Air fryer recipe · Desserts & Bakes · Meghalaya
Khasi Pukhlein (Air-Fryer)
Sweet rice-flour and jaggery cakes that Khasi families in Meghalaya make in quantity at Christmas. This air-fried take uses a stiffer dough, so they come out chewy and cookie-like instead of fried and crisp.
- 35 minTotal time
- 180°CAir fryer
- 4Serves
- VegetarianDiet
- MeghalayaState
Part of the Diwali across India collection
Nutrition per serving
- 340kcal
- 3.3 gprotein
- 71.0 gcarbs
- 5.1 gfat
- 1.5 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Rice flour1.5 cups
- Grated jaggery1/2 cup
- Desiccated coconut2 tbsp
- Water1/2 cup
- Baking sodaa pinch
- Oil, for brushing1 tbsp
Method
Make jaggery water
Warm the water and dissolve the jaggery in it, then strain out any grit. Let it cool until warm.
Mix a stiff dough
Mix the rice flour, coconut and baking soda. Add the jaggery water slowly and mix into a stiff, sticky dough you can shape with wet hands. It must not be a pourable batter, or it will spread in the basket.
Rest
Cover and rest the dough for 20 minutes so the flour softens and the dough firms up.
Shape the discs
With wet hands, shape small portions into discs about 6 cm wide and 1 cm thick. Smooth the edges so they do not crack.
Air-fry until set
Line the basket with perforated parchment, lay the discs in one layer and brush the tops with oil. Air-fry at 180°C for 12 min, turning once after 8 minutes, until both sides are deep brown and the edges feel firm. Cool for 5 minutes before serving with tea.
