Sooyan Recipe
Summary
Ingredients
| Coconut | 1 | |
| Jaggery | 1 1/2 Cup (16 tbs), shredded | |
| Rice flour | 3/4 Cup (16 tbs) | |
| Ghee for frying | ||
| Cashewnuts | 1 Tablespoon, broken | |
| Raisins | 1 Tablespoon | |
| Cardamom powder | 1/2 Teaspoon | |
Directions
Scrape the coconut finely.
Make a syrup with the jaggery and 1 cup water of a thick consistency.
Add the coconut scrapings.
Cook till smooth.
Add the cashewnuts and raisins.
Add cardamom powder.
Remove and cool the mixture.
Keep aside.
With a little water, make a thick batter of the rice flour.
Make the coconut mixture into small marble-sized balls.
Dip each ball quickly into the rice flour batter and drop into hot ghee.
Deep fry till golden and remove.
Cool and serve.
Make a syrup with the jaggery and 1 cup water of a thick consistency.
Add the coconut scrapings.
Cook till smooth.
Add the cashewnuts and raisins.
Add cardamom powder.
Remove and cool the mixture.
Keep aside.
With a little water, make a thick batter of the rice flour.
Make the coconut mixture into small marble-sized balls.
Dip each ball quickly into the rice flour batter and drop into hot ghee.
Deep fry till golden and remove.
Cool and serve.
Chef
