Hope all is well with you folks! Things have gotten so busy at my end these days, that blogging has really taken a back seat.... And every time I open my laptop, I end up losing a couple of keys from my keyboard, to my son. So, getting to blog and blog hop is almost impossible these days. Those of you that have a naughty toddler would completely understand what I'm saying :) I spend very little time in the kitchen these days and make dishes that get done in a jiffy with very little prior preparation. Here's one such traditional dish that takes very little time and very few ingredients. But this is a bit of an acquired taste and you may not like it the very first time. Chigali is usually made for festivals and pujas like Krishna Janmashtami and Suhasini Puja.
1 cup Ellu/Til, black preferably, but white would also work.
3/4 cup Powdered Jaggery
1/2 tsp Powdered Elaichi (optional)
- In a heavy bottomed pan, dry roast til until it turns lightly brown and you smell its fresh aroma.
- In a blender, coarsely powder the roasted til ; DO NOT add any water while powdering.
- Empty the til into a mixing bowl; Add powdered jaggery, elaichi and mix well.
- Take a spoon full and mould into laddus with your palm; Repeat for remaining mixture as well.
- Store in an airtight container and relish with tea/coffee or as is.
Prep Time: About 15-20 mins;
Makes: About 6-8 laddus;