The main ingredients of this are rice, juggery and ghee. It’s a sweet pan-cake. The crispy outer layer surrounding soft insides. A thick Jantani (semi solid mixture) of rice flour and sugar or jaggery is made into small semi-flat round shapes and fried in ghee or oil till golden brown
Boil water in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee. Pour semolina (cleaned and coarsely grinded rice) slowly and stir continuously, cover the pan and reduce the flame. Cook until it absorbs the water completely (to the consistency of chapati). Let it cool. Knead it to make a smooth dough. Heat a pan, add coconut and sugar and fry till the coconut turns golden brown. Make small balls of semolina dough, roll it and stuff it with the fried coconut, sesame seeds. Deep fry till golden brown
This stays for more than a month in tight containers and is one of the favorite sweet dishes of Lord Jagannath.
The packet contains 10 pieces along with divine Nirmalya.
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