WATER -1.5 CUP

firstly, in a large kadai take 1 cup water and ½ tsp ghee

1

BOIL

get the water to a boil

2

RAVA - 1 CUP COARSE

now add 1 cup rava stirring continuously to avoid any lump formation

3

STIR CONTINUOUSLY

keep stirring until the water is absorbed completely.

4

SIMMER 2 MINUTES

cover, and simmer for 2 minutes making sure the rava is cooked well.

5

SUGAR - 1 CUP

now add 1 cup sugar and mix wel

6

SUGAR MELTS

sugar starts to melt, mash the rava if there are any lumps

7

SAUTE 2 MINUTES

1. cover and simmer for 2 minutes until the water is absorbed completely

8

PERFECT TEXTURE

the mixture turns soft and fluffy

9

COOL SLIGHTLY

transfer to a plate and cool slightly.

10

CARDAMOM POWDER

now add 1 tsp ghee and ¼ tsp cardamom powder. mix well

11

KNEAD WELL

knead for a minute making sure the dough is soft and non-sticky.

12

SMALL BALL SIZED

grease hands with oil and pinch a ball sized dough

13

FLATTEN SLIGHTLY

smoothen out and flatten slightly

14

DEEP FRY -OIL OR GHE

1. now deep fry in hot oil or ghee. frying in ghee will enhance the flavour

15

DO NOT TOUCH - 1 MIN

do not touch for a minute, as there are chances for appalu to break

16

FLIP GENTLY

flip over and fry on both sides on medium flame

17

GOLDEN BROWN & CRISP

fry until the appalu turns golden brown and crisp.

18

PRESS SLIGHTLY

press slightly, and remove oil. drain off over kitchen towel to remove excess oil.

19

READY TO EAT

press slightly, and remove oil. drain off over kitchen towel to remove excess oil.

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