By Devi Poojari
August 14, 2023
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A Maharashtrian snack recipe made often during festive seasons, this deep-fried treat stuffed with desiccated coconut, dry fruits and nuts is perfect for sweet cravings.
Image Credit: Wikimedia Commons
1 cup all-purpose flour 2 teaspoons oil 1 pinch salt Water, for kneading
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1 cup desiccated coconut 5 teaspoons ghee 5 tablespoons chopped pistachios 1 tablespoon poppy seeds ½ cup sugar 1 teaspoon cardamom powder Oil, for deep-frying
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Combine the ingredients for the dough in a mixing bowl and knead with some water to a stiff consistency.
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Cover with a damp cloth and rest for 15 minutes while you heat some ghee in a pan.
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Add the desiccated coconut and poppy seeds and saute for 3-4 minutes.
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Add the sugar and cardamom powder and continue to cook the mixture until the sugar melts, and most of the moisture evaporates.
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Add the chopped pistachios, combine and set aside to cool.
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Divide the dough into small, equal-sized balls and roll out into thin discs.
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Spoon some of the filling into each disc and fold over, sealing the edges with some water.
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Heat the oil in a large pan and gently drop the half-moons into the hot oil.
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Fry on a medium-high heat for 3-4 minutes on each side until golden brown. Cool and serve.
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