Three ingreadents rice shells | How to make Three ingreadents rice shells

By Nahida Akter  |  26th Feb 2018  |  
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Three ingreadents rice shellsby Nahida Akter
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

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About Three ingreadents rice shells Recipe

It is a traditional three ingreadents bangali pitha.in everu fastive season grandmother s made it.it has extreme crispiness for double frying.u can store it in a air tight container for several weeks.

Three ingreadents rice shells

Ingredients to make Three ingreadents rice shells

  • Rice flour. 1 cup & 3tbs
  • salt 1/2 tsp
  • water 1 cup
  • Date jaggery. 1 cup
  • water 1/2 cup
  • Cinamon stick 2
  • oil for frying
  • Gagge

How to make Three ingreadents rice shells

  1. ADD CINAMON STICK IN TO 1/2 CUP OF BOILING WATER.
  2. ADD 2 TSP LAMON JUICE.
  3. ADD 1 CUP OF DATE JAGGERY.
  4. STIR WELL& MAKE THICK JAGGERY SYRUP.
  5. POUR 1 CUP OF WATER IN A PAN.
  6. ADD 1/2 TSP SALT.
  7. ADD 1 CUP& 3 TBS RICE FLOUR.
  8. MIX WELL.
  9. GREASE HAND WITH OIL.
  10. KNEAD THE DOUGH.
  11. MAKE A SOFT & SMOOTH DOUGH.
  12. MAKE SMALL BALLS WITH DOUGH& GIVE IT CYLINDER SHAPE.
  13. TAKE A NEW COMB& GREASE IT.
  14. PLACE A CYLINDRICAL DOUGH & PRESS IT.
  15. REMOVE IT FROM ONE SIDE.
  16. RICE SHELLS ARE READY TO FRY.
  17. RELEASE RICE SHELLS IN SUFFICIENT HOT OIL.
  18. RELEASE SHELLS ALL TOGETHER.
  19. FRY EVENLY FLIPPING THEM.
  20. FRY UNTIL GETS LIGHT GOLDEN BROWN COLOUR.
  21. ALLOW THEM TO COOL.
  22. FRY RICE SHELLS 2ND TIME FOR EXTRE CRISPNESS.
  23. REMOVE WHEN GETS DARK BROWN COLOUR.
  24. SOAK IN JAGGERY SYRUP.
  25. SERVE EXTRA CRISPY RICE SHELL CAKE AND....
  26. ENJOY....

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