STEP 1.Bring in a pan to boil ½ kg jaggery and 1 cup of water.
STEP 2.Sieve the melted jaggery into another container.
STEP 3.After filtering once again bring the melted jaggery to boil to form a thick sticky consistency.
STEP 4.Add 1tsp dry ginger powder and 1 tsp cardamom powder. Stir well the mixture.
STEP 5.Mix 800gms of avalose powder into the pan and stir well.
STEP 6.Turn off the flame and let the mix cool down for a minute.
STEP 7.Grease some amount of ghee onto the palm and roll balls of avalose unda while the mix is still warm.
STEP 8.Coat the avalose unda with the remaining 200gms of avalose powder
Special Comments
STEP 1.Do not let the mix be completely cool. Else it won’t be possible to roll balls.
Nutrition value
89
calories per serving
< 1 g Fat< 1 g Protein21 g Carbs< 1 g FiberOther
Current Totals
Fat
< 1g
Protein
< 1g
Carbs
21g
Fiber
< 1g
MacroNutrients
Carbs
21g
Protein
< 1g
Fiber
< 1g
Fats
Fat
< 1g
Vitamins & Minerals
Calcium
< 1mg
Iron
< 1mg
Vitamin A
< 1mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
4mcg
Vitamin B12
0mcg
Vitamin C
< 1mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
29mg
Manganese
< 1mg
Phosphorus
19mg
Selenium
< 1mcg
Zinc
< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment