Sukiyan

Ingredients:

2 Ripe, firm Coconuts
250 gms Jaggery
60 gms Urad Dal
60 gms Rice Powder
2 pinches Cardamom Powder
1/2 tsp Salt
Oil to deep fry

Method:

• Soak urad dal in water and set aside.
• Grate coconut finely.
• Place jaggery in a heavy bottomed vessel, add water till it is just covered and heat on a low flame till the raw smell goes.
• Test by pouring a few drops in a small bowl of water--if it forms a firm ball, the jaggery is cooked.
• Add the grated coconut and stir well.
• Remove from fire when when the mixture begins to turn greasy.
• Cool and shape into small balls.
• Drain water from the soaked dal and grind to a fine paste.
• Add the salt and rice powder and mix well.
• Heat oil in a deep vessel.
• Dip the coconut balls in this paste, make sure that all sides are coated evenly and deep-fry six-eight at a time till golden-red.

Tip:

• Adjust the consistency of the batter so that the coating s neither too thick not too thin.
• Add more rice powder if you want crisper Sukiyans.