| • | First make sugar syrup by heat 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup acquires a normal thick consistency. Remove from the burn and allow it to cool.
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| • | To cook filling, fry the coconut, khoya and 2 tbsp of sugar together in a cooking pan all over normal flame. Stir continuously to avoid the filling up getting stuck at the bottom of the pan. Turn off the flame.
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| • | To make cakes, split the coconut-khoya mixture into equivalent portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
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| • | Now make the batter by mixing flour, left over water, sodium bi carbonate and a little butter together.
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| • | Heat butter in a cooking pan and coat coconut-milk cakes in the cooked batter.
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| • | Deep fry until a rich golden brownish color. Remove cakes from the cooking pan with slotted spoon.
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| • | Drain additional oil on paper and while still hot, soak up the cakes in the sugar syrup.
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