<p align="justify" class="title">Undlaka Undlige<br />Ingredients: Two cups of rice flour; about 200 gm of jaggery; 1 cup of grated coconut and 1 tsp of cardamom powder.<br />Method: Boil a cup of water and gradually add the rice flour. Continue mixing till there are no lumps and keep aside. Grease your palm with a little ghee and shape small dumplings. Brush the steamer (preferably idli steamer) with oil. Then, steam all the dumplings for at least 10 to 15 minutes. Meanwhile, heat a deep pan. Add coconut and jaggery and let it melt. Finally, add the steamed dumplings and powdered cardamom. Mix evenly to ensure that melted jaggery and coconut coat all the dumplings.</p>.<p align="justify" class="bodytext"> Puran Poli<br />Ingredients: Four cups of wheat flour; 1 tbsp of ghee for the flour and salt to taste. For the stuffing, 1 tbsp of ghee; 1 cup of chana dal (split Bengal gram), soaked at least 4 hours; 100 gm of jaggery; 1 tsp of cardamom powder and oil for frying.<br />Method: Sieve the flour. Add the ghee and a pinch of salt. Add sufficient water and knead into a soft dough. <br />Now, boil the chana dal in the pressure cooker. Let boiled dal cool before grinding it finely. Next, heat ghee in a pan and add ground chana dal and jaggery. Mix well and add powdered cardamom. Make small balls of the dough. Make a incision in it and place 2 tbsps of the chana dal and jaggery mixture. Seal the gap. Make thick chapatis of the stuffed balls. Cook the puran polis on a pan by oiling them on both sides. Serve with ghee.</p>.<p align="justify" class="bodytext">Nei-lieh Pitha<br />Ingredients: Around 2 to 3 cups of rice (soaked overnight); 100 gm of jaggery and 1 cup of til (sesame seeds).<br />Method: Grind the soaked rice to a fine mixture. Dry roast the sesame seeds. Grate the jaggery and keep aside. In a bowl, combine the sesame seeds and the jaggery. Next, heat a non-stick pan over a medium flame. Brush some oil on it; put in 1 ladle of the ground rice mixture. Spread it evenly like a dosa. Then, place some jaggery and sesame mixture in the centre. Roll it carefully. Allow the jaggery to melt and then remove.</p>
<p align="justify" class="title">Undlaka Undlige<br />Ingredients: Two cups of rice flour; about 200 gm of jaggery; 1 cup of grated coconut and 1 tsp of cardamom powder.<br />Method: Boil a cup of water and gradually add the rice flour. Continue mixing till there are no lumps and keep aside. Grease your palm with a little ghee and shape small dumplings. Brush the steamer (preferably idli steamer) with oil. Then, steam all the dumplings for at least 10 to 15 minutes. Meanwhile, heat a deep pan. Add coconut and jaggery and let it melt. Finally, add the steamed dumplings and powdered cardamom. Mix evenly to ensure that melted jaggery and coconut coat all the dumplings.</p>.<p align="justify" class="bodytext"> Puran Poli<br />Ingredients: Four cups of wheat flour; 1 tbsp of ghee for the flour and salt to taste. For the stuffing, 1 tbsp of ghee; 1 cup of chana dal (split Bengal gram), soaked at least 4 hours; 100 gm of jaggery; 1 tsp of cardamom powder and oil for frying.<br />Method: Sieve the flour. Add the ghee and a pinch of salt. Add sufficient water and knead into a soft dough. <br />Now, boil the chana dal in the pressure cooker. Let boiled dal cool before grinding it finely. Next, heat ghee in a pan and add ground chana dal and jaggery. Mix well and add powdered cardamom. Make small balls of the dough. Make a incision in it and place 2 tbsps of the chana dal and jaggery mixture. Seal the gap. Make thick chapatis of the stuffed balls. Cook the puran polis on a pan by oiling them on both sides. Serve with ghee.</p>.<p align="justify" class="bodytext">Nei-lieh Pitha<br />Ingredients: Around 2 to 3 cups of rice (soaked overnight); 100 gm of jaggery and 1 cup of til (sesame seeds).<br />Method: Grind the soaked rice to a fine mixture. Dry roast the sesame seeds. Grate the jaggery and keep aside. In a bowl, combine the sesame seeds and the jaggery. Next, heat a non-stick pan over a medium flame. Brush some oil on it; put in 1 ladle of the ground rice mixture. Spread it evenly like a dosa. Then, place some jaggery and sesame mixture in the centre. Roll it carefully. Allow the jaggery to melt and then remove.</p>
