Ingredients:

Semolina/broken wheat – ½ padi

Rice flour – 2 and ½ palam

Rice flour – 8 palam

Brown sugar – 8 palam

Ghee – ¾ veesai

Method:

● Knead semolina ½ padi and rice flour 2 and ½ palam with water. Then soften it by pounding it in a stone. Set aside for 15 minutes. Sprinkle water on it and pound it. Smear gingelly oil and make 40 even sized balls and cover it with a wet cloth.

● Grind both sugar 8 palam and rice flour 8 palam in a stone grinder. Then take the balls
made and make it into a small bowl and fill 3/8 palam of the ground rice flour sugar mixture. Close the bowl shaped balls. If the balls are oval shaped seal the edges well. Keep the sealed items in a papad plate and sprinkle finely ground rice flour on it. Take a papad machine and make papad-like size 8 inches papads out of it.

● Boil ghee ¾ veesai in a pan. Take the papads and dip them into the ghee. Take the same ghee in a ladle and pour it on top of the pappad. This papad will rise above. Take a long stick and turn the kulori and pour the ghee on top of it from the same pan.

Repeat the same procedure. Then the kulori will become like a round pillow. Repeat this procedure for the rest of the balls also.