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The sweet goodness of jaggery and green gram, served up in a crispy deep-fried shell.


200 g whole green gram (moong dal)
salt, to taste
2 cups water
2 tsp ghee
200 g jaggery
200 g coconut, grated
½ tsp cardamom powder

200 g flour
water, as required
oil, to deep-fry

1 Pressure-cook whole green gram with a pinch of salt and water. When done, drain water and set aside.

2 In a heavy-bottom pan, heat ghee and add jaggery. When jaggery has almost melted, add coconut, cardamom powder and cooked green gram. Sauté until mixture comes together and then remove from heat.

3 Once cool, make lemon sized roundels of the mixture and set aside.

4 Mix flour with a pinch of salt, and add enough water to make a medium thick batter. Dip each of the roundels in the batter and deep-fry in hot oil until golden and crisp. Serve hot. 


Date and cashewnut Cake 

Cashew nuts chopped -100gm
Dates- 100gm
Cherries, chopped -50gm
Sugar, powdered - 75gm
Butter -50gm
Egg - 2nos.
Flour -75gm
Baking powder -3gm
Cashew Cream -50gm
Garam masala -2gm
Brandy - 30ml
Caramel -10ml


Sieve together flour, baking powder and garam  masala.Soak the cashew, dates and cherry in brandy  and caramel and keep for 2 hours.Mix the flour mixture with the cashew  mixture.Cream together sugar and butter until  light.Beat together egg and cashew cream. Then gradually add to the sugar mixture.Fold in the flour mixture. Divide into 4 even  sized portions and put in a greased jelly mould.Bake at 190oC for 20-25 minutes.Cool, unmould and serve sliced or  whole.

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