Alsi Kadha with Rajgira Biscuits Recipe By Chef Kunal Kapur

Take a pan to add 2-3 tbsp flax seeds, 3-4 cloves and 8-10 black pepper corns and roast them lightly. Remove it in a pestle and gnaw it properly until it turns into a rough powder.

In a pan, pour water as required and add 1 tbsp grated ginger, roughly gnawed powder, 1 tbsp powdered jaggery and 6-7 holy basil leaves. Let the mixture boil for few minutes.

Strain the alsi ka kadha in a serving cup and serve it hot.

In a mixing bowl, whisk 1 cup unsalted butter and 1 cup jaggery powder together.

In this mixture add 1 cup amaranth flour, ½ tsp ginger powder, ½ tsp nutmeg powder, 1 tbsp lemon juice, chopped dry fruits and mix it well.

Knead the soft biscuit dough and make round shape biscuits and place it at distance in an oven tray. Bake in pre-heated oven at 180C for approximately 12-14 minutes until brown.

Let the rajigira biscuits cool down for another 10 minutes and serve it with alsi kadha.