Vettu Cake

To be frank, I have never ever tasted a vettu cake! :) But back home the small tea shops and the road side snack shops used to sell a "sweet bond" kind of snack. We use to call it as "Kajoor"(if I am right!!;)) Kajoor will be of the same size and shape as potato bonda. It has a crunchy outer skin and a mild and fluffy inner side, has a long shell life if you store it in airtight box. In fact, it tastes better the next day. So when I saw this vettu cake recipe in some the Kerala blogger's sites, I was too tempted to try it. So here is my trial!
Ingredients
All purpose flour - 2cups (250grams)
Baking soda-1/2teaspoon
Salt-1/4teaspoon
Powdered Sugar-11/4cup (Decrease the sugar to 1 cup, if you are using normal sugar, powder it in a blender)
Large egg-1
Elaichi-3 (powder it)
Vanilla essence-1teaspoon
Water-1/4cup
Oil- to deep fry

Method
Sieve the flour, salt and baking soda together.
Break the egg, whisk it with sugar.
Add the flour, elaichi powder, vanilla essence, mix it with your fingers.
Start adding water slowly and knead into a soft smooth dough.

Wrap the dough in a clear wrap paper and keep it aside for 30 minutes.
Heat enough oil on medium low heat to deep fry the vettu cake.
Take an orange size ball from the dough, roll it into a log.
Cut the log into desired size pieces, separate the pieces, make a deep "+" shape cut in each of the cake, take care, do not cut too deep!

Deep fry the vettu cakes in oil. Take them out once they turn golden in colour.
Don't adjust the flame here and there, keep it uniform low medium heat.

Vettu cakes are ready to enjoy with a cup of black tea/ kattanchaayaa! :) You can store it in airtight container for 4-5 days.

Coming back to my "kajoor" dreams, vettu cake is not kajoor! Its slightly on the softer side and a little different texture...hmmm! If any body knows about "Kajoor/Sweet bonda" recipe, let me know friends. Otherwice..I will wait for my next trip to Coimbatore! :)