Home   Search Recipes   All Recipes   Submit a Recipe RANDOM RECIPE   Contact Us
  Welcome Guest, Please LOGIN to your account or SIGNUP now
  SEARCH RECIPES
 
Keyword
Exact phrase
All words (AND)
Any word (OR)
 
 
  CATEGORIES
  Appetizers and Snacks  
  BBQ and Baked  
  Base Course  
  Breakfast and Brunch  
  Breads  
  Beverages and Drinks  
  Cake and Cookies  
  Desserts  
  Fusion  
  Ice Cream  
  Pastas and Noodles  
  Salads and Pickles  
  Sandwiches  
  Sauces and Chutney  
  Seafood  
  Soups and Stews  
  Vegetables and Beans  
 
  OUR SPONSORS
   
 
 
  SUBSCRIBE RECIPES
 
Email Address
Subscribe
Unsubscribe
 
 
  OUR SPONSORS
   
   
 
  RECIPE
  Puli Petha  
 
 
 Course Dessert
 Cuisine Bangla
 Occasion All Ocasions
Category Desserts
Method Stirfly
Serves 4
Click Here to add this recipe to your favorite list. Add To Favorites Click Here to post some comments for this recipe. Post Comments
Click Here to email this recipe to someone you think will like it. Email Recipe To A Friend Click Here to print this recipe. Print This Recipe
 
 Ingredients :
200 gm of rice flour
1 tsp of powdered sugar
3 tbsp of ghee
oil or ghee for frying
300 ml of sugar syrup
For the filling:
1 cup of desiccated coconut
50 gm of date palm jaggery
3 tbsp of condensed milk
 
 How to Prepare :
              To prepare the filling
  • Heat a kadhai and melt the jaggery over low fire.
  •  Mix in the desiccated
  • coconut and keep stirring on low fire. Mix in the condensed milk and continue to stir and cook and allow the mixture to dry up.
  •  Put off the heat and keep aside.

            To make the dough: 
  • Mix together the rice flour, sugar and ghee. Mix with your fingers to resemble bread crumbs. Add just enough water to knead into a dough. Keep beating the dough with your fingers so that it is pliable. With your palms roll out the entire dough into a long roll. Place this roll on a rolling board and cut half inch sized pieces. Roll each of these pieces into a circular round ball.
  • Roll out each of these balls into a two inch circular chappati. Hold the small chappati in the left palm and place a portion of the filling in the centre. Fold up the sides and make a small round cake. Prepare all the cakes in this way. Heat ghee or oil and fry over medium heat for 3-4 minutes and then reduce the heat and fry till the cakes are crispy and golden brown. Fry a few cakes at a time. Once each lot of cakes is ready, drop these into the prepared sugar syrup and leave in the syrup for 30-40 minutes before serving.
 
Rate This Recipe (0)
 Added on  02, Mar 2011
 
  LOGIN HERE
 
Username
Password
Signup Now
Forgot password
 
 
  ON FACEBOOK
 
Mazaydar Khanay

Promote Your Page Too
 
 
 
  SPONSOR
 
 
   
 
   
 HOME | LOGIN | SIGNUP
SUBMIT A RECIPE | SEARCH RECIPES | ALL RECIPES
TERMS OF USE | PRIVACY POLICY | LEGAL POLICY | CONTACT US
  Powered by RecipesJunction.com