Tag Archives: Kuswar

Angel Wings – Phenori


Ingredients

2 cups All purpose flour (maida)

½ cup icing sugar

½ tsp. salt

1 egg

3 tbsp. ghee

3 tbsp. custard powder

Oil for frying

Mix the flour, sugar, salt and egg together and knead with water or coconut milk if you prefer, to a smooth pliable dough. Leave to rest for atleast half hour.

In a separate bowl add the ghee and custard powder and mix to a smooth paste. Set aside.

Divide the dough into equal portions.  Dust each portion with flour and roll into a circular disk as thin as possible.  Apply a tablespoon of the custard paste and spread it thinly over the top of the disk.  Form into a cylindrical roll as compact as possible.  Then cut into one inch pieces.  Take one cut piece and place vertically on the board with the cut side facing up and roll as thin as possible, dusting with flour if required.  Repeat till all the dough is used up.  Heat oil, when hot enough reduce flame to low.  Before adding to the oil, pull the two edges of the phenori gently and stretch it slightly to elongate it.  When fried the phenori resembles angel wings. Add the phenori to the hot oil in batches till slightly brown and crisp.

Dust with icing sugar and serve immediately.  Store in airtight containers when cool.

Gulliyo Deep Fried Marbles


Christmas Sweets – Kuswar

Gulliyo – Deep fried Marbles

I always wanted to try out ‘Gulliyo’ but not sure why I waited so long.  They turned out delicious, crisp and crunchy. You will enjoy eating this sweet. However, Guliyo does not store very well in airtight containers because they tend to soften making them a bit chewy.  So the best way is to make and serve immediately or store in a box and deep fry briefly before serving.  A delightful Mangalorean Kuswar item!

Ingredients

1 cup Basmati rice

1 cup Boiled rice (I used Goa rice)

1 cup coconut milk

1 cup jaggery, or to taste

6 to 8 cardamoms

½ tsp. Salt

Oil for frying

Wash and soak the rice for atleast 5 hours.  Drain and grind to a thick smooth paste with the jaggery, cardamoms, salt adding as much coconut milk as required.  Batter may become watery due to adding extra coconut milk to run the mixer, but no worries.  After the batter is nice and fine and smooth, transfer to a ceramic or glass bowl and microwave at ½ minute intervals and stir to mix well. Then put it back in the microwave till you get a firm dough and you can form a ball on the palm of your hand.  Knead well.  Form into marble sized balls.  Heat oil for deep frying and fry in batches on medium low heat till brown and crisp. Don’t make hem too dark as they will turn out hard.  They should be crunchy and crisp.

Website Powered by WordPress.com.
%d bloggers like this: