Bibikkan Recipe
Ingredients
| White coconuts - 3 large, grated | ||
| White wheat flour | 200 Gram | |
| A few cardamoms | ||
| Cashew nuts | 200 Gram, chopped | |
| Vanilla | 2 Teaspoon | |
| Coconut water | 1/2 Cup (16 tbs) | |
| Warm water | 1/3 Cup (16 tbs) | |
| Rice flour | 450 Gram | |
| Treacle | 450 Gram | |
| Sultanas | 200 Gram | |
| Yeast | 1 Teaspoon | |
| Dates | 200 Gram, pitted | |
| Sugar | 1/2 Teaspoon | |
Directions
GETTING READY
1) Soak yeast in warm water with 1/2 teaspoon sugar.
2) Preheat hot oven to 375-400° F
MAKING
2) Roast rice flour and white wheat flour lightly.
3) Mix yeast and coconut water to the flour. Knead the dough supple but not sticky.
4) Lightly dust a flour and knead dough.
5) To prepare pani pol, boil treacle, add grated coconut, powdered cardamoms and vanilla essence. Mix all ingredients together.
6) When mixture is dry add sultanas, nuts and chopped dates.
7) Take off flame and cool. Mix thoroughly with dough.
8) Transfer into lined and greased baking trays.
9) Bake for 30-40 minutes.
SERVING
10) Serve hot.
1) Soak yeast in warm water with 1/2 teaspoon sugar.
2) Preheat hot oven to 375-400° F
MAKING
2) Roast rice flour and white wheat flour lightly.
3) Mix yeast and coconut water to the flour. Knead the dough supple but not sticky.
4) Lightly dust a flour and knead dough.
5) To prepare pani pol, boil treacle, add grated coconut, powdered cardamoms and vanilla essence. Mix all ingredients together.
6) When mixture is dry add sultanas, nuts and chopped dates.
7) Take off flame and cool. Mix thoroughly with dough.
8) Transfer into lined and greased baking trays.
9) Bake for 30-40 minutes.
SERVING
10) Serve hot.
Chef
