2 and half cups rice powder
1 cup grated jaggery
3 table spoons til (sesame)
3 table spoons grated coconut (optional)
half cup water
OIl for deep fry
Soak 2 cups of rice for around 5 to 6 hours. Drain and spread on a clean cotton cloth. Let it dry for 5 to 10 mins. Grind to fine powder in a mixie. Sieve the powder if necessary. The powder should be slightly damp. The quantity of the powder should be around 2 and half cups.
Jaggery syrup for
Take a thick bottomed vessel. Pour half cup of water and add one cup grated jaggery to it. After the jaggery melts filter the syrup in a tea strainer. Now in a medium flame make a thick syrup.
Checking the syrup for
To check the syrup's consistency ...Take some water in a bowl. Put a drop of syrup into the water. The syrup should be lumpy and settle at the bottom. It should not melt. Now add the grated coconut to it. (you may use small coconut peices too) Mix well.
Rice powder mixed in the jaggery syrup
Now slowly add the rice powder to the syrup stirring constantly.
Switch off the flame, and add sesame seeds. Mix well. See that there are no lumps formed. Let it cool.
Now make small balls (bigger than a lemon). Take a plastic sheet. Apply some oil on it. Now with your fingers shape the balls to round pooris.
Heat Oil in pan and deep fry in a medium flame until golden brown.