Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup powdered sugar
- 1/2 cup ghee
- 1/2 tsp cardamom powder
- 1/4 tsp saffron strands
- 1/4 cup milk
Special equipment needed:
- Non-stick pan
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. In a non-stick pan, roast the rice flour on low heat until it turns light brown. Keep stirring constantly to prevent burning.
2. Add ghee to the pan and mix well with the rice flour. Cook for another 2-3 minutes until the ghee is well incorporated.
3. Add powdered sugar, cardamom powder, and saffron strands to the pan. Mix well and cook for another 2-3 minutes.
4. Add milk to the pan and mix well. Cook for another 2-3 minutes until the mixture thickens and starts to leave the sides of the pan.
5. Remove the pan from heat and let the mixture cool down for a few minutes.
6. Take a small ball of the mixture and place it on a piece of parchment paper. Cover it with another piece of parchment paper and roll it out thinly using a rolling pin.
7. Remove the top parchment paper and let the rolled-out mixture dry for a few minutes.
8. Once the mixture is dry, carefully remove it from the parchment paper and fold it into a cone shape.
9. Repeat the process with the remaining mixture.
10. Serve the Pootharekulu with Saffron as a dessert.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
Makes 8-10 Pootharekulus
Nutritional information:
Calories per serving: 150
Fat: 8g
Carbohydrates: 18g
Protein: 1g
Substitutions for ingredients:
- You can use jaggery instead of powdered sugar for a healthier option.
- You can use coconut oil instead of ghee for a vegan option.
Variations:
- You can add chopped nuts like almonds or cashews to the mixture for added crunch.
- You can add rose water instead of saffron for a different flavor.
Tips and tricks:
- Keep stirring the mixture constantly to prevent burning.
- Use a non-stick pan to prevent sticking.
- Let the mixture cool down before rolling it out to prevent it from sticking to the parchment paper.
Storage instructions:
Store the Pootharekulu with Saffron in an airtight container at room temperature for up to a week.
Reheating instructions:
You can reheat the Pootharekulu with Saffron in a microwave for a few seconds before serving.
Presentation ideas:
Serve the Pootharekulu with Saffron on a plate with a sprinkle of saffron strands on top for a beautiful presentation.
Garnishes:
Saffron strands
Pairings:
Serve the Pootharekulu with Saffron with a cup of hot chai tea for a perfect combination.
Suggested side dishes:
None
Troubleshooting advice:
- If the mixture is too dry, add a little more ghee or milk to make it moist.
- If the mixture is too wet, add a little more rice flour to make it dry.
Food safety advice:
Make sure to use fresh ingredients and store the Pootharekulu with Saffron in an airtight container to prevent contamination.
Food history:
Pootharekulu is a traditional sweet from Andhra Pradesh, India. It is made using rice flour and sugar and is a popular dessert during festivals and special occasions.
Flavor profiles:
The Pootharekulu with Saffron has a sweet and nutty flavor with a hint of saffron.
Serving suggestions:
Serve the Pootharekulu with Saffron as a dessert after a meal.
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Region: Indian