Easy and Authentic Sangri ki Sabzi

Food is not just something we eat to satisfy hunger. I believe food have emotional connection to it. Some food preparations have memories associated with them and we relate it to our loved ones.

I relate sangeri ki sabzi with my maternal grandmother. It’s been more than a year since she left us and still whenever I make sangria ki sabzi I feel the void she left.

It was a practice whenever I used to make sangri, I called her to ask the process she followed to make sangri ki sabzi. Every time she would say that I already know how to cook and have made several times but I still ask her how to make it. 🙂

She is no more, but I have loving memories of her. She used to make sangri ki sabzi, tamatar ki lungi and churma all by herself whenever I would be visiting her.

Few days back my mother had sent me a pack of ready to eat sangri ki sabzi. It was so horrible in taste that I decided to soon share the sangri ki sabzi recipe here. It’s so easy to prepare please make it yourself to relish authentic taste of this marwadi food.

sangri-sabzi

Rajasthan has hot and dry climate, so fresh vegetables were not easily available. Hence, most of the Rajasthani food has extensive use of dry vegetables, curd, flour and pulses. Moong dal halva is another popular Rajasthani delicacy. I have shared easy process to make traditional moong dal halva.

Have a look at moong dal tikki, farra if you are looking for lentil recipes.

Sangri ki sabzi can be made in several ways combining different dry berries. Ker and sangri is one popular combination.

sangri-subzi

I have used sangri and dry kachri just the way my grandmother used to prepare lovingly for us. So sharing her recipe with you all.

Ingredients for Sangri sabzi

  1. Dry Sangri: 1 cup
  2. Kachri: 3-4 pieces
  3. Ghee: 3tbsp
  4. Sugar: 2 tbsp
  5. Dry mango powder: 1 tbsp
  6. Red chilly powder: 1 tbsp
  7. Coriander powder: 1 tbsp
  8. Asafoetida (heeng): ¼ tsp
  9. Dry red chilly: 2
  10. Cumin seed: ¼ tsp
  11. Bay leaf (tej-patta): 1
  12. Turmeric powder: 1 tsp
  13. Salt as per taste

Process for Sangri sabzi

  • Rinse and soak sangri and kachri in water overnight.
  • Next day, soaked sangri and kachri will look like this and it’s ready to be cooked.

sangri-sabzi

  • In a closed vessel add some salt, ½ tsp turmeric and boil sangri and kachri for 15 minutes. On boiling sangri and kachri will become soft and tender. It will look like this.

sangri-sabzi

  • Drain out water and keep sangri and kachri aside.
  • Heat ghee in a skillet. Turn the heat to minimum and add cumin seeds, asafoetida, dry chilly and bay leaf.
  • Add sangri, kachri and stir well. Now add salt, turmeric powder, chilly powder, coriander powder and let it saute for a minute.
  • Now add rest of the ingredients like dry mango powder, sugar and stir well. Stir it for a minute allowing everything to blend well.

sangri-sabzi

As it’s cooked in generous amount of ghee and water is not used, it stays good for 2-3 days without refrigerator. This subzi is very handy while traveling.

Sangri is easily available in grocery stores in Rajasthan along with different berries. So, next time when you are visiting Rajasthan do remember to bring along some sangri.

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Suji and Gond ki Barfi

Third day of chaitra navratri (teej) marks the occasion of  Sindhara. It’s the day when females in the family enjoy tons of pampering by elders. It is celebrated twice in a year – around April and August (according to lunar calendar).

Suji ki Barfi

Females wear new clothes, apply heena (mehendi) on palms and enjoy their favorite food. Basically all efforts are made to make daughters and daughter-in-laws feel loved by indulging them in their favorite things.

Since, I am fond of suji and gond ki barfi, my grandmother (or maa as I call her) often makes it. She makes sure it’s made especially on the occasion of Sindhara.

Magical thing about any food preparation is they taste different when made by different people. For example, even my mom follows the same procedure, but barfi made by her tastes different from what my grandmother makes. However, I love both the versions and would anytime go overdose.

When away from our loved ones, we realize the way they shower love on us. Cooking the person’s favorite food is one of the natural ways to reflect affection. So, last week when my mom called up early in the morning and said, “beta sindhara pe kuch meetha le aana” (get some sweet from market), I missed her so much.

While I was missing her, I decided why not recreate her magical suji ki barfi. It came out pretty good, but as I said earlier different hands bring out different tastes. So, here I am sharing the confection that’s made in every Marwari household.

However, it will be apt to know something about gond (go pronounced like go) before we proceed further.

What is Gond?

Gond (or edible gum also called Tragacanth gum) is a resin that’s extracted from tree bark. It is available in crystal form of different qualities with color ranging from transparent to pale orange.

Raw Gond for Suji Barfi
Raw Gond

Being easily available in Rajasthan, it has made its way in variety of Rajasthani sweets.

It’s very healthy and preferred more in winters, as it gives warmth to body. It also helps in lactation, therefore specially given to lactating mothers. It has numerous other health benefits that you can easily find on web.

Now, let’s start with the preparation.

Ingredients

  • Semolina (suji): 1 cup
  • Mawa: 3/4 cup
  • Edible gum (gond): 1/4 cup
  • Ghee: 1/4 cup
  • Cardamom: 1 tsp
  • Almond flakes: 1 tbsp

For sugar syrup

  • Sugar: ½ cup
  • Water: ½ cup

Procedure for Sugar Syrup

  • Take sugar and water in a heavy bottom vessel, and put on medium flame. Sugar will dissolve and syrup will start boiling.
  • Let it simmer for around 15 minutes and take it off the flame and keep aside.

Procedure for Barfi

  • Heat ghee in a heavy bottom skillet on medium flame, add gond and fry on low flame. Gond will puff and turn into beautiful golden color.
Fried Gond for Suji Barfi
Fried Gond
  • Keep it aside. I like the crunchy effect. However, if you are not so fond of its stand-out taste, you can also crush it before using.
  • In the same skillet roast semolina (suji) on low flame. It will take around 10 minutes and you will notice the nice smell filling your kitchen. It means roasting is almost done.
  • Add mawa and roast for another 10 minutes. Roasting the mawa increases the shelf-life of barfis.
  • Add fried gond, cardamom powder and mix well. You will get a dry mixture as shown below.

Dry mix for Suji Barfi

  • Now add the sugar syrup to this mixture and bring everything together.
  • On a greased plate spread this mixture and with the help of ladle make it even. Sprinkle almond flakes and let it cool for some time. On cooling it will harden and you can cut it into desired shape.

Suji Barfi - Mixture spreadShould I tell that it’s ready to be served! 🙂

Suji barfi ready to be servedDo visit and like Bhaili’s Facebook page to get regular updates. You can also find me on Pinterest.