Sanaga Pappu Pakam

Ingredients:

Fried channa dhal: 2 cups

Jaggery 2 cups

Elachi pwd: 1/4 tsp

Water: 1/4th cup

Method:

In a heavy bottomed vessel add jaggery and water and keep stirring on medium heat until one string consistency.

Add elachi pwd and remove from heat. Slowly add channa dhal and mix well.

Spread it on a plate coated with ghee and cut into pieces after it is cooled.

If you want to make it into balls let the mixture cool a little, dip your hand in oil or ghee, take little amounts and make into balls.

Let them cool and store in closed container.

Can be stored upto a month.

Tastes great.

Enjoy.