Serving Size: 4 Cooking Time: 40 mins Ingredients: Cooking Procedure: Heat oil in kadai then light fry the shredded coconut with sugar and milk made. Mix maida, rice flour, oil and water to prepare dough. Make small round balls. Roll out round balls then fill the above coconut paste with 1 cashew. Seal the edges . Deep fry the puli until it turns brown. Serving Suggestions: Serve hot or cold. 
Chicken Sheek Kabab
Chicken Manchurian
Beaulier Dal
