Gujarati Kadhi With Milk And Mint Recipe

Step 1: To begin making the Gujarati Kadhi With Milk And Mint recipe, in a bowl whisk together the yogurt, sour cream/clotted cream and chickpea flour

Step 2: Whisk until it turns into a smooth and lump free mixture

Step 3: Add a little water and mix well

Step 4: Transfer this yogurt mix to a heavy bottom saucepan and place the saucepan on medium flame

Step 5: Add sugar, salt, ginger, green chillies and bring the mixture to a boil

Step 6: The chickpea flour has a tendency to settle at the bottom so keep the flame gentle and continue to stir continuously

Step 7: In another small wok/kadhai prepare the tempering

Step 8: Place this wok on slow flame, add ghee

Step 9: To the ghee, add cumin seeds, red chilies, cinnamon, cloves, asafoetida and curry leaves

Step 10: Once the cumin seeds starts spluttering, add the tempering to the boiling kadhi

Step 11: Add the mint leaves and the milk

Step 12: After 8-9 minutes of gentle boiling turn off the flame

Step 13: Just before serving add the chopped coriander

Step 14: Serve Gujarati Kadhi With Milk And Mint along with Gujarati Undhiyu and Methi Thepla for a weekday lunch or dinner