This is a protein rich snack,which can be made

and stored for some time.

This sweet is made with powdered green

gram…..bound by jaggery syrup,made into tiny

individual balls , dipped in flour and fried.

This sweet is always made specially ,during

South Indian and Srilankan festivals .

I have to admit that my first try was not a

successful one .

This recipe turned out soft and crunchy. There’s

a twist in this recipe with the addition of dry

ginger, coconut, and pepper,so do try and send

in your valuable

comments!

So …let’s get into this traditional recipe

INGREDIENTS

1 cup whole green gram ( dry roasted till brown)

1/2 cup brown rice roasted ( you can use normal raw rice)*

1/2 cup slightly roasted coconut

2-3 cups treacle or jaggery melted thick with 2-3 tblsp sugar

a pinch of salt

1/2 tsp dry ginger powder

1 tsp cardamom powder

1/4 tsp. pepper powder

oil for frying

For the coating

1 cup all purpose flour

2 tsp rice flour

1/4 tsp turmeric

1/2 tsp sugar

a pinch of salt

METHOD

•First ,powder the roasted gram and rice very

fine.

•Mix in the coconut ,and the rest of the dry

ingredients .

•Heat the treacle or syrup slightly, and

gradually add to the mixture (enough to bind ).

•Make tiny balls of the mix .Dip the prepared

batter for coating ,and fry in oil till done.

Method for coating

Mix the ingredients with enough water to make

a pancake consistency batter.

*When dry roasting brown rice, it should turn slightly white and start to splutter.

If you are using white rice dry roast, till golden brown.

You could  use ,slightly roasted store bought rice flour too.