- To prepare the Inside Filling : Soak 1 cup Chanadal for 15 mins . Powder 1.5 cups of Jaggery and elaichi and keep aside. Grate 0.5 cups of coconut and keep aside . Pressure cook the Chanadal until soft.(3 Whistles) . Once cooled mash the chanadal and add jaggery , elaichi and coconut and mix well. The mixture should be thick enough to form a ladoo . If the mix is runny , heat on medium heat till it leaves the sides of the pan .Cool it and it is ready to form a soft ladoo as shown in pic. For the outer covering : Soak 1 cup of Urad Dal for about 3 hrs. Later, grind it with little salt . Add 2.5 cups of rice flour and mix well . No lumps should be formed.
- To Prepare : Heat oil in a thick bottomed pan . Take a ladoo (inside filling) and dip it in urad-riceflour mix (Outer covering) and put in oil . Fry till medium brown .