Chutneys, pickles & drinks · Biya Samaraan
Khorn
Edible gum mix
A winter-time nourishing powder mix built on fried (or roasted) edible gum (khorn; gondh) mixed with ground almonds and pistachios, poppy seeds, dry ginger, pepper, cardamom, roasted aariya and ground sugar. A spoonful or two is eaten, followed by warm milk; it is also given to new mothers after childbirth.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Heat ghee in a kadai over medium heat. When the ghee is hot, fry the khorn and drain it. (Or skip the ghee and simply roast the khorn in the kadai.)
In a separate pan, dry-roast the aariya.
Put all the ingredients in a large bowl, mix thoroughly and store in an airtight container.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
You can roast the gum in a dry kadai instead of frying it in ghee (step 1).
Serve with
Eat 1–2 tbsp, followed by warm milk. Khorn is considered very healthy; it is eaten mainly in winter and given to new mothers after childbirth.
Nutrition
EstimatedPer tablespoon
65 kcal
- Protein
- 1 g
- Carbohydrate
- 10 g
- Fat
- 3 g
We estimate about 69 tablespoons from the weight of the dish.
Whole recipe
4,530 kcal
- Protein
- 86 g
- Carbohydrate
- 681 g
- Fat
- 188 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos