Pukhlein is deep-fried rice flour and jaggery sweet bread from Meghalaya. This is fluffy and light sweet bread and really an easy and simple recipe to make only with two main ingredients rice flour and jaggery. This could be a great snack or appetizer or a great dessert.
Traditionally made with rice flour and cane jaggery syrup. I made it with date jaggery syrup and added a dollop of whipped cream and chopped nuts.
Prep Time: 15 mins
Making Time: 30 minutes
Servings: 20 to 25 pieces
2 cups Rice flour
1/2 cup Date Jaggery
1 and 1/4 cup of water for melting the jaggery and make the syrup
1/4 teaspoon salt
1/8 teaspoon baking soda
Oil for Frying
1/2 cup heavy whipping cream (beat to fluffy foam)
2 tablespoons cashew chopped
2 tablespoons pistachios chopped
Take 2 cups of rice flour in a mixing bowl.
In a saucepan dissolve jaggery with water and make a syrup.
Add salt and baking soda to the flour and mix well.
Once the syrup is ready add to the rice flour and mix well without any lumps.
Make a thick dense batter.
keep it aside and let it sit for 10 mins. Now heat oil in a pan for deep frying. Take a little batter and deep fry in oil on medium flame until both sides turn golden brown.
Take out from oil and put them on a paper towel to absorb the excess oil. Make pukhlein with the rest of the batter.
Add a dollop of whipping cream and chopped nuts on top of each one. Enjoy this fluffy, yummy, and crispy Pukhlein.