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2 cups -
1 cup - whole green gram
1 cup -
4 cups -
1 tsp - dry
10 - 15 pieces -
1/2 coconut, cut into 1/2 inch pieces
How to Make Purwalankai
Roast wheat, gram and rice separately till they turn light brown over a low flame.
Grind the three together into a fine powder and sieve.
Add jaggery in 1/2 cup of water, cook to make a syrup.
To ensure it is properly done, drop a little syrup in water to see if it sinks. If yes, then the syrup is done.
Remove the syrup from fire and add cardamom and dry ginger powder, sliced coconuts and 90 per cent of the fine powder.
Roll this mixture into small balls of required size and roll them in the remaining powder. Cool the balls and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.