|
Ingredients
|
Quantity
|
|
Lotus stem
|
400gms
|
|
Channa dal
|
4 tbsp
|
|
Chickpeas
|
4 tbsp
|
|
Cinnamon stick
|
8gms
|
|
Cloves
|
8gms
|
|
Peppercorns
|
1 tbsp
|
|
Bay leaves
|
2
|
|
Sesame seeds
|
1 tbsp
|
|
For the
filling:
|
|
|
Raisins
|
25gms
|
|
Roasted cashew nuts
|
25gms
|
|
Mawa – sauteed until brown
|
40gms
|
Clean the lotus stem and remove the outer skin. Slice finely, boil
with chana dal and the seasoning ingredients until done. Pass through a mincing
machine. Divide into small portions.
To prepare
the filling: Mix raisins, cashew nuts and browned mawa. Divide into marble
sized portions and place in the center of each lotus stem-chana dal and
chickpea ball. Roll to cover the filling completely. Flatten between palms and
shape evenly. Fry in hot oil until golden brown.
