This dish has been optimized for 20 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Grind the Ulundu with1/4th the amount of MAGGI Coconut Milk.
Mix the ground Ulundu, rice flour and the remaining MAGGI Coconut Milk to make the thick batter.
Leave to rise for 1 hour.
Heat the coconut oil till medium hot.
Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.
Fry until golden brown.
Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat.
Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.
Take out the Pani Walalu coils and store in a pot filled with treacle for up to a week.
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