Fennel seed drop-biscuits

Fennel seed drop-biscuits

By
From
Indian Food Made Easy
Makes
20
Photographer
Vanessa Courtier

These simple biscuits are part drop-scone, part biscuit. They are normally deep-fried, soaked in sugar syrup and served with thick, sweet milky desserts. I have added sugar to the batter and pan-fried them, keeping all the flavours but simplifying the cooking and lightening the dish.

Ingredients

Quantity Ingredient
80g plain flour
70g caster sugar
2 tablespoons skimmed milk powder
140ml milk
1 brown cardamom pod, seeds removed and pounded in a pestle and mortar
1 1/2 teaspoons fennel seeds, ground
pinch salt
1 tablespoon ground almonds
2 tablespoons melted butter
4 tablespoons ghee or vegetable oil, for frying

Method

  1. Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and butter into a batter. Leave to rest for 10 minutes.
  2. Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of batter into the pan, keeping them separate. Fry over a moderate heat for about 1 minute on each side, until golden on both sides. Drain the biscuits on a plate lined with kitchen paper. They are best served straightaway while still warm, crisp on the edges and chewy on the inside.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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