Pukhlein

In a mixing bowl, combine rice flour, grated jaggery, fresh grated coconut, black sesame seeds, cardamom powder, and a pinch of salt.

Mix the dry ingredients thoroughly so the jaggery is evenly distributed throughout the flour.

Add water gradually, a tablespoon at a time, and mix to form a stiff dough. The dough should hold its shape when pressed but not be sticky.

Divide the dough into small portions of about 30 g each. Roll each portion into a smooth ball between your palms.

Flatten each ball into a small thick disc about 1 cm thick and 5 cm in diameter. You can also shape them into small cylinders.

Heat oil in a deep kadai over medium heat until it reaches about 160°C. Test by dropping a small piece of dough — it should rise slowly to the surface.

Carefully slide 4–5 pukhlein into the hot oil. Fry on medium-low heat for 4–5 minutes, turning occasionally, until they turn deep golden brown and are cooked through.

Remove with a slotted spoon and drain on paper towels. The pukhlein will firm up as they cool.

Repeat with remaining portions. Serve warm or at room temperature as a snack with tea.