Porivilangai Urundai

Ingredients

Boiled rice - 500 gm

Jaggery - 500 gm

Chana dhal - 200 gm

Moong dhal - 200 gm

Wheat - 50 gm

Grated coconut - 1 cup

Groundnuts - 50 gm

Sesame seeds – 20gm

Method

Fry the rice, chana dhal and Moong dhal dry till they turn brown.

Grind them finely in a mixer into powder form.

Roast sesame seeds in medium flame.

Mix fried groundnuts and grated coconut with the powder.

 In a vessel, pour a little water and add half of the jiggery - 250 gm - and stir it till it becomes

thick consistency.

Pour the pagu in another vessel and mix only half the quantity of powder in it and mix well.

Make round balls out of it.