Doodh baraa ( as vadaa in dahi vadaa)
I so glad that this post is featured on ttp://www.evergreendishes.com/
in their Diwali special page
Ingredients
maida 2 katories
water ----to be used as and when required
ghee ---for deep frying
milk----2 ltrs
raisins----for garnishing
chironji---- for garnishing
Sugar Free Natura to be used as per taste buds
Method
Mix water to maida and make a mixture of dropping consistency
Heat 2 tablespoons of ghee in the kadahi add the maida, and water mixture and cook on a low flame stirring vigorously so that no lump is formed
Now quickly spread this dough on a ghee smeared plate / thaali and flatten with your palms or a spatula .Before it cools cut into diamond shapes like burfi keep it slightly thinner than a burfi ---it should be like the thickness of Kaju katli .Let it cool now deep fry in ghee and keep aside .
Boil the milk till it thickens. Consistency should be slightly less than that of rabri , Add sugar and allow it to cool .
After about an hour add the diamonds just for a dip say for 10 mts this is so that the milk enters the barras and they become slightly sweet ----but maintaining their crispness Take the barraas out of the milk and keep aside
In the meanwhile make some more thickened milk and add raisins and chironji seeds, green cardamom powder to it
Before serving place the pieces on a plate and spread the left over milk as well as the dry fruit rabri.
Serve warm some people prefer chilled too ,
note ----though made in pure ghee it is not heavy on calories because the barraas do not absorb much ghee as they are made out of already cooked dough and to add to this we can also use Sugar Free Natura reduciing the calories
This post finds a place in ttp://www.evergreendishes.com/ in their Diwali special page
I so glad that this post is featured on ttp://www.evergreendishes.com/
in their Diwali special page
Ingredients
maida 2 katories
water ----to be used as and when required
ghee ---for deep frying
milk----2 ltrs
raisins----for garnishing
chironji---- for garnishing
Sugar Free Natura to be used as per taste buds
Method
Mix water to maida and make a mixture of dropping consistency
Heat 2 tablespoons of ghee in the kadahi add the maida, and water mixture and cook on a low flame stirring vigorously so that no lump is formed
Now quickly spread this dough on a ghee smeared plate / thaali and flatten with your palms or a spatula .Before it cools cut into diamond shapes like burfi keep it slightly thinner than a burfi ---it should be like the thickness of Kaju katli .Let it cool now deep fry in ghee and keep aside .
Boil the milk till it thickens. Consistency should be slightly less than that of rabri , Add sugar and allow it to cool .
After about an hour add the diamonds just for a dip say for 10 mts this is so that the milk enters the barras and they become slightly sweet ----but maintaining their crispness Take the barraas out of the milk and keep aside
In the meanwhile make some more thickened milk and add raisins and chironji seeds, green cardamom powder to it
Before serving place the pieces on a plate and spread the left over milk as well as the dry fruit rabri.
Serve warm some people prefer chilled too ,
note ----though made in pure ghee it is not heavy on calories because the barraas do not absorb much ghee as they are made out of already cooked dough and to add to this we can also use Sugar Free Natura reduciing the calories
This post finds a place in ttp://www.evergreendishes.com/ in their Diwali special page
