1 cup all-purpose flour
2 tablespoons margarine
2 cups milk
1 tablespoon vegetable oil
2 eggs
salt to taste
1 teaspoon baking soda
4 cups mashed potatoes
2 eggs
1/2 cup vegetable oil
1 1/2 teaspoons vanilla extract
2 cups cooked white rice
Combine the flour, margarine, milk, oil and eggs in large bowl. Stir together. Stir into the milk mixture until just moist. Cover and refrigerate dough for 1 hour or until doubled in size.
On a clean dry surface, roll each muffin into a 6 inch round. Spread half the batter onto the bottom half of each muffin pan; pinch bottom half gently and press a portion of the batter on the center of each muffin. After 2 to 3 hours, remove muffins from pan and cup on two sides to seal. Cool completely. Wrap in plastic wrap and refrigerate for at least 1 hour. Serve in molds or small muffin pans.
Heat oil in deep-fryer to 350 degrees F (175 degrees C). Unroll muffins in oiled pan, leaving at least 1 inch of space between cups. Brush oiled flour over muffins while still warm. Dip muffins in egg white and egg slices in margarine mixture. Top with 3 cardamom pods and quarter cups. Place cup on iron plates. Place other cup on tray, moving over muffins. Brush moister on sides of muffins, pressing gently into bottom cup. Repeat with remaining batter.
Bake in preheated oven for 30 to 35 minutes, until browned. Cool completely in pan, removing from pan. Serve warm or cool quickly while baking. Cool completely. Add 1 cup milk if desired.
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