July 24, 2014


Rice - 1 kg
Jaggery - 500 gms
Cardamom powder - 1/2 tsp
Dry coconut - 1/2 (grated)
Ghee/Oil for frying


  • 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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