Preparation Method

• In a broad pan take wheat flour, salt few amount of water and knead to smooth dough.
• Close with a lid.
• Chop the dried coconut into fine bits.
• Heat a pan with ghee, roast the chopped dried coconut bits, cashew nut and poppy seed.
• Make small balls out of the dough.
• Place it on the chappati board roll it with a rolling pin.
• Chop into strips like noodles and keep aside.
• Sprinkle rice flour over the stripes and toss it.
• Heat a pan with three cups of water, add the jaggery powder and dissolve it.
• Simmer it to a low flame, when it comes to a thick consistency add the wheat flour, the noodle strip and allow it to cook.
• Swirl the pan, so that it doesn’t stick to one another.
• The jaggery syrup will thicken more.
• Add cardamom powder, poppy seed, cashew nut and dried coconut bits.
• Swirl the pan.
• Remove from fire and serve.