Mahunada Khaja Recipe – Andhra Style Gulabi Puvvulu (Rose Cookies)
Mahunada Khaja, also known as Andhra Style Gulabi Puvvulu or rose cookies, is a delightful and crispy Indian snack, often prepared during festivals like Christmas and Diwali. These eggless rose cookies, traditionally made using a Chancha (rose cookie mold), are perfectly crunchy and sweet, with a delicate fragrance from cardamom. Whether you’re from India or living abroad, this recipe allows you to enjoy a taste of authentic Indian festival treats. With this simple recipe, you can make batches of crispy and delicious Mahunada Khaja, loved by both children and adults alike.
Ingredients for Mahunada Khaja:
| Ingredients | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1 cup |
| Rice Flour | 1/2 cup |
| Caster Sugar | 1 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Sesame Seeds (Til) | 2 teaspoons |
| Milk | 1 cup |
| Oil (for frying) | As required |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 10-12
Instructions for Making Mahunada Khaja (Andhra Style Gulabi Puvvulu):
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Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour (maida), rice flour, caster sugar, cardamom powder, and sesame seeds. Mix well.
- Gradually add the milk, little by little, stirring continuously. Whisk the mixture to form a smooth batter. The batter should have a semi-thick consistency, not too runny or too thick.
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Heat Oil for Frying:
- In a deep frying pan or kadai, heat enough oil for deep frying. Keep the heat at medium to ensure the cookies are cooked evenly without burning.
- Place the rose cookie mould (Chancha) inside the hot oil for a few moments to warm it up.
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Dip the Mould:
- Once the oil is hot, remove the warm mould from the oil and dip it into the prepared batter. Only fill the mould halfway to avoid the batter sticking to the top, which could prevent the cookies from being easily removed later.
- After dipping, immediately immerse the mould into the hot oil. Let the batter cook for a minute or two.
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Unmold the Cookies:
- As the cookies cook, the batter will begin to change color. When the cookies are about halfway done, take a sauté stick or similar utensil and gently scrape the batter from the sides of the mould to release the Mahunada Khaja into the hot oil.
- This ensures the cookies retain their beautiful shape.
- Allow the cookies to fry for an additional minute or two until golden and crispy.
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Cool and Repeat:
- Remove the cookies from the hot oil and place them on a paper towel to drain excess oil. As they cool, the cookies will become even crispier.
- Repeat the process with the remaining batter. Once you become comfortable with the process, you’ll be able to fry multiple cookies at a time for greater efficiency.
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Serve and Enjoy:
- Mahunada Khaja is best enjoyed once it has cooled completely and become crispy. Serve these delicious rose cookies with a hot cup of coffee or tea, or enjoy them as a festive snack at any time of the day.
Tips for Perfect Mahunada Khaja:
- Ensure the oil temperature is medium to avoid burning the cookies.
- If the batter sticks to the mould, try dipping the mould into the oil before dipping it into the batter again to make it easier to release the cookies.
- If you find the cookies not crisp enough, allow them to cool for a little longer, as they continue to crisp up once removed from the hot oil.
- Store the cookies in an airtight container to maintain their crunchiness for a few days.
Enjoy the festive flavors of Andhra Pradesh right at home with this Mahunada Khaja recipe. This crispy treat, made from simple ingredients, will surely add sweetness and crunch to your celebrations. Whether you’re celebrating Diwali, Christmas, or simply want a flavorful snack, these rose cookies are the perfect choice for any occasion.
