Poondu marunthu

Garlic -1/4 kg

Khuskhus -100 grams

Karupatti -1/4kg

Ghee -100grams

Hing – 1 tbsp

Method:

1. Heat karupatti (palm jiggery ) with little amount of water, sothat itdissolves completely in the water and strain using a strainer to get rid of dust.

2.

3. Heat the ghee in a kadai,add the garlic,fry till the garlic turns light brown and shrinks in size.

4. Add the balm jiggery water and khuskhus and stir well,till the water is absorbed completely.

5. Now add hing and give a nice stir.

6. When the mixture comes to a thick consistency as shown in the picture.Switchoff the flame.

Note

1 Only palm jiggery shouldbe used for this receipe.

2 Given for ladies postpragnency.

3 Helps to overcome indigestion