Heat a pan, and fry channa dal, moong dal till it becomes golden brown in colour, keep aside
Fry parboiled rice, and when it splutter keep aside.
Finally fry grated coconut till it becomes red and keep aside.
Grind the dals and rice to a coarse powder in a mixer.
Mix the powder with cardamom powder well.
Now dissolve jaggery in water and strain it to remove dirt and boil the jaggery and when it reaches the required consistency add the grated coconut and stir occasionally and add the ground coarse powder.
With a wooden spatula mix well and make small balls while warm.
Cool and serve.
Recipe courtesy: Subbu's Kitchen
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.