Chana Salan And Sattu Ki Kulfi by Chef Meadha Rahat

Ingredients for Chana Salan:

• Chickpeas 4 cup
• Bengal gram as required
• Soda 1/2 tsp
• Coriander powder 1 tbsp
• Red chilli powder 1 tsp
• Turmeric 1/2 tsp
• Green chilli 4
• Fresh coriander 1 tbsp
• Salt to taste
• Cinnamon 1
• Cumin seeds 1-1/2 tsp
• Black cardamom 1
• Clove 4-5
• Whole coriander 1-1/2 tsp
• Oil for cooking
• Onion 3
• Ginger garlic paste 2 tsp
• Khatai powder 1/2 tbsp
• Mix spices powder 1/2 tsp
• Black salt 1/2 tsp
• Ready made puree 1 packet
  

Method:

1. Wash chickpeas and bengal gram and soak it.
2. Add water and soda and cook well chickpeas.
3. Add cinnamon, whole coriander, black cardamom and clove in machine and make powder.
4. Make paste of fresh coriander and green chilli.
5. Heat oil, roast onion until golden. Then add ginger garlic paste, roasted mix spices powder, khatai powder, black salt, coriander and green chilli paste and roast it.
6. Now add boiled chickpeas, bengal gram and half cup water and leave on simmer.
7. Heat 3 tbsp oil in one pan and add red chilli powder. Then add chickpeas and serve with puree.
   

Ingredients for Sattu Ki Kulfi:

• Sattu 10
• Milk 2 liter
• Corn flour 1-1/2 tbsp
• Jaggery 1-1/2 cup
• Rose essence few drops
• Sugar 3 tbsp
• Green cardamom 6
• Dry fruits 5 tbsp
• Food color as required
  

Method:

1. Boil milk until thick. Then add cardamom powder and roasted mewa.
2. Together add jaggery and rose essence and cook it.
3. Now add sattu powder.
4. Lastly, strain mixture, put in kulfi molder and freeze it.
5. Serve with crushed mewa.