Saturday, August 14, 2010

CHANDRAHARA


INGREDIENTS:

1/2 LITRE MILK

1 CUP SUGAR

200 GMS KOWA(ADD LITTLE WATER TO KOWA AND MAKE PASTE)

4 CUPS MAIDA FLOUR

1 CUP GHEE

A PINCH OF SODA

STRINGS OF KESAR SOAKED IN LITTLE MILK

5 CARDAMOM

FEW CLOVES

DRY FRUITS LIKE CASHEWNUTS AND PISTA

PREPARATION:

FOR THE MAIDA PASTE.TAKE 1 TSP OF MAIDA AND PUT LITTLE GHEE AND MIX WELL.

FIRST TO THE MAIDA ADD GHEE ,SODA AND LITTLE MILK AND MIX PROPERLY AND PREPARE SMOOTH DOUGH (CHAPATI CONSISTENCY) AND KEEP FOR ONE HOUR.

BOIL 1/2 LITRE MILK .TO THIS ADD SUGAR AND WHEN IT BOILS AND KOWA PASTE TO IT AND BOIL IT.ADD SAFFRON MILK AND CARDAMOM POWDER AND AGAIN BOIL AND SWITCH OFF THE FLAME.

TAKE A SMALL BALL OF THE DOUGH.BEHL TO A SMALL ROUND LIKE PURI AND SMEAR MAIDA PASTE AND FOLD LIKE TRIANGLE ,PIERCE THE CLOVES AND IN SLOW FLAME DEEP FRY IN OIL TILL GOLDEN BROWN .LIKE THIS PREPARE WITH ALL THE DOUGH.IN THE SERVING BOWL ADD THE ABOVE PREPARED (2 )AND ABOVE IT SPREAD THE MILK MIXTURE LITTLE AND GARNISH WITH DRY FRUITS.U CAN ALSO HAVE CHILLI BY KEEPING IT IN FRIDGE.

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