are specially prepared for Sankrant.
2 cups cleaned
white sesame seeds
2 cups grated jaggery
1 1/2 teaspoon powder of cardamoms
1/4 teaspoon nutmeg powder
1 1/2 cups flour (maida)
Oil for shallow frying
Rub in 1 1/2
tablespoons oil and a pinch of salt to the flour and knead into a soft
dough. Knead the dough well. Cover it with a slightly damp cloth.
Heat the sesame
seeds on low heat, stirring continuously until slightly golden brown. If
the heat is too high they will splutter. When cooled, pound them
coarsely. Add the grated jaggery and pound once more to make the mixture
even and smooth. Mix the cardamom and nutmeg powders. Keep aside.
Shape small balls
from the ready dough. Place one ball in the left hand palm and make an
indentation in the middle. Put a teaspoon of the sesame seed mixture in
this hollow. Pull up the sides, gather at the top and press down.
Smear a wooden
board with oil, place the stuffed ball on it and roll out into as thin a
round as possible.
Using enough oil
to shallow fry it on griddle to deep golden color till it is crisp.