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Chawal ke Aise By Chef Pankaj Bhadouria

Chawal ke Aise

Chawal Ke Aise is a traditional dish that is made during festivals. Chef Pankaj Bhadouria shares the recipe in detail.
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Serves

3

Cooking Time

10 Min

Meal Type

sweet

Preparation Time

10-15 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Chawal ke Aise

    • 1 cup soaked & dried rice

    • 100 gm sugar powder

    • 2-4 tbsp khoya

    • 1 tbsp chopped dried coconut

    • 1 tbsp raisins

    • ghee for frying

PREPARATION

  1. 1

    Grind the rice in a mixer grinder and make a coarse powder. Transfer the powder to a bowl.
  2. 2

    Add powdered sugar, khoya and start kneading it without water.
  3. 3

    Leave it aside for 30 mins and make a dough of it.
  4. 4

    Add chopped dried coconut, raisins and knead lightly. Shape the dough into round discs.
  5. 5

    Fry the aise in ghee until golden brown.

Chawal Ke Aise is made from a dough of coarse rice powder, powdered sugar, khoya and dry fruits. They are also called as Anarse in some parts of India. These Aise are not rolled by a rolling pin but are flattened and rolled on hands. They are then deep-fried.

Chawal Ke Aise is crunchy as well as soft from the inside and delicious too.

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