Choungay recipe/Koknie style sweet treat (05.09.19)

COURTESY SHARIFA HAJEE CHARFARY

Ingredients:
10 eggs
500g semolina
1 tin condensed milk
1 tsp baking powder
1 tsp salt
2 tbsp ghee
1 tsp elachi
Pinch of saffron strands crushed
3 cups white sugar
12 cups cake flour

Method:
Cream together the eggs and sugar with ghee. Add in the condensed milk, spices, salt, baking powder, and saffron beating well to combine. Using your hand, mix in the cake flour to form a dough. Rest overnight. The next day, form small balls just smaller than the size of a golf ball. Roll with oiled hands. Roll the balls into small discs leaving them approximately 5mm thick. Use the pattern-disc to press your design onto the dough. Fry on medium heat in shallow/medium oil. Fry till golden on both sides. Remove from oil and drain on a paper towel before serving.

CHEFLOVE
SHARIFA B HAJEE CHARFARAY

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