Mix the plain flour with salt, 3 Tbsp ghee (clarified butter) and enough water to make dough, not too soft. Divide the dough and shape into small balls. Keep aside covered for half an hour.

In the mean time, heat a pan, add 1 Tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approximately 3-4 minutes. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.

In the same pan, add 1 Tbsp ghee and add the semolina and roast over medium flame till it turns light brown, approximately 7-8 minutes. Remove, cool and keep aside.

Powder the sugar and mix with the roasted semolina, grated coconut and cardamom powder. This is the sweet coconut filling. Keep aside.

Roll each ball with the rolling pin into a thin roti.

Spread a Tbsp of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shape. Press the ends firmly so that the filling doesn't come out during the deep frying process and twist the edges around the edge.

Heat oil in a wide vessel to deep fry the stuffed sweet. Drop 3-4 of them into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.

Cool and store in air tight containers. These sweets remain fresh for at least a week and can be stored for 3-4 weeks.