>> Tuesday, January 24, 2012
Sajjalu / Whole Bajra - 1 cup
Jaggary - 1 cup or depending on sweetness
Cardamon a pinch
Fresh Coconut, grated - 2 tbsp
Ghee as required to make balls
How to prepare Sajjala Pelaalu Laddu
Dry roast the whole Bajra on a hot pan for couple minutes, until it is well done. Remove and allow to cool.
Once it's cooled, take the bajra along with jaggary and pulse in a mixer for couple of times till you get a fine crumbly like texture.
Remove and add 1 tsp of hot ghee and fresh coconut. Mix it again. This should get you a texture that will hold it together.
Make tight balls from the mixture and adjust the ghee to see if the balls are holding it together.
Store in a container, this stayed for a week and was most delicious!
Sending this to:
Kavi, who is guest hosting Kid's Delight themed on Something Sweet
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 12