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Friday, October 14, 2011



Ingredients :

  • 1 kg Rice
  • 3/4 kg Pakam Jaggery
  • 1 sp Elachi powder
  • Oil + Ghee for deep frying


  • Soak rice for one over night, the next day drain water completely .
  • Blend it well to fine powder in a mixer.
  • Add the grated jaggery in a pan with a cup of water & boil it.
  • The jaggery dissolves into water then filter the syrup.
  • Add the syrup to a wide pan and keep the flame.
  • Once the syrup comes undapakam, remove from the flame.
  • Add rice flour, elaichi powder and small cup of ghee & stir well.
  • When its cool take a small ball and pat the ball to round shape like small puri on a plastic paper.
  • And then fry it in oil on medium flame until its brown in colour.
  • Take from pan and press to remove excess oil.
  • Once they are cool store them in an airtight container.   

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