Tengai Susiyam

Ingredients

·         1 cup scraped fresh coconut

·         ½ cup chopped jaggery

·         ¼ tsp green cardamom powder

·         1 tsp ghee

·         1 cup refined flour (maida)

·         2-3 tbsps rice flour

·         A pinch of salt

·         Oil for deep frying

 Method

1.      Heat a non-stick pan, add coconut and sauté for 1 minute. Add jaggery and mix well. Cook on medium heat till jaggery melts and mixture comes together.

2.      Add green cardamom powder and ghee and mix well. Spread on a plate and allow to cool.

3.      Take refined flour in a bowl add rice flour and salt and mix well. Add 1¾ cups water and whisk well to avoid lumps and make a smooth batter.

4.      Heat sufficient oil in a kadai. Divide the coconut mixture into equal portions and roll into balls.

5.      Dip the balls in the batter till they are well coated, slide into hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.

6.      Arrange on a serving plate and serve.