Recipe by Jean Pereira
Ingredients:
3 tbsp roasted semolina
3 tbsp ghee
1 1/4 cup all purpose flour/maida
1/4 tsp salt
3 tbsp sugar
1/4 cup coconut milk
oil for deep frying
For the glazing:
1/4 cup sugar
1/2 cup water
Steps:
- In a bowl, mix the semolina with the ghee. Cover and keep aside.
Dissolve 1 tbsp coconut milk powder in half cup of warm water and keep aside.- In a large bowl, add the flour.
- Mix in the semolina-ghee mixture.
- Add the sugar, salt, coconut milk and knead the dough till soft. You'll know it's ready when you poke your finger and no dough sticks to it. Cover and keep aside for 10 - 15 minutes.
- Make small marble size balls from the dough.
- Grease the top and bottom of a fork with oil.
- Place the dough ball on the fork and flatten it upwards across the slots of the fork. Slowly, roll the dough upwards till the tip and place on a greased plate. Repeat with the rest of the dough.
- In a wok, heat oil for deep frying.
- Once the oil is hot, add the kidiyos to and fry on medium heat till they turn golden-brown, flipping them occasionally using a slotted spoon.
- Transfer to an absorbent tissue on a plate and let it cool.
- For the glazing, add 1/4 cup sugar and 1/2 cup water in a pan.
- Heat till it thickens to a syrup and turns sticky, stirring continuously.
- Add the kidiyos and mix well till all are coated with the syrup.
- Quickly transfer to a plate and separate before they stick together.
- Once cooled, transfer to an airtight container.
- ENJOY!
Notes:
- Make the dough marbles small so that the kidiyos are thinner and smaller. Otherwise, if the dough is too thick, your kidiyos may not be crunchy.
- When you heat oil, first put a small pea sized piece of dough into it. If it rises to the top immediately, the oil is ready.