This is a beautiful sweetmeat. It is crispy, light, flaky and oh so delish.
2 cups flour
60g vegan margarine (cold)
1/2 tsp baking powder
A pinch of salt
1 cup (250ml) iced water
¼ tsp lemon juice
⅓ cup (90ml) Maizena
½ cup (125ml) melted vegan margarine
SYRUP
1 cup (250ml) sugar
1 cup (250ml) water
1 tsp (5ml) Rose water
1 tsp (5ml) fine elachi
Boil until slightly thick
This is how:-)
Mix the flour, salt and baking powder in a mixing bowl.
Add cold margarine, rub it in with your fingers until it resembles breadcrumbs.
Add lemon juice into the ice cold water then slowly add it to the flour (note you may not need all the water).
Bring the dough together, knead it well until you have a smooth dough. Leave to rest for 10 minutes.
Role into a thick log, then slice into 8 pieces. Roll each piece into a ball.
Lightly flour a clean surface and roll each ball into a thin roti. When done, start by brushing one roti with melted margarine then generously sprinkle and smear maizena/corn flour. Now place the second roti on the first one with melted margarine and maizena. Repeat the process of brushing with melted margarine and smearing maizena followed by placing the next roti.
Repeat and stack until completed.
The last stacked roti should be brushed with margarine and smeared with maizena.
Now roll up stacked rotis like a swiss roll.
Slice 12-15 pieces about 1cm thick.
Turn each slice on the side.
Flatten by lightly rolling each one with layers showing on both sides. The length should be about 7-8cm
Heat oil in a small deep pot.
Fry on medium/low heat – one at a time. Holding down with a fork, spoon oil over for layers to open. Use a fork to gently pull open the layers.
Turn and fry until it just starts to brown slightly. Place on a wire rack to cool completely.
Drizzle warm syrup and decorate with coloured coconut.