Kakralu(south indian traditional sweet)

Ready to eat

Ingredients :-


Sooji (ravva ) -1 cup
Water- 2 cups
Sugar- 1 cup
Oil for deep fry

sugar and rava mixed

my measuring cup for all recipes

Procedure:-


1-First take pan add water  when it starts boiling keep on mixing by adding the sooji and sugar. So that it will not form any lumps.

2-Then it thickens like upma . Now keep it aside and cool it off.


Ingredients for stuffing:-

Coconut shredded- 1/2 cup
Milk to make paneer- 2 cups
Sugar- 1 tbsp
Lemon or curd to break milk

Steps for stuffing:-

1-First take 2 cups of milk and boil it. When it starts boiling simmer the stove and add lemon to it until the paneer is formed. After that carefully filter it in a thin cotton cloth and tie a knot tightly and keep it aside so the exceess water comes out.

2-Now take a pan add the grated coconut and add 1 1/2 tbsp of  sugar and boil it.

coconut boiling

3-When the water is disappeared off the stove.
4-Now take the paneer and scramble it.
5-Mix both the coconut and paneer in a bowl if intrested make bolls and keep aside.

Equipments:-

Aluminium foil or paper banana leaf or thick plastic cover
Cutting board for base
spatula - 1 steel or wood
Spatula to remove excess oil
Pan for deep fry

How to prepare the kakralu:-

1-Now the sooji is cool off take medium size sooji dough and make like a boll and place on the plastic cover or aliminium foil or on the paper banana leaf and apply oil time to time on the foil or what ever u use  and place the dough boll and press it to fill the stuff now at the center place the coconut paneer boll and cover it carefully and again press it slowly dont make thin .

2-The kakralu should be thick so that while frying them the stuff will not come out and remains as it is.
3-Prepare the rest in the same way.

4-Now heat the oil for deep fry in medium flame . Fry them carefully until golden colour and after removing from oil press the kakra sweet with two spatulas above the   oil pan so the  excess oil comes out now place them in a tissue and serve hot.