Raab used to be an uncommon word for me. At my home we call it by the name "Parev". Well, I think for most of you it must be an unheard name. It is a super delicious Indian dessert. I usually cook this every third or fourth day along with my dinner meal. Hope you all also enjoy this simple and tasty recipe.
The procedure of making it is very similar to that of making halwa with the only difference that we add more water here.
Let us start cooking!!!
Serves 2
Ingredients:
Whole wheat flour: 3 tbsp
Elaichi powder: 1 tsp
Sugar: 5 tbsp
Water: 2 cup
Ghee: 1 tbsp
Method:
1. Take ghee in a heavy bottomed pan. Heat it and add flour to it. Continuously stir the ghee and flour mixture so that the flour is properly roasted in the ghee. Remember to keep the flame on low always otherwise it might burn the flour.
2. Meanwhile heat water in a different vessel.
3. The flour is ready when its color changes to dark brown.
4. At this stage add the hot water to it. Remember to add it slowly while continuously stirring so as to avoid lumps.
5. Add sugar, cardamom and let it boil for 3-4 minutes.
6. Hot wheat flour parev is ready to be served.
Tips:
1. Keep stirring the mixture always. If not stirred then it might burn the flour.
2. The quantity of water can be increased/decreased a bit depending upon the consistency required.
3. As an addition you can add or garnish the parev with almond slivers.
4. When we add hot water to the flour bubbles come up along with steam. So take care of that otherwise you may burn your hand with the steam or your parev may come out of the pan.
5. You can replace water by milk or add both milk and water also.
See you soon with a new recipe till then Happy Cooking!!!
The procedure of making it is very similar to that of making halwa with the only difference that we add more water here.
Let us start cooking!!!
Serves 2
Ingredients:
Whole wheat flour: 3 tbsp
Elaichi powder: 1 tsp
Sugar: 5 tbsp
Water: 2 cup
Ghee: 1 tbsp
Method:
1. Take ghee in a heavy bottomed pan. Heat it and add flour to it. Continuously stir the ghee and flour mixture so that the flour is properly roasted in the ghee. Remember to keep the flame on low always otherwise it might burn the flour.
2. Meanwhile heat water in a different vessel.
3. The flour is ready when its color changes to dark brown.
4. At this stage add the hot water to it. Remember to add it slowly while continuously stirring so as to avoid lumps.
5. Add sugar, cardamom and let it boil for 3-4 minutes.
6. Hot wheat flour parev is ready to be served.
Tips:
1. Keep stirring the mixture always. If not stirred then it might burn the flour.
2. The quantity of water can be increased/decreased a bit depending upon the consistency required.
3. As an addition you can add or garnish the parev with almond slivers.
4. When we add hot water to the flour bubbles come up along with steam. So take care of that otherwise you may burn your hand with the steam or your parev may come out of the pan.
5. You can replace water by milk or add both milk and water also.
See you soon with a new recipe till then Happy Cooking!!!
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