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| Main ingredients | Black sesame seeds (kale til), Bora soul rice, Fennel seeds, Dried coconut, Jaggery |
| Cuisine | Assam |
| Course | Mithai |
| Prep time | 3-4 hours |
| Cook time | 15-20 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- ⅓ cup Assamese black sesame seeds (kale til)
- 1 cup bora soul rice
- 1 tablespoon fennel seeds (saunf)
- ¼ cup grated dried coconut
- ¼ cup chopped jaggery
Method
- Take rice in a bowl and wash it thoroughly. Add water and soak for 3-4 hours.
- Put the sesame seeds into a grinder jar, add fennel seeds and grind to coarse powder.
- Transfer the ground mixture into another bowl, add dried coconut and jaggery and mix well.
- Drain the soaked rice and spread it on a kitchen towel and let it dry completely.
- Transfer it into a grinder jar and grind to fine powder. Transfer into a bowl Sprinkle 1 tablespoon water and mix well. When pressed tightly between the fingers, the powder should form stiff dough.
- Heat a tawa. Sprinkle a portion of rice mixture through a sieve and cook for 2-3 minutes.
- Spread a portion of the sesame seeds mixture and fold tightly.
- Keep them on a serving plate and allow to cool and serve.
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