Please connect to Internet to continue
Preparation Time : 5
Cook Time : 40
Total Time : 45
All purpose flour 1 1/2 cups
Cinnamon Powder 1 tsp
Butter.diced 3 tbsp
Granulated Sugar 1/3 cups
Nutmeg Powder 1/2 tsp
Raisins 1/4 cups
Shredded Coconut Dry 1 cups
Baking Powder 1 tsp
Baking Soda 1 tsp
Condensed Milk 1 tbsp
Vanilla Extract 1 tsp
Milk 1/4 cups
Prepare a baking tray or tin by cutting parchment paper for it. Alternatively you can use butter paper or grease cake tin with butter and dust with flour.
Add 1 cup of salt in a pressure cooker, then plate a perforated plate and a utensil wire stand in the bottom. Close the lid, remove the whistle and let it heat in medium-high flame.
In a medium bowl, whisk or sift together flour, sugar, baking powder, Cinnamon powder, nutmeg and sal
Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated. Stir in the raisins and shredded coconut.
Whisk together Condensed milk,1/4 cup milk, and vanilla extract
Gently fold wet ingredients into dry ingredients and stir until all is moistened and holds together (like a uneven shaped ball)
Put dough on floured surface, and pat (gently!) with your hands only.
Fold dough over on itself about 5 times, and then gently press down.
Shape into 8_ 10 rocks . Sprinkle with granulated sugar and shredded Coconut.
Place the baking tray or tin with batter carefully inside the cooker using tongs/mittens and close. Adjust heat to medium-low and bake for 40-45 mins without the whistle. You can alternatively bake in an oven to 190°C/ 375°F for 15-20or until lightly golden brown.
Leave to cool on the trays for 5 minutes before serving.
Notes Store covered at room temperature for up to 3 days or in the fridge for 5 days.Best served fresh.
Please Login to comment