Varadhvara the Best Parsi Food Recipe
Summary
Ingredients
| 750 gms. best quality wheat flour | ||
| 375 gms. semolina or rava | ||
| Powdered sugar | 400 Gram | |
| 500 gms. pure ghee | ||
| Baking powder | 1 1/4 Teaspoon | |
| Charoli | 50 Gram | |
| Almonds | 50 Gram, skinned | |
| 1 teaspoon carraway seeds | ||
| Mace powder | 1 Teaspoon | |
| 1 teaspoon nutmeg and cardamom powder | ||
| Vanilla essence | 1 Tablespoon | |
| 5 eggs, pure ghee or vanaspati for frying | ||
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.
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.
Chef
