The idea was conceived when I was thinking of making Sol Kadhi, a maharashtrian drink. For this I needed Coconut milk, which I wanted to make at home. Here is my train of thoughts, or basically what led to what’s in the making.
First me says: I need to make sol kadhi.
Second me says: But you’ll need Coconut milk for that dude!
First me: Oh, I can buy that from supermarket. I’ll go to Star Bazar. I’ll ask wife if she wants something from there
Second me: I asked her, she doesn’t want anything.
First me: Hmmmm….cut the crap! I’ll make fresh Coconut milk.
Second me: Dude, but you’ll waste a lot of dry coconut [I don’t know what it is called, the one that is left after taking out the milk]
First me: Lets make coconut cookies!
But when both First me and Second me made the cookies, the wife said ” Nice panjiri !”. Hence, the name ‘Firangi Panjiri’.
- 1/2 cup – After coconut milk extract [or dry coconut shavings]
- 1/2 cup – milk
- 4 table spoon jaggery or brown sugar or white [I’m not a racist, yea but colour does matter in sugar!]
- 1 tablespoon peanut butter
- 1/4 rolled oats or Wheat Bran flakes [I used ’em].
- 5 -7 chopped almonds
How many does that make?
I guess 4-5 cookies!
Awesome! Now what??
- Keep a pan on the stove for heating. Add the milk and bring it to boil. Bring the heat to low.
- Add all the ingredients.
- Keep mixing till it forms a nice thick consistent paste. This is when you switch off the heat.
- Place a sheet of aluminium foil on a flat surface. You can grease it with oil or butter or ghee. Anything is fine really.
- Drop spoon full of paste on to the sheet, spacing it evenly.
- Let it cool till room temperature.
- Refrigerate the cookies in an airtight container for a day or two.
And now EAT, but do not forget to share!