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A delicious sweet for Festivals
Published On: 16 Aug 2002
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
hindi: Cheeni / Shakkar
malayalam: Nalikeram / Thenga
telugu: Kobbari Kaaya
Gujarati: Naliyer / Nariyal
Punjabi: Gola / Nariyal
Wash the green gram and soak it for 2 hours.
Grind it by using a little water to make it into a coarse paste.
Take a thick bottom vessel. Put sugar along with 1/2 cup water.Allow it to boil. Keep stirring and after 4-5 minutes make sure it becomes thin threadlike consistent.
Then add dal paste along with the finely chopped coconut pieces and keep stirring for 2-3 minutes.
Grease a plate with ghee and pour the mix into the plate. Flatten it with a spoon. Let it cool and then cut into small cubes.
Heat oil in a wok over a medium flame(make sure the oil is not too hot).
Place the cubes slowly into the oil and fry them till golden brown.
Who ever read this recipee , please dont try this
Vegetable in curd...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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