Ingredients
For Stuffing :
- 1 cup cracked Wheat/godhuma ravva
- 1/2 cup Fresh Grated Coconut
- 1 pinch Elaichi Powder
- 3 cups Water
- 11/2 cup Sugar
- Oil for deep fry
- 2 sp Ghee
For Batter :
- 1/2 cup Urad Dal
- 1 cup Rice
- 1 pinch Salt
Instructions
-
Wash rice+urad dal well and soak them in water for 2 hours and then, grind into a paste like thick dosa batter and keep aside.
-
Heat 1 sp ghee in a khadai add wheat ravva and fry till good aroma, in the meantime, boil water in another bowl.
-
When the wheat suji fried well, then carefully add the boiling water, stir well and cook until soft.
- Then add in sugar, grated coconut, elaichi powder, remaining ghee and mix well, keep stirring continuously on low-medium flame till the halwa completely cooked.
- Once done turn off the heat and allow it to cool down, after that mix well and prepare small lemon sized balls and keep aside. Now the stuffing is ready.
-
Heat enough oil in a pan for deep fry, when hot dip the prepared stuffing balls in the ground batter and fry them in hot oil until light golden brown.
-
Then take them out and place them on a paper towel to drain excess oil. Repeat the same process with the remaining balls. Now festival recipe wheat suji purnalu/goduma ravva purnalu are ready to serve.