Take 2 tbsp of jaggery in a small mixing bowl, carefully pour 1/2 a cup of warm water, give it a stir till the jaggery dissolves.
Soak the rice for 3-4 odd hours. Drain from water, dry. Blitz the rice to a powder, pass through a fine sieve. What we need here is fine rice flour (a coarse powder doesn’t do the magic !!)
Take the rice flour in a bowl . Add the dissolved jaggery, a little at a time, knead till the dough is soft and smooth. Cover, keep aside for 15 mins or so.
Lightly roast the black sesame seeds, grind coarsely. Add the remaining jaggery to the black sesame powder, give it a hearty mix.
Take a dough ball on your palm , press it gently with your thumb to form an oval cup. Place a small portion of the til-jaggery mixture in the middle.
Gently bring the edges to cover the stuffing and shape as shown in the picture . Repeat for the remaining dough.
Heat oil in a Kadhai, deep fry till golden . Serve warm with nolen gur.
