Coconut pasand
Ingredients:
For the filling:
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Coconut gratings 4 cups
-
Jaggery Powder 2 cups
-
Poppy seeds toasted 2 tbsp
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Cashew Bits 1 tbsp
-
Raisins a few
-
Cardamom Powder 1/2 tsp
For the casing:
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Urad dal 1/2 cup
-
Rice flour 2 tbsp
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Maida 1 tbsp
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Ghee 2 tsp
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Salt a pinch
-
Oil for frying
Method:
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.