Cuisine: Bangladesh
Ingredients:
Rice flour – 2 cups
Water – 2 cups
Salt – ¼ teaspoon
For the syrup:
Jaggery – 1 cup
Water – ½ cup
Method:
In a vessel, put water and let it boil. After it starts boiling, add rice flour and salt. Mix well continually till the flour forms into a smooth dough without lumps. Then transfer the dough into a big plate and knead well. Cover the dough with a cloth and let it rest for 30 minutes. Then make small balls with the dough and roll them into small-sized thick rotis. On the small rotis, make designs as shown in the image with a thin needle and a thick needle. You can also make whatever designs you want. Meanwhile, Take a heavy-bottomed vessel and put the jaggery and water in it for the syrup. Let the mixture boil for some time. The syrup should be a little watery. Take a little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of both fingers. Now the syrup is ready. In a kadai, heat oil for deep frying. Fry the ready Nokshi Pithas in hot oil until they become crunchy and the color changes a little. Drop the fried Nokshi Pithas in the jaggery syrup and let them soak for 5-10 minutes and remove. The syrup should be hot when the Nokshi Pithas are soaking. Let the Nokshi Pithas cool before serving.
Note:
The Nokshi Pithas will be good to eat when crunchy only. They will be crunchy for a day only. Then they will soften a little.
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