Serving Size/Yields: 20 – 25 Nos. of 3/4th gooseberry size
Preparation Time: 15 minutes
Frying Time: 3 – 5 minutes per batch
Rice flour – 2 1/2 cups
Jaggery – 1 1/4 cup
Water – 1 1/4 cup
White Til (Sesame Seeds) – 2 tsp
Elaichi/Cardamom Powder – 1/2 tsp
Coconut (cut into thin strips) – 1/2 cup
Urad Dal (Grounded to a fine powder) – 1/2 tsp
Oil – for deep-frying
Salt – a pinch
- Fry the rice flour for about 5 minutes and cool.
- Melt the jaggery with the water and strain.
- After the rice flour is cooled down, add the other ingredients (except oil( and mix with the jaggery water and keep aside for half an hour.
- Make cheedais (balls) that are of three quarters of the size of a gooseberry and keep aside.
- Heat oil in a kadai or large saucepan.
- Fry about 6 to 7 cheedais at a time.
(The balls might slightly crack because they are getting cooked inside.)
- When the balls become the color of golden-brown, take them outside and cool.
Keeping the heat at a low-medium level will enable the balls to get cooked inside.
This dish is prepared on the day of Gokulashtami, along with the salted variation.