Gil-e-firdaus, a classic Dakhni dessert from the kitchens of Hyderabad has its presence in wedding feasts, celebrations and gatherings. A luscious and melt in the mouth dessert made with Sabudana, bottle gourd, khoya, cashew paste and milk. I remember having this dish during my stay in Hyderabad, I fell in love with this kheer instantly. This divine dessert can be served chilled or warm and traditionally served in earthen bowls, which lends an earthy taste. Hence the name GIL-E-FIRDAUS, meaning clay of paradise. 

         This classic dessert Gil-e-firdaus is commonly known as Kaddu ka kheer/ Kaddu ki kheer, as Bottle gourd is known as Kaddu in Hyderabad. As The holy month of Ramadan sets in, the intoxicating aroma of Haleem, Kababs and various desserts linger in the air around the bustling streets of Hyderabad. This divine Gil-e-firdaus a.k.a Kaddu ki kheer is also sold in the small eateries and stalls on the streets. It’s rich and luscious consistency makes it absolutely irresistible. 

The addition of khoa(khoya), cashew paste, and simmering sabudana and bottle gourd in full-fat milk makes it utterly creamy and divine.We have used Sabudana and kaddu(bottle gourd) here, but some add finely ground basmati rice as well to make it aromatic and more creamier. But simmering everything on low flame for longer period time is the key for this divine pudding. 

Ingredients needed to make GIL-E-FIRDAUS

• Bottle gourd
• Sabudana / Tapioca pearls
• Full fat milk
• Sugar
• Cardamom powder
• Khoya
• Nuts

How to make this dessert VEGAN?

Substitute the full fat milk with plant based milk like coconut milk/soy milk/almond milk. And also substitute the Khoya with Cashew paste or Almond paste to get that rich consistency. 

Let’s get into the recipe now, before that check out more desserts from my blog.

Basava Kajjam

Kanda gadda Bakshalu

Pappu Bakshalu

Badusha

Pala poorilu

Godhuma thalikala paasham

Aanapakaya shegala paasham

Kesar mewa phirni

Gajar ka halwa

Healthy Sabudana payasam

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GIL-E-FIRDAUS

A classic Hyderabadi dessert made of Bottle gourd, sabudana, milk, milk solids and enriched with nuts.

Course Dessert

Cuisine Telangana

Keyword Festive food, Indian desserts, Pudding

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Soaking time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

Author Shravani Abhishek

Ingredients

• 1 cup Bottle gourd peeled and grated. Discard the seeds and core.
• ½ cup Sabudana / Tapioca pearls
• 1 litre Whole milk / Full fat milk
• ¼ cup Khoya / Milk solids
• 1½ cups Sugar
• 3 tbsp Cashew paste
• 1 pod Cardamom
• ½ tsp Cardamom powder
• ¼ cup Water

Instructions

• Wash and Soak the sabudana pearls for 1 hour.
• Soak the cashews in warm water and keep aside.

Let's prep for the dessert

• Peel the bottle gourd, cut into halves, scoop out the core and grate it into thick shreds.
• Take a large mixing bowl, add cold filtered water and add the grated bottle gourd shreds to it. Squeeze the juice out of it and drain the water.

  Repeat washing the grated bottle gourd shreds for one more time until water runs clear.

  Note : This step helps in preventing the curdling of milk when we add bottle gourd.

Let's start cooking GIL-E-FIRDAUS now!!

• Heat a Saucepan, add full fat milk, one cardamom pod and bring to a boiling point. Then reduce the flame to low.
• In a small mixing bowl add khoya and a cup of hot milk to it. Mix it thoroughly until khoya completely incorporated well.
• Heat a thick bottomed pan, add grated bottle gourd, water. Close the lid and cook for 10 min on low flame until bottle gourd turns tender.
• When the water dries up, mash the bottle roughly and sauté again till the water dries up completely. Keep this aside.
• To the boiled milk, add soaked sabudana(drain the water). Cook for about 10 to 15 minutes on low flame till the sabudana turns translucent and tender.
• Add cashew paste, milk mixed with khoya mixture to the milk and sabudana. Give it a good Stir thoroughly to prevent the formation of lumps.
• Remove the cardamom pod from the milk and then add in sautèed bottle gourd mixture, sugar and give it a good mix.
• Reduce the flame to a low flame and cook until the kheer thickens up and keep stirring continuously to prevent sticking to the bottom of the pan.
• Once the kheer thickens, turn off the stove and let the kheer cool down to room temperature.
• Serve chilled or warm GIL-E-FIRDAUS / Kaddu ki kheer by sprinkling some chopped nuts on the top.
  

Notes

• You can add in tiny pinch of edible green food color to give the dessert a traditional look.
• This dessert tastes best when served chilled. 

If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . 

The post GIL-E-FIRDAUS appeared first on mycurryveda.

Basava Kajjam, a divine dessert and one of the ancient recipes from the Land of Telangana. Tiny wheat flour balls cooked in milk and creamy moong dal, sweetened with jaggery and topped with roasted nuts. Any Celebration is incomplete without a nice sweet dish to relish, and this dessert is just the one to brighten your day. The people of Telangana savor a special porridge/pudding kind of preparation made of moong daal, wheat flour, milk, sugar and dry fruits. This delicious dish has a nice rich aroma that is enhanced with the use of fresh ghee.

More about Basava kajjam 

Basava kajjam is an age-old traditional dessert prepared using Moong dal, whole wheat flour, milk, jaggery and nuts. And what makes this dessert special is the mini wheat flour balls, we call them as undalu. Traditionally they are shaped as tiny balls similar to the size of split moong dal. Making these tiny wheat flour balls requires huge amount of patience, but trust it is all worth it. Just a tablespoon of this dessert will take you back to your grandma’s kitchen. 

This traditional dessert is absolutely comforting, and nourishing, each spoon of this dessert feels like a warm hug. Even though I’m from Telangana, I have never tasted or heard about this dish until my dear friend Chandana has shared her heirloom recipe with me. She was sweet enough to share the details of the recipe and allowed me to share it with you all. Please do checkout her Instagram page, she’s a passionate cook and has immense love for her culinary heritage of Telangana.

She told me that her Grandma used to make this dessert specially for her in her childhood. And that this dessert is traditionally made on festivals like Maha Shivaratri and Bathukamma as an offering to the deity. Also I have done a little research on this regional delicacy, where some people call this dish as BASAVA GARJANAM. With the rustic Telangana dialect, the name could have been slowly settled as BASAVA KAJJAM. 

Ingredients needed for BASAVA KAJJAM

• Moong dal
• Whole wheat flour
• Jaggery
• Milk
• Nuts
• Ghee

How to prepare this Dessert?

Initially we need to soak the lentils for about an hour or two, which helps in cooking the lentils quickly. In the meanwhile we need to make a firm dough of whole wheat flour. Rest the dough for 30 min, later make tiny balls/undalu using dry flour and keep aside. 

Now we need to cook the wheat flour balls in the boiling water, add soaked moong dal and cook until the wheat flour balls are 90% cooked. Add in jaggery, milk and cook for 5 more min. Later roast some nuts in ghee and add it to the cooked moong dal and wheat flour balls. Basava Kajjam is all ready to Serve now.

Is this dish VEGAN ?

You can make this dish VEGAN-FRIENDLY by substituting the regular cow milk with plant based milk. Skip roasting the nuts in ghee and add them directly while cooking the wheat flour balls.

And if you have GLUTEN INTOLERANCE, I would suggest you to use gluten-free flour to make Undalu/balls.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Kanda gadda Bakshalu

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

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BASAVA KAJJAM

A divine and delicious moong dal and wheat flour balls porridge, which is sweetened with jaggery. An age-old recipe from the Land of Telangana.

Course Dessert

Cuisine Indian, Telangana

Keyword Bathukamma special, Porridge, Telangana cuisine

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Soaking time 1 hour hour

Total Time 2 hours hours

Servings 4 Servings

Author Shravani Abhishek

Equipment

• Saucepan

Ingredients

• ½ cup Split moong dal
• ½ cup Whole wheat flour
• ¾ cup Jaggery
• ⅓ cup Milk
• ¾ cup Water
• ½ tsp Cardamom powder optional
• 2 tbsp Ghee optional
• 1 tbsp Melon seeds optional

Instructions

Prepping

• Wash and soak the moong dal for about an hour.
• Take a mixing bow, add whole wheat flour, add water gradually and knead to make soft dough. (Similar to the Indian roti dough)
• Cover the dough and let it rest for 15 mins.

Make the Tiny wheat flour balls

• Take a wide plate and sprinkle some dry wheat flour on it. Now take a handful of dough at a time, take a tiny amount of dough to the size of moong dal/coriander seed and roll into a ball.
• Now place the rolled tiny wheat flour ball on the plate with dry flour.
  
• Repeat the process for the remaining dough.

  Note : You can skip this time-consuming process by rolling the dough into flatbread and then cut into diamonds.

Let's make BASAVA KAJJAM now!!

• Heat a saucepan, add water and bring it to a rolling boil.
• Now add in rolled tiny wheat flour balls, soaked and drained moong dal and give it a good mix.
• Cover the pan and let them cook on a medium flame until the moong dal is fully cooked. This will take around 15 min.
• Now add in milk, grated jaggery, cardamom powder (if using) and cook until everything is cooked thoroughly.
• Heat a small pan, add ghee and once its hot add in melon seeds and fry for 30 secs. Add these roasted melon seeds to the cooked BASAVA KAJJAM.
• BASAVA KAJJAM is done and it's all ready to be served. Dig in and enjoy.
  

Notes

• You can skip the rolling of wheat flour balls and instead roll the dough into flatbread and then cut into diamonds using knife or pizza cutter.
• If you want a vegan version, substitute the Regular milk with Plant based milk or you can just totally skip adding it. Also, do not roast the melon seeds in ghee, instead add them while boiling the moong dal.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BASAVA KAJJAM appeared first on mycurryveda.

Kanda gadda bakshalu is an authentic sweet potato stuffed flatbread savored on Maha Shivaratri in the Telangana region. These Bakshalu have an utterly creamy, healthy and divine sweet potato stuffing, and my kid absolutely loved it. Sweet potatoes are a great source of fiber, vitamins, and minerals. Additionally, they support Healthy Vision, enhance Brain Function and Boost Your Immune System.

Sweet potatoes have a dense fiber composition, and it satiates the hunger for longer periods. Hence, in Indian subcontinent we widely use it as fasting food. On Maha Shivaratri, majority of devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated. And sweet potatoes are fast friendly, filling and healthy. So these Bakshalu makes a great recipe to make on this coming Maha Shivaratri.

Significance of Maha Shivaratri

The festival of ‘Maha Shivaratri’ which literally translates to ‘the greatest night of Shiva’ is one of the most revered Hindu festivals across the Indian subcontinent. The Temples across the nation witness an outpour of devotees who gather around the Shiva Linga with their abundant offerings to appease Lord Shiva. Prayers and vigils go on throughout the night of Maha shivaratri. But what makes the festival special is its characteristic fasting or the Maha Shivaratri Vratam. The vratam marks a very high significance for every Shiva devotee, with some opting to even go on fasting through the day without a single drop of water. But majority of the devotees observe a special fast consisting largely of fruits along with plenty of water and milk which keeps them hydrated.

What are Bakshalu?

Bakshalu are a traditional delicacy, that we make on festivals or special occasions as an offering to the deity. These bakshalu are stuffed flatbreads, which can be made sweet or savory. In the Telangana region, Bakshalu are a traditional dessert or sweet and it has various stuffings. And stuffings like chana dal, moong dal, sesame seeds, sweet potato, Kova, etc. are used.

Now call this bakshalu poli or Holige, obbattu, bobbatlu, burelu, polelu, vedmi, boli this one dish has many names and avatars across diverse India.

In certain regions of Telangana, people call these Kanda gadda bakshalu as Mouram gadda polelu or mouram gadda bakshalu. This Kanda gadda bakshalu are specially prepared for the Maha Shivaratri festival for the kids, as they are fasting friendly and filling too. 

Ingredients needed for Kanda gadda bakshalu

• Kanda gadda – Sweet potatoes, they are also known by Mouram gadda, Ratnapuri gadda in the Telangana region. 
• Jaggery / Sugar – As sweet potatoes alone are sweet enough, we will be using minimal amount of sweetener.
• Cardamom – this is completely optional
• Whole wheat flour – You can also use Maida / All purpose flour instead.
• Oil
• Ghee

How to prepare this Kanda gadda bakshalu?

 Like every other flatbread, this bakshalu can be either made with Maida/all-purpose flour or Whole wheat flour. And I like to use whole wheat personally as it’s more healthy and that’s what I have grown up eating. So if you prefer using All purpose flour or maida please feel free to use it according to your convenience.

Stuffing – First step steam the sweet potatoes, later mash them with jaggery / sugar, and keep them aside.

Now the kind of sweet potatoes we get in India are quite fibrous and stays firm when boiled or steamed. They doesn’t require any further cooking after steaming them. You can just steam/boil them, peel the skin, mash them with jaggery powder/sugar.

And as I’m staying in the US, the sweet potatoes, which I get here are quite soft, when I steam/boil them they turn very mushy. Hence, I cook the mashed sweet potatoes slightly until they turn firm.

Dough – This bakshalu can be made with two kinds of dough, One is the wet dough that has been soaked in oil for hours and the other is a semi-hard dough that we regularly use to make roti. If you are using slightly firm sweet potatoes that we get in India, I would recommend you to use the firm dough. And if you are using the American variety of sweet potatoes then go for the wet dough.

Is this recipe VEGAN ?

You can skip the ghee part while roasting the Bakshalu or stuffed flatbread to make it vegan-friendly. If you have Gluten-intolerance, please substitute the whole wheat flour with gluten free flour to make these Bakshalu.

Serving suggestion

These Kanda gadda bakshalu/polelu are  traditionally served with warm milk. But a simple drizzle of ghee on warm Bakshalu is good enough for savoring.

Checkout more traditional festive foods and more Telangana delicacies.

Godhuma thalikala payasam

Pappu bakshalu

Nuvvula bakshalu

Vadapappu bellam panakam

Godhuma Nooka sheera

Shegala payasam

Sattu Pindi

Print

KANDA GADDA BAKSHALU

A divine sweet potato stuffed flatbread, which are utterly delicious, healthy and filling. Makes it a perfect fasting friendly food.

Course Dessert, Snack

Cuisine Indian, Telangana

Keyword Bakshalu, Stuffed flatbreads, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 Servings

Author Shravani Abhishek

Equipment

• Griddle
• Steamer

Ingredients

Stuffing

• 3 Sweet potatoes
• ⅓ cup Jaggery powder
• ¼ tsp Cardamom powder

Dough

• 1½ cup Whole wheat flour
• 2 tbsp Oil
• ½ cup Water *more as needed to make pliable dough

Instructions

Stuffing

• Heat a steamer, add water in the pan and place the sweet potatoes cut into discs on the steamer rack.
• Cover the pan and let the sweet potatoes steam until they are soft and mushy. It may take around 15 min. Turn off the heat and let them cool down to room temperature.
• Later peel the skin of sweet potatoes, mash them and add cardamom powder, jaggery powder/sugar as per your taste preference.
• If the stuffing is too wet, then cook the mashed sweet potatoes on medium flame until it turns firm.
• Later divide the stuffing into 10 equal portions, roll them into a ball and keep aside.

Dough

• In a mixing bowl, add whole wheat flour/APF , tsp of oil and water. Bring everything together and knead until it is soft and pliable.
• Add 2 tbsp oil and keep it covered for 2 hours. Let it remain soaked in oil. The more it rests in oil the more softer the bakshalu will be.

Let's prepare some KANDA GADDA BAKSHALU now !!

• Take a silicon sheet/ziploc bag/banana leaf, grease the surface. Take handful of dough and place it.
• Grease your fingers with oil and flatten the dough with your fingers to form a small circle.
• Place a small ball of sweet potato stuffing in the center and seal it on all sides forming a small ball.
  
• Now flatten the ball with the stuffing inside to form a thin Baksham.

Roasting the KANDA GADDA BAKSHALU

• Grease the tawa slightly with ghee and heat it. Now invert the silicon mat/ziploc bag/banana leaf with the Baksham over the tawa. After a few seconds, gently remove the silicon mat/ziploc bag/banana leaf.
• Now cook the Baksham both the sides until golden brown on medium heat.

  Once cooked, apply ghee all over the surface and remove from heat. Now Kanda gadda baksham is ready to be served. Enjoy it warm.
  

Serving suggestions

• Serve hot Kanda Gadda bakshalu with some warm milk or drizzled with ghee.
  

Notes

• If you are using the American variety of sweet potatoes, they tend to turn mushy or sticky when steamed/boiled. So cook the stuffing on medium flame until it turns slightly firm.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post KANDA GADDA BAKSHALU appeared first on mycurryveda.

Banka laddu, made using edible gum resin (banka/gond), cashews, almonds, khajoor, and all the wintery goodness. A quintessential winter food, which is utmost divine, delicious and nourishing which keeps you warm in chilly winters. These energy balls are rich in calories and nutrients and hence ideal for kids and the elderly. Also, these are given to Lactating or postpartum mothers to regain strength, helps in speedy recovery and provides nutrition. Hence these laddus are more of a medicinal confection than indulgent food.

What is Banka or Gond ?

Banka or Gond is an edible gum collected from hardened sap sourced from wild-growing acacia plants. Banka is a Telugu(more in Telangana) term for glue or gum substances, hence the name. 

Edible gum has a lot of medicinal value. It not only cures heat-stroke yet it even combats constipation, improves the health of skin and hair along with increasing our overall immunity. My grandmother used to say that winter is the perfect time when your body has the maximum capacity in absorbing calcium. And this edible gum helps in soothing inflammation, lubricates joints, and reduces joint stiffness caused by arthritis. Besides protecting against cold, gond is used to heal wounds. It is also known to treat cardiovascular ailments and chronic kidney diseases. 

More about Banka laddu

 Banka laddu or Dinkache ladoo or Gond Ke laddu, as the name suggests are prepared with Gond or Edible Gum. It is a popular sweet, that is made in Many regions across India during winters. 

The recipe I’m sharing here is an heirloom recipe that has been passed down from many generations. And our version of Edible gum laddu calls Dry Fruits, Nuts, Seeds, and lots of ghee. This laddu is usually looked at and served as a medicinal food rather than a delicacy. Hence it is mostly served with a glass of warm milk first thing in the morning. 

These nourishing energy balls are considered very healthy to consume in Winters due to their rich ingredients which are warm and keeps our body protected from the chilly winters. Also, these are made for postpartum mothers or lactating mothers, which helps to keep the body warm and helps in lactation. These Banka laddus are great nutritious snacks for kids and toddlers, as they are rich in iron, calcium, and protein.

Ingredients needed for Banka laddu

• Banka / Gond –  Edible gum sourced from the Acacia plant. It is quite odorless and tasteless. 
• Nuts – Nuts are the essential part of these laddus and I have used Cashews, marking nut, Pistachios, and walnuts here. 
• Dried fruits – Traditionally we use khajoor powder(dried dates powder), as I could not find the dried dates here, I used Medjool dates instead.
• Ghee – Ghee acts as the binding agent here, so do not skip on the ghee. It adds richness, flavor, and essential nutrition to the ladoo.
• Seeds – I have used Almonds and Melon seeds here. You can also add poppy seeds for extra nuttiness and richness. 
• Dry Coconut – We add a little amount of dried coconut here, which adds a lovely coconut flavor and nutrition.
• Spices – We are going to add Ginger powder(sonti podi/ saunth), pepper powder, and Nutmeg. They provide flavor and helps in providing warmth to our bodies. 
• Sugar / Jaggery 

How to make these Banka laddus?

 With diverse cultures and cuisines across India, the foods have regional influence and hence it varies with each region. You can see many Gond ke laddu recipes on the internet, where some add whole wheat flour, and some just use dried fruits and nuts. Unlike many recipes of Gond ke laddu you find on the internet, we don’t roast or puff of gond crystals. Instead, we just grind them as is, and we do not roast any ingredient too, just powder up everything and add piping hot ghee to shape the laddus. 

Check out more delicious desserts and Indian sweets from my blog.

Sunnundalu

Shakkarpara

Motichoor laddu

Shegala payasam

Sabudana payasam

Palm jaggery whole wheat biscuits

Penilu

Badusha

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BANKA LADDU

A quintessential winter laddu made of edible gum, dry fruits, nuts, seeds, ghee and jaggery.

Course Dessert, Snack

Cuisine Indian, Telangana

Keyword Laddu, Vegetarian, Winter special

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 25 Laddus

Author Shravani Abhishek

Equipment

• Blender
• Saucepan

Ingredients

• ¾ cup Banka or Edible Gum
• 1 cup Cashews
• ½ cup Almonds
• ½ cup Khajoor or Dried dates or use medjool dates
• ¼ cup Dried coconut
• ¼ cup Pistachios
• ¼ cup Walnuts optional
• ¼ cup Jeedi palukulu or Marking nuts optional
• ¼ cup Melon seeds optional
• 1 cup Jaggery powder Or use powdered sugar
• 1 cup Ghee

Spices

• 1 tsp Pepper powder
• 1 tbsp Sonti podi or ginger powder
• 2 pinches Nutmeg powder

Instructions

Preparing laddu base

• Grind the cashews, almonds, pistachios, walnuts to a fine powder and add it a large mixing bowl.
• Now grind the dried dates to a fine powder and add it to the mixing bowl.

  Notes : If using medjool dates, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.
• Now grind the dried coconut, marking nuts, melon seeds separately and add it to the mixing bowl.
• Now the crucial ingredient, Banka or Gond or edible gum Add it to the blending jar and grind to a fine powder. And transfer this powder to the mixing bowl.
• Time to add in pepper powder, sonti podi or ginger powder, ground nutmeg, jaggery powder to the mixing bowl with all ground nuts and seeds. Give everything a really good mix.

Heating the ghee

• Now heat a saucepan, add ghee and bring it to a smoking hot point. Turn off the heat.

Let's roll some BANKA LADDUS now!!

• Take 3 cups of laddu base ie., all the powders to a smaller mixing bowl, make a well in the center and add few tbsps of piping hot ghee.
• Start bringing the laddu mixture and ghee together, and try to bring everything together to a tight sticky dough consistency.
• When the laddu mixture is still hot and pliable, take a heaped size portion of it in a spoon or in your palms. Roll the mixture and Shape in a round laddu. 

  Note : In case the laddu mixture is too hot intolerable, then do wait for some minutes. Avoid burning your hands. If the mixture does not hold shape, then add 1 to 2 tablespoons of hot ghee.
• Place the rolled laddus onto a wide plate, and repeat the process for the remaining laddu mixture.
• Leave the rolled laddus to dry overnight or 4-5 hours at room temperature.

Storage instructions

• Transfer the dried banka laddus to a clean and dry Airtight container. These laddus stay good upto 6 weeks.
  

Serving suggestions

• Serve laddu with a warm glass of milk or just as is.
  

Notes

• If you cannot find dried dates, use medjool dates instead, just chop them up, grind to a smooth paste and fry the date paste in ghee for 4-5 mins until it loses its raw smell and turns into a lump.

 If you’ve tried this recipe, please share your valuable feedback in the comments below. Also you can Tag your photo and share it with #mycurryveda on Instagram @mycurryveda  or on Facebook . Also follow @taste.of.telangana on Instagram for more traditional recipes, culture and stories.

The post BANKA LADDU appeared first on mycurryveda.