These are said to be the native variety, the white ones came via Kabul, their origin was in Turkey, 3000 BC.
Very nice when soaked and cooked.
The flour has many uses, from sweets to dhokla and pakoda batter.
There is even a 'Missi' Roti, wheat and chickpea flour blended, then kneaded into dough, and cooked on a Tawa or Tandoor.
Surfing the net, found Pabba Ice Cream in Mangalore...
One hour waiting list on week days, they even have an assorted serving called the Pan Thali!
https://www.google.com/url?sa=t&rct...=Dnv-A36l6oY&usg=AOvVaw15Of7ZDWM1LkJYsoQH0UGF
One hour waiting list on week days, they even have an assorted serving called the Pan Thali!
https://www.google.com/url?sa=t&rct...=Dnv-A36l6oY&usg=AOvVaw15Of7ZDWM1LkJYsoQH0UGF
Making ginger and turmeric candy (not together, same method for either).
Wash and peel the root, and slice evenly, about 3-5 mm thick.
Dry in food plates in the shade for about 3 - 4 days, coat with sugar powder.
Just sprinkle powdered sugar, and toss the slices around in the plates, I used steel plates to dry them out.
This was in India, you may need more time if you have milder temperatures compared to us.
Salt and lemon juice are interesting options.
Dry in the shade for a further 2 days, store in air tight containers, I used glass bottles.
No spoilage issue, made turmeric candy 2 years back.
Very nice after food mouth freshener, can have any time.
Wash and peel the root, and slice evenly, about 3-5 mm thick.
Dry in food plates in the shade for about 3 - 4 days, coat with sugar powder.
Just sprinkle powdered sugar, and toss the slices around in the plates, I used steel plates to dry them out.
This was in India, you may need more time if you have milder temperatures compared to us.
Salt and lemon juice are interesting options.
Dry in the shade for a further 2 days, store in air tight containers, I used glass bottles.
No spoilage issue, made turmeric candy 2 years back.
Very nice after food mouth freshener, can have any time.