This is a grandma dish which enjoyed years back. Off course not with rice starch water. In this lockdown down enough time and new ideas for cooking taking me to traditional paths and improvising new recipes of cooking. Results are good and making happy. We had this special grandma’s cake for our breakfast.
Wheat flour 1 cup, fried lightly,
Rice starch water 4 cups,
Grated jaggery 1 cup,
Ghee 2 tbsp.,
Cardamom powder 1 tbsp.,
Fried sesame 1 tbsp,
Fried peanuts 1/4 cup,
Fried cumin seeds 2 tsp.,
Salt a pinch.
Mix all the ingredients and whisk well to remove any lumps left. Take the mix in a nonstick wok, put its on medium flame and stir continuously till the mix thickened properly and gets separated from the sides of the wok. Take out the wok from the flame, spread some more fried peanuts over and flatten the surface with a moist bottom small steel bowl. Keep it to cool down for 2-3 hours. Get it separated from the wok by your clean hand and transfer on a plate. Cut it into desirable size and shape. Serve as snack or for breakfast.
Wheat flour 1 cup, fried lightly,
Rice starch water 4 cups,
Grated jaggery 1 cup,
Ghee 2 tbsp.,
Cardamom powder 1 tbsp.,
Fried sesame 1 tbsp,
Fried peanuts 1/4 cup,
Fried cumin seeds 2 tsp.,
Salt a pinch.
Mix all the ingredients and whisk well to remove any lumps left. Take the mix in a nonstick wok, put its on medium flame and stir continuously till the mix thickened properly and gets separated from the sides of the wok. Take out the wok from the flame, spread some more fried peanuts over and flatten the surface with a moist bottom small steel bowl. Keep it to cool down for 2-3 hours. Get it separated from the wok by your clean hand and transfer on a plate. Cut it into desirable size and shape. Serve as snack or for breakfast.
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