Deep Fried Cookies | Food Diaries | Masala TV Show | Zarnak Sidhwa
- 5 years ago
Delicious and quick Deep Fried Cookies by Zarnak Sidhwa
Watch this Masala TV video to learn how to make Deep Fried Cookies and Mocha Peanut Butter Pie . This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
FRIED COOKIES:
Ingredients for Cookie Dough:
Unsalted butter 113 gm
Brown sugar 100 gm
Caster sugar 2 tbsp
Egg 1
Vanilla essence 1 tsp
Flour 1-1/4 cups
Salt ½ tsp
Chocolate chips 1 cup
Ingredients for Frying:
Flour 1-1/4 cups
Baking powder 1 tsp
Salt ¼ tsp
Caster sugar ¼ cup
Milk 1 cup+2 tbsp
Oil 2 tsp
Oil for frying
Melted chocolate for drizzling
Icing sugar for dusting
Method:
Beat the butter, brown sugar and caster sugar until well combined. Add in the egg and vanilla essence and gradually add the flour and salt. Stir in the chocolate chips. Shape the dough into 1-inch balls and place on a paper lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an airtight container. To prepare the dough for frying, whisk together the flour, baking powder, salt and sugar. Add the milk and oil and whisk until the batter is smooth and free of lumps. Heat oil to deep fry. Take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, and then gently drop it into the oil. Fry up to 4 or 5 balls at a time.
Fry the balls for about 1 1/2 to 2 minutes per side, or until they’re puffed and a dark golden brown on all sides. Remove them from the oil and place them on a paper towel-lined plate to drain. Drizzle the balls with melted chocolate and a dusting of icing sugar before serving warm. These are best served the day they’re fried.
MOCHA PEANUT BUTTER PIE:
Ingredients for Crust:
Chocolate sandwich cookies 1 packet
Coffee powder 2 tbsp
Butter (melted) 5 tbsp
Ingredients for Filling:
Cream cheese 8 oz
Creamy peanut butter 1 cup
Icing sugar 3/4 cup
Vanilla essence 1 tbsp
Whipping cream 8 oz
Ingredients for Topping:
Peanut butter cups 10
Chocolate ice cream 4-5 scoops
Melted chocolate to drizzle
Chocolate chips as required
Method:
For the crust, pulse cookies in a food processor until very finely ground, transfer to a bowl and mix in the coffee powder and melted butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Freeze while you make the filling. For the filling, beat the cream cheese and peanut butter until smooth. Add icing sugar and vanilla. Mix until smooth. Beat in the whipped cream. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.
Top Layer: When the pie is mostly solid,
Watch this Masala TV video to learn how to make Deep Fried Cookies and Mocha Peanut Butter Pie . This show of Food Diaries with Chef Zarnak Sidhwa aired on 23 August 2019.
If you enjoy cooking Pakistani food and are looking for recipes, videos of LIVE shows, totkas, and other food stories in both Urdu and English, subscribe to this Youtube channel or go to our Website: https://www.masala.tv/
FRIED COOKIES:
Ingredients for Cookie Dough:
Unsalted butter 113 gm
Brown sugar 100 gm
Caster sugar 2 tbsp
Egg 1
Vanilla essence 1 tsp
Flour 1-1/4 cups
Salt ½ tsp
Chocolate chips 1 cup
Ingredients for Frying:
Flour 1-1/4 cups
Baking powder 1 tsp
Salt ¼ tsp
Caster sugar ¼ cup
Milk 1 cup+2 tbsp
Oil 2 tsp
Oil for frying
Melted chocolate for drizzling
Icing sugar for dusting
Method:
Beat the butter, brown sugar and caster sugar until well combined. Add in the egg and vanilla essence and gradually add the flour and salt. Stir in the chocolate chips. Shape the dough into 1-inch balls and place on a paper lined baking sheet. Refrigerate until firm, at least one hour or up to 2 days if placed in an airtight container. To prepare the dough for frying, whisk together the flour, baking powder, salt and sugar. Add the milk and oil and whisk until the batter is smooth and free of lumps. Heat oil to deep fry. Take a chilled ball of cookie dough and dip it in the batter, turning it over with your hands until it’s completely covered. Let excess batter drip back into the bowl, and then gently drop it into the oil. Fry up to 4 or 5 balls at a time.
Fry the balls for about 1 1/2 to 2 minutes per side, or until they’re puffed and a dark golden brown on all sides. Remove them from the oil and place them on a paper towel-lined plate to drain. Drizzle the balls with melted chocolate and a dusting of icing sugar before serving warm. These are best served the day they’re fried.
MOCHA PEANUT BUTTER PIE:
Ingredients for Crust:
Chocolate sandwich cookies 1 packet
Coffee powder 2 tbsp
Butter (melted) 5 tbsp
Ingredients for Filling:
Cream cheese 8 oz
Creamy peanut butter 1 cup
Icing sugar 3/4 cup
Vanilla essence 1 tbsp
Whipping cream 8 oz
Ingredients for Topping:
Peanut butter cups 10
Chocolate ice cream 4-5 scoops
Melted chocolate to drizzle
Chocolate chips as required
Method:
For the crust, pulse cookies in a food processor until very finely ground, transfer to a bowl and mix in the coffee powder and melted butter. Press into a 10-inch pie dish, spreading the crust across the bottom and up the sides. Freeze while you make the filling. For the filling, beat the cream cheese and peanut butter until smooth. Add icing sugar and vanilla. Mix until smooth. Beat in the whipped cream. Spread into chilled pie. Top with half of the peanut butter cups and press them in gently. Freeze for an hour or so, until mostly firm.
Top Layer: When the pie is mostly solid,