Bow tie cookies were always present at birthday celebrations. Everyone who tastes these light and crispy bow tie cookies just can’t stop after eating only one! The dough is similar to pasta and samosa dough in texture, rolled thinly, cut, shaped and then fried. Afterwards, they are often dusted in powdered sugar or dip in a sugar syrup.
I have shared my recipes in step by step method with detailed photos.
In a bowl add all purpose flour and rava (sooji) / semolina pour little by little water to make a dough. Keep aside to set the dough for 15_20 minutes. Divide the dough into small portions roll the dough as a thin pastry sheet.
Cut the sheets in to rectangles. Slit then and press in the middle to shape as a bow.
Deep fry the cookies in a medium flame. Dip the cookie in a warm sugar syrup.
Store the cookies in an air tight container. It will last for few days. Yet, it taste better if you serve hot.
- All purpose flour / Maida 1 cup
- Semolina / rava / sooji 2 tbsp
- Oil for deep fry
FOR SUGAR SYRUP:
- Sugar 1 cup
- Water 1/2 cup
- In a deep wide pan add all purpose flour, semolina and a pinch of salt pour little by little water to Knead the dough.
- Divide the dough into a small portion. Roll the dough in a rolling pin.
- Roll it as a thin pastry sheet. Cut in to a shape of rectangles.
- Meanwhile, place sugar and water in a separate pan. Turn on the heat. stir well. Do not let the water boil. Sugar will not dissolve easily in high temperature. Keep aside to cool the syrup.
- Meanwhile, heat some oil in a pot until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
Remove and place on a paper towel lined plate to cool.
- Dip the bow in a warm sugar syrup and transfer it in to a air tight container. Bow cookies are ready to serve hot and crisp. 😋