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Karamani sweet is a novel sweet dish comprising of boiled chickpeas or lobia which are cooked in ghee with jaggery and desiccated coconut. Enjoy the karamani sweet with chopped nuts.
- Pressure cook the chawli in enough water for 4 to 5 whisltes or till soft.
- Allow the steam to escape before opening the lid and keep aside.
- In a deep pan, combine the jaggery with enough water, mix well and bring it to boil.
- Add the boiled chawli to the boiling jaggery mixture and simmer for 5 minutes.
- Add the coconut and ghee, mix well and cook on a medium flame, while stirring continuously till the mixture becomes thick and a ball is formed.
- Remove from flame and keep aside to cool.
- Serve warm.
This recipe was contributed by srb47 on 26 Sep 2011
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