Crisp rose cookies or achu murukku that will change the way you look at tea-time snacks.
INGREDIENTS
- 1/2 cup raw rice flour
- 2 tbsp all purpose flour
- 1/4 cup powdered sugar
- Salt to taste
- 2 cardamoms powdered
- 1/2 cup Water plus more if needed
- 1/4 cup coconut milk
- Oil for frying
INSTRUCTIONS
- Mix the water and the coconut milk together.
- Mix the sugar and the cardamom powder together in a separate bowl.
- Sieve flours and salt into the sugar mixture.
- Slowly add the water mixture into the dry ingredients. Mix to form a batter that is thinner than pancake batter. Add more water if needed. Stir to remove lumps.
- Heat oil in a saucepan for frying.
- Dip the rose cookie mould in the oil and let it stay there until you're ready to use it. Lower your flame.
- Dip the hot mould about 3/4th in the batter and immediately dip it back in the oil. Make sure you don't drop the mould to touch the bottom of the pan.
- After a good 30 seconds, use a knife and release the batter from the mould slowly.
- Cook for a further 30 seconds and then flip the cookie.
- Remove from oil using a slotted spoon.
- Place on tissues to drain the oil.
- The cookie may seem soft now, but it will crisp up as it cools. Serve hot.
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