Kajira/Maida Biscuits/Pondicherry Christmas Special Biscuits

Kajira/Gejira/Gaejira/Maida biscuits/Sangu Biscuits/Shell biscuits, name this biscuits as anything, this biscuits have their important place in Pondicherry Christmas treat. This fried biscuits are my favourite. When i was in India, for every Christmas i'll wait to get my dose of this crispy maida-semolina biscuits from my neighbour aunty.This biscuits ressembles very much like Goan Kulkuls, not to forget that Pondicherry cuisine is also influenced by Portuguese, Andhra, Kerala, and many more cuisines. Somehow this maida biscuits came to Pondicherry cuisine many years back. Coming to this biscuits, these crispy beauties are prepared with maida, powdered sugar, cardamon powder, egg, coconut milk, semolina, baking powder and butter.This fried beauties will just melt in your mouth, trust me these deepfried these biscuits are dangerously addictive.

You may wonder that why am posting this Christmas specail deep fried biscuits, i have a reason for it, yes am running this week's blogging marathon with Festival recipes as theme. Since i want to share some Pondicherry Christmas special dishes for this week's theme, am sharing my childhood favourite maida biscuits as Christmas special dishes. After Vivikam cake, my today's post is this dangerously tempting and attractive Shell shaped maida biscuits.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#46. 

1cup Maida
1/4cup Semolina/Chiroti rava
1tbsp Butter
1/4cup Coconut milk
3/4cup Powdered sugar
1no Egg
1/2tsp Cardamom powder
1tsp Baking powder
A pinch Salt
Oil for frying

Take the maida, semolina, butter, powdered sugar, cardamom powder, baking powder in a bowl.

Beat the coconut milk and egg together.

Add in slowly and knead everything as smooth dough, cover with a damp cloth and keep aside for half an hour.

Make small balls out of the dough.

Take a fork, grease it and roll a ball of the dough as shown in picture, continue the same process with remaining dough.

Heat oil for deepfrying in medium flame, dont keep the flame high.

High flame may burn the biscuits.

Fry the biscuits in small batches and drain the excess of oil with paper towel.

Conserve them in air tightened box.

Enjoy..

1 tasse de Farine de blé
1 / 4tasses de Semoule
1 cuillère à soupe du Beurre
1/4tasse de Lait de noix de coco
3 / 4tasse de sucre en poudre
1 Oeuf
1/2 cuillères à café de cardamome en poudre
1 cuillère à café de Levure chimique
Une pincée de sel
Huile pour friture

Prenez la farine de blé , semoule , beurre , sucre en poudre , poudre de cardamome et la levure de chimique dans un bol .

Melanger le lait de coco et l'oeuf .

Ajouter le melange à la farine, pétrir comme une pâte lisse et couvrir avec un linge humide, garder de côté une demi-heure .

Faire de petites boules avec la pâte .

Prenez une fourchette , graisser et rouler une boule de la pâte comme indiqué dans l'image, continuer le même processus avec le reste de pâte .

Chauffer l'huile à feu doux.

Faire frire les biscuits petit à petit et enlever l'excès d'huile avec une serviette en papier .

Conserver-les dans une boite hermétique.