- Dry roasted unpolished (with skin) naturally grown Urad Dal in a brass vessel till light brown on low to medium flame. You will get nice aroma. Once grains came to room temperature, powdered the dried Urad Dal.
- Blended the Palm Jaggery to a fine powder. Desi Cow Ghee is Heated till it melts.
- Mixed Urad Dal powder, Palm Jaggery and Desi Cow Ghee in appropriate ratio. And pressed like ladoos.
This is Indian traditional sweet. Natural Urad Dal with Skin, Natural Palm Jaggery and Desi Cow Ghee adds lot of taste as well as very good health benefits.
Keep in air tight container, you can store upto 1 month.