Name: Jeeragoli recipe by Arti Mehta at BetterButter
Prep time: 60 min
Cook time: 1 min
Total time: 61 min
Yield: 10
Ingredients: Cumin seeds: ½ cup (50 gms); Pomegranate seeds powder (Anardana powder): ¾ cup (75 gms); Mishri: 1 ¼ cup (180 gms, powdered); Salt: 1 ½ tsp; Black salt (kala namak): 1 ½ tsp; Lemon juice: ¼ cup (from 2-3 lemons)

ABOUT Jeeragoli RECIPE

As the name indicates it is a ball made from cumin seeds powder. This recipe calls for a few ingredients only but, uhh, let me warn you beforehand (and that’s why sometimes I get the goli from the market), much time is taken to make the balls; sometimes it seems a very heavy task rolling the dough on your fingertips to make small balls. But trust me all the efforts are worth it. When I taste the final product all my fatigue just goes off and yes, the praise which you get from other people makes you super happy.

Ingredients Serving: 10

Cumin seeds: ½ cup (50 gms)
Pomegranate seeds powder (Anardana powder): ¾ cup (75 gms)
Mishri: 1 ¼ cup (180 gms, powdered)
Salt: 1 ½ tsp
Black salt (kala namak): 1 ½ tsp
Lemon juice: ¼ cup (from 2-3 lemons)

Instructions

Dry roast the cumin seeds and let them cool. Grind them finely.
In a big bowl add anardana powder, jeera powder, ¾ cup mishri, salt, and black salt. Mix well.
Add lemon juice and knead into a dough.
Take a very small portion of the dough and roll it with your fingertips.
Spread the remaining mishri on a plate. Make sure you sieve it first then spread over a plate. Keep the ball in the mishri and roll it so that the entire ball is covered with sugar.
Similarly, do for the entire dough.
Keep the balls for drying for 2-3 days.
Store in an air-tight container and serve after meals.
Delicious “Jeeragoli” is ready!