June 21, 2016


Fine rice rawa - 1 cup
Water - 1 1/2 cups
Salt to taste
Butter - 1 tsp
Fenugreek powder - 1/4 tsp (roasted)


  • Boil water with salt. Drop butter in hot water.
  • Add rawa stirring continuously so that no lumps are formed.
  • Add fenugreek powder and keep stirring till the rawa is cooked and all the water absorbed.
  • Switch off the flame, spread out on a thali and knead a little.
  • Roll it into lime size round balls between your palms rubbing a little ghee.
  • Wrap up these balls in a damp cloth, steam them for 15-20 minutes.
  • Serve with pork or chicken curry.

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