Rekha • onFood 11 years ago • 2 min read


1 kg rice 3/4 kg jaggery (grated) 2 tb sps of sesame seeds Oil to fry


  • Pick and wash rice.
  • Soak it overnight and remove water completely (spread on a cloth for a few minutes to make sure that the rice is dry).
  • Make a fine powder of it in a blender (sieve if necessary) and set aside.
  • The flour should be slightly damp.
  • Add one cup of water to the grated jaggery and heat it in a pan till it melts.
  • Sieve to remove any unwanted stuff.
  • Heat it on low flame till it becomes thick syrup (a drop of the syrup dropped in a spoon of water should make noise and become lumpy and not melt).
  • Add the rice flour to it slowly and stir well.
  • Remove flame and make sure that no lumps are formed.
  • When slightly cool make big lime size balls of it.
  • Heat oil in a thick bottom pan/wok.
  • Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
  • Fry each one in oil on low flame till deep brown and remove.
  • To remove the oil completely, place it between two flat ladles and press.
  • Repeat the procedure till the dough is over.
  • When cool store them.
  • They last for more than two weeks.


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