Rice flour and jaggery deep-fried into crispy sweet fritters — the essential festival sweet of Jharkhand made for Karam, Sarhul and other tribal festivals.
Ingredients
1.5 cups rice flour
3/4 cup jaggery — dissolved in 1/2 cup warm water and strained
1/4 tsp cardamom powder
1 tbsp sesame seeds
A pinch of salt
Oil for deep frying
Method
Combine rice flour, cardamom powder, sesame seeds and a pinch of salt in a bowl.
Add dissolved strained jaggery water gradually, mixing into a smooth thick batter.
It should hold a round shape when dropped from a spoon — not runny.
Rest the batter 5 minutes.
Heat oil for deep frying on medium.
Drop heaped tbsp portions carefully into the hot oil.
They form rough disc-shaped fritters 6 to 7 cm wide.
Fry on medium heat for 3 to 4 minutes per side until deep golden and crispy.
Drain on paper towels. Cool slightly before eating — the hot jaggery inside remains very hot.