Fried Fancy Cookies | Phool Recipe

Fried Fancy Kokni Style Cookies - Phool/fool

Another recipe contributed by Asma Dhanshe. 😊

Phool or fool literally means 'flower' in kokni langauge and the name is given for the shape of these cookies., this sweet thing is just too cute to eat, isn't it? And it needs patience and practice to get perfect light and melt in mouth type of phools. Using heavy bottomed drying pan is highly recommended for this recipe.

You need this mould to make fools 😜 and you can buy the mould Here with 6 different shapes or you can buy a simple rosette one Here

Here is the step by step pictorial recipe:

So here is the Recipe of Fool or Phool: (Rosette Cookies)

Ingredients:

250 g Maida (white flour or you can use whole wheat flour instead)

125 g Sugar

1 large Egg

A pinch of Salt

1/8th tsp Cardamom Powder

A pinch of Saffron

Water for making batter

Oil for frying

Method:

1. Take a bowl and break egg in it. Add sugar, salt, cardamom powder and saffron and beat well then slowly mix in the flour adding little water to avoid forming lumps. Adjust water to make a batter of pouring consistency. The batter shouldn't be runny as it won't get stick to the mould neither too thick as that will result in dense and chewy cookies.

2. Now heat oil till it medium hot. Dip the mould in oil for about 20 seconds now immediately dip it into the batter. You shouldn't dip it completely in batter otherwise it will stick badly and won't leave proper shapes in oil.

3. Once sufficient batter has collected on the mould head move it to the oil and hold till it leaves the cookies in oil. Repeat with remaining batter and fry till just golden.

4. Remove on absorbent paper and then store them in container. You can sprinkle powdered sugar on fools or you can serve them with malai (fresh cream) and rabdi.

Khajuri Recipe | Mooncake Recipe (Kokni version) | Chaungey Recipe

Difficult Recipe Alert!

Yes! Because making khajure or chaungey is not so easy. It takes a lot of passion to get that perfect shape and texture. If you make a little mistake while mixing the your khajuri will melt in oil instead of your mouth. Imagine the mess now! 😈 haha scared enough? Lol. Don't be! Just go ahead and try this recipe contributed by my dear friend Asma Dhanshe. She has got it just right. A real no fail recipe. 😎

You need khajuri mould to imprint the patterns on top which you can buy here,

Mould set @ INR 1100
Wooden Mould $12.99
3 shapes multipurpose plastic mould $11.99

How to make Khajuri | How to make Chaungey

Ingredients:

600 g Semolina

400 g White Flour

6 Eggs

1/2 kg Powdered Sugar (or as per your taste)

100 g Melted Ghee

1/2 tsp each of

Salt

Cardamom Powder

Saffron

Method:

1. Break eggs in a mixing bowl and add sugar and beat lightly.
2. Now add all dry ingredients one by one and mix well by pouring ghee little by little. The dough will be very and sticky. Cover it and let it rest for at 6 hours (or overnight).

3. Now knead the dough to make it pliable and divide it into golf ball sized portions. Take one ball and gently press it on the mould. You can use rolling pin for rolling the dough.

4. Now heat oil in a frying pan and fry khajuri (or chaungey as we call them in kokni langauge) till golden brown in colour. Remove on absorbent paper and then store in a container. They'll stay fresh for 3 weeks!
PS: don't forget to enjoy some hot khajuri. 😋😋 

Onion Pakora Recipe | Onion Fritters Recipe | Kanda Bhajji Recipe

Hot and crispy Onion Bhajji - one of the Iftar essentials at my place..

Hot, crispy and melt in mouth pakoras with chutney along with a cup of adrak wali chai and a good book (get your favourite books here http://www.amazon.in/Kindle-eBooks/b?ie=UTF8&node=1634753031) is what all I want on a rainy afternoon. I didn't know how to make perfect crispy bhajjiya until I went to stay at a hostel for a few days during Ramadan and I felt the need to learn some basic recipes for Iftar (breaking the fast after sunset). My mom explained the recipe on phone and I tried making the fritters for the first time but they turned a little soggy! :( but I didn't give up after that and kept trying till I learned the the art of making perfect Bhajji! :D and here is my recipe for Pyaz ki Bhajji -

How to make Onion Pakora:

Ingredients:

2 Large Onions
2 Green Chilies
2 Tbsp Chopped Coriander Leaves
1/2 Tsp Cumin Seeds
1/8th Tsp Turmeric Powder
1/2 Tsp Red Chili Powder (optional)
3 Tbsp Gram Flour (Besan)
1 Tbsp Water
Salt as per taste
Oil for deep frying

Method:

1. Peel, wash and finely slice the onions and take in a mixing bowl.
2. Add chopped green chilies, chopped coriander, cumin seeds, turmeric powder, red chili powder and mix gently.
3. Add gram flour and salt and mix well so that all things get well incorporated buy keep your hand light to avoid getting a water mixture. Adding a tablespoon of water makes your pakoras light and fluffy but you can avoid that if you want really very crispy bhajji.
4. Heat oil in a deep frying pan. Check if the oil is at right temperature for frying the pakoras by dropping a pinch of mixture if it comes to surface immediately then your oil is ready to fry the pakoras.
5. Drop the batter with the help of a spoon making tiny bhajjis. Fry till golden and enjoy the mouth watering kanda bhajji.

Note: Some recipe call for baking soda as an essential ingredient for pakoras but I literally HATE that thing! As the baking soda makes your pakoras really ideally crispy only till they're hot. Once they cooled down a bit you get a soggy mess that's good enough to through away in kitchen bin. So just AVOID baking soda.