Ingredients:
Rice - 1 kg
Jaggery - 500 gms
Cardamom powder - 1/2 tsp
Dry coconut - 1/2 (grated)
Ghee/Oil for frying
Method:
Rice - 1 kg
Jaggery - 500 gms
Cardamom powder - 1/2 tsp
Dry coconut - 1/2 (grated)
Ghee/Oil for frying
Method:
- Soak rice for one day then drain the water completely.
- Blend it to make fine powder. Sieve the powder and keep aside.
- Cook grated jaggery with 1 glass of water in medium flame till it becomes thick (unda pakam).
- Remove from flame.
- Immediately add rice flour, cardamom powder and dry coconut. Mix well.
- Make small balls and deep fry in hot ghee/oil till golden brown.
- Cool and store in airtight container.
- Its shelf life is 10 days.
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