415- 500gThick Coconut milk100g coconut milk powder+415g water
Pani walalu batter
In to a large bowl sieve together udad flour, rice flour and all-purpose flour
Add salt and baking powder into the same bowl
Add the coconut milk gradually while mixing with the hand until the correct consistency is achieved. You might need more or less coconut milk depending on the flour used and if fresh coconut is used as opposed to coconut milk powder. The concictency should be like a cake batter.Pass the whole mixture through a fine sieve to get a smooth batter. At this point, if you need a bit more coconut milk to get the correct consistency, then add a bit more and mix well.
Leave the batter until it has rested a little a bit this will take about 1 hourYou will see the mixture rise a little. don't keep it more than 1 hour, as the mix can turn sour.
Mix the batter again with a whisk and pour the mix into a piping bag
Heat a pot of oil on low fire, once it is heated a little, start piping round coils into the oil (check video)Once piped increase the fire into a high flame and fry until golden brown colour
Place kithul pani and juggery together in a saucepan and place it on a medium fire, keep it on the fire until the jaggery has melted and the pani is sticky when touchedThe pani does not have to be syrupy.
Add the fried hot pani walalu directly into the hot pani. leave it inside until the next batch of pani walalu are ready, when the next batch of pani walalu are ready then take them off the hot pani and store them in a container. You will ahve to heat the pani from time to time so that the pani is hot when soaking.
Once all pani walalu are fried and soaked, then add the remaining pani into the container and store the pani walalu inside the pani until needed
if you are using it after 2-3 days, you will have to reheat it in the pani to crisp it up and to get the glazy look.
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