Name: SHAVOO recipe by RuXar Muskan at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 cups - coconut milk (thick); 1 1/2 cups - jaggery crushed; 1 cup + for dusting - whole wheat flour; 1/2 cup - coconut grated and powdered; 1/4 cup - poppy seeds; 2 tsp - ghee; 1/2 tsp - fennel seed powder; 1/4 tsp - salt; oil as needed

Ingredients Serving: 4

2 cups - coconut milk (thick)
1 1/2 cups - jaggery crushed
1 cup + for dusting - whole wheat flour
1/2 cup - coconut grated and powdered
1/4 cup - poppy seeds
2 tsp - ghee
1/2 tsp - fennel seed powder
1/4 tsp - salt
oil as needed

Instructions

Melt jaggery in coconut milk, add salt ,rice flour and coconut ,stir and cook till all mixed up properly. Remove from stove and keep covered .
When it is cool enough to handle the dough, mix in the wheat flour, fennel powder, ghee and half of the poppy seeds, knead into a smooth dough. Keep covered for 20 mins.
Mix half cup of whole wheat flour with the remaining poppy seeds. And dust little on the rolling surface.
Make lemon sized balls, roll over the dusted surface into long cylinder shape or like a rope. Then join the 2 ends and pinch tightly.
Heat oil in pan or kadhai, gently fry on medium heat till they turn out light golden.While frying splutter oil over it. Do not turn frequently, as it will loose its shape
Drain on kitchen paper and leave to cool.

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