Pakashastra

Pakashastra

Wednesday, October 24, 2012

Badam Poori


Ingredients:

Chiroti Rava (fine Semolina) - 3 cups
Ghee - 1/2 cup
Water - 3/4 cup
Orange Food Color - a pinch diluted in 1 tbsp water (optional)
Dried Coconut/Copra, grated - 1/4 cup
Salt - a pinch
Oil for deep frying
All Purpose Flour(Maida) - 1/4 cup for dusting


For Sugar Syrup:

Sugar - 3 cups
Water - 1 cup
Cardamom Powder - 1 tsp

Method:

  1. Take ghee in a large mixing bowl.
  2. Add chiroti rava, salt, diluted food color and water. Mix well and knead into smooth dough.
  3. Set the dough aside for 30 minutes.
  4. Meanwhile boil sugar and water in a large pan until it reaches a single thread consistency.
  5. Turn off the heat immediately and add cardamom powder to this sugar syrup. Mix well.
  6. Knead the dough again and make small lemon sized balls.
  7. Take a dough ball, dust it lightly with the flour and roll it into thin disc using a rolling pin.
  8. Fold it from the centre to form a semi-circle.
  9. Now fold it again from the centre to form a triangle and press it lightly between your palms.
  10. Repeat steps 7-9 for the remaining dough balls.
  11. Heat oil and deep fry the prepared triangles until golden brown, 3 to 4 triangles at a time. The flame should be set to medium.
  12. Remove from oil, place the deep fried triangles on a kitchen tissue for a minute.
  13. Soak the triangles in prepared sugar syrup for 15-20 minutes.
  14. Remove from the syrup and place them on a plate and sprinkle grated copra immediately.
  15. Repeat steps 11-14 for all the remaining triangles.
  16. Serve hot.
  17. Once cooled to room temperature, they can be stored in an air tight container for 3-4 days.

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