INGREDIENT
1/4 measure kittul treacle
1/2 measure roasted rice flour
salt
pepper
1/2 measure roasted rice flour
salt
pepper
METHOD
Reserve one-fourth of the roasted rice flour in a bowl to coat the aggala
when ready.
when ready.
In a saute pan, boil the treacle over medium heat until thickened. Add a
pinch of salt and pepper. Remove from fire.
pinch of salt and pepper. Remove from fire.
Add the roasted rice flour to the thickened treacle. Mix in well. Mixture
should be a little bit sticky.
should be a little bit sticky.
When mixture has cooled enough to handle, form into 3/4"-1" diameter balls and coat with the remaining
roasted rice flour.
roasted rice flour.
Enjoy after a meal or at tea time.
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