Ingredients:
• For Filling:
• 1/2 cup – Jaggery
• 3/4 cup – water
• 1 cup – rava (semolina)
• 1/2 tsp – Cardamom
• 10-12 – Saffron strands
• 1/2 cup – desiccated coconut, grated
• Ghee for shallow frying
• For Dough:
• 2 cups – fine Wheat flour
• 1 tbsp – Ghee
• Water
Method:
- Heat jaggery and water together.
- When fully dissolved and comes to a boil, keep aside.
- Roast rava gradually in heavy bottom pan, till aroma exudes.
- Keep aside to cool.
- Strain jaggery syrup carefully, leaving any muck behind.
- Add rava, mix, cover and keep aside overnight.
- The rava will have plumped considerably.
- Add coconut, cardamom, saffron, mix well.
- For dough:
- Mix flour and ghee.
- Add water, knead to a soft pliable dough.
- Cover and keep aside till required.
- To proceed:
- Take a ping-pong ball sized portion of dough.
- Roll out to 3 inch width.
- Place a heaped tsp of filling in centre of round.
- Bring edges together, sealing mixture in side a ball.
- Dust with dry flour, carefully roll to 5 inch diameter.
- Shallow fry on hot skillet. Roast to a crisp golden and serve hot.
Recipe courtesy of Saroj Kering