This Makar Sankranti enjoys Gokul Pithe at Grand Mercure Bangalore.
200 gms grated coconut; 450 gms Khoya; 2-1/2 cup sugar/date palm jaggery; 150 gms flour; 5 to 6 cups water; 40 gms ghee; 1/8 tsp sodium bicarbonate Method:
Make sugar syrup by heating 2 cups sugar with 4 cups of water. Allow it to cool. Fry the coconut, khoya and 2 tbsp of sugar together in a pan over medium flame. Stir it continuously.
To make cakes, roll the mixture into balls and flatten between the palms. Make batter by mixing flour, remaining water, sodium bicarb and ghee. Heat ghee and coat coconut-milk cakes in the prepared batter. Deep fry until golden brown and immerse in the sugar syrup.