Varadhvara the Best Parsi Food Recipe

Varadhvara the Best Parsi Food picture

Summary

Servings30Cuisine

Ingredients

 Wheat flour750 Gram
 Semolina375 Gram
 Powdered sugar400 Gram
 Ghee500 Gram
 Baking powder1 1⁄4 Teaspoon
 Charoli50 Gram
 Almonds50 Gram
 Caraway seeds1 Teaspoon
 Mace powder1 Teaspoon
 Nutmeg powder1 Teaspoon
 Cardamom powder1 Teaspoon
 Vanilla essence1 Tablespoon
 Eggs5
 Ghee/Vanaspati2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 476 Calories from Fat 285

% Daily Value*

Total Fat 33 g50.1%

Saturated Fat 18.8 g93.8%

Trans Fat 0 g

Cholesterol 114.8 mg

Sodium 29.9 mg1.2%

Total Carbohydrates 42 g13.9%

Dietary Fiber 4.1 g16.3%

Sugars 13.3 g

Protein 7 g13.7%

Vitamin A 0.9% Vitamin C 0.22%

Calcium 3.9% Iron 8.5%

*Based on a 2000 Calorie diet

Directions

1. Place the flour, semolina, sugar, spices and melted ghee in a large thala. Mix well and then add the baking powder, whipped eggs and sufficient water to make a smooth pliable dough. The dough should not be limp or wet and should hold its shape. Taste for sweetness at this point. Add extra powdered sugar to dough if necessary.
2. Lightly fry the chopped nuts, charoli and add them along with the vanilla essence and carraway seeds to the dough. Knead the dough with the knuckles of both your hands, make a smooth ball of the dough and place it in a large vessel and cover it with a damp cloth for two hours. Place in a warm corner.
3. Divide the dough into three balls. Flatten them with your palms till you get cakes standing one inch high and round in shape and flat at the top and bottom. Do not use a rolling pin under any circumstances.
4. Heat ghee in a black iron kadhai or a flat, iron jelabi kadhai. Heat and slowly slide one cake in the hot oil. Keep stirring it lightly in the ghee. It should not stick to the bottom of the vessel. When the lower side is red or light brown turn it over and cook in the same way, shifting it from side to side.
5. Now poke a skewer in the centre of the cake so the ghee rushes within and cooks the centre completely. Use two flat spatulas with holes to lift the cake from the ghee. Allow to drain in a large sieve. Cool and use.
Quantcast