- 2 cups semolina/suji/fine rava
- 2 cups grated coconut
- 1½ cups powdered jaggery or as required
- 2½ cups water
- 4 or 5 cardamom pods, crushed or powdered
- 2 teaspoons oil
- Salt to taste
Mix the powdered jaggery with the coconut in a pan or kadai. Keep the pan or kadai on a low flame. Stir the mixture.
Cook mixture till the jaggery starts thickening. It should appear dry.
Don’t overcook as the mixture will become dense and hard. Keep aside for cooling.
Place water in a saucepan and sprinkle some oil and salt in it. Bring the water to a rolling boil, add the semolina or rava to the hot water, and stir with a wooden spatula or spoon till all the semolina has been incorporated into the water. Mix really well.
Keep this pan on low fire for 5–6 minutes, continuously stirring so that the rava does not stick and burn. After 5 minutes switch off the flame.
Taste a pinch of the dough. If the semolina feels undercooked, then cook for a few more minutes. Cover the pan for 5–6 minutes.
The dough will still be warm when the kneading has to be done. Knead well and make a smooth dough.
There should be no lumps in the dough after kneading. Take lemon-sized balls of dough and flatten them on the palm of your hand or with your fingers. Place a few spoonfuls of the coconut-jaggery filling in the center of each ball, and pinch the edges and bring the fluted edges in the center. Pinch off and taper the top.
Recipe courtesy of: