If you are looking for more Festival Recipes then do check Panchamrutham, Moong Dal Sundal, Semolina Kheer, Peanut Sundal, Pulihora and Bellam Pongali.
Prep Time: 15 mins | Cook time: 15 mins | Makes: 12
- 1/2 cup Semolina / Suji
- 1/2 cup Sugar
- 1 cup Water
- 1 tbsp Grated Dry Coconut
- 1 tsp Ghee
- 1/4 tsp Cardamom Powder
- Oil for deep frying
- Dry roast the semolina on a low flame for 2 minutes on a low flame. Keep it aside.
- Bring a cup of water to a rolling boil.
- Slowly add the roasted semolina and stir continuously without any lumps. Add the sugar and mix well.
- Add ghee, coconut and cardamom powder to it and mix.
- Reduce the flame to low. Cover it with a lid and let it cook until the mixture thickens.
- Switch off the flame and let it sit for 5 minutes.
- Open the lid and allow it to cool.
- Grease your hands and knead the cooked mixture for a minute. Divide the mixture into lemon sized balls and flatten them between your palms.
- Heat oil in a pan for deep frying. Deep fry them on medium flame until golden brown color. Do not overcrowd the pan while frying. Remove from the oil and cool.