cups flour
4 tbsp fine semolina
1 tsp baking powder
half tsp cardamon powder
2 tbsp melted butter
milk/water or coconut milk 3/4 to 1 cup
egg white (optional)
pinch of salt
Knead together the ingredients to a dough, not too soft not too hard. Form tiny balls n shape using a fork, by pressing the tiny ball of dough on the back of a fork and rolling it away to give a perfect sea-shell shape. Then fry on low heat until golden n crispy. If you fry on too high heat, they will be soft on the inside, and you want these super crisp. So once the oil is hot enough, put them in and then immediately lower the heat and keep stirring, let them gradually colour up to a lovely golden brown. Drain and set aside then make the sugar coating:
Sheera for sugar coating
1 cup sugar
half cup water
drop of vanilla
pinch of cardamon
Boil until thick n sticky, add the fried kokwas n toss, then spread out on a pan to dry. Store in airtight container!
4 tbsp fine semolina
1 tsp baking powder
half tsp cardamon powder
2 tbsp melted butter
milk/water or coconut milk 3/4 to 1 cup
egg white (optional)
pinch of salt
Knead together the ingredients to a dough, not too soft not too hard. Form tiny balls n shape using a fork, by pressing the tiny ball of dough on the back of a fork and rolling it away to give a perfect sea-shell shape. Then fry on low heat until golden n crispy. If you fry on too high heat, they will be soft on the inside, and you want these super crisp. So once the oil is hot enough, put them in and then immediately lower the heat and keep stirring, let them gradually colour up to a lovely golden brown. Drain and set aside then make the sugar coating:
Sheera for sugar coating
1 cup sugar
half cup water
drop of vanilla
pinch of cardamon
Boil until thick n sticky, add the fried kokwas n toss, then spread out on a pan to dry. Store in airtight container!
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