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Sweet Rice Shells

Feb-27-2018
Nahida Akter
10 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sweet 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

  • Easy
  • Basic recipe
  • Snacks
  • Dessert
  • Side Dishes

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 2-3 CINNAMON STICKS INTO 1/2 CUP BOILING WATER
  2. ADD 2 TSP LEMON JUICE
  3. ADD 1 CUP JAGGERY
  4. STIR & COOK INTO A THICK SYRUP, KEEP ASIDE
  5. BOIL 1 CUP WATER, ADD 1/2 TSP SALT
  6. ADD 1 CUP + 3 TBSP TBSP RICE FLOUR, STIR WELL
  7. COOK TILL THICK, TAKE OFF HEAT
  8. COOL & KNEAD THE RICE FLOUR DOUGH TILL SMOOTH WITH OIL- GREASED HANDS
  9. MAKE SMALL BALLS OF THE DOUGH, SHAPE INTO CYLINDERS
  10. TAKE A BRAND NEW, WASHED COMB & GREASE IT WITH OIL
  11. PRESS THE CYLINDERS ON IT
  12. CURL & REMOVE LIKE THIS
  13. GET ALL THE RICE SHELLS READY
  14. DEEP FRY IN HOT OIL
  15. FLIP & FRY ON BOTH SIDES ON MEDIUM HEAT
  16. REMOVE FROM HEAT WHEN THEY TURN GOLDEN BROWN
  17. ALLOW THEM TO COOL
  18. FRY AGAIN FOR THE SECOND TIME UNTIL CRISP
  19. SOAK IN THE READY JAGGERY SYRUP
  20. ENJOY!

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