date:Sep 13, 2012
powder for 12 whistles. Cool and process into a fine, smooth paste.
In a wok, add the Bengal gram mixture. Tip in the sugar, nutmeg and cardamom and cook over medium flame until it leaves the sides as you stir.Set aside to cool. In a bowl, add the flour, gingelly oil, turmeric, salt and enough water and knead into a soft dough. Add one table spoon gingelly oil and keep aside. Divide into 45 balls.
Take each ball. Dip it in the flour-rice flour mixture. Pat into a small circle. Place a spoonful