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Ingredients
:
- ½ kilo jaggery
- ½ kilo rice
Method
:
- Soak the rice in
water overnight and drain the water next morning. Pound the rice to
a powder
- Dissolve jaggery
in some water and heat it for 5 minutes util the liquid starts getting
solidified. to test if it is done, put a little bit of the boiling jaggery
in little water and if the jaggery gets condensed, it means it is done.
- Add the done jaggery
to the rice powder. Add some oil so as to retain the moisture in the
dough.
- Make this into
small balls and flatten them. Deep fry in oil till deep brown.
- Squeeze out the
oil by holding it between two ladles.
- Ensure that no
two pieces stick to each other or they will lose their crispness.
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