|
Ingredients
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Quantity
|
|
Gingelly seeds (roasted)
|
85gms
|
|
Split Bengal gram
|
55gms
|
|
Jaggery
|
115gms
|
|
Water
|
|
Make a syrup with jaggery and water. When syrup reached the
hard ball stage, 120oC (250oF), remove from fire and stir
in gingelly seeds and gram. Turn on to a greased plate. Spread evenly and cut
into pieces before it hardens.
