Sweet Kachori

Ingredients

• 1½ cups scraped fresh coconut
• ¾ cup chopped jaggery
• 1 teaspoon poppy seeds (khus khus)
• A pinch of salt
• ¼ teaspoon green cardamom powder
• A pinch of nutmeg powder
• Ghee for greasing
• Oil for deep frying
• Covering
• 3 medium potatoes, boiled, peeled and mashed
• A pinch of salt
• 2 tablespoons cornflour + for coating

Method

1. Heat a non-stick pan, add coconut and dry roast for 2-3 minutes. Add jaggery and cook till it melts.
2. Add poppy seeds, salt, green cardamom powder and nutmeg powder and mix well. Take the pan off the heat and set aside to cool completely.
3. To make the covering, take potatoes in a bowl. Add salt, and cornflour and mix till well combined. Shape it into a ball and cover with a damp muslin cloth.
4. To make a kachori, grease your palms with some ghee. Divide the potato mixture into equal portions and shape each into balls. Make a cavity in the centre of each ball and place a portion of the jaggery-coconut mixture in it.  Bring the edges to the centre and seal properly.
5. Spread some cornflour on a plate, roll each kachori on it and dust off the excess.
6. Heat sufficient oil in a kadai. Gently slide in one kachori at a time in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
7. Arrange the kachoris on a serving platter and serve when slightly cooled.