Aug 20, 2018
Dry roast urad dal and grind to fine powder.
Heat jaggery with water. Melt and strain the mixture (to remove dirt, if any ).
Heat jaggery water, add salt, cardamom and urad dal and keep stirring till it thickens.
Add oil, little by little and cook till dough swirls in the pan.
Cool dough for few minutes till easy to touch. Grease palms with oil and shape dough into balls. Serve. You can store this in an airtight container and use within two to three weeks.