Ingredients :
Roasted Bengal Gram / Dalia : 2 to 21/4 cups
Jaggery : 2 cups
Cardamom Powder : 1/2 tsp (Optional)
Ghee : 1 tsp
Method :Mix the jaggery and water in a heavy bottomed pan. The amount of water should be just enough to soak the jaggery and make a syrup of hard ball consistency. Now add the dalia, cardamom powder and ghee and mix well. Set aside for 5 minutes and shape into small round balls.
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