For this month's ICC, Srivalli selected an Assamese recipe - Kordois. These are prepared for Magh Bihu festival. Even before knowing the name, I have prepared this several times before marriage, after watching a TV show. We used to make both sweet and savoury versions at home. And we used to relish the savoury version as chaat by adding all the chutneys, sev and dahi on top. As I didn't know what to name this dish, I didn't post it in my blog. After seeing Valli's announcement I was so happy. I could make one of my favourite sweets now. The only difference between this recipe and what I used to make is the addition of nigella seeds. It gives a nice flavour to the sweet. Usually maida is used but I used wheat flour this time as hubby dear has started avoiding maida. The actual recipe is from Sunita's blog. I halved the given recipe and got 14 sweet kordois. My daughter loved it so much as the shape was quite interesting and was so crunchy to bite.
Recipe Source: Sunita
Ingredients:
Wheat Flour-1 cup
Oil-1 tbs
Nigella Seeds-a pinch
Oil-For Deep Frying
Sugar-3/4 cup
Water-1/4 cup
Procedure:
1. Mix together flour, nigella seeds and oil in a bowl.
2. Add enough water to make a firm dough.
3. Cover and keep it aside for 10 minutes.
4. Now divide the dough into 14 equal portions and roll each portion into a ball.
5. Roll each ball into a thin disc.
6. Cut vertical lines on the disc as shown in the snap.
7. Now roll the disc and press edges together to get the shape of kordois.
8. Heat oil in a pan.
9. Fry the kordois two or three at a time. When golden in colour and the sizzling of oil has stopped, remove them from oil and place on a plate.
10. In a sauce pan add sugar and water and bring it to boil.
11. Keep on boiling until the syrup becomes sticky.
12. Now dip the kordois one by one in the syrup.
13. Remove from the syrup and place on a plate and allow it to dry.
14. Once cool the kordois will become non sticky.
15. Store in air tight jar.
16. Enjoy!!!
Mix the ingredients in a bowl.
Add water and make a firm dough. Keep it aside for 10 minutes.
Divide into 14 equal portions and roll them into balls.
Roll the ball into a thin disc.
Now make vertical slits on the disc.
Roll the disc to get the shape.
Prepare sugar syrup.
Prepare all the kordois and place them on a tray.
Deep fry until golden brown.
Dip them in the syrup.
Arrange them on a plate and allow them to dry.
Serve and Enjoy!!!
Will post the recipe for the savoury version tomorrow. I am linking this to Let's Brunch on Sundays started by Veena and Priya.
Labels: Assamese, ICC, SUGAR, SWEETS, WHEAT FLOUR
