Jhinger Roshogolla
Ridged gourd and lentil fritters in a poppy-based stew
Ingredients
- 50 g motor dal (soaked 2 hours)
- 5 g ginger
- ¼ tsp salt
- oil for frying
- 15 g poppy seeds (soaked 2 hours)
- 10 g mustard oil
- 2 bay leaves
- 1 tsp methi seeds (fenugreek)
- 600 g jhinge
- 12 g salt
- ¼ tsp turmeric
- 18 g sugar
- 300 m l hot water
- 100 ml hot milk
- 1 tsp ghee
.avif)