|Shredded jaggery||1 1⁄2 Cup (24 tbs)|
|Rice flour||3⁄4 Cup (12 tbs)|
|Ghee||1⁄2 Cup (8 tbs) (For Frying)|
|Cashewnuts||1 Tablespoon, broken|
|Cardamom powder||1⁄2 Teaspoon|
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.
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.