ANNAPURNE SWEET

THIS SWEET IS SOUTH INDIAN.THIS IS REALLY YUMMY TO TASTE.U SURE ALL LIKE IT.

INGREDIENTS:

3 CUPS GRATED COCONUT

2 CUPS JAGGERY

10 CARDAMOM

1 TBSP RICE FLOUR(FRIED)

1/2 CUP DALDA(VANASPATI GHEE)

1 1/2 CUP WHEAT FLOUR

2 1/2 CUP MAIDA FLOUR

A PINCH OF SALT

OIL FOR DEEP FRYING

PREPARATION:

FOR HOORANA:

PUT IN A KADHAI JAGGERY AND FOR THIS ADD LITTLE WATER AND BOIL WELL TO MAKE JAGGERY SYRUP.FOR THIS ADD COCONUT AND CARDAMOM POWDER AND COOK WELL .WHEN IT GETS COMPLETELY COOKED SWITCH OFF THE FLAME.ADD RICE FLOUR TO IT AND MIX WELL.

FOR THE DALDA PUT VERY LITTLE SALT AND MIX WELL.

FOR KANAKA:

IN A BOWL PUT THE BOTH MAIDA FLOUR AND WHEAT FLOUR AND MIX WELL.FOR THIS ADD ABOVE DALDA AND MIX WELL. PUT VERY LITTLE WATER TO IT AND MAKE DOUGH(LIKE CHAPATI).

TAKE A SMALL BALL OF KANAKA AND SPREAD WITH HANDS ON THE GREASED (WITH OIL)PLASTIC SHEET.PUT LITTLE HOORANA(ABOVE PREPARED ) AND CLOSE THE KANAKA AND AGAIN SPREAD WITH HANDS TO MAKE A SMALL CHAPATI LIKE AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE KANAKA.THIS CAN BE STORED IN AIR TIGHT CONTAINER FOR 10 DAYS.