>> Wednesday, September 25, 2013
All the dals dry roasted separately
Cooled, soaked and dried. Finally ground to a smooth or little coarse paste
Steamed as balls for 15 mins. Then grated to a fine pieces.
Making the Jaggary Syrup
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32