Thanks Gauree, for such a informative list. I'm planning to make “Gavachee Kheer” from Wheat I got from India. But I could not find white khaskhas here (little town in Central MidWest US) instead I got Black Poppy seeds. Taste same. I'm planning to use it instead. Do I need to roast/ soak them prior to use?
Anonymous
Hi sorry am replying so late that you must have tried it already. Was on a break and have a baby now. Actually yes you can roast those black poppy seeds and crush them too before. That will give you a nice aroma.Do not soak.
Sharma Janhavi
Hi! I need to know what is a good replacement for amsul? I want to make amti but can’t find amsul here.
Gauree
Hey hi Janhavi in place of amsul you can also use tamarind (imlee).
Most people do use this for some special recipies, but be careful while
using tamarind as it has a very strong taste. And you have to use its
pulp and throw away the rest. Soak it in a warm water for an hour and
then nicely squeeze it and you will get the tamarind pulp.
