| • | First make sugar syrup by heating 2 cups sugar with 4 cups of water in a heavy bottomed vessel. Simmer until syrup gets a medium thick consistency. Remove from the flame and allow it to cool.
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| • | To prepare filling, fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir continuously to avoid the filling getting stuck at the bottom of the pan. Turn off the flame.
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| • | To make cakes, divide the coconut-khoya mixture into equal portions. Roll them into balls and flatten between the palms to form the cakes. Powder palms with flour for ease in forming the cakes.
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| • | Now make the batter by mixing flour, remaining water, sodium bi carbonate and a little ghee together.
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| • | Heat ghee in a pan and coat coconut-milk cakes in the prepared batter.
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| • | Deep fry until a rich golden brown color. Remove cakes from the pan with slotted spoon.
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| • | Drain excess oil on paper and while still hot, immerse the cakes in the sugar syrup. |
