• 500 g. flour;
• 250 g. rawa;
• 250 g. jaggery;
• 1 fresh coconut, grated;
• 1 dry coconut, desicated;
• 15 cashewnuts;
• 12 raisins;
• 2 tsp. cardamom powder;
• 50 g. ghee;
• ghee for frying.

1. Heat 50 g. ghee in a heavy bottomed pan and fry a little rawa till light brown. Then add desicated coconut and grated coconut. Fry till light brown. Add cashewnuts, raisins and cardamom powder. Fry for two minutes or till the cashewnuts are well fried. Remove from heat.
2. Boil jaggery and three cups water till thick. Then add the fried ingredients and stir continuously. When well mixed, remove the mixture from heat. When slightly cold, roll it into little balls. Keep them aside.

For the covering:

1. Mix rawa and flour with a little water to bind to a smooth and soft dough. The dough should be softer than the puri dough. Divide into small balls and roll them into puris. Place a jaggery ball in the centre and roll to seal the edges well. Roll it again into puris.
2. Heat ghee in a pan. Lower the heat and fry the puris till crisp. Serve hot with coffee or tea.

(contributed by Anitha T., Mysore)