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1/2 cup - jaggery
3/4 cup - water
1 cup - rava (semolina)
1/2 tsp - cardamom
10-12 - saffron strands
1/2 cup - desiccated coconut, grated
Ghee for shallow frying
2 cups - fine wheat flour
1 tbsp - ghee
How to Make Telcha
Heat jaggery and water together.
When fully dissolved and comes to a boil, keep aside.
Roast rava gradually in heavy bottom pan, till aroma exudes.
Keep aside to cool.
Strain jaggery syrup carefully, leaving any muck behind.
Add rava, mix, cover and keep aside overnight.
The rava will have plumped considerably.
Add coconut, cardamom, saffron, mix well.
Mix flour and ghee.
Add water, knead to a soft pliable dough.
Cover and keep aside till required.
Take a ping-pong ball sized portion of dough.
Roll out to 3 inch width.
Place a heaped tsp of filling in centre of round.
Bring edges together, sealing mixture in side a ball.
Dust with dry flour, carefully roll to 5 inch diameter.
Shallow fry on hot skillet. Roast to a crisp golden and serve hot.
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