AuthorazuIngredients
3 cups all-purpose flour
2 tsp baking powder
2 cups sugar
1 inch cinnamon
2 cardamoms
4 pieces of Pandan (rampe / raambaa) leaves – cut into ½ inch pieces
1 cup jasmine water (substitute: 1 tbsp jasmine essence)
2 tbsp rose water
Water
½ tsp red food coloring
Vegetable oil for frying
Directions
1
Over a medium flame, cook about 3 cups of water with the sugar, cinnamon, cardamom and Pandan leaves.
2
When the water is boiling add the rose water and take off the flame. Sift the flour and baking powder into a mixing bowl.
3
Add the food coloring and some water and mix well with a spoon. Add water gradually to ensure desired texture of mixture.
4
The finished flour mixture should be thick enough to be squeezed from an icing bag/nozzle.
5
Heat some vegetable oil over a medium heat.
6
Using icing bag/nozzle squeeze coil shapes of the flour mixture into the oil.
7
When deep-fried, immerse in the previously cooked syrup. When fully soaked in the syrup, take out and place on serving tray.
Ingredients
3 cups all-purpose flour
2 tsp baking powder
2 cups sugar
1 inch cinnamon
2 cardamoms
4 pieces of Pandan (rampe / raambaa) leaves – cut into ½ inch pieces
1 cup jasmine water (substitute: 1 tbsp jasmine essence)
2 tbsp rose water
Water
½ tsp red food coloring
Vegetable oil for frying