This one will disappear into peoples stomach when made, the tangy and sweet taste leave behind an everseeking taste as well. A very rare and traditional gojju quite easy to make and can be stored ind used. Tastes great with chapathi, dosa, idli and even rice when mixed with hot rice and ghee.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1. Fresh ginger about 1/4 kg
2. Dry red chillies 15
3. Grated fresh coconut 1 cup
4. Salt
5. Jaggery about a lemon size
6. Oil
7. Mustard seeds
Method:
1. Wash the ginger and cut them into medium size pieces.
2. Grind ginger, coconut, and the red chillies to a medium fine paste.
3. Heat oil in a kadhai and make seasoning of mustard seeds.
4. Add the grind paste and cook until the raw smell of ginger goes a little bit.
5. Once boiled add the jaggery and let it cook for about 5 more minutes. Add salt and mix well.
Yummy, tangy shunti gojju is ready to serve.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ingredients:
1. Fresh ginger about 1/4 kg
2. Dry red chillies 15
3. Grated fresh coconut 1 cup
4. Salt
5. Jaggery about a lemon size
6. Oil
7. Mustard seeds
Method:
1. Wash the ginger and cut them into medium size pieces.
2. Grind ginger, coconut, and the red chillies to a medium fine paste.
3. Heat oil in a kadhai and make seasoning of mustard seeds.
4. Add the grind paste and cook until the raw smell of ginger goes a little bit.
5. Once boiled add the jaggery and let it cook for about 5 more minutes. Add salt and mix well.
Yummy, tangy shunti gojju is ready to serve.
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