1 Make the batter

1. In a bowl, combine flour, grated coconut, dry fruits, and salt. Slowly add melted jaggery water to form a thick, spoonable batter — not too runny.

2 Heat the oil

2. In a deep pan, heat wood-pressed groundnut oil until moderately hot.

3 Fry the pithas

3. Drop spoonfuls of the batter into the oil and fry on medium heat until golden brown and crisp on the outside.

4 Drain & serve

4. Remove on a tissue or cotton cloth to drain excess oil. Serve warm or store for a couple of days — they stay crisp!