Coconut Bonda

How to Prepare

1. Grate 5 fresh coconuts and set aside the grated coconut.
2. In a mixing bowl, combine 2.5 kg of grated coconut with 1.25 kg of jaggery and 50 g of cardamom powder. Mix well to form a sticky filling.
3. In another bowl, prepare the batter by mixing 1 kg of all-purpose flour
4. 250 g of rice flour, a pinch of salt, and approximately 1.5 liters of water to form a thick batter.
5. Heat 5 liters of oil in a deep frying pan over medium heat.
6. Take small portions of the coconut-jaggery mixture and shape them into small balls (about 40-50 balls for 20 people).
7. Dip each ball into the batter, ensuring it is fully coated.
8. Carefully drop the coated balls into the hot oil and fry until golden brown, turning occasionally for even cooking (about 3-4 minutes per batch).
9. Remove the bondas using a slotted spoon and place them on paper towels to drain excess oil.
10. Serve hot as a snack or dessert.