Kuzhalappam

Pound the cardamom pods lightly to release the seeds, then grind them to a fine powder using a mortar and pestle; set aside.

Toast the sesame seeds in a dry skillet over medium heat, stirring frequently, until they become fragrant and lightly golden, about 2 minutes; transfer to a plate.

Heat a small amount of oil or ghee in a skillet and fry the red onion (shallots) until golden and crispy, about 4-5 minutes; drain on paper towels and break into small pieces.

Finely mince the garlic and fry it separately in a small amount of oil or ghee until golden and crispy, about 2 minutes; drain on paper towels.

Grate the fresh coconut finely; if using unsweetened desiccated coconut, use as is.

Combine the sifted rice flour, sugar, grated coconut, toasted sesame seeds, cumin, cardamom powder, crispy onions, crispy garlic, and salt to taste in a mixing bowl; mix thoroughly until evenly distributed.

Add water gradually to the dry mixture while stirring constantly to form a thick batter with a consistency similar to cake batter—it should be pourable but not too runny.

Heat oil or ghee in a deep frying vessel or wok to 170-180°C (medium-hot temperature); test the temperature by dropping a small piece of batter—it should sizzle and float.

Transfer the batter to a piping bag fitted with a spiral or star-shaped nozzle; carefully pipe spiral or star shapes directly into the hot oil, making 3-4 inch (7-10 cm) long pieces.

Fry the kuzhalappam in batches, turning occasionally with a slotted spoon, until they are golden brown on all sides, about 2-3 minutes per batch.

Remove the fried kuzhalappam with a slotted spoon and drain on absorbent paper to remove excess oil.

Serve the kuzhalappam warm as a traditional Indian sweet snack, preferably on the same day of preparation for optimal crispness.