Nagpuri GolaBhaat

Serving: 2 to 3 Persons

For making Pulav-
3/4 cup basmati rice
hot water -twice the quantity of basmati rice
1/2 tspn salt
1/2 tspn cumin
2 tbspn oil
For making balls (Golas)-
1/2 cup to 3/4 cup chickpea floor
1/2 tspn carom seeds (ajwain)
1 tspn coriander seeds powder
1 tspn cumin seeds powder
1/2 turmeric powder
1/2 tspn red chilly powder
1/2 tspn sugar
salt as per taste
2 tspn hot oil (mohan)
little water 
For tempering-
1/4 cup to 1/2 cup oil
3-4 dry chilies
1/2 tspn mustard seeds
1/4 tspn asafoetida

1. Take besan in a bowl. Add sugar,salt,carom seeds,coriander seeds powder,cumin seeds powder,turmeric powder and red chilly powder. Mix well. Add 2 tspn hot oil and mix well. add little water to that to give stickiness to the mixture. Combine well.
2. Wash and soak rice for 10 minutes. heat oil in a cookware and add cumin. Add rice when you smell a nice aroma of cumin. Stir for 3-4 minutes or till rice grains separate. Add 1 1/2 cup hot water. Add salt and mix well. Cover the cookware with a lid and let the rice cook.
Drop 1 1/2" mixture balls in the rice When rice is half done. Make sure balls don't stick to each other.Let the rice and mixture balls cook together. When rice will cook completely, turn off the heat.
3. Heat oil in a small wok. Add mustard seeds. Let it crackle. Add dry chilies broken into two pieces. Add asafoetida. Turn off the heat. Let the tadka cool down for 20 minutes.
4. Serve tadka oil on rice while eating. Crush mixture ball and dry chilly in the rice and eat. Serve approximately 1 to 2 tbspn tadka oil for each serving. Don't even think about calories just enjoy! :) You can serve raw mango soup or kokum saar with golabhaat

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