1-2cupsdrinking wateruse as needed, check the recipe details
for the dough
1cupRaw rice flouruse red rice flour if available
for frying
1.5cupcooking oil
Instructions
For jaggery syrup
Soak the jaggery chunks in water just about to cover half way of the chunks. this takes about 20 minutes
Once the jaggery melts, boil the liquid and strain it out for impurities.
for the flour
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
Cool the rice flour and the jaggery syrup to room temp
Now add the jaggery syrup to the flour a little at a time and mix till if forms a crumbly mix
Gently mix the dough with a tsp addition of the syrup at a time.
Do not knead the dough.
When it comes together well set aside
for frying
Heat oil in a wok and as the oil reaches a moderate deep frying temp prepare the cookie
Take a tbsp of dough on to your greased palm and pat gently till it forms a flat one
Gently slip this dough into the hot oil.
Deep fry on one side, flip over and fry the other side too till golden
Drain on adsorbent paper
Cool the cookies and store in an airtight jar, Serve at tea time.
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 againKeep the oil temp moderate for frying, high heat will leave burnt and undercooked cookies.