The name “Ajeel” means “watermelon” in Hindi.
This sweet, tart fruit is one of India’s most popular and beloved desserts, and it’s also one of the most expensive in the country.
Ajeels are made from dried fruit, and while the fruit is not a hard-to-find crop, it is difficult to find.
In India, most produce goes through a dry stage, which allows the fruit to absorb some moisture and become ripe for cooking.
When the fruit comes into contact with air or water, it gets crushed and the fruit becomes sticky and juicy.
These sticky, juicy fruits are the type that go for the highest price in the world.
However, there are a few more ways that ajeelles can be prepared.
Dry fruit can be soaked, dried and ground.
Some people like to roast or chop up the fruit, then store it in the refrigerator, then refrigerate it for up to two weeks.
The fruit is then wrapped in a paper towel to keep it in its most dehydrated state.
If the fruit remains on the skin, it becomes tough and it may become sticky.
Once the fruit has been dried and wrapped, it’s ready to be cooked.
Cooking ajeells requires two main steps.
First, the fruit must be soaked for 24 hours in water and then dried for five to seven days.
Then, it must be cooked in a gas-powered stove, with water as the main component.
Finally, the resulting dish is ready to eat.
But is this recipe safe?
The answer is, it depends.
Experts say that the fruit can become bitter, but that it’s unlikely that this would cause food poisoning.
Another possibility is that the drying process could cause the fruit cells to lose their ability to absorb moisture.
So, if you’re planning to prepare ajellas, be sure to wash your hands thoroughly after handling the fruit and before cooking.