Fennel seed drop-biscuits
These simple biscuits are normally deep-fried, soaked in sugar syrup and served with thick, sweet milky desserts.
By Anjum Anand
Ingredients
- 80²µ/2¾´Ç³ú plain flour, sifted
- 70²µ/2½´Ç³ú caster sugar
- 2 tbsp skimmed milk powder
- 140ml/5fl oz milk
- 1 brown cardamom pod, seeds removed and ground to a powder in a pestle and mortar
- 1½ tsp fennel seeds, ground to a powder in a pestle and mortar
- pinch of salt
- 1 tbsp ground almonds
- 2 tbsp butter, melted
- 4 tbsp ghee or vegetable oil, for frying
Method
Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes.
Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides.
Remove from the pan and drain on kitchen paper. Serve while still slightly warm.
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