Hara Chana (fresh green chickpeas), commonly known as lilwe (lilve); is available in abundance during winters. In Udaipur (Rajasthan), a sweet prepared from it, known as “jajaria” is very famous. The procedure of making jajaria is lengthy but it’s certainly worth the taste. When we roast the ground hara chana in ghee for around 1 hour or more depending upon the quantity of hara chana, the end product is crumbly in texture. It is a dried up mixture. This mixture can be stored in the freezer for around 6-7 months and hence you can enjoy jajaria or mithai any time you want.
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