Ingredients

• ½ kg Jaggery
• 1 cup Good quality rice
• 4 powdered Cinnamon
• 200 gm Vegetable Oil or Ghee
• ½ tsp Salt

Method

1. Boil 2 litres of waer in a wide mouth pan, add sugar, salt, cinnamon powder and 1 tbsp ghee.
2. Pour semolina slowly and stir continuously.
3. Cover the pan and reduce the flame.
4. Cook till it absorbs the water completely (to the consistency of chapati). Let it cool.
5. Knead it properly to make a smooth dough.
6. Heat a pan and add coconut and sugar to it. Fry till the coconut turns golden brown.
7. Make small balls of semolina dough, roll it and stuff it with the fried coconut.
8. Deep fry till golden brown.