Ingredients
- 1/2 cup urad flour
- 2 tablespoon moong dal flour
- 1 tablespoon + 1/2 tablespoon rice flour
- 1/4 cup + 1/2 tablespoon ghee
- 1/2 cup + extra jaggery
- 1 cup + 1/4 cup hot water
Instructions
- first sieve the flour mixture
- measure and take 1/2 cup for the recipe. Save the rest for later
- add ghee and heat
- furthermore, add the flour; mix well and roast till it boils
- add hot water
- mix well and saute till the mixture turns nonsticky
- furthermore, filter and add jaggery water
- mix well and break the lumps; cook till it turns into a whole mass
- finally, add 1/2 tablespoon ghee; mix well and turn off the stove
Video
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Notes
- traditionally it is prepared by dry roasting rice, moong dal, and urad dal separately but for the instant version I used flour
- you can use an equal quantity of palm sugar and jaggery is used but since I didn't find good ones I used jaggery. You can also use sugar
- the goal is to melt jaggery. Avoid string consistency. You can make jaggery water on the stovetop
- ghee gives aromatic flavor and taste. You can substitute it with sesame oil. Reducing ghee quantity might alter
- always cook on low - medium flame. Avoid high flame
- stays good at room temperature for 2 weeks
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