Precision is the Word While Making kokis

Kokis is yet another food item one only sees at Christmas time. Although the ingredients are simple one needs to be careful while dipping the kokis form in the batter and there lies the secret of making a perfect kokis.

Here is the recipe

Ingredients

1 cup maida or rice flour
1 egg
Any flavouring
Sugar to taste –
Colouring
Oil for deep frying

Method

Prepare a better of the pancake consistency with the beaten egg, flour and enough water. Add sugar. Too much sugar will burn the kokis but it should be enough for the kokis to taste good. Colouring is optional although many add a bit of turmeric powder. Cardamom could be the best flavouring but some use vanilla. It is important that the batter is just right –neither too thin nor too thick. This comes with practice.

The kokis comes in many designs the most often used is that which has a butterfly pattern.

Heat oil in a pan for deep frying. Do not over heat

Dip the kokis form in the oil and heat it for one minute. Here again the heating is of prime importance. If it is overheated then the batter will stick to the form and never leave it when placed in the oil and if it is underheated the batter will not stick to the kokis form.

Remove the form after it is heated to the right temperature and gently dip it in the batter. This is where one needs to be careful. The batter should not come over the top of the form.

Place the batter covered kokis form in the oil without touching it to the bottom of the pan and gently shake the form after a minute of so until the kokis leaves the form and swims in the oil. Turn the kokis and let it fry for another 30 seconds. Remove it and place it on the kitchen tissue for the oil to completely drain out.

Repeat the process until all the batter is used.

Store them after they are fully cooled in airtight containers as they tend to turn soft if exposed to air.

Image source: https://commons.wikimedia.org/wiki/File:Making_Kokis_01.JPG