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Today’s recipe is nagpanchami special Traditional methoda. It is also known as “god unda.” In Maharashtra, 5th day of Marathi month Shravan is celebrated as Nagpanchami. On this day, snakes are worshipped. The main occupation in India is agriculture and snakes help farmers by eating rats. We have traditions to thank each and every element of nature that helps us. So this is one such day. This is a Konkan and Kolhapur special recipe. It is also made in Belgaon and Chandgad. There are different methods of making this recipe according to region. Today we are making it in Kolhapur style. This is a very easy and simple recipe. It is a very healthy and tasty recipe. It has good shelf life of about 3-4 days. This can be a good option for kids’ lunch box. You can call this as Marathi cake. You can try this recipe at home and drop a comment for me. Do not forget to like, share and subscribe.
Ingredients:
• 1 1/4 cup Wheat
• 1 cup Wheat rava
• 4 cups Water
• 1 cup Gudh / Jaggery
• 1/2 tsp Turmeric powder
• 4 tsp Ghee
• Dry Ginger powder
• Cardamom powder
• Fennel seeds
• Sliced fresh Coconut
Method:
• Roast wheat on medium heat really good until it gets light golden color.
• You can wipe the wheat with wet cloth if you want.
• You can use daliya in place of wheat.
• When wheat begins to pop up like popcorn, turn off the gas and let them cool down a little.
• Blend the roasted wheat into rava and sieve it. Gavhacha rava for making metonda is ready.
• For 1 cup wheat rava heat up water in a pan and add gudh.
• Mix well and let gudh dissolve.
• When gudh dissolves and mixture begins to boil, add turmeric powder and mix well.
• Add rava and mix well.
• Cook the mixture on medium heat until it thickens up a little for about 5-7 minutes.
• When the mixture thickens up a little, turn off the gas and add ghee, dry ginger powder,
cardamom powder, fennel seeds, fresh coconut slices.
• Mix everything well together.
• Line up a baking tray with butter paper and pour out the mixture into it. Spread it evenly.
• You can use cooker pot or any other pot in place of tin.
• You can bake it in oven at 180 Deg C for about 30-35 minutes.
• Place a stand at the base of a cooker and place the tray on it.
• Close the lid and bake metonda on medium heat for about 35-40 minutes.
• Check with a tooth pick. If it comes out clean, it means metonda is baked well.
• Take the tray out and let it cool down.
• Loosen the edges with the help of knife and flip the tray over into a dish.
• Remove the butter paper and cut it into pieces. Metonda is ready.
• It has shelf life of about 3-4 days.
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