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Gujrati nasta
Gujrati nasta

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The ingredients needed to make Gujrati nasta:
  1. Take For jalebi-
  2. Take 1 cup Curd
  3. Provide 1 cup Maida
  4. Provide As required Lukewarm water
  5. Take For sugar syrup-
  6. Provide 1 cup sugar
  7. Take 4 cups water
  8. Get 1 tsp Kesar
  9. You need For aloo bonda masala-
  10. Get 3 potatoes, boiled
  11. Prepare 2 tbsp Green chilli paste
  12. Take 1 tbsp Ginger paste
  13. You need 1 tbsp Red chilli powder
  14. Use 1 tsp amchur powder
  15. Use 1 tsp Sugar
  16. Use As per taste Salt
  17. Take 1 tsp Rai and jeera
  18. You need 1 cup Coriander leaves
  19. Use 1 tsp Garam masala
  20. Take As required Oil for baghar
  21. Get For batter-
  22. You need 2 cups Besan
  23. Provide 1 tsp Ajwain
  24. Prepare As per taste Salt
  25. Get 1 tsp Soda
  26. You need 1 tsp Red chilli powder
  27. Get 1 tsp Haldi
  28. Use 2 tbsp Lemon juice
  29. Take for dhokla fermentation batter-
  30. Provide 1 cup Leftover idli dosa batter
  31. Prepare 2 cups Besan
  32. Provide 1 cup Curd
  33. Get 1 tbsp Salt
  34. Take 1 tbsp Citric acid
  35. Get 1 tbsp Sugar
  36. Get for Special dhokla chutney-
  37. Take 2-4 Dhokla
  38. Use 10-15 Green chillies, boiled
  39. You need As per taste Salt
  40. Use 1 tsp Lal mirchi
  41. Take 1 tsp Haldi
  42. Get 1 tsp Rai jeera
  43. Provide 1 tsp Sugar
  44. Prepare 1 tsp Amchur
  45. Take 5 tbsp Curd
Steps to make Gujrati nasta:
  1. For making jalebis mix maida curd and lukewarm water and keep aside for 4 to 6 hours.
  2. For syrup,add sugar, water and boil till 1 string chasni and add kesar keep aside.
  3. Heat ghee and make jalebis and dip them in chasni and serve hot.
  4. For aloo bonda masala heat oil add Rai jeera, curry leaves, adrak paste, harimirchi paste fry them and then add boiled and mashed aloo, then add all the dry masalas, cover it and cook for 10 minutes and keep it aside.
  5. Make batter by mixing besan kalimirchi haldi ajwain, salt, soda and lemon juice mix well.
  6. Now make balls of bonda masala dip in batter and fry them till cooked. Serve hot with garlic mint chutney.
  7. Mix all the batter ingredients and keep aisde for 6 to 8 hours for fermemntation.
  8. For dhokla seprate the batter in 2 batches and add 1 tsp salt, 1 tsp citric, 1 tsp sugar, heat it add water and keep the stand. Grease thali with oil, add batter and steam till it's done.
  9. For making special wali chutney, mash 3-4 dhoklas add curd and all the maslas except rai jeera, heat oil add rai jeera, haldi and mashed dhoklas masala and boiled mirchi and cook for 5 min and serve with dhoklas or rotis.

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