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Kithul Thalapa
Asian - style Family Dessert

Kithul Thalapa

(0)
27Min
Intermediate
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Ingredients

3 Portions

This dish has been optimized for 3 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
6  tbsp
MAGGI coconut milk powder
250  g
Kithul Flour
0.25  tsp
Salt
2  tbsp
MAGGI coconut milk powder
0.25  tsp
Salt
2  tbsp
Rice Flour
5  tbsp
Sugar
3  oz
Cardamom
0.5  tsp
Pepper
1  in
Ginger
2  Leafs
Curry Leaves
3  oz
cloves
50  g
Raisins
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Nutrition Value

Energy
2008.96 kcal
Protein
15.41 g
Potassium
999.4 mg
Carbohydrates
161.89 g
Fiber
19.83 g
Sodium
229.23 mg
Fats
86.19 g
Information per serving

Instructions

27 Minutes
  • 3rd Step

    5 Min
    Finally add Cloves & Raisins and mix until topping is thick.
  • 1st Step

    5 Min
    Pour Maggi Coconut Milk Powder to a clay pot along with Kithul Flour & salt and mix well.
  • 2nd Step

    3 Min
    On medium heat stir until the mixture is firm/set.
  • 3rd Step

    6 Min
    Once mixture is set brush over oil on to a tray and cut into pieces
  • 1st Step

    4 Min
    Add Maggi Coconut Milk Powder, Salt, Rice flour and mix.
  • 2nd Step

    4 Min
    Add Sugar, Cardamom, Pepper, Ginger, Curry Leaves and mix well.
Kithul Thalapa

3rd Step of 6

: Raisins, cloves

Finally add Cloves & Raisins and mix until topping is thick.

Kithul Thalapa

1st Step of 6

: Salt, MAGGI coconut milk powder, Kithul Flour

Pour Maggi Coconut Milk Powder to a clay pot along with Kithul Flour & salt and mix well.

Kithul Thalapa

2nd Step of 6

On medium heat stir until the mixture is firm/set.

Kithul Thalapa

3rd Step of 6

Once mixture is set brush over oil on to a tray and cut into pieces

Kithul Thalapa

1st Step of 6

: Rice Flour, Salt, MAGGI coconut milk powder

Add Maggi Coconut Milk Powder, Salt, Rice flour and mix.

Kithul Thalapa

2nd Step of 6

: Curry Leaves, Ginger, Pepper, Cardamom, Sugar

Add Sugar, Cardamom, Pepper, Ginger, Curry Leaves and mix well.

Recipe PDF

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