Biyyam Pindi Gaarelu
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Ingredients
| Ingredients | Quantity |
|---|---|
| Rice Flour | 1 KG |
| Jaggary Powder | 850g |
| Oil | To Deep Fry |
Servings
| Serving | 20 |
|---|---|
| Preparation Time | 15 Mins |
| Cooking Time | 40 Mins |
Method
Boil Jaggary in 50 ml of water. Stir well till it becomes thick. Take a spoonful of syrup and drop it in water. If the drop goes and sits in the bottom, then the syrup is ready.
Now add the rice flour slowly to the syrup by stirring well. Cook it for 1 min in low flame. Remove it from the flame and mix well again. Once its cool, kneed well. This can be stored for 3 months in the refregerator.
Take a ball size of mixture and roll them like chapati. If you are finding difficulty in rolling, apply oil on the base of roll.
Cut them in sizes as you like.
Heat the oil and drop them into it. Fry them till they become light brown in color. When removing from oil, compress gaare with another spoon to take out oil from it. Store them in container once they are cool.
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