Made during festivals or special occasions. There are different versions of preparing appalu. Thanks to Ramya, she shares her version made with semolina and jaggery. Enjoy her quick and easy recipe.

1 cup semolina (dry roast on a low flame)
1 & ½ cup water
1 & ½ cup jaggery
2tbsp ghee
½ tsp cardamom powder
Oil for pan fry

Boil water in a pan. Add jaggery and stir till it melts. Add ghee. On low flame slowly add semolina stirring continuously without forming any lumps. Keep stirring till it starts to thicken. Add cardamom powder and turn off the flame. Let it cool. Grease your hands and make small balls out of the mixture. Flatten them between your palms and keep aside.

Heat a non-stick pan on medium flame. Drizzle oil. Place the flattened discs on the pan and fry until golden brown flipping over once or twice. Remove onto paper towel. Serve warm.