Sukhiyan

Ingredients 

Moog Dal – 1 cup

Jaggery - 1 cup

Coconut – 1 cup, grated

Gram Flour – 1 cup

All-Purpose Flour – ½ cup

Cardamom Powder – 1 tsp

Salt – to taste

Oil – for frying

Preparation

Cook  moog dal in 4 cups of water and salt. Make sure dal is not overcooked. Drain water if required. Melt jaggery in ¼ cup of water and filter its impurities. Pour it to a skillet and boil it. When thickens, add coconut and cardamom. Add moog dal and combine well. Make sure mixture is dry. Allow to cool. Make lemon-size balls from moog dal mixture. Make a thick batter by combining gram flour, flour and pinch of salt. Dip each ball in batter and deep fry to golden brown color