Doodh Baray Recipe
Summary
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Water | 1 1⁄4 Cup (20 tbs) | |
| Ghee | 1 Tablespoon | |
| Khoya | 4 Ounce | |
| Sugar | 5 Tablespoon | |
| Green cardamom powder | 1 Tablespoon | |
| Mixed dry fruits | 5 Tablespoon | |
| Desiccated coconut | 1 Tablespoon | |
| Creamy milk | 5 Cup (80 tbs) | |
| Kewra water | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 769 Calories from Fat 232
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 16.6 g83.2%
Trans Fat 0 g
Cholesterol 67.6 mg22.5%
Sodium 245.8 mg10.2%
Total Carbohydrates 111 g37.1%
Dietary Fiber 4.3 g17.4%
Sugars 54.3 g
Protein 25 g49.5%
Vitamin A 11.3% Vitamin C 5.5%
Calcium 64.2% Iron 21%
*Based on a 2000 Calorie diet
Directions
1)In a bowl, make a thick batter of flour and water.
2)Take a saucepan and add ΒΌ cup ghee and the batter into it. Cook it on low heat for 10 minutes. Stirring constantly
3)Then, increase heat and cook until batter turns into a lump.
4)Take a plate and grease it. Spread the batter on this plate and cool it.
5)Divide it into 8 portions, roll into flat small round discs.
6)In a bowl, mix together khoya, half each of sugar and cardamom powder, dry fruits and the coconut. Divide it into 8 portions.
7)Stuff this mixture into the discs and make small, fat round discs.
8)In a wok, heat ghee and deep fry these stuffed discs on both sides. Place them on a plate.
9)In a deep pan, pour milk and cook until it reduces to half stirring constantly.
10)Add remaining sugar and cardamom powder and continue to boil.
11)Turn off heat and slowly drop the discs into it.
SERVING
12)Before serving sprinkle with kewra water.
Chef
