Chana Dal +Jaggery sweet for kids

Poornalu

#FoodismRepublicRewind

By Suman S Raju

Jan, 25th

645

Servings

4 persons

Cook Time

1 hr

Ingredients

0 - 2

Ingredients

Chana Dal, Jaggery, Elaichi Powder, Coconut
Urad Dal , Rice Flour , Salt, Oil

Instructions

To prepare the Inside Filling : Soak 1 cup Chanadal for 15 mins . Powder 1.5 cups of Jaggery and elaichi and keep aside. Grate 0.5 cups of coconut and keep aside . Pressure cook the Chanadal until soft.(3 Whistles) . Once cooled mash the chanadal and add jaggery , elaichi and coconut and mix well. The mixture should be thick enough to form a ladoo . If the mix is runny , heat on medium heat till it leaves the sides of the pan .Cool it and it is ready to form a soft ladoo as shown in pic. For the outer covering : Soak 1 cup of Urad Dal for about 3 hrs. Later, grind it with little salt . Add 2.5 cups of rice flour and mix well . No lumps should be formed.

To Prepare : Heat oil in a thick bottomed pan . Take a ladoo (inside filling) and dip it in urad-riceflour mix (Outer covering) and put in oil . Fry till medium brown .

Notes/Tips

1. Leftover Idli/Dosa Batter can be used as outer filling . To make it thick , add required amount of rice flour. 2. Instead of rice flour , besan can also be used as outer filling .

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