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Pankaj Bhadouria
Chawal Ke Aise is a traditional dish that is made during festivals. Chef Pankaj Bhadouria shares the recipe in detail.
Preparation Time
10-15 Min
Cooking Time
10 Min
Meal Type
dessert
Difficulty
MEDIUM
Serves
3
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
Grind the rice in a mixer grinder and make a coarse powder. Transfer the powder to a bowl.
Add powdered sugar, khoya and start kneading it without water.
Leave it aside for 30 mins and make a dough of it.
Add chopped dried coconut, raisins and knead lightly. Shape the dough into round discs.
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.
