My mom makes a variety of dishes with the mixture combining coconut gratings, jaggery and cardamom powder. Several dishes can be made with the coconut-jaggery-cardamom mixture. Some of them are Sural Appam, Suzhiyan, and Modak etc.
I like the mixture, but am not very fond of this. On the other hand, my mother loves it. She likes to try out various recipes using this mixture. She’ll make a large batch of this mixture and will make two to three dishes on the same day. My mom wanted me to post this Kerela/Sri Lankan recipe in my blog. I learned this recipe from my mom. It came out very well. This recipe is very simple and easy to make and would taste more like Suzhiyan. If you are a person who likes sweet, you will definitely like this dish.
Preparation Time. 5 minutes
Cook Time. 20 minutes
Recipe Category. Sweet
Recipe Adapted. Aval Magazine
Shelf Life. 1 week
Yield. 10 nos.
Coconut (Grated) – 2 cups
Jaggery Powder – 1 and 1/4 cup
Cardamom Powder – 1/2 teaspoon
All Purpose Flour (Maida) – 1/2 cup
Water – 1/4 cup + 1/4 cup
Salt – a Pinch
Oil – As Required
Note. The ingredients shown will vary with the original quantity.
1. In a heavy wide-bottomed pan, add jaggery and water. Boil well.
2. Once the jaggery dissolves completely, add the coconut gratings. Simmer the flame and stir well until the mixtures become thick. Then switch off the flame and let it cool down.
3. Take little mixture on your palm and roll them evenly to form tomato-sized balls. In a mixing bowl, combine All Purpose Flour (maida), cardamom powder, and salt. Then add water little by little to form batter.
4. The consistency of the batter should be like Bajji batter. Coat the balls in the All Purpose Flour mixture. Heat oil in a frying pan. The oil should be medium hot. Then deep fry the balls in the hot oil.
5. When the balls are fried on one side, flip them over and fry them on the other side also. Once the balls turn golden brown, take them out and drain them in a tissue paper.
Now, Coconut Sweet Balls are ready!