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Three ingreadents rice shells

Feb-26-2018
Nahida Akter
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Easy
  • West Bengal
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Rice flour. 1 cup & 3tbs
  2. Salt 1/2 tsp
  3. Water 1 cup
  4. Date jaggery. 1 cup
  5. Water 1/2 cup
  6. Cinamon stick 2
  7. Oil for frying
  8. Gagge

Instructions

  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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