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The traditional recipe involves fermentation of jaggery with washed dried and ground rice. The resultant dough is then rolled into small balls, flattened, topped with poppy seeds and then deep fried. I have included the preparation time of 5 minutes each day to drain and change the water for the rice and the rest to redrain, dry and grind. The dough is used after fermentation of a week.
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Soak the rice for 3 days and change the water everyday. On the 4th day drain away all the water.
Spread the rice on a kitchen towel. Let this stay in the shed for a couple of hours. Then grind this rice in a mixer into a fine flour. Sieve it well to get a finer flour.
To this mixture, add equal quantity of jaggery and rub it in slowly to make soft dough. Place this dough in an air tight container. (Ideally it should be set aside for a week. 4 days of wait should give you good results.)
In a pan heat ghee/oil to fry. Grease your palm. The resultant dough is then rolled into small balls, flattened and topped with poppy seeds which is then deep fried.
Drain it on the flattenned rice (pohe). (Now this is a tip apt for Diwali preps.) These pohe can be used for making chivda, the oil drained can also be used for the chivda.
SERVING: 6
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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