BHAPA DOI
Ingredients:
a.Hung sour curd-----750 gm
b.Condensed milk----1/2 tin(250 gm)
c.Almond---------------1 table spoon full
d.Resin------------------1 table spoon full
e.Cashew Nut---------1 table spoon full
f.Vanilla essence----1/2 spoon full (if required)
Procedure:
Beat the curd with condensed milk .
Add almond ,resin,cashewnut and vanilla essence.
Make a layer of oil (ghee)in the small bowl .
Put the mixture in the bowl and covered it with silver foil,then placed in the double boiler on the oven .
After half an hour the foil is bulged outthat indicate it is set.
Then hot bowl placed on the cold water bowl,when it is cold placed in the refregarator,
Serve cold.
Rasa Kara
Ingridients:
a.Coconut-1/2
b.Khoya-100gm
c.Flour-50 gm
d.White oil-150 gm
e.Ghee-25 gm
f.Sugar syrup-As required.
Procedure---
Grt the coconut ,also grt the khoya,then both coconut and khoya mixed together .Make round shape balls with the mixture.The balls are coated with refind flour.then deep fry the balls ,after that take out the balls and put them into the syrup solution .serve cool.
RASA BARA
Ingradients:
Urad dal-250gm
White oil-150 gm
Soda- a pintch
Sugar syrup –as required
Sweet funnel-10 gm
Procedure
Soaked the dal over night,and make a paste of it,
Add little amount of soda in the paste.
Beat the dal in a cut and fold method
After that make it round shape balls and deep fry in a hot oil
After taking out from the oil place the balls in the sugar syrup.
Serve hot with syrup.
