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Ingredients
|
Quantity
|
|
White gingelly seeds
|
115gms
|
|
Chikki jaggery
|
55gms
|
|
Oil
|
1 tsp
|
Heat an iron fry-pan and roast the gingelly seeds till they
puff up. Heat the fat in a pan. Add jaggery and cook on a slow fire till the
bubbles becomes a pale brown in colour. Put in the roasted gingelly seeds. Mix
well. Remove on to a greased board. Spread out evenly and cut into desired
shapes immediately.
