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| 4 eggs, 1/4 cup sugar 1/2 tsp. salt 2 tsp. vanilla essence 2 cups thick coconut milK 11/2 cups sifted cake flour 2 tbsp. cooking oil, oil for frying. You will also need a Rosa Cookie mould. In a large bowl beat the eggs, sugar, salt and vanilla essence until thick and lemon colored. Now add the coconut milk. Stir in the flour a little at a time until you have a smooth batter -( the batter should not be thick), now blend in the 2 tbsp. of cooking oil. Now in a deep vessel add sufficient oil to heat over a moderate heat, Now dip the Rosa cookie mould in the matter till 3/4 full. immerse into the hot oil gently shake out the contents and repeat. Fry till golden brown in color and remove into a plate covered with a kitchen towel to absorb excess oil. If the batter becomes thick add a little milk to bring it to the required consistency. Allow Rosa Cookies to cool and store gently in air tight containers. |
| 450 GMS cake flour, 250 GMS fine semolina(suji) 1 tsp. baking powder 1/2 tsp. salt 125 GMS butter 6 eggs separated 125 GMS sugar 1 cup thick coconut milk 2 tsp. vanilla extract oil for frying. FOR SUGARING - 250 GMS sugar, 11/2 cup water. Mix together the flour/semolina, baking powder and salt. Now rub in the butter slowly. Whisk the whites of the eggs till frothy. In another bowl beat the yellow of the eggs with the sugar till it turns into a lemony color. Now add the whites of the eggs and coconut milk and mix. combine this with the flour mixture and knead till you have a soft pliable dough. Shape into small marble sized balls and butte the exteriors and cover with a damp cloth and set aside for an hour. To shape the kul kuls, grease the tines of a fork and flatten the marble sized balls with the tines of the fork and roll into a scroll and set aside. For the frying heat the oil in a deep frying pan and add the scrolls prepared and fry till golden. Take out and set aside on a kitchen napkin. For the sugar coating - melt sugar in the water and reduce till it is 1/3 rd of the syrup. Drop the kul kuls in till evenly coated and set aside on a tray to dry, before storing in a air tight container. |
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| BARLEY SUGAR : Ingredients: 1 kg sugar, 1/4 liter water, white of an egg, essence of lemon. Procedure to be followed:- Put 1KG of sugar into a saucepan with 1/4 liter of cold water. Stir till all the sugar dissolves, and then place over a slow fire. Beat the white of an egg and stir it into the mixture before it gets too hot. Leave to boil, removing the residue which floats to the top with a spoon. When the mixture appears clean remove from fire. Strain the mixture through a very fine sieve / muslin cloth into a vessel. Return the mixture again to the saucepan and let it boil till the mixture becomes quite thick. Add a few drops of essence of lemon. Now pour the mixture on to a greased tray / dish. Cut into strips and twist. Allow to set |
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| KUL KULS |
| ROSE COOKIES |
| BARLEY SUGAR |
| Jaggery-250 GMS, Milk extracted from one coconut, 100 GMS roasted peanuts, 1/2 litre water. Take a heavy bottomed vessel and add the jaggery, water and coconut milk and bring to a boil, add the peanuts and keep stirring continuously to avoid sticking. Empty the mixture onto buttered plates and cut up when cool. |
| JAGGERY TOFFEE |
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