Ingredients

400 gm lotus stem

tbsp chana dahl

tbsp chickpeas

gm cinnamon stick

gm cloves

1 tbsp peppercorns

2 bay leaves

1 tbsp sesame seeds

Oil for frying

Onion slices & cucumber slices for garnishing

For the filling:

25 raisins

25 gm roasted cashew nuts

40 gm mawa, saut+ed till brown

Method

Clean the lotus stem and remove the outer skin. Slice finely, boil with chana dahl, chick peas, cinnamon stick, cloves, peppercorns, bay leaves and sesame seeds till done.

When they are tender, blend them without any water to a fine paste. Divide into small portions.

To prepare the fillings:

Mix raisins, cashew nuts and browned mawa.

Divide into marble sized portions and place in the centre of each lotus stem-chana dal and chickpeas mixture ball. Roll to cover the filling completely.

Cooks Comments and Tips

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