Heat a pan and add black pepper, cinnamon, and cloves to it. Roast it for 1-1.5 minutes on a low medium flame.

Transfer it into a mortar and crush it into a coarse powder.

Now add Sabudana, and on medium flame roast it for 2 minutes stirring continuously. Switch off the flame and let it cool.

In a mixing jar empty the roasted Sabudana and crush it into a fine powder.

In a large mixing bowl add mashed potatoes; fluff it a little with a spatula.

Now add sesame seeds, roasted and crushed peanuts, diced cashew and raisins.

Next add crushed green chilies, ginger paste, powdered sugar, lemon juice, desiccated coconut, finely chopped coriander and finally add the roasted spice mix that we prepared in the initial stage. Later add pomegranate seeds and Sabudana powder and sendha namak to taste. Mix the entire ingredient well with palm. Add water if the dough is dry and if it is sticky sprinkle some Farali flour.

Grease your palms and ready the dough into smooth balls. Ensure that the pomegranate seed doesn’t pop out while rolling them into a ball.

In a deep bottomed vessel heat the oil well.

Slide the buff balls gently into the oil and fry them equally until cooked from all sides on medium heat. The color should be of a beautiful golden hue.

Take them out on a kitchen towel lined plate.