How to Prepare Any-night-of-the-week Chawal ras bora - Logo collection for you

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Before you jump to Chawal ras bora recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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We hope you got insight from reading it, now let's go back to chawal ras bora recipe. To cook chawal ras bora you only need 17 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Chawal ras bora:

1. Prepare 1 cup of cooked rice.
2. Prepare 1/2 cup of flattened rice.
3. Prepare 1/2 cup of milk.
4. Provide 2 tsp of milk powder.
5. Use 1/4 tsp of cardamom powder.
6. Take 1 tsp of saffron milk masala powder.
7. You need 1/5 tsp of salt.
8. Provide 2 tsp of rice flour.
9. Get as needed of Oil for deep frying.
10. Take of For sugar syrup.
11. Prepare 1 cup of sugar.
12. Prepare 2 cup of water.
13. Get 1/4 tsp of cardamom powder.
14. You need of For garnishing.
15. Take as needed of chopped pistachios.
16. Provide as needed of dry rose petals.
17. Use as needed of saffron strands.

Instructions to make Chawal ras bora:

1. Wash the flattened rice /poha in water and then strain them from water and soak them in milk for 5-7 minutes..
2. Grind the cooked rice along with soaked poha and milk, milk powder, cardamom powder, saffron milk masala powder to make a smooth batter..
3. Mix salt and rice powder in it and now the batter is ready..
4. Heat a Kadai with oil and then drop the batter like pakodas in it and cook in low flame till they become golden brown in colour..
5. In the meantime prepare the sugar syrup and allow it to boil for 5 minutes and put all the fritters in it and switch off the flame..
6. Then your chawal ras boras are ready. Serve by garnishing with some chopped pistachios, rose petals and saffron strands on it..

When in good condition males become more intensely-coloured. Like all rasboras this species is. Daal chawal is a Pakistani dish that is also quite popular in Nepal and India. It consists of lentils and rice, and it is recommended to use both red lentils (masoor) and yellow lentils. Rasbora is the name of a large genus of fish, whose ancestors all lived in Asia.

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