Ingredients:
White ulundu- 250g – Soaked for 6-7 hours1 - 1.5 cups rice flour2 table spoons of Coconut Milk ½ cup
Coconut oil for frying
Salt to taste
For the sugar syrup:
2 cups of sugar
1 cup of water
MethodGrind the ulundu with1/4th the amount Coconut MilkMix the ground ulundu, rice flour and the remaining cococnut Milk to make the thick batter.Leave to rise for 1 hourHeat the coconut oil till medium hotUsing the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.Fry until golden brown.Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.Take out the pani walalu coils and store in a pot filled with treacle for up to a week.
MethodGrind the ulundu with1/4th the amount Coconut MilkMix the ground ulundu, rice flour and the remaining cococnut Milk to make the thick batter.Leave to rise for 1 hourHeat the coconut oil till medium hotUsing the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.Fry until golden brown.Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.Take out the pani walalu coils and store in a pot filled with treacle for up to a week
MethodGrind the ulundu with1/4th the amount Coconut MilkMix the ground ulundu, rice flour and the remaining cococnut Milk to make the thick batter.Leave to rise for 1 hourHeat the coconut oil till medium hotUsing the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.Fry until golden brown.Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.Take out the pani walalu coils and store in a pot filled with treacle for up to a weekMethodGrind the ulundu with1/4th the amount Coconut MilkMix the ground ulundu, rice flour and the remaining cococnut Milk to make the thick batter.Leave to rise for 1 hourHeat the coconut oil till medium hotUsing the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.Fry until golden brown.Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.Take out the pani walalu coils and store in a pot filled with treacle for up to a week
