INGREDIENTS (SERVE TO 4)
· 650 grams raw rice
· 650 grams jaggery
· 1 kg dalda
· ¼ kg ghee
METHOD OF PREPARATION
· Wash and rinse the rice. Strain well and set aside. When dry, powder it.
· Make thick syrup of jaggery and mix it with the flour in slow fire and stir well to avoid lumping.
· Add sufficient ghee while mixing and keep it a side for 2 hrs
· Then, make balls and press it with hand to bring it to flat round shape and fry in dalda till crisp and golden.
· When cold, store in an airtight container.
