Mahunada Khaja Recipe (Andhra Style Gulabi Puvvulu) – Rose Cookies
Mahunada Khaja—also known as Gulabi Puvvulu in Andhra Pradesh—is a traditional Indian deep-fried sweet that’s often prepared during festive occasions like Diwali. These delicate, crispy cookies are made from a fragrant mixture of rice flour, all-purpose flour, cardamom, sesame seeds, and a touch of sugar, resulting in a sweet, crispy treat that’s perfect for tea time or any time you want to indulge in a delightful snack. This recipe serves as an excellent introduction to the art of deep-frying and creating intricate cookies that maintain their shape while frying.
These rose-shaped cookies are beautifully crispy on the outside, with a delicate sweetness and a light crunch from the sesame seeds that adorn each piece. It’s a unique treat that can become a showstopper on your table, especially when paired with a hot cup of coffee or chai. Let’s dive into how you can make this delectable snack at home!
Ingredients:
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Rice Flour | 1/2 cup |
| Caster Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 tsp |
| Sesame Seeds (Til Seeds) | 2 tsp |
| Milk | 1 cup |
| Sunflower Oil (for deep frying) | As needed |
Nutritional Information (per serving, approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugars | 14 g |
| Sodium | 30 mg |
Note: The nutritional information is an estimate and may vary based on specific brands of ingredients used and the frying method.
Instructions:
-
Prepare the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour (maida), rice flour, caster sugar, cardamom powder (elaichi), and sesame seeds (til seeds). Mix these dry ingredients thoroughly. -
Make the Batter:
Gradually add milk to the dry mixture, little by little, while mixing with a whisk. You want to achieve a batter that has a semi-thick consistency—thick enough to coat the mould but not so thick that it clumps. -
Heat the Oil:
Heat enough sunflower oil in a deep frying pan (kadai) on medium heat for deep frying. The oil needs to be sufficiently hot to cook the batter without soaking it. The ideal frying temperature is around 350°F (175°C). -
Prepare the Mould:
Before starting the frying process, heat the mould in the hot oil. This is crucial to prevent the batter from sticking to the mould once it’s dipped into the batter. Make sure the mould is hot but not smoking. -
Dip the Mould into the Batter:
Carefully remove the heated mould from the oil and dip it into the batter. It’s important not to fill the mould completely—fill only half of the mould with batter to ensure the batter does not overflow when frying. If the batter sticks to the upper part of the mould, it will be impossible to unmold the cookies later. -
Fry the Cookies:
Quickly dip the batter-coated mould back into the hot oil, ensuring the batter is submerged. Fry the cookie until it changes color and is halfway cooked, which usually takes about a minute or so. At this stage, use a sauté stick or a wooden spoon to gently scrape the mould and remove the cookie from it. This step is crucial to ensure the cookies retain their shape. -
Crisp Up the Cookies:
Once the cookie is freed from the mould, let it fry for an additional minute, or until golden and crispy. The cookies will continue to crisp up as they cool. -
Repeat the Process:
Once the first batch is done, repeat the process. After each batch, dip the mould back into the hot oil before dipping it into the batter again. This helps the batter release easily from the mould. -
Cool and Serve:
Once all the cookies are fried, let them cool on a wire rack. They will firm up and become even crispier as they cool. Serve the Mahunada Khaja with a hot cup of coffee or chai—they make the perfect accompaniment to a cozy snack time.
Tips for Perfect Mahunada Khaja:
- Consistency of Batter: The consistency of the batter is key to getting perfect rose-shaped cookies. It should be thick enough to coat the mould but not so runny that it drips off easily. Adjust the milk quantity if necessary.
- Frying Temperature: Make sure the oil is hot enough to fry the cookies, but not so hot that they burn quickly. Medium heat works best for ensuring an even crispness.
- Unmolding: The trickiest part of this recipe is unmolding the cookies. Make sure not to fill the mould too much with batter, and always dip the mould back into the hot oil before dipping it into the batter to make it easier to release the cookies.
- Serving Suggestions: Mahunada Khaja is best enjoyed with a hot cup of coffee with instant coffee powder or masala chai. It can also be served as a sweet snack during festivals like Diwali or Ugadi, or simply as an everyday treat.
Why You’ll Love Mahunada Khaja:
- Crispy & Light: The combination of rice flour and all-purpose flour gives these cookies a light and crispy texture that’s simply irresistible.
- Fragrant: The cardamom powder adds a lovely, aromatic touch that complements the sweetness of the cookies.
- Festive Delight: Perfect for special occasions, Mahunada Khaja is a wonderful addition to your festival spread, especially during Diwali or other Indian festivals.
- Fun to Make: The process of frying these cookies and watching them take shape is incredibly satisfying. It’s a great recipe to try with family or friends, and it can become a beloved tradition in your kitchen.
Conclusion:
Mahunada Khaja, also known as Gulabi Puvvulu, is a crispy, delicate Indian snack that is perfect for any occasion, especially festive ones. This rose-shaped cookie is a blend of simple ingredients that come together to create a treat that is both aromatic and delicious. Whether you’re new to frying or an experienced home chef, this recipe is sure to bring joy to your kitchen and delight to your guests. Enjoy making and sharing these beautiful cookies, and don’t forget to pair them with a warm cup of your favorite drink!
