INGREDIENTS

3 cups cake flour
3 teaspoon baking powder
1ml salt
1 large can dessert cream
1⁄2 teaspoon rose essence
400g melted butter
2cups + 2Tblsp cornflour
Oil for frying
Coconut for sprinkling
Syrup:
3 cups sugar
2 cups water
1⁄2 teaspoon rose essence

METHOD

Boil sugar,water and rose essence to form a sticky syrup.
Sift flour,baking powder and salt and add cream and rose essence
to form a soft dough.
Divide dough into 21 balls. Roll each ball into a 15cm disc.
Spread each disc with the melted
butter and sprinkle with cornflour. Make 3 stacks of 7 discs.
Take 1 stack and roll out thinly
to make a large disc. Spread this disc with butter and sprinkle
with cornflour,roll into a firm
swiss roll and slice into 2cm slices. Repeat with the other 2
stacks.
Heat oil and fry each puri until lightly broened. Allow to cool
and dip into cold syrup.
Roll in coconut.

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