Gulabi Puvvulu (Rose Cookies)

Ingredients:

1 cup maida

1 3/4 cups fine rice flour

3/4 cup sugar

water as required (or coconut milk/milk)

1 tsp cardamom pwd

1 tsp sesame seeds (optional)

salt to taste

oil for deep frying

Method:

Put together rice flour, maida, cardamom pwd, salt, sugar and water and combine. Slowly add water little by little to make a smooth batter. It should be a pouring consistency and not as thick as dosa batter. Leave a aside for 15-20 mts.
Heat a wide heavy bottomed vessel with enough oil for deep frying. Take the achu aka mould and place in it in the oil so that it also gets heated along with the oil. Check the heat of the oil by dropping a drop of the batter into the oil, if it sizzles and comes to the surface, the oil is ready for deep frying.

Remove the mould from the hot oil and dip into the batter, till a little over three fourth of the mould. Do not dip the mould completely into the batter. As you dip the hot mould into the batter, you will hear a slight sizzle sound. Now place this achu into the hot oil and leave alone for a little less than a mt. Gently shake the mould so that the cookie is released off the mould. If the cookie isn’t releasing easily off the mould, use a fork/skewer to gently push it so that is releases into the hot oil. Adjust the flame while frying to ensure even cooking and to achieve that golden color and crispness.

When the gulabi puvvu turns a golden color, turn over to the other side and let it also cook till it turns a golden shade. Use a slotted ladle to remove onto an absorbent paper and cool. They will harden on cooling. Repeat the same process till the rest of the dough is through. After the cookie has separated from the mould and is cooking, continue to place the mould in the hot oil. Just ensure that the mould is hot enough before dipping into the batter.

Cool completely before storing in an air tight metallic container.

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Posted by on Oct 17 2015 Filed under Traditional Sweets. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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