Coconut Crispies Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:
In a blender add desiccated coconut, Isabgol and salt. Blend dry to powder. Remove in a bowl. Add baking powder and olive oil. Knead this dough with hot water. Add little at a time to form soft dough. Cover with a clean damp cloth and keep aside for 30 min. Knead once again. Use a little water if required to soften the dough. Make 3 equal size balls. Roll them thin on a floured surface. Cut them into any shape you like. Deep fry or bake in an oven till golden and crisp. Store in an air tight container.

Method:
Remove the white part of the watermelon after carefully paring the green skin. Slice it thinly and then dice. In a pot of boiling water, add and cook for about 8-10 minutes till translucent. Drain.
Make a simple sugar syrup with water. Add the drained rind to the syrup and cook again for around 10 minutes. Take 4-5 bowls and divide the mixture along with the syrup into them. Put a few drops of different food colours into each and let them steep for a couple of hours. Can add essence if you want. (Orange, pineapple, vanilla). Drain and discard the liquid. Spread on plates and dry, either in the hot sun or under the fan. Make sure it is dried completely overnight.

Method:
Mix together the flour, wheat flour, semolina, corn flour, baking powder, baking soda and a pinch of salt. Beat butter, add in condensed milk, sugar, yogurt, vanilla essence. Toss the tutti frutti with some flour. Add the dry ingredients to the wet mixture. Add some milk if needed. Add tutti frutti, raisins and lastly add vinegar and mix well. Pour the batter into a greased and lined loaf tin and tap well. Bake in a preheated oven at 180 degrees c for 30 to 35 minutes. A toothpick should come out clean, when the cake is done.