Atta Kakara with Coconut Jaggery Filling

Prepare the Filling Heat 1 tsp ghee in a pan. Add the grated coconut and saute for 1–2 minutes. Add the grated jaggery and cook on low flame until it melts and blends well with the coconut. Stir in the cardamom powder. Cook until the mixture thickens and leaves the sides of the pan. Transfer to a plate and allow it to cool completely.

Prepare the Dough In a heavy-bottomed pan, bring 1½ cups of water to a boil. Add the ghee, cardamom powder, and a pinch of salt. Lower the flame and add the atta and semolina together. Stir continuously until the mixture forms a smooth, lump-free dough. Cover the pan and let it rest for 10 minutes. Grease your palms with a little ghee and knead the warm dough until it becomes soft, smooth, and pliable.

Shape the Kakara Divide the dough into equal portions. Grease your palms lightly with ghee and flatten each portion into a small disc. Place a spoonful of the cooled coconut-jaggery filling in the center. Bring the edges together, seal well, and gently flatten into a thick round disc.

Cook Heat a pan over medium flame and put ghee. Put the kakara and shallow fry on both sides until golden brown.