Homemade Recipes

Ingredients:

Raw rice 1 & 1/2 cups

Jaggery 1 cup

Sesame seeds 1 tblsp

Dry ginger powder 2 pinches

Elachi powder 2 pinches

Ghee 1 tblsp

Oil as needed for deep frying

Method:

1. Wash and soak rice for 2 hours atleast. Drain, spread in a white cotton cloth for 30 mins.

2. Grind it in 2 batches in a mixer to a fine flour.

3. Sieve it (optional,if you know your flour is fine, then no need). While you sieve, keep the flour press. That is after you sieve, press it gently so that it locks the moisture and doesn't get dried.Meanwhile, powder the jaggery and heat it with water just to immerse the jaggery.

4. Once its completely dissolved, filter it to remove impurities. Again start heating the jaggery syrup.

5. Boil in medium flame always and stir occasionally. Keep checking the syrup consistency by pouring in water kept in a small bowl. At beginning stage, the syrup dissolves as you pour in water, then at next stage, it will lay a fine thread in the water, but gets dissolved when you touch. After this, at one stage, the syrup gets thicker and when you pour in water, then it wont get dissolved and you will be able to gather it with your fingers and form a loose ball. This is called soft ball consistency and this is the stage, you have to put off the fire. Immediately pour it to the flour little by little. Add sesame seeds, elachi powder and dry ginger powder to the flour.

6. You may need not all the sugar syrup for sure. So be careful after you add 3/4th of the syrup and keep mixing with a ladle or spatula. The dough will be gooey and on sticky side and it will be loose. Don't worry. After some hours, it will get absorbed and get stiff.

7. Keep it overnight at room temperature in an airtight container. You can keep it as such for 2-3 days. If more than that, keep refrigerated. But let it be out overnight atleast for a day. At the time of making, divide into equal sized balls, each of small lemon sized. You can use ghee when you roll as the dough will be slightly sticky.

8. Heat oil in kadai and once it is hot, reduce the flame to low. In a zip loc, grease it with a drop of ghee and flatten the dough thick. Carefully drop in oil.

9. Once it rises up, immediately flip it and cook. Once it turns golden brown, drain from oil.

10. You must use another laddle and press it to sqeeze out the excess oil as shown, as it may retain some oil in it. Repeat the process for the rest of the dough. Oil should always be in low or medium if needed.