Ingredients
-
250 gram short grain rice
-
165 gram grated can jaggery
-
50 grams white poppy seeds
-
900 grams ghee
Directions
Steps
|
1
Done
|
Wash and soak the rice in 1 quart (800 ml) water for 3 days, taking care to change the water daily. On the fourth day, drain the rice, spread on an absorbent towel, and let dry for 1 hour. Grind to a fine powder and weigh it; there should be about 6 ounces (175 grams). |
|
2
Done
|
Add an equal weight of jaggery and stir. Let rest, covered, for 2 days, then knead it into a dough. Divide the dough into 16 portions and shape into balls. |
|
3
Done
|
Spread the poppy seeds on a plate. Roll out each ball to a 3-inch (7½-cm) round and press one side into the poppy seeds to coat. |
|
4
Done
|
Place a nonstick wok over medium heat and add the ghee. When the ghee melts and small bubbles appear at the bottom of the wok, lower the heat to low and gently slide in one round at a time, keeping the poppy seed–coated side up. Cook for 2 to 3 minutes without turning. |
|
5
Done
|
Remove with a slotted spoon and drain on paper towels. Set aside to cool completely, then store in an airtight container for up to 1 week. |
