Ingredients
- 1 Cup Rice
- 1/4 Curd
- 2 Cups Sugar + 1/4 Water for making sugar syrup
- juice from half a lime
- 1/2 tsp cardamom powder
- Ghee/oil for frying
- mixed nuts for garnishing
Instructions
- Soak Rice for 5 hours. After the required time, drain all the water and grind it to a coarse paste. Transfer this to a separate bowl, add curd to this and mix well. Let this sit the whole night for fermentation.
- Next day morning, first make the sugar syrup of 1 string consistency. Boil water and sugar together, when it becomes thick, check by taking a small drop of syrup from the back of the spoon, when you stretch that drop in between your thumb and index finger, it should form a string. Take it off the stove, add cardamom powder and lime juice.
- Heat a pan with oil/ghee, take a small ball of the fermented rice mixture and flatten by patting it and gently slide it in to hot oil.
- Deep fry the dumplings in ghee and add it to the sugar syrup and leave it in the syrup to be soaked well.Garnish with mixed nuts and serve. My Master Taste-tester for this BM season, loved it thoroughly !!