1. Kanji-mix flour (prepared at reStore) – made of red rice, peanuts, samba wheat, green gram, ragi and a few other millets.
2. Grated coconut
4. Cardamom powder
5. Cocoa powder
(quantities of each according to your personal preference)
1. Roast the kanji flour until it turns brown and gives out an aroma.
2. Dissolve jaggery in an equal amount of water and boil it. Turn off the stove just as it begins to thicken. Do not wait until it becomes syrup (paagu). We want to retain its pliability and softness.
3. Put roasted kanji flour, liquid jaggery, grated coconut, a pinch of cardamom powder and cocoa powder into a blender and blend it well.
4. Remove the mixture and make them into balls.
|Firm balls made with less jaggery syrup and less cocoa powder|
|Soft balls made with more jaggery syrup and more cocoa powder|
Since this recipe has grated coconut, it will stay for a day or so outside and a week or so in the fridge. For a longer shelf life, roast the grated coconut or use dry coconut (copra).