Yields: 30 to 32 balls of gooseberry size
Preparation Time: 30 Minutes
Roasted Bengal Gram (Pottukadalai) – 2 cups
Sugar – 1 3/4 to 2 cups
Ghee – melted yield of 150 g butter
Cashew Nuts – 12 nos
Cardamom or Elaichi Powder – 1 1/2 tsp
Oil – 1/2 tbsp (to fry the cashew nuts)
- Grind the roasted bengal gram or pottukadalai into fine powder and sieve.
(Note: If the pottukadalai was bought a couple or more months back, then heat it for about 2 minutes in the microwave to get rid of the old smell; if it is fresh, use as is.)
- Grind the sugar and cardamom power together to fine powder and keep aside.
- Melt the butter if not already done, strain and keep aside.
- Chop the cashew nuts into small pieces.
- Fry the chopped cashew nits in oil till the pieces turn light brown.
- Mix the pottukadalai flour and sugar, thoroughly, in a mixing bowl.
- Add the fried cashew nut pieces to the bowl and mix again.
- Add the ghee to the bowl and mix thoroughly again.
(Note: Add the ghee when still hot.)
(Consistency Checkpoint: The batter should be such that you can make smooth balls without it sticking in your hands.)
- Make little balls in the size of a gooseberry, from the batter.
- When keeping the pottukadalai in the microwave, make sure that it doesn’t get brown or roasted.
- Mix the flour and ghee with a spatula since it would be very hot to touch with hand.