Desi Popz

Ingredients

• 150 g imli, seedless and thread-less

• 1 tbsp jeera (cumin), whole

• 1 tsp black pepper, whole

• 5 pcs Kashmiri red chilli, dry

• 1 tbsp jaggery powder

• 1 tsp salt

Method

Take Kashmiri red chilli and remove the stem and seed and cut into small pcs, roast it in a pan. Keep aside.

Take a saucepan, roast cumin seeds till it gets a nice flavour, remove it and keep aside.

Then take the same saucepan and add black pepper and roast it nicely.

Take a mixer grinder jar and add the seedless imli and roasted cumin seeds, black pepper, Kashmiri red chillies and jaggery powder.

Make a coarse paste, then remove it in a mixing bowl and mix it well.

Desi Popz mixture is ready.

Take a small portion of the mixture and roll it well. Then add the imli candy balls on to wooden skewers. Roll the popz in salt and your starter is ready.

Note: You can keep your Desi Popz wrapped in butter paper in an airtight container, uptil two weeks.