Refined flour pooris stuffed with a filling of semolina cooked with coconut and jaggery.SOJI APPAMIngredients1 cup refined flour (maida) Salt to taste1 tablespoon ghee1 teaspoon sesame oil Oil for deep-frying Stuffing ½ cup semolina (suji/rawa)¾ cup grated jaggery½ cup scraped fresh coconut¼ teaspoon green cardamom powderMethod1. Take flour in a bowl. Add salt, ghee and some water and knead into a soft dough. Add sesame oil and knead well. Cover with damp muslin cloth and set aside for 2 hours. 2. To prepare stuffing, boil 1 cup water in a non-stick pan. Add semolina gradually, whisk and cook for 1 minute. Add ¼ cup water, whisk and cook till fully done. 3. Add jaggery, mix and cook till it melts. Add coconut and cardamom powder and mix well. Transfer in a bowl and cool. 4. Divide the dough into equal portions. Make a cavity in the center of each portion, put a portion of stuffing, bring the ends together, seal and shape into balls. 5. Roll out each stuffed portion into thick disc. 6. Heat sufficient oil in a kadai. Deep-fry the discs till golden brown and puffs up. Drain on absorbent paper. 7. Serve hot.Click to Subscribe: http://bit.ly/1h0pGXfBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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