Instructions: Sunflower oil for frying

Make a stiff dough with the flour oil salt and water as needed.

Melt the jaggery in a heavy pan on a low heat.

As soon as it has completely melted add the rest of the filling ingredients and stir well.

Cook for 5 minutes.

Take off the heat and allow to cool a little.

Divide the dough into equal sized balls about 2cm in diameter Roll each one out to a thin disc dusting it with a little flour if necessary.

Place a little of the coconut mixture in the centre of the disc.

Fold the disc in half to make a half moon share.

Seal the edges properly.

Make all the pasties.

Heat the oil in a deep kadai or vrok.

Deep fry each pasty individually until golden.

Remove with a slotted spoon and drain on absorbent paper.

Serve at room temperature

In rural south India guests are welcomed with a drink of hot jaggery tea and bidden farewell with a piece of jaggery for the homeward journey.

This recipe is for a dish made on festive days.

Serves 4

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