### TranslatedIngredients: 1 cup Curd (Dahi / Yogurt) - mildly soured,2 cups Water,2 tablespoons Gram flour (besan),1/4 cup Milk,1 tablespoon Fresh cream - (clotted cream) or sour cream,1 teaspoon Green Chilli - minced,1 teaspoon Ginger - minced,2 teaspoons Sugar - adjustable,2 teaspoons Ghee,1/2 teaspoon Methi Seeds (Fenugreek Seeds),1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies - whole,2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 sprig Curry leaves,1 sprig Mint Leaves (Pudina),Asafoetida (hing) - a pinch ### PrepTimeInMins: 7 ### CookTimeInMins: 15 ### TotalTimeInMins: 22 ### Servings: 4 ### Cuisine: Gujarati Recipes﻿ ### Course: Dinner ### Diet: Vegetarian ### TranslatedInstructions: 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.Whisk until it turns into a smooth and lump free mixture. Add a little water and mix well. Transfer this yogurt mix to a heavy bottom saucepan and place the saucepan on medium flame.Add sugar, salt, ginger, green chillies and bring the mixture to a boil. The chickpea flour has a tendency to settle at the bottom so keep the flame gentle and continue to stir continuously.In another small wok/kadhai prepare the tempering. Place this wok on slow flame, add ghee. To the ghee, add cumin seeds, red chilies, cinnamon, cloves, asafoetida and curry leaves. Once the cumin seeds starts spluttering, add the tempering to the boiling kadhi. Add the mint leaves and the milk.  After 8-9 minutes of gentle boiling turn off the flame. Just before serving add the chopped coriander.Serve Gujarati Kadhi With Milk And Mint along with Gujarati Undhiyu and Methi Thepla for a weekday lunch or dinner.
