Step by Step method

• Preparation :

• 1.Heat the grated coconut in a pan on low flame and add jaggery .

• 2.Add cashew-nuts, raisin and stir for few minute and take it off flame.

• 3.Add cardamom powder and keep aside.

• 4.Take maida and Bajra flour in a bowl and add cow ghee and mix it well,
  

• add little water and knead it into dough. Let it rest for 15 to 20 minutes.

• 5.Divide the dough into 12 pc lemon size balls. Using a rolling pin roll out it
  

• out into small pooris.

• 6.Stuff the center with the coconut mixture. Now fold the poori using few
  

• drops of water .

• 7.Use a clove to seal

• 8.In an another pan heat jaggery and water and prepare a single string
  

• syrup

• 9.In a pan heat oil and fry labanglate till both sides are golden.

• 10.Once done, dip the labangalata in jaggery syrup. Flip it once or twice.

• 11.Serve labanglata warm or cool.