Cooking Time : One hour 15 minutes

Ingredients :

Method :

• Cream two tbsp, ghee with your palm in a flat plate to a smooth paste like consistency.(it should float on water).
• Add rawa,flour and a pinch of salt to the creamed ghee and mix well.
• Add a little water and bind to a smooth dough.
• Keep it aside.
• Roast the coconut in a kadai on a low heat till it becomes a little dry.
• Add sugar,cashewnut powder and cardamom powder, and stir the mixture till it reaches a soft rolling consistency.
• Take small portions and roll into marble sized balls.
• Divide the dough into equal number of balls, as the coconut mixture.
• Roll a dough ball into a cup like shape and place one portions of the cashewnut-coconut mixture in it.
• Draw the edges so as to cover the filling completly.
• Roll into a thick puri, about five cm, in diameter.
• Similarly prepare more kachoris with the remaining ingredients.
• Heat ghee in a kadai and deep fry the kachoris on low heat till golden brown.

To Serve :

• Mix a little sugar with the cream.
• Arrange the fried kachoris in a bowl and pour the cream over them.
• Garnish with fried cashewnuts and a pinch of cardamom powder.