Rich in proteins and iron content, this sweet is more healthy than indulgent
What you need:
Bengal Gram : one cup
Jaggery : 1.5 cups
Grated coconut: one cup
Ghee: 50 grams
Cardamom : 4-5 nos
Cashew nuts: 10-12 nos
Dry grapes: 12-15 nos
Cloves: 4-5 nos
Raw camphor: a pinch
Cooking Instructions:
To a wide-bottomed pan add ghee, boiled bengal gram, jaggery, grated coconut, cardamom and raw camphor. Mix without mashing and remove from heat. Garnish with cashews, dry grapes and cloves roasted in ghee. Serve hot.
K.V. Sharada, a homemaker, is an expert at the kitchen as well as on her sewing machine. Andhra and Madhwa cusines are her specialty.
