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Unusual sweet from the south, delicious when served hot

 

Ingredients

 

For the covering

 ½ cup rice

½  cup urad dal

For the filling

1 ½ cup channe dal

1 ¼ cups jaggery

½ cup grated coconut

1 teaspoon cardamom powder

Few chopped cashew nuts

¼ cup powdered sugar to sprinkle

Ghee for deep-frying

 

Method

  1. Soak channa dal for 2 hours. Wash it and grind to a very fine paste with little water. Take out in a vessel and pressure cook it. Remove and cool it. Break into small crumbs.
  2. Make one-thread consistency syrup with jaggery. Add channa dal crumbs and grated coconut. Cook further. When it starts thickening add cardamom powder. Remove from heat when the mixture leaves the sides of the vessel. Cool and make 25 balls.
  3. Mix rice and udad dal and make fine powder in a dry grinder . add water and make a batter(like that for pakoras). Dip the channa dal balls,, one by one into the batter, and then deep-fry in ghee, until golden.
  4. Place them on the serving plate and sprinkle powderd sugar.