Sirer Puli

To prepare the filling, heat a pan over medium heat. Add freshly grated coconut and 100 grams jaggery. Cook, stirring continuously, until the jaggery melts and mixes well with the freshly grated coconut, forming a thick, cohesive mixture that leaves the sides of the pan. This will take about 8-10 minutes. Remove from heat and stir in green cardamom powder. Let the filling cool completely.

To prepare the dough, in a large bowl, combine atta flour and semolina. Add 15 grams ghee and rub it into the flour mixture with your fingertips until it resembles breadcrumbs (this is the moyan). Gradually add 100 grams water, kneading to form a firm, smooth dough. The dough should not be too soft. Cover the dough with a damp cloth and let it rest for 20 minutes.

To form the dumplings (puli), divide the dough into small, equal-sized portions (about 15-20 grams each). Roll each portion into a smooth ball. Flatten each ball into a small disc (about 5-6 cm diameter) using your fingers or a rolling pin. The edges should be slightly thinner than the center. Place a small amount of the cooled filling in the center of each disc. Fold one half of the disc over the filling to form a semi-circle. Pinch the edges firmly to seal, ensuring no filling leaks out. You can crimp the edges decoratively using your fingers or a fork. Repeat for all dough portions and filling.