anandhuvasudev/southindiandish huggingface dataset:
Ingredients: salt,saffron strands,red chilli powder,water,mango,sugar,cardamom powder (elaichi)

Sour-Sweet Mango Marmalade Recipe, Salt - as required,1/2 cup Water,1 teaspoon Red Chilli powder,3 to 4 Cardamom Powder (Elaichi),2 Mango (Raw),Saffron strands - few for garnishing,1-1/2 cups Sugar, 80, Rajasthani, To begin making the Khatta-Meetha Aam Ka Murabba, keep all the ingredients ready, including the grated raw totapuri mangoes.In a saucepan, add water and sugar on medium heat and bring it to a boil.
Once you see it come to a rolling boil.
Turn off the flame.
 Add the grated mango into the syrup.
Bring back to flame and cook it for 5 to 6 minutes and then add red chilli powder, cardamom powder and a pinch of salt.Cook further for 2 more minutes and then switch off the gas.
Garnish Khatta-Meetha Aam Ka Murabba with saffron stands and serve it as a side dish with a hearty Rajasthani Thali with rice or Roti and Rajasthani gatte ki sabzi and Dal fry.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Pooja_Thakur/Aam_Ka_Murabba.jpg, 7
Ingredients: salt,red chilli powder,spring onion (bulb greens),potato (aloo),sunflower oil brush,green bell pepper (capsicum),rice flour,wheat flour maida

Instant Baked Aloo Tikki Recipe, Salt - to taste,2 tablespoons Rice flour,1 teaspoon Red Chilli powder,4 Potatoes (Aloo) - grated,2 Spring Onion (Bulb & Greens) - finely chopped,Sunflower Oil - to brush,1 Green Bell Pepper (Capsicum) - finely chopped,3 tablespoons Whole Wheat Flour - or maida, 15, Indian, To begin making Instant Baked Aloo Tikki Recipe, peel and grate potatoes.
Chop all other required veggies.In a mixing bowl, add all the veggies, salt and squeeze so that the water oozes out.
Now, add wheat and rice flour to bind the mixture.
Add red chilli powder and mix well.Take 2 tablespoons of the mixture, make tikkis with your palms and put them on a baking tray lined with parchment sheet.Preheat the oven to 220 degrees Celsius.
Lightly brush oil on the tikkis and bake for 10-20 minutes or till done and crisp..Serve Instant Baked Aloo Tikki Recipe along with Dhaniya Pudina Chutney and tomato ketchup with a cup of hot Ginger Lemon Black Tea Recipe., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/anu.mallajosyula-gmail.com/Instant_Baked_Aloo_Tikki_recipe_edited.jpg, 8
Ingredients: baking powder,salt,wheat flour,milk,maple syrup nutella,sugar,ragi flour (finger millet nagli),vanilla,oats flour (regular oats ground flour),eggs flax seed eggs replacer,sunflower oil

Ragi, Wheat & Oat Waffles Recipe With Maple Syrup, 1 teaspoon Baking powder,Maple syrup - or Nutella for serving,1 cup Milk,1/8 teaspoon Salt,2 teaspoons Sugar,1/2 cup Whole Wheat Flour,1/4 cup Ragi Flour (Finger Millet/ Nagli),1/4 teaspoon Vanilla Extract,1/4 cup Sunflower Oil,2 Whole Eggs - or flax seed egg replacer,1/4 cup Oats Flour - (regular oats ground into flour), 35, Continental, To begin making the Ragi, Wheat & Oat Waffles Recipe with Maple Syrup, preheat waffle iron.Beat eggs in large bowl with hand beater until fluffy.
Beat in milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.Finally add in the multigrain flours and stir to combine well, until it is smooth with no lumpsGrease the waffle iron pan with oil.
Pour mix onto hot waffle iron.
Cook until golden brown.Remove from the pan and continue the same with the remaining waffle batterTo serve, place the waffles on the serving platter and spoon nutella over and may be maple syrup or honey over the waffles.Serve Ragi, Wheat & Oat Waffles Recipe With Maple Syrup with a Banana Almond & Prunes Smoothie Recipe, or Strawberry & Oats Breakfast Smoothie Recipe for breakfast or pack the waffle into your kids lunch box with fruits and Fresh Strawberry Jam Recipe (Strawberry Preserve)., https://www.archanaskitchen.com/images/archanaskitchen/World_Breakfast/Ragi_Wheat_and_Oat_Waffles_Recipe_with_Maple_Syrup-1.jpg, 11
Ingredients: salt,poha (flattened rice),idli rice,methi seeds (fenugreek seeds),white urad dal

Karnataka Style Set Dosa Recipe, 2 teaspoons Salt,1/2 cup White Urad Dal (Whole),2 teaspoons Methi Seeds (Fenugreek Seeds),2 cups Idli Rice,1 cup Poha (Flattened rice), 390, Karnataka, To begin making the Karnataka Style Set Dosa Recipe, we will first soak the rice and flattened rice/poha together in one bowl and the urad dal along with the fenugreek seeds in another bowl.
Soak them for at least 6 hours.After 6 hours, grind the urad dal into a fine smooth batter.
While grinding add just enough water to make it into a very very smooth batter.
The batter will look fluffy.
Pour this batter into a large container.Grind the rice and flattened rice into a smooth paste, adding just the required amount of water to grind into a almost smooth batter and thick batter.
Adding too much water will make the dosa batter too watery.
Combine the urad and rice batter, add salt to taste and set aside for at least 12 hours or overnight until the batter ferments.
You will notice the batter would have doubled in volume.Do make sure you place the batter in a large container so it has enough room to increase in its volume.Once risen in volume, stir the batter just a little to combine it through.
Take care not to stir it vigorously, as it will loose it fluffiness.Heat a skillet over medium heat.
You will know its heat just right, when you sprinkle some water over the skillet, it will sizzle.
Pour a ladleful of batter over the skillet and allow it to spread on its own (just a bit).
The set dosa is like a pancake.
It's a little thick and fluffy.
Cover the dosa with a lid and allow to cook in its own steam for a few minutes.Once you notice the top is steamed and cooked through, you can remove it from the skillet and serve.
Proceed the same way to make the remaining set dosas.Serve the Karnataka Style Set Dosas along with three different types of chutneys like Tomato Onion Chutney, Coconut Coriander Chutney and Ginger Walnut Chutney.
, https://www.archanaskitchen.com/images/archanaskitchen/Indian_Breakfast_Tiffins/Karanataka_Style_Set_Dosa_Recipe_Thick_Pancakes_Indian_Vegetarian_Archanas_Kitchen-1.jpg, 5
Ingredients: salt,singoda flour (water chestnut),coriander (dhania) leaves,barnyard millet (bhagar flour),rajgira flour (amaranth flour),tapioca flour (sago),cumin seeds (jeera),ghee greasing,groundnut powder,potato (aloo),green chillies

Upvaas Thalipeeth Recipe, Salt - to taste,1 teaspoon Cumin seeds (Jeera),1/2 cup Barnyard Millet (Bhagar Flour),1/2 cup Rajgira Flour (Amaranth Flour),Ghee - as required for cooking and greasing,2 Potatoes (Aloo) - peeled and grated,2 to 3 teaspoons Coriander (Dhania) Leaves,1/2 cup Singoda Flour (Water Chestnut),2 to 3 Green Chillies - crushed or finely chopped,1/2 cup Tapioca Flour (Sago),2 tablespoons Groundnut powder, 50, Maharashtrian Recipes, To begin making the Upvas thalipeeth, first mix all the flours in a mixing bowl.In a heavy bottom pan and on low heat, dry roast the flour mixture for 2 to 3 minutes till you get the typical aroma.
Stir continuously.Cool and use as required.
For the Thalipeeth, in a mixing bowl add all the ingredients except ghee.Mix and add water to make a soft dough.
Divide the dough into 4 to 5 portions.Grease a non-stick griddle (pan) with some ghee.
Place one portion of the dough in the pan and pat with your fingers to make a circle (4-5 inch).Make a hole at the centre and 4 more around it using the tip of your finger.Drizzle some ghee in these holes.
Cook covered on low heat till the underside cooks and turns brown.Flip and cook on the other side for a minute.
Repeat for the rest of the dough.
You can use a plastic sheet/banana leaf to pat the dough.Serve Upvas Thalipeeth along with Dhaniya Pudina Chutney and Boondi Raita for a perfect light dinner or breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Madhuli_Ajay/Upvas_Thalipeeth.jpg, 11
Ingredients: salt,sunflower oil,asafoetida (hing),mustard seeds,water,curry leaves,rice ground,dry red chillies,tamarind lemon

Puli Upma Recipe - Tamarind & Reese Rao Upma, 1- 1 1/4 cups Water,2 Dry Red Chillies - broken to 2,2 teaspoons Sunflower Oil,Salt - to taste,1 teaspoon Mustard seeds,10 Curry leaves,Tamarind - a small lemon sized ball,1/4 teaspoon Asafoetida (hing),1/3 cup Rice - coarsely ground, 30, South Indian Recipes, To prepare Puli Upma Recipe wash the rice and spread it over a muslin cloth to dry.Coarse grind the rice into rava.Meanwhile, soak tamarind in water and set aside for 5 minutes.
Squeeze out the pulp and strain the clear liquid.
Set aside until use.Heat oil in a thick bottomed kadai on medium heat, add the mustard seeds and let it splutter, add curry leaves, dry red chillies and hing.Stir in the rice rava and add tamarind water.
Cook over low heat stirring continuously.Mix in the salt once the puli-upma starts to thicken.Cook until the tamarind upma mixture comes together.Serve Puli Upma Recipe along with Green Coriander and Coconut Chutney followed by a hot cuppa Kumbakonam Filter Coffee Recipe for a complete South Indian breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/akila_subramanian/PuliMa__Tamarind_and_RiceRava_Upma.jpg, 9
Ingredients: salt,mixed herbs (dried),spaghetti pasta,red chilli flakes,virgin olive oil,cloves garlic,parangikai pumpkin skin,spinach leaves (palak),walnuts

Roasted Pumpkin Spinach and Walnut Spaghetti Recipe, 3 tablespoons Extra Virgin Olive Oil,2 teaspoons Mixed Herbs (Dried),Salt - to taste,2 teaspoons Red Chilli flakes,1 cup Spinach Leaves (Palak) - roughly chopped,1/4 cup Walnuts - roasted,10 cloves Garlic,400 grams Spaghetti Pasta,200 grams Kaddu (Parangikai/ Pumpkin) - skin peeled and chopped, 35, Italian Recipes, To begin making the Roasted Pumpkin Spinach and Walnut Spaghetti Recipe, boil the spaghetti pasta first.
Heat a sauce pan with enough and allow it to come to a brisk boil.
Once the water starts to boil, add your spaghetti pasta, a pinch of salt.Boil the pasta until it is al dente; that is just cooked.
When the pasta is cooked, strain the water and run it under a cold tap water - this will stop the cooking process and the spaghetti pasta will remain firm.
(You can keep little of pasta water aside).Drizzle some olive oil over the spaghetti pasta and toss well.
Keep the pasta aside.Heat a sauce pan, drizzle about 2 tablespoon of olive oil into the same pan, add garlic and sauté for a few seconds until you can smell the aromas coming through.Add chopped pumpkin and sprinkle with little salt, sprinkle a little water, cover the pan and cook the pumpkin until it is soft.
Once it is cooked half way through, open the pan and pan roast it until fully cooked.Add in red chilli flakes, dried herbs and stir for a few seconds.
Finally, add washed and chopped spinach leaves and saute till the leaves wilt, which will take about 20 seconds.
Once done, stir in the cooked pasta and toss Roasted Pumpkin Spinach Spaghetti well.
Once the spaghetti pasta is well combined with the herbs and vegetables, sprinkle salt and check if the seasonings are perfect and stir in the roasted walnuts.
Adjust the salt and seasonings according to your taste.Once done, turn off the heat.
Transfer the Roasted Pumpkin Spinach and Walnut Spaghetti onto a serving plate and sprinkle with parmesan cheese if you like and chopped parsley on top to garnish.Serve the Roasted Pumpkin Spinach and Walnut Spaghetti along with Garlic bread and Light And Creamy Broccoli Soup for a delicious lunch or dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl-archanaskitchen.com/Roasted_Pumpkin_Spinach__Walnut_Spaghetti_Aglio_Olio_Recipe__1600.jpg, 9
Ingredients: salt,stalks spring onion (bulb greens),sesame (gingelly) oil,rice vinegar,carrot,red chilli flakes,sugar,peanuts (moongphali),cucumber

Thai Style Sweet And Sour Cucumber & Carrot Salad Recipe, 1 teaspoon Sugar,Salt - to taste,2 Carrot (Gajjar),2 Cucumber - sliced,2 tablespoon Raw Peanuts (Moongphali) - roasted and pounded,1 teaspoon Red Chilli flakes,1/4 cup Rice Vinegar,2 Stalks Spring Onion (Bulb & Greens) - chopped,1 tablespoon Honey,1 tablespoon Sesame (Gingelly) Oil, 10, Thai, To begin making the Thai Style Sweet And Sour Cucumber & Carrot Salad Recipe, In a small bowl, combine the rice vinegar, sugar, sesame oil, red chili flakes, honey and salt.
Keep it aside.Peel the carrots and cut the edges of the cucumber.Attach the thick slicing blade into the food processor.
Add the cucumber into the spout.
Turn on the preethi zodiac to make thick slices.
Transfer the sliced cucumbers into a bowl.Once done attach the thin slicing blade and add the peeled carrots to the spout.
Turn on the processor to make thin slices.
Add the sliced carrots to the cucumber.Next add the green onions, peanuts, and the salad dressing to the sliced cucumbers and carrots.
Mix to combine and serve chilled.Serve the Thai Style Sweet And Sour Cucumber & Carrot Salad Recipe  along with Thai red curry and Thai Jasmine Sticky Rice for a weekend lunch or dinner.
, https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Thai_Carrot_and_Cucumber_Salad_with_Peanuts_Video_Recipe_15_1600.jpg, 9
Ingredients: tomato,salt,ginger,moth dal (matki),green chilli,amchur (dry mango powder),red chilli powder,cloves garlic,onion,cumin seeds (jeera),turmeric powder,garam masala powder,sunflower oil

Punjabi Style Moth Beans Dal Recipe (Matki), Sunflower Oil,1 inch Ginger - chopped,Salt - to taste,2 teaspoons Garam masala powder,1 teaspoon Cumin seeds (Jeera),1 teaspoon Red Chilli powder,1 Onion - chopped,1 cup Moth Dal (Matki) - soaked overnight,1 Green Chilli - chopped,1/2 inch Ginger - sliced,4 cloves Garlic - chopped,1 teaspoon Turmeric powder (Haldi),1 Tomato - chopped,1 teaspoon Amchur (Dry Mango Powder), 55, Punjabi, To begin making the Punjabi Style Moth Beans Dal Recipe, we will soak the moth beans over night and keep it ready.Heat a pressure cooker with oil, add cumin seeds and allow it to crackle.
Add ginger and garlic, saute until they turn soft.Add onions and saute well till they turn translucent.
Add chopped tomatoes and sprinkle with salt and cook till it turns mushy.Add all the spice powders that are mentioned above and give it a mix.
Add soaked moth beans with 2 cups of water and adjust the salt levels.Close it with the lid and cook for 4 whistle and turn off the heat.
Allow the pressure to release naturally and open the lid.Serve it over a serving bowl and garnish it with green chilli and chopped ginger.Serve the Punjabi Style Moth Beans Dal Recipe along with hot phulka or Homemade Butter Naan or just with plain steamed rice.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/Punjabi_Style_Moth_Beans_Dal_Recipe_Matki.jpg, 13
Ingredients: salt,paprika powder,water cold,chhedar cheese ed,flour ( flour),butter

 Cheese Crackers Recipe,  1 tablespoon paprika powder, 1 cup all purpose flour (All Purpose Flour), salt - as per taste, 2 tablespoons water - cold, 4 tablespoons butter,200 gm Chhedar Cheese - finely tightened, 90, Continental, To make Cheese Crackers Recipe, first add butter, cheddar cheese and mix in a bowl.
Now add refined flour, paprika powder, salt and mix it well.
After that add 1-2 tablespoons of cold water and take it.
Dump this dough into big balls and rape it with Kling rape.
Keep it in the fridge for an hour.
Preheat the oven to 180 degrees.
Take out the dough from the fridge and roll it 1/4 inch thick.
Cut into square shape.
Now make a hole in the middle of each cracker with the help of a fork.
Place parchment paper on the baking sheet and spread the crackers over it.
Bake for 15 to 17 minutes or until golden.
Remove the baking tray and let it cool.
Serve after cooling.
Serve the Cheese Crackers recipe with Masala Tea, Ginger Tea or Filter Coffee for an evening snack., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Cheese_Crackers_1600.jpg, 6
Ingredients: salt,ginger,coriander (dhania) leaves,jowar seeds,water,carrot,green peas (matar) shelled,sugar,onion,cumin seeds (jeera),garlic,lemon,green bell pepper (capsicum),ghee,oil,green chillies,garam masala powder

Ghoogri Recipe - Jowar Upma, 1 teaspoon Sugar,1 cup Jowar Seeds - soaked for 9 to 10 hours,1 teaspoon Garlic - crushed,1/3 cup Onions - finely chopped,Water - as required,1 teaspoon Garam masala powder,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 Green Bell Pepper (Capsicum) - chopped,1 teaspoons Green Chillies - crushed,1 teaspoon Lemon juice,1 cup Green peas (Matar) - shelled,1 teaspoon Ginger - grated,1/2 cup Carrot (Gajjar) - chopped,2 tablespoons Ghee - or oil,Coriander (Dhania) Leaves - a few for garnish, 100, Rajasthani, To begin making Ghoogri Recipe, firstly boil the soaked jowar in enough water till the cooker releases 8 to 9 whistles The level of the water in the cooker should be approximately 2 inches above.The boiled jowar should be cooked well but chewy and not mushy.
Strain out the residual water and use few tablespoons of it while cooking the spices later.In a kadhai heat ghee.
Add cumin seeds and allow it to crackle.Add crushed green chilies, ginger and garlic, and saute for few seconds.
Add onions and saute them until they are soft and pink.Add carrot and green peas, saute for a minute.
Add few tablespoons of water from the boiled jowar, cover and cook for 3 to 4 minutes.
Once the carrots and peas are cooked add chopped capsicum, garam masala powder, sugar and mix well.Add boiled jowar and toss well.
Cover and cook for a couple of minutes.
Lastly, add lemon juice and mix everything well.Transfer the Ghoogri into a serving plate, garnish with green coriander leaves and serve.Serve Ghoogri with a hot cup of Masala Chai for breakfast., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Ghoogri.jpg, 17
Ingredients: wheat (dalia godumai rava),apples,milk,water,strawberries,apple,brown sugar,muesli,butter,instant oats (oatmeal),cinnamon powder (dalchini)

Broken Wheat And Apple Porridge Recipe, 1/2 cup Apple - cut into wedges or diced,3 tablespoons Instant Oats (Oatmeal),1/2 cup Water,1-1/4 cup Milk - (more if required),1/2 tablespoon Butter,1/4 cup Broken Wheat (Dalia/ Godumai Rava),Muesli - as required,1/2 cup Strawberries - sliced,1/2 teaspoon Cinnamon Powder (Dalchini),Honey - or brown sugar to taste,1/2 cup Apples - peeled and diced, 55, Continental, To begin making the Broken Wheat and Apple Porridge Recipe, clean and wash broken wheat and soak it in water for an hour.In a pressure cooker, add broken wheat, water and pressure cook until you hear 3 to 4 whistles and turn off the heat.
Allow the pressure to release before you can open the cooker.
Once the broken wheat has cooked well, transfer the cooked wheat into a sauce pan.
 Add the cut apples, cinnamon powder and butter, mix well.
Stir in the oats and milk and bring the mixture to a brisk boil.Once it comes to a boil, turn the heat to low and simmer until the apples get cooked.
Adjust the consistency of the porridge by adding milk or water.
Once done, remove from the heat and serve.When you are ready to serve the  Broken Wheat and Apple Porridge, add brown sugar or honey, along with the cut apples and strawberries or any fruits that are in season and top it off with muesli for the crunch.Serve the Broken Wheat and Apple Porridge as a wholesome breakfast on its own or with a cup of Espresso Coffee., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Farrukh_Aziz_Ansari/Broken_Wheat_and_Apple_Porridge.jpg, 11
Ingredients: yellow moong dal (split),coconut,mustard seeds,asafoetida (hing),red chilli powder,dry red chilli,curry leaves,white urad dal (split),bottle gourd (lauki),cumin seeds (jeera),turmeric powder,sunflower oil

South Indian Style Sorakkai Kootu Recipe - Bottle Gourd Cooked with Lentils, 1 teaspoon White Urad Dal (Split),1/2 teaspoon Turmeric powder (Haldi),1/4 cup Fresh coconut,2 cups Bottle gourd (lauki) - diced small,1/2 teaspoon Mustard seeds,2 sprig Curry leaves,1 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli - broken into half,2 Red Chilli powder,1/4 cup Yellow Moong Dal (Split),1 teaspoon Sunflower Oil,1 pinch Asafoetida (hing), 40, South Indian Recipes, To begin making the South Indian Style Sorakkai Kootu Recipe -Bottle Gourd Cooked with Lentils Recipe add moong dal and the chopped bottle gourd in a pressure cooker with little water.Close the cooker with a lid and cook till the cooker releases 4 whistles.
Once it is done, switch off the heat and release the pressure naturally.Add the ingredients mentioned in the list to be ground into a coarse paste, which is fresh coconut, cumin seeds and red chilli powder.Once the pressure is released, add this paste into the cooked mixture and give it a stir.
Cook it for 2 minutes and switch off the stove.For the Tadka, heat a skillet with oil and crackle the mustard seeds and urad dal, add the rest of the ingredients and then pour this over the Sorakkai Kootu and serve.Serve the South Indian Style Sorakkai Kootu Recipe (Bottle Gourd Cooked with Lentils Recipe) along with Steamed Rice and Parappu Rasam to enjoy a comforting meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sibyl_sunitha/South_Indian_Style_Sorakkai_Kootu_Recipe_Bottle_Gourd_Cooked_with_Lentils_Recipe_.jpg, 12
Ingredients: cashew nuts,wheat flour,ghee,dry coconut (kopra),sugar,badam (almond),goond (edible gum)

Gond Ke Ladoo Recipe - Edible Gum Ladoo, 50 grams Dry coconut (kopra),350 grams Ghee,400 grams Sugar - powdered,150 grams Goond (Edible Gum),50 grams Badam (Almond) - chopped,400 grams Whole Wheat Flour,50 grams Cashew nuts - chopped, 75, North Indian Recipes, To begin making Gond Ke Ladoo, in a large and heavy bottomed pan, add 350 ml ghee and melt it on a low flame.
Once the ghee is hot and melted, add gond/edible gum in the pan little at a time and fry on low flame until the goond puffs up like popcorn and crisps up.
Make sure that goond is completely cooked from inside and outside.
Repeat process with rest of the goond.Once goond is fried, using a ladle spoon out the goond from the ghee and keep aside to cool down.
Into the same pan containing the melted ghee, add whole wheat flour and roast until it becomes aromatic and brown.
The mixture should be crumbly.
Turn off the flame.
Transfer the flour on to a plate.
Add the powdered sugar and all dry fruits and mix well.
Let the mixture cool down.
Meanwhile, once the goond has cooled, with a rolling pin, crush them into a coarse powder.
Add this crushed goond in to wheat and dry fruit flour mixture.
Now take little amount of mixture in your hands and give them round shape.
Small or big that is totally up to you.Keep them aside for few hours, it will help the ladoos to set properly.
You can keep them in airtight container for a month.Serve Gond Ke Ladoo as a healthy snack during winter to ward off flus and colds or to new mothers after delivery to provide them with instant energy and aid in lactation., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/pooja/Goond_Ke_LadduEdible_Gum_Laddu.jpg, 7