423342506 Verification: 49d840196cf43f51

Churner Naru – Churner Naru – Hangla Hneshel Magazine | Hangla Henshel Magazine

14 February 2025
Master grilling steak with herb butter! Top cuts, expert methods, and pro tips for juicy results. Outshine...
Read More
13 February 2025
Discover how to use tomatoes in every dish with our ultimate guide. Tips, recipes, and more in this essential...
Read More
10 February 2025
Enjoy a gourmet fusion of tuna fish tataki with shrimp and couscous. A healthy, flavorful dish perfect...
Read More
08 February 2025
Master the art of grilled strip steak! Learn how to select, season, and cook the perfect steak with...
Read More
05 February 2025
Discover the ultimate steak pepper recipe! Juicy, flavorful, and easy to cook, perfect for family dinners...
Read More
02 February 2025
Discover a delicious grilled octopus recipe! Tender, seared octopus served over creamy green pea purée...
Read More
28 January 2025
Discover 5 healthy slow cooker soup recipes packed with nutrients, easy to make, and perfect for busy...
Read More
26 January 2025
Try our Classic Caesar Salad Recipe for a healthy dinner. Fresh greens, grilled chicken, and homemade...
Read More
20 January 2025
Learn how to make creamy chicken noodle soup with this easy family recipe! Comforting, delicious, and...
Read More
17 January 2025
Discover the ultimate chicken and potato soup recipe with tips, variations, and expert advice for a hearty,...
Read More

We use affiliate links. If you purchase something using one of these links, we may receive compensation or commission.

22 Sep 2021 | Comments 0

“When I was a child, I used to watch my grandmother make ‘churn nadu’. Grandmother learned from her mother. Great taste yet ready in no time. Even in my childhood, when my grandmother made it, I used to cook the nadu with my small hands. Then grow up, get married and come to this house. The situation has not become that nadu banabara. Although I saw my mother-in-law making this nadu.”

– Aparna Laha (Laha House)

Materials:- Sesame seeds and sugar (250 grams each), camphor, large cardamom seeds, very good dalda, ghee.

Procedure:- Take a dry pan with semolina. Make sure that the semolina does not turn red. Then cool the sujita in a plate. Grind the sugar and cool the semolina powder. Now heat the pan with dalda and ghee. After that, pour the powdered semolina into the dish and mix it with powdered sugar. Now rub it with melted ghee. A pinch of camphor and large cardamom seeds are spread on the palm of the hand and rolled like a nadu.

Source link