Recipe Name: Sweet Kordois
Recipe Main Ingredient: All purpose flour
Recipe Brief Description: Sweet kordois prepared by all purpose flour dough rolled into flat bread and cut in the middle with ends are same and from one end pinching the ends to bind. Plump the middle portion of kordois by pushing the ends.
All purpose flour - 2 cup
Oil - 2 tbsp
Salt - 1/2 tbsp
Nigella seeds - 1 pinch
Hot water - 3/4 cup
Oil for deep fry
For the sugar coating
Water - 1/2 cup
Caster sugar - 2 cup
Cooking Time: 30 minutes
In a bowl, rub together the flour, salt and 2 tbsp oil with your fingertips.
Add the water gradually and knead to form a firm, but elastic dough.
Cover the dough and leave for a few minutes.
Divide the dough into twenty equal sized portions, shape into balls and flatten them.
Roll one into approximately 4 and a 1/2 inches in diameter. With a sharp knife, cut straight lines , making sure not to cut all the way through.
From one end start to make a roll, pinching the ends to bind. Push the two ends of the shaped kordoi gently to plump the middle. Place in a single layer on a dish covered with plastic wrap.
Deep fry the kordoi till crisp and place them on kitchen towels to drain the excess oil and let them cool for a few minutes.
Now, make the sugar syrup by placing the sugar and water together in a thick bottomed pan over heat. Bring to a boil. The mixture will start to foam. The syrup is ready when a tiny bit placed between your thumb and forefinger feels quite sticky, but is not of a thread consistency.
Reduce the heat to low, and gently drop the fried kordois into the syrup, one a time. Turn them over very gently, preferably with a straight spatula, to coat them in the syrup.
Remove from heat. You can also remove them from the syrup and let them cool completely. But if you like them extra sweet like me, keep them to cool in the pan, turning over now and then for a thicker coating of sugar. The kordois will harden on cooling.
When completely cold, the kordois can be stored in glass jars to keep them fresh for a few days.