I had never thought that I would be making naru at home. That too in Bangalore.
I had actually left off all the cooking to Mom and I was occasionally in the kitchen, when I felt like or when I was staying alone.
Now, times are different and kitchen has to be visited everyday.
The sesame seeds were lying in one corner. Undiscovered. My mom had probably got it from Delhi a few years back and they had been lying there since.
Yesterday was the day when I wanted to make this but forgot, what with the Rohu fish taking precedence.
Today, I made it a point to make it.
So the packet of 200 grams of sesame went into the wok to be roasted. Slightly browned them. Burnt sesame will be bitter.
Kept that aside.
Approximately one tablespoon of gur/ jaggery in the wok and some water. This was boiled till it became fudge like - sticky. Then added the sesame.
Formed balls while warm, and the tiler naru ready!!
I had actually left off all the cooking to Mom and I was occasionally in the kitchen, when I felt like or when I was staying alone.
Now, times are different and kitchen has to be visited everyday.
The sesame seeds were lying in one corner. Undiscovered. My mom had probably got it from Delhi a few years back and they had been lying there since.
Yesterday was the day when I wanted to make this but forgot, what with the Rohu fish taking precedence.
Today, I made it a point to make it.
So the packet of 200 grams of sesame went into the wok to be roasted. Slightly browned them. Burnt sesame will be bitter.
Kept that aside.
Approximately one tablespoon of gur/ jaggery in the wok and some water. This was boiled till it became fudge like - sticky. Then added the sesame.
Formed balls while warm, and the tiler naru ready!!
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