• Coconut – 2 whole (fresh and grated)
• Jaggery – 1/2 kg, grated
• Cardamoms – 10 to12 (powdered)
• Maida flour – 1/2 kg
• Wheat flour – 1/2 kg
• Turmeric powder – 1/2 tsp
• Cashew nuts – 15 (small pieces fried in ghee)
• Khus Khus – 50 g
• Oil – 1/4 kg
• Ghee – 1/4 kg
- Grind fresh grated coconut and put it in a container to heat.
- Add grated jaggery, ghee, kashkash, cashew nuts to it. Stir it continuously, until it mixes well and forms a paste.
- Take out from the stove and add cardamom powder to it.
- When it is cooled, make small balls out of it and keep aside.
- Take maida and wheat flour (you can also use maida).
- Add oil 5 tsp, turmeric and water, and mix it well into a smooth dough.
- Add 2 tbsp of oil on the top of that and keep it aside 15 minutes.
- Divide dough into small balls, make a hole, insert a sweet ball and cover that hole. Roll them into round shape (like parathas).
- Grease the tawa or pan with ghee and place this over it. When done one side turn and apply ghee on other side.
- It should be golden brown in colour when you remove.
- Store it in a dry container and eat with ghee on the top.
Recipe courtesy of Uma umesh