Jaggery Sweet Vermicelli

1In a large mixing bowl, combine the wheat flour (1 cup), rice flour (1 cup), and semiya (1 cup).

2Boil water in a pot and cook the semiya (1 cup) until it is soft. Drain and set aside.

3In a separate pan, melt the jaggery (1 cup) over low heat until it forms a syrup-like consistency.

4Add the cooked semiya (1 cup) to the jaggery (1 cup) syrup and mix well to coat the semiya (1 cup) evenly.

5Slowly add the wheat flour (1 cup) and rice flour (1 cup) mixture to the pan and stir continuously to avoid lumps.

6Cook the mixture on low heat until it thickens and forms a sticky dough-like consistency.

7Remove from heat and let it cool slightly.

8Grease your hands with oil and shape the mixture into small round balls or desired shapes.

9Serve the Jaggery (1 cup) Sweet Vermicelli warm or at room temperature.