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: here
1st Step10 Min
2nd Step4 Min
3rd Step60 Min
4th Step6 Min
5th Step10 Min
6th Step6 Min
7th Step8 Min
8th Step4 Min
9th Step12 Min
1st Step of 9
Grind the Ulundu with1/4th the amount of MAGGI Coconut Milk.
2nd Step of 9
Mix the ground Ulundu, rice flour and the remaining MAGGI Coconut Milk to make the thick batter.
3rd Step of 9
Leave to rise for 1 hour.
4th Step of 9
Heat the coconut oil till medium hot.
5th Step of 9
Using the hole in the cloth as a nozzle squeeze the batter to the oil in circular motions to make a coiled pattern.
6th Step of 9
Fry until golden brown.
7th Step of 9
Meanwhile boil water and add sugar and rose essence until small bubbles can be seen erupting out of the liquid. Do not overheat.
8th Step of 9
Dip the coils in hot sugar syrup after draining the oil and allow it to soak for a few minutes.
9th Step of 9
Take out the Pani Walalu coils and store in a pot filled with treacle for up to a week.
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