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This is a sweet rice preparation from Tamil Nadu, which can be stored in air-tight tins, through all the days of Diwali
Drain and pound or grind the rice to a fine powder. On a tava or flat pan, roast til and khus-khus. Add to the powdered rice. Mix and then spread out on a flat plate to cool for about 10 minutes
Heat the gur and water on medium flame till it becomes a syrup. Add the rice flour mixture and keep stirring. Add the cardamom or elaichi powder. Remove from the stove and let it cool
Apply oil to your hands and make three inch diameter-sized balls of the mixture. Flatten them lightly with your palm.
In a karhai or wok, heat the oil very hot. Deep fry these discs tills crisp and brown
Drain off the excess oil.
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