Suva – for the new mother
Method to make SUVA to be had after delivery of a baby.
| Suva | 500 gms. |
| Variali (saunf) | 100 gms. |
| Khuskhus (poppy seeds) | 100 gms. |
| Thin Powa (flat rice) | 50 gms. |
| Sukka Kopra (dry coconut) | one cup or 2 vati |
| Ajwain | 2 tabsp. |
| Chaar Jatna Magaj | 100 gms. |
| Mamro Badam(mamro almonds) | 150 gms. |
| Charoli(chironji) | 150 gms. |
| Kaju (cashew nuts) | 100 gms. |
| Elaichi Jaiphal pwd.(cardamom/nutmeg) | 2 tsp. |
| Pure ghee (hot, melted) | 2 tablespoon |
| Salt to taste | but not too much. |
- Ø Cut the dry coconut in to very tiny pcs. Or pref. grate it,
- Ø Pick and clean Suva, Variyali, khuskhus , powa.
- Ø Cut very fine Mamro Badam (American will also do, but Mamro is better)
- Ø Cut very find Cashew nuts
- Ø Dry roast all of the above (except elachi/jaiphal powder) individually/separately on a medium flame on tawa/non-stick pan.
- Ø As you roast each ingredient put it in large plate and mix everything well.
- Ø Put the entire mixture in a big steel/non stick vessel, make a little solution with salt and water and sprinkle all over and mix well.
- Ø Now add 2 tablespoons melted ghee and mix well on a slow flame till everything mixes well. Keep stirring for 2 to 3 mins. till nice aroma fills the room.
- Ø Add cardamom/nutmeg (elaichi/Jaiphal powder) mix and remove from the stove.
- Ø Let it cool and store in 2 to 3 airtight bottles.
- Ø Eat it as and when you like, after meals is a must, as it betters the quality of breast milk and you and the baby will have less gas to deal with.
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Courtesy : Thrity Tantra
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