How to make Soonth -

Basically means dry ginger

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour, Dry Ginger Powder

Cuisine : Punjabi

Course : Powders

You can also find more Powders recipes like Samandhi Podi, Methkut, Chholay Masala, Nihari Masala.

Soonth

Soonth Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Soonth Recipe

  • Whole wheat flour 4 teaspoons

  • Dry Ginger Powder 4 tablespoons

  • Edible resin gum (goond) Large crystals 1 tablespoon

  • Jaggery (gur) grated 1/2 cup

  • Dry ginger powder (soonth) 1 tablespoon

  • Dry coconut (khopra) grated 1 tablespoon

  • Almonds 6-7

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Heat half the quantity of ghee in a pan, add flour and gum crystals.

Step 2

Allow crystals to pop well, stirring continuously. Remove from pan. In same pan, add remaining ghee.

Step 3

Add jaggery and mix well. Cook till jaggery has melted to a smooth paste. Do not overcook or soonth will become hard. Remove from fire, add all the ingredients, including popped gum. Mix very well. Cool to room temperature.

Step 4

Store in airtight container, pressing down lightly while filling. The mixture should be crumbly, chewy and dry.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.