In a pan dry roast rice flour in medium heat until roasted flavour emits.
Be careful not to change colour of the flour much.
Add 1 cup of grated coconut and roast in slow heat for about 6-7 minutes.
Add sugar and ghee to the pan and stir continuously.
Roast until sugar dissolves and the mixture becomes crumbly and sticky, for about 5-6 minutes. Sprinkle 1 or 2 teaspoon of water if you think that mixture is not sticky.
Remove from heat, let it cool for 3-4 minutes.
Make small patties out of the mixture and make biscuit like coins with the help of your hand.
You can make any shape but be careful that the nuggets should be little thick (about 1/2 inch).
I gave them heart shape with a cookie cutter. Traditionally they are made in triangle shape.
Make all the Hingair or nuggets and keep in a plate.
In medium heat oil drop 2-3 nuggets at a time and reduce the flame.
Fry them until light golden brown in low heat.
Fried them all in batches.
They are little crunchy from outside and soft from inside. Tastes best with a cup of tea.
You can keep them in airtight container when they cool down completely and can enjoy for 2-3 days.
