“its a variation of what my mom makes with mung and jaggery i tried it out and it was just as delicious as its original...lol”
12 balls

Ingredients Nutrition


  1. Take the flour in a bowl add salt and mix well.
  2. Pour in water a little at a time to make a thick batter.
  3. Keep aside.
  4. Pressure cook the mungs for 15 minutes or until 5 whistles.
  5. Drain excess water if any and let it cool.
  6. In a plate take the sweet potatoes and add to it the mung and honey mix to make a soft dough.
  7. Add in the cherries.
  8. Make, medium sized 10 to 12 balls and put them into the flour batter.
  9. Heat oil in a wok.
  10. When the oil is real hot drop in carefully the balls which should be well coated with batter.
  11. Deep fry them until slight change of colour.
  12. Do not brown or golden them.
  13. Serve hot with tea.

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