Pu klein
rice flour cookie from Meghalaya
Prep Time
20minutes
Cook Time
40minutes
Prep Time
20minutes
Cook Time
40minutes
Ingredients
for jaggery syrup
for the dough
for frying
Instructions
For jaggery syrup
  1. Soak the jaggery chunks in water just about to cover half way of the chunks. this takes about 20 minutes
  2. Once the jaggery melts, boil the liquid and strain it out for impurities.
for the flour
  1. Dry roast the red rice flour in a pan till it turns aromatic. be careful at this step as it is a very dry four and will burn quickly, so stir constantly.
for the dough
  1. Cool the rice flour and the jaggery syrup to room temp
  2. Now add the jaggery syrup to the flour a little at a time and mix till if forms a crumbly mix
  3. Gently mix the dough with a tsp addition of the syrup at a time.
  4. Do not knead the dough.
  5. When it comes together well set aside
for frying
  1. Heat oil in a wok and as the oil reaches a moderate deep frying temp prepare the cookie
  2. Take a tbsp of dough on to your greased palm and pat gently till it forms a flat one
  3. Gently slip this dough into the hot oil.
  4. Deep fry on one side, flip over and fry the other side too till golden
  5. Drain on adsorbent paper
  6. Cool the cookies and store in an airtight jar, Serve at tea time.
Recipe Notes

In case the dough fizzles and breaks apart when it hits oil, it is probably too high in jaggery syrup. Add some more flour and mix well and try again

Keep the oil temp moderate for frying, high heat will leave burnt and undercooked cookies.