Authentic Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings Recipe

To prepare Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings method, first prep up with all the fixings mentioned.For preparing the flour base we need to take liquid, table salt, granulated sugar and cardamom in a heavy bottomed cooking vessel and bubble till the granulated sugar dissolves.toss in 1 tablespoon ghee, lower the flame and bit by bit toss in the Suji or Rawa stirring constantly so that lumps are not formed.Keep stirring till the mixture becomes a thick and lumpy mass and is sticky.This will take around 2 moments and let me remind you that this stirring could be strenuous.Take it off from the flame and keep it aside till the whiz is mildly hot and effortless to work on.Meanwhile, to prepare to fill, toss in 1 tablespoon ghee to a heated cooking vessel and cooking vessel-fry the freshly grated coconut on low flame till light brown.toss in jaggery, cardamom and black pepper dusting masala condiment and cooking vessel-fry till the jaggery melts and coats the grated coconut.Finally, toss in the cashews and raisins and cooking vessel-fry for a minute and switch off the flame and keep this coconut filling aside.Take a spoon of ghee, toss in it to the prepared mildly hot semolina flour base and work the flour base it to form a flour base.Make even balls from the flour base, flatten it on your palm, make a depression and stuff some coconut filling in it.Then close it from all sides making a ball, flatten it a little bit with the palm of your hand.Form Suji Manda Pitha with the rest of the flour base and stuffing and deep cooking vessel-fry them in batches in scalding ghee or fat till golden brown.enjoy Suji Manda Pitha/Sweetened Coconut Stuffed Semolina Dumplings method during tea time or as dessert to end a festive meal.