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You can keep it equal. It will not matter as long as we take 1 cup fresh grated coconut & ragi for the recipe. Let the consistency of the mixture before we start heating and when we turn off the heat be similar as shown, the satva will turn out good. Even if water is a little extra then no issues, we would just have to heat & stir a little longer. 😊

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Hope you liked it😊

Mi tech bagun aale ithe😅

I am also a gsb❤️

Traditional xacuti recipe doesnt use tomatoes. This is how it is made in Hindu homes. It has tamarind for sourness.

So sorry for your loss. Its overwhelming when you can find comfort in a recipe & all the memories with it. Take care & thank you for the heartfelt comment❤️

Thank you so much🙏 Please do try it out👍

Thank you so much😊🙏

Yes you can store it outside. Should remain good for a month atleast. In the fridge, you can store it longer. Also please checkout website link in description box. There I have given all tips about storage. 😊

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Ambade sasav recipe is different. Please checkout my bimlache sasav video.

Ekda karun pan bagha. Nakkich aavdel tumhala. 😀 Please like, share & subscribe to our channel. 😊🙏

Thank you so much😀🙏 We are glad you liked it.💕 Please like, share & subscribe to our channel. 😊🙏

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Oh. This is how it was made in my home. I feel only sweet potato will be too soft to retain shape. It would need something for binding.

Yes the wheat flour helped in retaining shape but at the cost of sweet potato taste

Mam aamras is very different than pudding. Aamras cannot be set like a pudding.

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Yes we will be uploading regularly now. Please checkout our sungtache dangar video. 💕

Yes we will be updating regularly now. Please checkout our latest sungtache dangar recipe. 💕

@@bhukkadrecipes9569 yes waiting 😍

Thank you so much for your kind words. Yes will post very soon. ❤️

Thank u so much❤️

Thank you so much🙏 Glad that you liked it😊 Will post fish curry too soon👍

The traditional recipe uses whole ragi & fresh coconut milk & that is how I have always made it. I think, if you use ragi powder the texture, colour & taste would change because you cant strain the husk. I have no idea about the dabur coco milk either. May be you can try it out & see how it goes. 😊

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The traditional recipe uses whole ragi & fresh coconut milk & that is how I have always made it. I think, if you use ragi powder the texture, colour & taste would change because you cant strain the husk. I have no idea about the tetrapack coco milk either. May be you can try it out & see how it goes. 😊

I have never tried deep fry. We only shallow fry them as per tradition.

Saamar is a masala powder made in Goan homes. Whole spices & local chillies are roasted & then powdered to make this. You can find it in any store selling Goan food items, papads, pickles etc

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Thank you so much😊 Please like, share & subscribe to my channel🙏

Thank you so much 😊🙏 Please like, share & subscribe to my channel.

Thank you so much😊🙏 Please like, share & subscribe to our channel🙏

Thank you😊🙏