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The first time we tasted chhene ke dahibade served by Namita in Benaras we were absolutely bowled over. She was kind enough to give us an idiot- proof recipe that has given us unending delight ever since. Our guests never cease to be intrigued after their 'first bite' and few can resist the seductive charm of this recipe-love follows and then can addiction be far behind? Ordinary dahi/tair bada or bhalle/gujiya seem so plain ever after! Let's not beat around the bush and share with you the shortcut to ecstasy. Rasgulle ke dahibade Ingredients
Those in Capital try Gopaljee's) Dahi 500 ml (thick, sweet naturally and whisked) Jeera powder ½ tsp (Freshly roasted and ground) Saunf powder ½ tsp anardana powder ½ tsp Chhoti elaichi powder ½ tsp Daalchini powder ½ tsp Saunth powder ½ tsp Jaiphal powder 1 small pinch Large pinch of kaala namak Fresh pudina leaves A small sprig Method Gently squeeze all the syrup from the rasgulla and soak these for 15 minutes in water. Squeeze again very gently than flatten a little and place in dahi. Keep in a cool place. Sprinkle the masala powders on bada after placing these on individual serving bowls on a bed of dahi and draping these with a scoop of dahi. Adorn with a mint leaf or two. No chutneys or sauce please!
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