Sweet rice flour and coconut mini bread

Name: Sweet rice flour and coconut mini bread
Yield: Serves 6–8
Cuisine: India
Ingredients: 150 g/5 oz palm sugar (jaggery) or soft dark brown sugar; 5 ml/1 tsp freshly ground black pepper; 150 g/5 oz palm sugar (jaggery) or soft dark brown sugar; sunflower oil or ghee, for deep-frying; sunflower oil or ghee, for deep-frying; 150 g/5 oz/1¼ cups ground rice; 75 g/3 oz desiccated (dry unsweetened shredded) coconut; 2.5 ml/½ tsp salt; 150 g/5 oz/1¼ cups plain (all-purpose) flour, plus extra for dusting; 5 ml/1 tsp fennel seeds; 5 ml/1 tsp ground cinnamon

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

The people of the eastern state of Odisha makes this sweetmeat, Kakara, for festive occasions. Roasted coconut is normally used as a filling that is enclosed in a flat bread-like dough and then deep-fried. To save time and effort, in this recipe the coconut is added to the dough instead of being used as a filling.

Ingredients

150 g/5 oz palm sugar (jaggery) or soft dark brown sugar
5 ml/

Asia
India
Odisha
Dessert
Vegetarian

Method

Cut the palm sugar into small pieces and put these into a pan. Add 150 ml/1 pint/⅔ cup