u/heyheykumar

Most videos/posts I see are for savoury dishes, I’m planning to make it in bulk, so wanted to ask:

does the texture work in desserts?

which brand is best for this?

Using potato outer layer + coconut stuffing with raisins and hing, but they either crack, absorb oil, or lose shape while frying.

Need someone who can:

Handle on-ground coordination

Visit client premises

Manage attendance/reporting

Coordinate manpower deployment & replacements

I’m making a Kokum cooler but can’t find any Kokum pulp. What are my best alternatives?