Coconut husks

 

Material :-

• Half a cup of fresh desiccated coconut
• ½ cup grated jaggery
• 1/2 teaspoon cardamom powder
• 1/4 cup wheat flour
• 1/4 cup flour
• A pinch of salt
• 2 tbsp oil
• 2 tbsp ghee.

Action :-

• Combine coconut and jaggery and stir on medium heat until thick (about 10 to 15 minutes), add cardamom powder. Once cool, keep it in a closed container and keep it in the fridge for 2 to 3 hours
• Mix flour and wheat flour. Add 2 teaspoons of hot oil to the pot. Add 1 pinch of salt and stir. Add water and knead it tightly. Keep covered for 1/2 hour.
• Make one and a half inch balls of the coconut mixture. It will make about 5 to 6 balls. Make balls of the soaked dough.
• Roll out the whole of the dough. Put a ball of coconut in the middle and bring all the sides of the puri together and close it. Grind a little flour and roll the dough.
• Heat the pan and roast the kharpus in ghee. Keep the gas medium.
• It should be eaten when slightly warm. Tastes great even when chilled and lasts for 3-4 days.