Ingredients:

• 1 tsp – dry Ginger powder
• 1 tsp – peepramool powder
• 1.5 tsp – grated Jaggery
• 1 tsp – Ghee

Method:

1. Mix all the ingredients well and make into smooth dough like paste. Add more ghee if required to reach that consistency.
2. Make small balls of the paste.
3. Eat first thing after a fast to avoid acidity.

Recipe courtesy of Saroj Kering