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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.