Gluten-Free Sel Roti with Coconut-Cashew Kheer

Ingredients

• 2 cups Rice Flour
• 1/2 cup Tapioca Starch
• 2 tablespoons Melted Ghee (Clarified Butter)
• 1/4 cup Sugar
• 1/2 teaspoon Cardamom Powder
• 1 cup Warm Water
• 2 cups Oil for frying
• 1 can Full-fat Coconut Milk
• 1/2 cup Cashews
• 1/4 cup Sugar
• 1/4 teaspoon Saffron strands
• 1 teaspoon Rose Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large mixing bowl, combine the 2 cups of rice flour, 1/2 cup of tapioca starch, 2 tablespoons of melted ghee, 1/4 cup of sugar, and 1/2 teaspoon of cardamom powder. Gradually add the 1 cup of warm water, mixing thoroughly until a smooth, thick batter forms.
2. 2Let the sel roti batter rest in the bowl for 15 minutes. This resting period allows the flours to fully hydrate, which will result in a more pliable and consistent batter for frying.
3. 3While the batter rests, place the 1/2 cup of cashews in a small bowl and cover them with warm water. Let the cashews soak for 30 minutes. After soaking, drain the cashews and transfer them to a blender or food processor, then blend until a smooth paste forms.
4. 4In a medium saucepan, heat the 1 can of full-fat coconut milk over medium heat (approximately 148.9-162.8°C / 150-163°C). Add the cashew paste, 1/4 cup of sugar, and 1/4 teaspoon of saffron strands. Bring the mixture to a gentle simmer and cook for 18-22 minutes, stirring occasionally, until the kheer thickens to a creamy consistency.
5. 5Remove the saucepan from the heat and stir in the 1 teaspoon of rose water. Set the kheer aside to cool slightly; this allows the flavors to meld further and the kheer to thicken a bit more.
6. 6In a deep frying pan or wok (at least 20.32 cm / 20 cm in diameter), heat the 2 cups of oil for frying over medium heat (approximately 176.7-190.6°C / 175-190°C). The oil is ready when a small drop of batter sizzles immediately upon contact.
7. 7Carefully drop small circles of the sel roti batter into the hot oil, using your fingers or a small ladle. Fry the sel roti for 2-3 minutes per side, turning once, until they are puffed and golden brown on both sides. Fry in batches to avoid overcrowding the pan.
8. 8Using a slotted spoon, carefully remove the fried sel roti from the oil and place them on a plate lined with paper towels to drain any excess oil.
9. 9Serve the warm sel roti immediately with the slightly cooled coconut-cashew kheer.

Substitutions

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