• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 500g green peas flour
  • 500g brown sugar
  • 500g rice flour
  • 1 cup plain flour
  • 1 packet coconut, grated (white only)
  • 5 sticks cardamom
  • 1 inch preserved ginger, thinly sliced
  • 1 tsp black pepper
  • 1 tsp cumin powder
  • A pinch of saffron (optional)
  • Salt to taste


  1. Dry the grated coconut in an oven until you get a crisp texture.
  2. Blend the cardamom, preserved ginger, black pepper and cumin. Add this mixture to the dried coconut and fry until they turn light brown.
  3. Prepare the green peas flour in a large pot and add in the previous mixture.
  4. Then, boil the brown sugar with very little water and add it to the flour. Stir evenly.
  5. Roll the dough into grape-size balls. Set aside.
  6. Next, combine the rice flour and plain flour with some salt and water, and stir well until you get a thick consistency. Add saffron if you want a light yellow tinge.
  7. Dip the balls into this mixture and deep fry in hot oil. Remove when the outer layer is a golden yellow.
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