Nimma poori - Wow ! what is it , are you
thinking like this . It is a dessert item : ) ya
it is a sweet item .
I prepared this item when I was in my 7
th or 8th standard . It was a competition that was held by
mom and uncles when we went to my grand ma's house between all
the children .Those were the days where
children use to play not on net or tv any thing .
Ok now we talk about competition they told us to do any item with in half
an hour time they made batches of two , me and my cousin
were in one batch and we won it . that time we invented this recipe , I
love this one up to now and recently I prepared this item for
my son and he also loved this item too so I want to share my
child hod innovative dish with all .
Ingredients -
For syrup -
- sugar - 3 cups
- water - 6
cups
- lemon - 1/2
piece
Let's prepare sugar syrup -
·
Make syrup by boiling
water and sugar in a vessel until the
sugar dissolves and 4 mint's after dissolving also .
·
Turn off from heat
and add cardamom powder and mix well and
keep aside
·
Now add 1/2 piece of
lemon and mix the juice with the
prepared syrup
For making dough -
- Wheat flour -
1 glass
- Salt - 1/4
tsp
- Oil - 1/2 tsp
Take
a mixing bowl and add all ingredients and add water accordingly
and knead the flour to a soft dough {the
dough should be slightly stiff than chapati dough , but not too
stiff } don't let to rest the dough,
For making poori take
- Oil - for
deep frying
- Dry flour { I
use rice flour or maida flour for poori dusting as when we
deep fry wheat flour will spoil the oil means black after 6 poori and the
seventh one will be black husk on it so i don't use you all also try
this way }
Making of poori -
Knead the dough nicely and
make equal sized small balls out of it and flatten it
slightly and close a cloth on them ,
mean while place the wok on the stove and add oil
for deep frying and lit the flame .................
Take one one flattened balls down the
covered cloth and
Roll it out in circles with the help
of a rolling pin dusting with a
little flour .
The rolled out should not
be too thin or thick . It should be
medium type and equal to all sides not thin in
the middle . so check it it should be
equal
As far as possible use less dusting of
flour {you make small size of poories not very big
by this we can use less dry flour for dusting and also
use less oil in wok for deep frying - my grand ma says this
is a tip as we won't use this fried oil for cooking and all
so.....................}
To check oil temperature means hot for frying
pooris , drop a small piece of dough in the hot oil , If
it sizzles and comes up to the surface immediately , then yes
. If the dough becomes too brown then the oil is too hot so you keep
the wok aside for 3 mint's and again start , means the oil should
be hot but not too hot like smoke will come from oil .
Now we will start frying the
prepared poori's one after one not two or three at a time .
Gently slide one of the
rolled poori in the hot oil and press slightly
with the slotted ladle and fliker hot oil
on it and again turn to the other side and fry till golden
color , remove it with the slotted ladle by draining the
excess of oil and transfer it to a kitchen towel
/ absorbing paper if any excess of oil it
will remove it .
{Remove the poori from oil ,
little crisp not soft }
And repeat it in the same
way with all the poories .
Now assembling -
Add these prepared little crispy poori
to the prepared syrup and
and leave it for 5 mint's
to soak and remove it to a serving
plate and serve hot .
These poori will taste super
when they are warm good when cold .
Enjoy the dessert after your
lunch or dinner ; )
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