Cardamom Saffron Infused Pikelets
These little morsels are so pretty and so fragrant and gluten free. (All hail Tenina!!)
I am not gluten free, and don’t need to be, but for those who are, it is a godsend to find something delicious that is edible and doesn't resemble a brick. For those of you who cannot see this recipe, apologies, but I have to have an Insider advantage somehow and of course you can see the video...so you could potentially guess. (But good luck with that!)
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- 120 Grams white rice
- 80 Grams cornflour/corn starch
- 55 Grams golden caster sugar
- 1 Teaspoon baking powder
- Pinches pink salt flakes BUY
- 1 Tablespoon rosewater
- 1 Teaspoon ground cardamom
- 1/2 Teaspoon saffron threads
- 6 eggs
- Coconut oil to shallow fry
- Icing sugar to dust
- Candied roses or rose petals to garnish
Place rice, cornflour and baking powder into Thermomix bowl and mill 1 min/speed 10.
Add remaining ingredients except the coconut oil and garnishes and blend 20 sec/speed 8.
Allow mixture to stand for at least half an hour for flavours to infuse. Longer is also OK, but you will need to stir the mixture as it does tend to seperate.
Heat a decent amount (depends on the size of your frying pan) of coconut oil to a medium high heat. You need enough to shallow fry.
Pour enough batter into the hot oil to create one pikelet and swirl it around. A lacy effect on the edges is pretty.
Fry both sides until crispy and golden. Serve immediately dusted with plenty of icing sugar and garnished with the rose petals.
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