Sweet Moong Balls
A delicious combination of coconut and jaggery, mixed with spices and moong. It taste delicious eaten the next day.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 6
Step 2: Boil the treacle in a heavy bottomed sauce pan. Add finely grated coconut and cook on a low flame.
Step 3: When the syrup dries up, add the mixed and powdered spices. Also add dry fruit pieces and fried and powdered moong.
Step 4: Make it into small balls, dip it in the batter and deep fry. Batter should be neither too thick nor too thin, it should be coatable.
For the batte: Rice flour - 2 katoris
Maida - 1/2 katoris
Coconut milk - desired quantity
Saffron colour - a little
Salt - a pinch
For the filling coconut - 1 whole
Treacle or Syrup made from jaggery - 2 katoris
Moong (Fried & powdered) - 1 katori
Dry fruits - 1/2 katori
Cinnamon - 1 tbsp
Cardamom - 1 tsp
Cloves - 1 tsp
Nutmeg - a pinch
Method
Step 1: Mix the rice flour and maida in coconut milk, salt and salt and saffron colour and make batter.Step 2: Boil the treacle in a heavy bottomed sauce pan. Add finely grated coconut and cook on a low flame.
Step 3: When the syrup dries up, add the mixed and powdered spices. Also add dry fruit pieces and fried and powdered moong.
Step 4: Make it into small balls, dip it in the batter and deep fry. Batter should be neither too thick nor too thin, it should be coatable.
