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Sheorafuli Rajbarir Rajeshwari

Sheorafuli Rajbarir Rajeshwari

Sheorafuli Rajbarir Rajeshwari. Dumplings of jaggery, coconut and khoya. Just a whiff of green cardamom. Fried to a gorgeous golden. Dipped in a jaggery syrup. Food heaven !!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course: Dessert

Ingredients
  

For the stuffing
  • 1.5 cup coconut freshly grated
  • 1/2 cup jaggery grated
  • 100 g khoya or milk solids
  • 1/4 tsp green cardamom powder
For the syrup
  • 1 cup water
  • 3/4 cup jaggery grated
Assembling the Rajeshwaris
  • 3/4 cup plain flour
  • a pinch of salt
  • 1/2 cup ghee
  • oil for frying

Method
 

  1. Place a heavy bottomed pan over medium flame, add the freshly grated coconut, khoya, green cardamom powder and jaggery, cook, with frequent stirring, till the jaggery is well incorporated into the coconut. 7-10 minutes I would reckon until it becomes a bit sticky but still moist.
  2. Allow to cool to room temperature. Take small portions out of it and form medium sized discs. Keep aside.
  3. Take flour in a bowl, add water to it, whisk well to form a thick batter, ensure there are no lumps. Keep aside.
  4. The recipe calls for frying only in ghee, I have taken the liberty to add half a cup of ghee to my frying oil.
  5. When the oil-ghee mixture is hot, take coconut-jaggery discs, one at a time, dip into the batter till it is generously coated and release gently into the hot oil. Fry till golden. Keep aside on a kitchen absorbent towel.
  6. Repeat for the remaining discs.
  7. Heat the water and jaggery in a pot till you get a nice golden thick syrup.
  8. Soak the fritters in the hot jaggery syrup, cook further till the fritters are coated by the syrup. Serve warm.