Sogasu Polilu

Ingredients

• • Milk - 2 cups
• • Rawa - 1 cup
• • Sugar - 1 ¼ cups
• • Coconut - 1 tablespoon
• • Rice flour - 1 tablespoon
• • Cashews nuts (chopped) - 1 tablespoon
• • Cardamom powder - ½ teaspoon
• • Oil (for deep frying) - as required

Method

• 1. Heat milk in a kadai till boiling point.
• 2. Sprinkle rawa little by little stirring constantly without any lumps.
• 3. When it is cooked properly, add sugar and cook till it becomes a thick mass.
• 4. Mix coconut, rice flour and remove from fire.
• 5. Add finely chopped cashews, cardamom powder and mix well.
• 6. Keep this in a greased vessel till next day
• 7. Sprinkle little milk if necessary and prepare lemon sized balls. The dough should not crack while making balls.
• 8. Pat it like a thin appam on top of a plantain leaf or plastic sheet.
• 9. Deep fry one by one in moderately hot oil till golden brown colour.
• 10. Allow the oil to drip down properly and keep on top of an absorbent paper.
• 11. Place it side by side on a flat plate till it becomes cold.
• 12. This should be used within two days.