INGREDIENTS
900 g flour
2 tsp baking powder
Oil for frying
450 g fine rawa
2 tbsp ghee
4 eggs
2 coconuts
Sugar for frosting
¼ tsp pink colouring
METHOD
Cut coconuts into strips and grind in mixer with warm water to extract thick milk. Mix dry ingredients together with ½ tsp salt. Heap flour etc. in a large barni, make a hole in the center and put in ghee and eggs. Mix lightly with fingers. Add coconut milk a little at a time and knead till spongy but not too sticky. Cover and leave for 3-4 hours. Shape and deep fry. For frosting, mix sugar ¼ the weight of the kulkuls with a cup of water and a little colour if desired. Heat in a large dekshi. Add kulkuls and turn till they are all coated and the sugar has become dry.
900 g flour
2 tsp baking powder
Oil for frying
450 g fine rawa
2 tbsp ghee
4 eggs
2 coconuts
Sugar for frosting
¼ tsp pink colouring
METHOD
Cut coconuts into strips and grind in mixer with warm water to extract thick milk. Mix dry ingredients together with ½ tsp salt. Heap flour etc. in a large barni, make a hole in the center and put in ghee and eggs. Mix lightly with fingers. Add coconut milk a little at a time and knead till spongy but not too sticky. Cover and leave for 3-4 hours. Shape and deep fry. For frosting, mix sugar ¼ the weight of the kulkuls with a cup of water and a little colour if desired. Heat in a large dekshi. Add kulkuls and turn till they are all coated and the sugar has become dry.
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