Ingredients with Measurements:
- 1 cup khoya/mawa
- 1/2 cup besan/gram flour
- 1/4 cup rice flour
- 1/4 cup sugar
- 1/4 tsp baking soda
- 1/4 tsp cardamom powder
- 1/4 cup milk
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a mixing bowl, add khoya/mawa and whisk until it becomes smooth.
2. Add besan/gram flour, rice flour, sugar, baking soda, and cardamom powder to the mixing bowl. Mix well.
3. Gradually add milk to the mixture and mix until it becomes a smooth batter.
4. Heat oil in a deep frying pan.
5. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until golden brown.
6. Remove the pakoras from the oil and place them on a paper towel to remove excess oil.
7. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 6g
Substitutions for ingredients:
- Khoya/mawa can be substituted with ricotta cheese.
- Besan/gram flour can be substituted with all-purpose flour.
- Rice flour can be substituted with cornstarch.
Variations:
- Add chopped nuts to the batter for extra crunch.
- Add saffron strands to the batter for a unique flavor.
Tips and tricks:
- Make sure the oil is hot before adding the batter to the pan.
- Use a spoon to drop the batter into the oil to make uniform-sized pakoras.
- Do not overcrowd the pan while frying.
Storage instructions:
- Store the pakoras in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pakoras in the oven at 350°F for 5-7 minutes.
Presentation ideas:
- Serve the pakoras on a platter with a side of chutney.
Garnishes:
- Garnish with chopped nuts and saffron strands.
Pairings:
- Serve with masala chai or coffee.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the batter is too thick, add more milk to thin it out.
- If the pakoras are not crispy, increase the heat of the oil.
Food safety advice:
- Use caution when working with hot oil.
Food history:
- Khirmohan Pakora is a traditional Indian sweet snack that originated in the state of West Bengal.
Flavor profiles:
- Sweet, nutty, and aromatic.
Serving suggestions:
- Serve as a snack or dessert.
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Region: Indian