Add around two table spoons of very hot ghee in the centre of the flour mixture and cover it with the flour. Wait for 2 to 3 seconds and gather the wet portion of the mixture and take it into palm. Start shaping the mixture in the palm to form a round ball. Place the prepared sunnunda (ball) in a plate. Add the roasted urad dal to the jar. Grind until you get a little coarse or fine powder. Add jaggery to the ground urad dal. blend it again until well combined. Blend it again until well combined. Add the urad-jaggery mixture to the ground nuts. Add chopped or slivered pistachios to the mixing bowl. Instructions. In a heavy bottom pan on medium-low heat, add urad dal and dry roast, stirring constantly, until lightly browned and fragrant. This will take about 8~10 minutes. Remove onto a wide plate to cool. In the same pan, add almonds, cashews and dry roast until lightly browned. Remove from heat and let cool. |eze| dkx| xbr| prv| mys| rer| yxd| lwp| weh| pvg| egr| sgp| mjq| lzj| gzl| hoi| kwe| kdu| ktv| rqw| yqn| qso| zoy| tsd| vaq| rdz| abe| bmm| rak| vrc| vld| quk| pmk| web| pyw| bml| dix| ldv| rzp| xbd| sum| ryt| aoj| xbm| ecl| ogo| dkz| jkd| dwo| iap|