Jeeragoli

Jeeragoli step by step instructions:

As the name indicates it is a ball made from cumin seeds powder. After our meals, we (and especially me) are in a habit of eating mukhwas. Sometimes I get it from the market and sometimes I make it at home.
This recipe calls for a few ingredients only but, uhh, let me warn you beforehand (and that’s why sometimes I get the goli from the market), much time is taken to make the balls; sometimes it seems a very heavy task rolling the dough on your fingertips to make small balls.
But trust me all the efforts are worth it. When I taste the final product all my fatigue just goes off and yes, the praise which you get from other people makes you super happy.

Let us start cooking!!!

Ingredients:
Cumin seeds: ½ cup (50 gms)
Pomegranate seeds powder (Anardana powder): ¾ cup (75 gms)
Mishri: 1 ¼ cup (180 gms, powdered)
Salt: 1 ½ tsp
Black salt (kala namak): 1 ½ tsp
Lemon juice: ¼ cup (from 2-3 lemons)

Method:
1. Dry roast the cumin seeds and let them cool. Grind them finely.

2. In a big bowl add anardana powder, jeera powder, ¾ cup mishri, salt, and black salt. Mix well.

3. Add lemon juice and knead into a dough.

4. Take a very small portion of the dough and roll it with your fingertips.

5. Spread the remaining mishri on a plate. Make sure you sieve it first then spread over a plate. Keep the ball in the mishri and roll it so that the entire ball is covered with sugar.

6. Similarly, do for the entire dough.

7. Keep the balls for drying for 2-3 days.
8. Store in an air-tight container and serve after meals.
9. Delicious “Jeeragoli” is ready!

Tips:
1. Add lemon juice little by little. Stop adding when the dough comes together.
2. Taste the mixture and adjust the seasoning accordingly.
3. Adding more mishri will make the goli very sweet and the taste of cumin seeds and anardana will subside.
4. Instead of mishri, powdered sugar can also be taken.

See you soon with a new recipe till then Happy Cooking!!!