Let’s make it
Combine the MILKMAID with water in a pan and stir for 5 minutes on low flame. Add the scraped coconut, salt and the ground spices and keep stirring until the mixture becomes very thick. Set aside and allow it to cool.
In a separate bowl, mix the coconut milk and flour into a smooth batter. Add the saffron and salt.
Roll the MILKMAID mixture into small balls, dip in the batter and deep fry.
Remove from the oil when they are golden brown and place on a paper to allow the excess oil to get absorbed.
Coconut milk is rich in fat and calories, be careful of your portion sizes.