What you need
Whole black gram – 200 gm
Rice flour - 1 tsp
Refined oil - 300 ml
Salt - to taste
Milk - 500 ml
Cardamom - 4
Sugar - 150 gm
Saffron strands – a few
Chironji (sara paruppu) – 5 gm
Cooking instructions
Soak urad dal for an hour and grind without water into a fine paste. Add salt and rice flour to the batter.
Make small balls and fry until cooked. Ensure the balls don't turn brown.
Boil milk and reduce to half its volume. Add sugar, cardamom powder, saffron and fried melon seeds to it.
Add the balls to the milk. Let soak for 15 minutes and serve.
This recipe serves four.
Sora pinji is an excellent evening snack for children. It is wholesome, nutritious and easily digestible. I learnt this recipe from my grandmother and this dish has been cooked at home for the past 50 years.
K. Ambujavalli retired from Government service. She now juggles her time reading to her five grand children, and pursuing her hobbies which include cooking.
