Ingredients:

White semolina – 6 palam

Butter – 4 palam

Brown sugar – 6 palam

Cardamom powder – ¼ palam

Green edible camphor – veesam 1/16-rupee coin size

Method:

● Add water or milk to white semolina and knead well. Soak this for 30 minutes and grind it in a grinder. Keep 4 palam of butter near the grinder and grind the kneaded semolina. Then add the butter little by little until all the butter is used.

● The flour will become soft like cotton. Take lemon sized balls and flatten it in the palm in round shape evenly. Then fry it in ghee until golden brown and turn the sides. Remove it in a sieve and set aside.

● Powder and mix brown sugar, cardamom powder and green edible camphor. After removing the pooris, pat this powder on either sides and set aside. Repeat this procedure for the rest of the pooris also.