Chandrakanthalu

Ingredients

• Pesarapappu - 2 cups
• Coconut - 1 cup
• Sugar - 2 cups (3 cups if you want more sweet)
• Water - 2 cups
• Oil
• Elaichi Powder

Preparation

• Soak 4 hrs for pesarapappu ( Grind the pesarapappu; if needed add little water)
• Put pan on stove
• Add 2 cups water (for 2 cups of pesarapappu)
• Add 2 cups of sugar and boil
• Add coconut pieces in that water and boil
• Add 1 tsp oil so that pesarapappu paste does not not to stick and avoids lumps formation
• Add the grinded pesarapappu paste to this water
• Allow it to cook till it is done
• Touch hand with water and touch the sweet and it shouldn't stick - this means it is done
• Add elaichi powder
• In a plate put a wet cloth and pour the batter, spread across.
• Allow it cool and then cut the pieces(diamond shaped) - dip knife in water
• In a pan add oil and allow to heat
• Deep fry the cut pieces
• Allow to fry till brown color and remove

Serve warm or cold. Store in an air tight container for 4 days.