Ghee (clarified butter)For roasting the rava, or use coconut oil as substitute2 tsp
MilkShould be boiled and cooled1½ cups
Fresh grated coconutOr use desiccated coconut powder as alternative2 cups
Milk powder¼ cups
SugarReduce to 2 tablespoons if you prefer less sweetness3 tbsp
GheeAs needed for kneading and adjusting dough consistency~1 tbspest.
Cardamom powderOptional, for flavoring~¼ tspest.
OilFor deep frying~1 cupest.
Wheat flour or ravaOptional, for adjusting dough consistency~2 tbspest.
Steps
1
Heat ghee in a pan, add rava and roast on low-medium heat for about 3 minutes until fragrant, stirring constantly.
2
Add cooled milk while stirring continuously to prevent lumps. Switch to high heat and keep stirring until the mixture becomes thick.
3
Once the batter reaches a thick consistency, turn off heat. Cover and let cool completely.
4
In a bowl, combine grated coconut, milk powder, and sugar. Mix well with your hands. Optionally add cardamom powder or ghee for flavor.
5
Once the rava mixture has cooled, add a little ghee and knead it well until it becomes soft and pliable like dough. Adjust consistency with ghee or water if needed.
6
Take a small portion of dough and flatten it on a floured surface or using a poori board to about the thickness of a chapati.
7
Place the coconut filling in the center, fold over and seal the edges by pressing gently.
8
Cut the filled dough into neat shapes using a bowl or round cutter, pressing the edges firmly to seal.
9
Deep fry the shaped sweets in hot oil until golden brown on both sides.
PrimedTableBETA
