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Ingredients
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Quantity
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|
Rice
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2 cups
|
|
Brown sugar (jaggery or bellam)
|
2 cups
|
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Poppy seeds
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|
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Oil
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for fry
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Soak rice for 24 hours and then dry it on a flat plate with the
rice evenly spread in a single layer. Drying can be done by putting the rice in
front of a fan or just leave it as it is on a table till it is completely
dried. The dried rice should be dry roasted slightly in a pan to remove any traces
of water. This rice should be finely powdered in a blender.
Syrup should be made by mixing 2 cups of water and 2 cups of Brown
sugar and then boiled to a level where it is neither too sticky nor too diluted
(THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to
low flame, the rice powder should be added slowly to this syrup by mixing it
evenly till it becomes a paste. Now this paste should be set aside and small
round balls the size of a lemon should be made and then should be patted in the
poppy seeds container and pressed flatly. These should be fried in oil heated
to a medium high flame until brown. These browned aresalu should be pressed to
drain excess oil. Now they should be ready to eat.
