a0Bake for 30 minutes, flipping the flattened balls after 15 minutes.\u00a0When the flattened balls appear cooked from both sides, remove the tray from the oven and allow to cool. Crush to\u00a0make <em>choorma<\/em> powder in a food processor.<\/p>\n<p>Now take all three <em>paan<\/em> leaves and &amp; 1\/2 milk, make a fine paste in blender.<\/p>\n<p>In a pan on medium-high flame,\u00a0pour 1 cup water and\u00a02 cups <em>gur <\/em>(jaggery)<em>.\u00a0<\/em>Mix and boil to\u00a0make one thread <em>chashni\u00a0<\/em>(thick sugary (sweet) syrup).\u00a0Add <em>paan<\/em>\u00a0(betel nut leaves) paste.<\/p>\n<p>Now add <em>paan<\/em> and syrup to the\u00a0<em>choorma<\/em> powder.\u00a0Add 1\/4 cup <em>ghee <\/em>(clarified butter) and mix. Make small balls.\u00a0(or serve as powder).<\/p>\n<p>Garnish with\u00a0pistachio slices, shedded coconut and\u00a0silver cardamom seeds.<\/p>\n<p>Enjoy!<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Haryali Choorma (Siliconeer) In this recipe, Sudha Gupta adds a delicious green twist to the Rajasthani staple\u00a0choorma. Ingredients: 1 cup sprouted moong 1\/2\u00a0cup pistachio nuts 2 green cardamom (elaichi) 4 silver cardamom (barak wali elaichi) 1\/3 cup shredded coconut 1 pinch saffron (kesar) 1 tsp. rose water (gulaab jal) 3 paan leaves (betel nut leaves)&#8230;<\/p>\n<div class=\"read-more-link\"><a href=\"https:\/\/siliconeer.com\/current\/in-this-recipe-sudha-gupta-adds-a-delicious-green-twist-to-the-rajasthani-staple-choorma\/\">Read More<\/a><\/div>\n","protected":false},"author":189,"featured_media":242361,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[275,13,68,19],"tags":[56218,56219,213,38984,36,147,23698,23546],"class_list":["post-242357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","category-culture","category-recipe-lifestyle","category-topics","tag-haryali-choorma","tag-main-course","tag-rajasthan","tag-rajasthani","tag-recipe","tag-siliconeer","tag-staple","tag-sweet"],"acf":[],"_links":{"self":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/242357","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/users\/189"}],"replies":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/comments?post=242357"}],"version-history":[{"count":0,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/posts\/242357\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/media\/242361"}],"wp:attachment":[{"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/media?parent=242357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/categories?post=242357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/siliconeer.com\/current\/wp-json\/wp\/v2\/tags?post=242357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}