Ganne Ke Ras Ki Kanji

Ingredients

• 1 cup sugarcane juice
• Salt to taste
• 1/4 tsp mustard powder
• 1/4 cup split black gram skinless (dhuli urad dal)
• Oil to deep fry
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida
• 1 teaspoon red chilli powder

Method

1. Combine sugarcane juice, four cups of water and mustard powder in a large glass jar. Add salt to taste. Cover and place it in the sun to ferment for four to five hours. Wash and soak urad dal in two cups of water for three to four hours. Drain and grind to a coarse paste. Add salt and mix well. Heat sufficient oil in a kadai.
2. Drop small quantities of urad dal paste into the hot oil to make small dumplings. Fry on medium heat till golden in colour. Drain onto an absorbent paper and let them cool. Add these dumplings to the sugarcane juice and stir. Heat ghee in a pan and add cumin seeds.
3. When they change colour, add asafoetida and red chilli powder. Add this to the sugarcane juice with dumplings. Stir and serve immediately.

Nutrition Info