Ingredients:
- Nell Pori - 2 3/4 Cups
- Jaggery ( grated ) - 1/2(normal sweetness) to 3/4 Cup( more sweetness)
- Chopped Kopperai ( Coconut ) - 1/4 cup
- Cardamon - 10 pods
- Rice Flour - 1/4 cup
Method:
Take jaggery in a pan, add water until the jaggery immerse then heat it
When it becomes thickened ( pagu patham ) add chopper kopperai, cardamon and pour over the nell pori
Mix the pagu with nell pori quickly and make balls to your desire size. While making balls take rice flour on both hands to escape from hot pagu.
Making of Pagu:
Add jaggery in a pan with 1/2 cup of water and when it dissolves in water ,strain it to avoid sand.
Take jaggery in a pan, add water until the jaggery immerse then heat it
When it becomes thickened ( pagu patham ) add chopper kopperai, cardamon and pour over the nell pori
Mix the pagu with nell pori quickly and make balls to your desire size. While making balls take rice flour on both hands to escape from hot pagu.
Making of Pagu:
Add jaggery in a pan with 1/2 cup of water and when it dissolves in water ,strain it to avoid sand.
- Again boil the jaggery water along with coconut and keep stirring it until the jaggery comes to stone consistency. This means when we take a drop of jaggery juice and pour it in water, it should not dissolve rather we should be able to make a ball out of it.This is the pagu patham.
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