Ingredients
- 1½ glass black gram
- 4 tablespoons raw rice
- 1½ glass palm jaggery
- 1 glass water
- ¼ glass gingelly (sesame) oil
Preparation
- Dry roast black gram and rice in a kadai till rice turns light golden brown. Let it cool, then grind it to a powder.
- Melt palm jaggery with 1 glass water on low flame.
- Strain if palm jaggery is muddy. On low flame boil the palm jaggery to a syrup.
- When it starts to boil, gradually add the powdered mixture, stirring all the while to make sure there are no lumps.
- Begin adding the gingelly oil gradually, stirring all the while.
- Continue to stir till the mixture begins to leave sides of the pan.
-
Allow to cool and make medium sized balls.
Serve with gingelly oil. Garnish with nuts.