Kakralu (south indian traditional sweet)

Name: Kakralu (south indian traditional sweet)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: En
Ingredients: Sooji (ravva ) -1 cup; Water- 2 cups; Sugar- 1 cup; Oil for deep fry; sugar and rava mixed; Coconut shredded- 1/2 cup; Milk to make paneer- 2 cups; Sugar- 1 tablespoon; Lemon or curd to break milk

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Very Easy

30 min

Ingredients

Sooji (ravva ) -1 cup
Water- 2 cups
Sugar- 1 cup
Oil for deep fry
sugar and rava mixed

For stuffing:

Coconut shredded- 1/2 cup
Milk to make paneer- 2 cups
Sugar- 1 tablespoon
Lemon or curd to break milk

Preparation

Preparation20 min

Cook time10 min

First take pan add water when it starts boiling keep on mixing by adding the sooji and sugar. So that it will not form any lumps.
Then it thickens like upma . Now keep it aside and cool it off.
For stuffing:
First take 2 cups of milk and boil it. When it starts boiling simmer the stove and add lemon to it until the paneer is formed. After that carefully filter it in a thin cotton cloth and tie a knot tightly and keep it aside so the exceess water comes out.
Now take a pan add the grated coconut and add 1 1/2 tablespoon of sugar and boil it.
When the water is disappeared off the stove.
Now take the paneer and scramble it.
Mix both the coconut and paneer in a bowl if intrested make bolls and keep aside.
Forr the kakralu:
Now the sooji is cool off take medium size sooji dough and make like a boll and place on the plastic cover or aliminium foil or on the paper banana leaf and apply oil time to time on the foil or what ever u use and place the dough boll and press it to fill the stuff now at the center place the coconut paneer boll and cover it carefully and again press it slowly dont make thin .
The kakralu should be thick so that while frying them the stuff will not come out and remains as it is.
Prepare the rest in the same way.
Now heat the oil for deep fry in medium flame . Fry them carefully until golden colour and after removing from oil press the kakra sweet with two spatulas above the oil pan so the excess oil comes out now place them in a tissue and serve hot.