OK…I came up with my own name for this. I tried looking for this recipe on the blogging world but without any luck. I absolutely love these biscuits and the first time I had them was a S’s G’Mom’s place. My common sense prevailed and I decided to take the recipe from her.
So here’s the recipe:
Whole Grain Wheat Flour – 1 Mug (A Coffee Mug)
Dessicated Coconut – 1 Mug
Sugar – 3/4 Mug
Ghee/Unsalted Butter – 1/2 Mug
Oil for Deep Frying
Milk – For mixing ingredients together. Add as appropriate. If you have a food processor, add milk very carefully; tiny amount should do.
- Add Wheat Flour, Dessicated Coconut, Sugar and Ghee to a bowl and mix well.
- Once butter melts completely, knead the flour by adding milk.
- Once it gets to chapathi flour consistency, roll it out. Since sugar caramelises during the process, when you roll out the flour, it will not come out as regular chapathi flour does but it doesn’t matter.
- Now, cut the rolled out flour into any shape and fry them till they turn light brown (I use a pizza cutter and prefer rectangular shaped biscuits. It usually depends on the size of your kadai). Do not leave them for long as they tend to fry very quickly.
- Store them away. They will last fora few months.
- Since the cut flour pieces tend to fry very quickly, it is advisable to completely cut the rolled out flour into desirable shapes and then concentrate on frying them. It’s much easier this way….personal experience 🙂