Pakashastra

Pakashastra

Friday, October 7, 2011

Chakkuli

Ingredients:

Rice Flour - 2 cups
Black Gram Powder - 1/2 cup
Butter - 1 large lemon sized
Sesame Seeds -  1tbsp
Salt to taste

Oil for deep frying

Method:

  1. Mix rice flour, black gram powder, butter, sesame seeds and salt in a large mixing bowl.
  2. Knead it into a smooth dough using enough water. The dough should be like that of a chapati dough.
  3. Heat oil.
  4. Place some dough in the chakkuli mould and press the mould onto a plastic sheet to make chakkulis.
  5. Carefully remove each chakkuli from the sheet and deep fry in oil.
  6. Once cooled, store it in air tight container.

Badshah



Ingredients:

All Pupose Flour (Maida) - 1 1/2 cups
Ghee - 1/4 cup
Curd - 1/4 cup
Cooking Soda - 1/4 tsp
Salt - a pinch

Oil/Ghee for deep frying

For Sugar syrup:

Sugar - 1 1/2 cups
Water - 1 cup

Method:

  1. Sift flour, cooking soda and salt twice.
  2. In a large mixing bowl, take the sifted flour, maida and ghee and knead into a soft dough.
  3. Set it aside for 30minutes.
  4. Knead it again
  5. Take a small lemon sized portion of the dough and roll it into a roundel. Keep the roundel between your palms and press it gently into a thick disc. Carefully twist the disc through the edges.
  6. Prepare sugar syrup y boiling sugar and water. Turn off the heat before it reaches a single thread consistency.
  7. Heat oil/ghee in a frying pan.
  8. Deep fry the moulded dough on low flame until it turns golden brown and soak it in sugar syrup.
  9. Repeat the same for remaining dough.
  10. Soak them in sugar syrup for about 30minutes.
  11. Carefully remove each piece from the sugar syrup and place it on a plate.
  12. Serve hot.
  13. To store for 2-3 days, store them in an air-tight container once cooled to room temperature.