GOKUL PITHA

Make tiny pieces of the jaggery. It will help the coconut to blend with it faster.

Take a large pan and heat on medium flame.Add desiccated coconut and dry roast for 2-3 mins on medium-low flame.  

Add jaggery/sugar/condense milk into pan, whichever you are using.Try to mix it with the coconut flakes.

In the beginning it will seem to be impossible but allow the jaggery to warm a little to melt. Then these will easily mix up. 

Once you notice jaggery-coconut mixture is not sticking to the pan any more, add khoya and keep stirring continuously on medium-low flame.  

Once khoya is mixed completely increase the flame to medium and stir non-stop for 1-2 mins. If you are using dry fruits also, add now.

Switch off the flame sprinkle cardamom powder and transfer immediately into a flat wide palate to cool off.

When the mixture is cool enough to handle but still warm take 2 tbsp of the filling in your palm and give it a shape of round ball.

Keep the prepared balls in a flat plate and now make the outer crust or the coating of the Gokul Pitha.

Sieve and shift the both flour in a deep bottomed bowl. Add semolina and caster powder. Add milk little by little to make a thick paste. Add very small amount of milk to avoid lumps. Break the lumps, if any forms and mix well with a fork.Once the batter is lump free and smooth add more milk and keep mixing to form a very balanced batter. The batter should be able to coat the back of a spoon.

Dip the coconut balls in the batter and coat well from all the sides.

Heat oil/ghee in a round wok.Drop the coated balls in the hot oil.Fry the balls on medium flame until they are golden brown in color.

Remove them from oil and place on paper towels to absorb excess oil. Allow them to rest for 5-7 mins.

In the mean while prepare the sugar syrup.Take a deep bottomed steel pan.Add water.Heat the water on high flame until boiling.Add sugar.A quick stir to help the sugar to dissolve quickly.

When the syrup is producing a lot of bubbles add lemon juice. It will prevent the sugar syrup from crystallizing when it will become cold.Once the syrup reaches one string consistency add rose essence, if using at all.Switch off the burner.

Drop the fried gokul pithe in the hot syrup. Don’t allow it to sit and soak up all the syrup.Wait for 1-2 mins and remove them from the syrup.

Place and arrange them in the serving bowl & garnish with pistachio or almond or cashew & raisins.Serve hot or cold.