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Corn kernels - 250 gms
Jaggery - 250 gms
Ghee for deep frying


  • Soak corn for 3-4 hours. Wash and grind corn to make smooth paste.
  • Grate jaggery; add 1/2 cup of water and bring it to boil; cook until the jaggery completely dissolved.
  • Then slowly add the corn paste; stir without lumps and cook until it becomes thick.
  • Remove and let it warm. 
  • Make small balls and press them flatly and deep fry in ghee till golden.
  • Serve.

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