"Gur Poodas with Rabri"

Name: "Gur Poodas with Rabri"
Total time: 1800 s
Yield: 10-12 Poodas
Cuisine: Indian
Ingredients: 1/3 cup jaggery powder; 1/2 cup water; 1/2 cup whole-wheat flour; 1/2 cup all-purpose flour; 1/2 tsp cardamom powder; 1 tbsp lightly roasted fennel seeds; Pinch baking soda; Pinch salt; 250 ml milk; As required Ghee for frying; For Rabri-; 1 liter full cream milk; 1/2 cup condensed milk; as required Chopped dry nuts for garnishing

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

Bangalore, India

#spiceroute
#spiceweek4 #Fennelseeds
#cookpad #cookpadindia
Fennel seeds are a spice harvest from one of several types of herb fennel plants. They have a sweet powerful flavor. In many parts of the world, fennel seeds are used medicinally to treat everything. Fennel seeds are used for various dishes as well as digestive problems including heartburn, intestinal gas, bloating, loss of appetite, and colic in infants. Today I have made the Traditional Punjabi sweet dish "Gur Poodas with Rabri". This is a very simple and easy traditional Punjabi delicacy made using few ingredients. The main flavor in this dish comes from the fennel seeds. Enjoy this delicious recipe 😊

Suhita Rana Chowdhury👩‍🍳 @cook_26555245

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Ingredients

30 minutes

10-12 Poodas

1/3 cupjaggery powder
1/2 cupwater
1/2 cupwhole-wheat flour
1/2 cupall-purpose flour
1/2 tspcardamom powder
1 tbsplightly roasted fennel seeds
Pinchbaking soda
Pinchsalt
250 mlmilk
As requiredGhee for frying
For Rabri-
1 literfull cream milk
1/2 cupcondensed milk
as requiredChopped dry nuts for garnishing

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Steps

30 minutes

1

To make Rabri:- Take a heavy bottom pot add full cream milk and boil it. Once it comes to a boil add condensed milk and mix it well. Stir occasionally till it is reduced by at least 3/4. Switch off the flame and keep it aside.
2

To Make Gur Poodas:- In a saucepan boil the jaggery powder with 1/2 cup water until completely dissolved. Leave the syrup to cool.
3

In a bowl add the flour, Cardamom powder, fennel seeds, baking soda, and salt. Whisk together. Add the cooled jaggery syrup, a little at a time, whisking to blend. Add the milk. Whisk until no lumps remain. Cover it and let the batter rest for 15 minutes.
4

Heat a non-stick pan over medium heat. Brush with some ghee. Reduce the flame. Take a ladle full of batter and slowly pour the batter into hot ghee. Fry from both sides till golden brown.
5

Remove from pan and serve warm with Rabri.