Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1 | Kilogram | Teel. (Sesame Seeds) | Dry in the sun, roast and pound |
| Quarter | Kilogram | Dhal, Chana | Dry in the sun, roast and pound |
| 1 | Kilogram | Rice, Boiled (ukda chawal) | Dry in the sun, roast and pound |
| 1 | Kilogram | Jaggery | For preparing the syrup |
| A | Little | Salt | For taste |
Method
Wash the Teel, dhal and rice, dry it in the sun, and then roast it on a tawa and pound it to make it in powder form. Teel when pounded, will release its skin, which you should discard.
Pour water into a vessel, with the jaggery and boil it till it becomes sticky and thick, and becomes a syrup. When the syrup is formed,it will drip as a thick string. While it is still on the stove, add to this syrup, the Teel, rice and gram powder and stir, till it forms into a dough. Remove from the fire.
The syrup should not be watery, and the mixture should be sticky enough and dry for forming ladoos. If the syrup is under cooked, the mixture will splinter. In the palm of your hand put little hot mixture, and form round balls of the desired size. You may try greasing your palms with ghee.
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