A bou from Delhi

A bou from Delhi

This post is about my first-hand experience of Durga-Puja after the wedding.The pictures included in the post were clicked while visits to Pandaals.P helped me a lot with the bangla words and langu...

Ingredients

  • Thoroughly mix the dry ingredients for crepes,add milk slowly, continuously stirring and combine well together to make a lump free batter.The consistency of the batter should not be very thick or very thin, like the normal crepe batter you make.The milk quantity will vary depending on the coarseness of flour used.Let the batter rest for at least 3 hours.
  • Preparing the filling : In a small pan,on a very low heat, melt the jaggery and as it starts melting add the khoya and grated coconut to it.Saute for about 2-4 minutes till the mixture is slightly thick and starts to stick to the sides of the pan.We just have to slightly cook the mixture to remove the rawness.
  • Remove from heat, transfer to a bowl and add the cardamom powder and rose essence & combine well.Keep aside.
Read the whole recipe on Sinfully Spicy