Hi folks,the recipe i am going to share today is traditionally done in Bengali festival days ,but in my home it is so craved for that it is made all the year round ,for school short breaks,for evening snacks,or pre lunch sweet cravings or even packed to last for long tours.
- Ingredients
- 2 cups flour (maida)
- 2 table spoon oil or ghee
- pinch of salt
- water
- oil for deep frying
- thick sugar syrup(like the syrup used in gulab jamuns)
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| Mix the flour ,salt and ghee |
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| check that the mixture comes together like this when pressed |
Dahi parval
Ghoogni--white peas the Bengali way
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| make a hard dough by sprinkling water |
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| pinch out small portions from the dough |
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| make balls with the palm |
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| roll each in oblong shape |
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| pierce with fork on each side |
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| get each batch ready to fry |
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| keep separated from each other |
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| fry in small batches in low to medium heat till reddish brown,fry on both sides |
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| warm up the syrup in the micro and keep it ready |
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| dip each one in the syrup individually and remove with a tong |
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| keep spread out in a plate,do not pile them up |
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| serve when it has cooled to room temperature |
This is so perfect n tempting... have to try...
ReplyDeleteThanks Soma,my kids take only minutes to finish one whole batch
ReplyDelete