Grate the jaggery properly and keep aside
Grated jaggery is easier for melting in water
Make a coarse powder of black pepper
Deseed the green cardamon and make a smooth powder and keep aside
In a wide kadai non stick kadai is better heat water
Add ghee and jaggery to it
Let the jaggery melt properly
Then add saunf black pepper powder bay leaf salt and green cardamom powder to the water and let it boil for some time
In a plate mix atta and rava
Add this dry ingredients to the boiled water
Try to avoid lumps in making
Now add scraped coconut to it and cover and Switch of the gas
After 5 mind bring out to a big plate and allow it to come down to room temperature
When the dough is in room temperature bring out the bay Leaves
Grease your palm with ghee and knead it
It should be kneaded properly
That s how the name of the dish came
After kneading there should be a smooth dough like chapati dough
It can be shaped in two ways
In one way bring out a chapati ball size ball from the dough
Roll the ball between your greased palm and shape them like cutlets
But it should not be very thick
It is ready to be fried
In another way roll a bigger chapati from the dough and cut out the kakeras with the help of a round cookie cutter
Similarly shape kakeras up to the dough finished
Heat ghee in a pan
When the ghee is hot slide the kakeras in the hot ghee
You can fry 3 to 4 in a batch
It will puff like puris
Fry both the sides of the kakeras up to golden in colour
Matha kakeras is ready for Prasad and serving
