What is Hingair
Hingair or rice flour -cononut nugget is a very old traditional snack prepared during winter in Barak valley. Winter is the harvesting season and in farmers house is filled with newly harvested rice . And they like to make various snacks and pithas out of different varieties of rice. Today I am sharing one of such very simple and delicious snack what we call Hingair. Very basic and common ingredients like freshly grounded rice flour, grated coconut and sugar is used to make this sweet Hingair or Nugget.
Cooking Time: 30 Min
Servings: 25 pieces
Difficulty level: Easy
- 1 cup rice flour(newly harvested rice gives better flavour)
- 1 cup freshly grated Coconut
- 3/4 cup Sugar
- 1 teaspoon Ghee(optional)
- Some Vegetable oil to deep fry
In a pan dry roast rice flour in medium heat until roasted flavour emits.
Be careful not to change the colour of the flour much.
Add 1 cup of grated coconut and roast in slow heat for about 6-7 minutes.
Add sugar and ghee to the pan and stir continuously.
Roast until sugar dissolves and the mixture becomes crumbly and sticky, for about 5-6 minutes. Sprinkle 1 or 2 teaspoon of water if you think that mixture is not sticky.
Remove from heat, let it cool for 3-4 minutes.
Make small patties out of the mixture and make biscuit like coins with the help of your hand.
You can make any shape but be careful that the nuggets should be little thick (about 1/2 inch).
I gave them heart shape with a cookie cutter. Traditionally they are made in triangle shape.
Make all the Hingair or nuggets and keep in a plate.
In medium heat oil drop 2-3 nuggets at a time and reduce the flame.
Fry them until light golden brown in low heat.
Fry them all in batches.
They are little crunchy from outside and soft from inside. Tastes best with a cup of tea.