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Coconut pasand


For the filling:

For the casing:


Cook coconut and jaggery till soft and dry. Add the rest of the ingredients and mix well. Make lemon-sized balls and flatten. Soak urad dal for 30 minutes. Drain and grind to a smooth fluffy paste. Mix rice flour and ghee and rub well. Add to the dal paste along with salt. Heat oil; dip each flattened ball in the batter and deep fry till brown and crisp. Serve when cool. Remains crisp for two days.
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