When MENA Cooking Club came up with a traditional cookie from the family/culture challenge, the first thing that came to my mind was, "We never make cookies at home" so thought I will give it a miss this month... until I remembered my childhood summer vacations in my umamaa's home where all my aunts used to sit around a big plate and they use a bottle with lines (used to be a coconut oil bottle, something like an Italian Gnocchi Board will be the best to describe it) to shape the dough into the shell. The shells were then deep-fried and boxed up that used to be served for tea time throughout the vacation as the house was packed with us kids. Sometimes when we want more, we used to sneak into the storeroom, reach the box with the help of a stool and share it with everyone so all were part of the crime! so much fun... 😛 and when summer ends and it is time to get back to your own home and school, umamaa used to pack some for us.
I don't think it is made that often these days or made at all. I called my mom and described the cookie and she said: "Oh yeah that is called Karaka appam". Karaka is a dried date and the cookie resembles one hence the name. She had a vague idea about the recipe but was not very sure, and said she will ask her mother-in-law and get back. 🙂 I guess I must have stirred a lot of talk around it... because my cousin pinged me the recipe and past few days I have been clarifying my doubts and got to make it last evening.
The recipe originally shared was of one-kilogram flour, obviously, they were used to making a huge batch... but here I just made it with one cup of flour. Also, I did not have the means to make them in shell shape, I tried but they weren't good enough. So just rolled them flat and cut them into triangles. :- P that is so NOT traditional right? but what matters is the taste... 😛
I made these last evening for tea and it was over within an hour..taste-wise it cannot go wrong as the ingredients are simple and everyday items. I am so glad I gave this a try.
Karakappam | Fried Cookie
INGREDIENTS
For the Dough:
- 1 cup all-purpose flour (maida)
- 1 tablespoon semolina
- 4 tablespoons sugar
- ½ teaspoon salt
- ½ teaspoon cardamom powder
- 1 tablespoon oil or melted butter or melted ghee
- 1 to 2 tablespoons of water
- Oil to deep fry
METHOD
- Add all the ingredients except water into a bowl and rub them gently until it starts to resemble bread crumbs
- Sprinkle just enough water to bring the dough together into a slightly sticky but soft dough
- Roll it ¼ inch thick and cut them in the desired shape, I went for triangles to make more quantity
- Heat oil in a shallow pan on low to medium flame
- Drop the cut dough pieces and deep fry turning sides every few seconds until even colour
- Fry for 3 to 4 minutes or until golden
- Use a slotted spoon to remove the fried cookies
- Drain on a kitchen tissue and let it cool completely before you store it in an airtight container
- Enjoy with a cup of chai
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