Basrakh- a famous kashmiri traditional sweet

Made from wheat flour and sugar, Basrakh is a special traditional sweet exclusively used during occassions like engagements, marriages and birthdays. 
     Basrakh was basically a specialisation of Daribal and Naidkadal. 
Kashmir has a melange of cultures and traditions and delicacies like Basrakh are part of that inheritance. 
 Here is the recipe of this traditional sweet, try and enjoy this delicacy. 
Ingredients :-
Maida (all purpose flour) -    3cups
Ghee -                  1/2cup
Sugar(powdered) for Basrakh - 3tbsp
Sugar for coating - 3cups
Dry fruits as per your taste. 
Method :-
Take the flour into a bowl, add Ghee to it and mix it well, then add powdered sugar and kneed it. 
Kneed it for 5-6mints, add little lukewarm water and kneed it but don't kneed it like normal dough becoz it will release gluten then. 
Leave the dough for rest upto 15mints. 
 After 15 minutes take a little portions of dough and make small balls of it, flatten and make hollow dome shape Basrakh with the help of a pestle (tschoute), close the cracks by pressing it. 
Follow the same procedure for the rest of balls. 
Now heat the oil in a pan, for frying these Basrakh, oil should be boiling hot. 
Now take these Basrakh one by one in a sieve spatula and put the Spatula in oil to half fry it but keep the Basrakh in spatula to retain the shape. 
Now follow the same    procedure for other ones. 
After it put all the Basrakh in the oil and fry them on low flame till golden brown. 
Now keep these Basrakh for overnight to cool down for about 28hrs.
AFTER 28HRS
now put 3cups of sugar in a pan and add 2.5cups of water and make the sugar syrup. 
Syrup should be made thick so that it could make crystals on cooling. 
Boil the syrup for about 30 minutes, check the syrup by checking it with thumb and finger if it makes thread like structures then it is ready for coating. 
Put off the flame and put these basrakhs one by one in the syrup and put syrup over it with spatula and sprinkle some dry fruits over it. 
Take it out on a plate and keep on cooling for about 5hrs till sugar crystallises. 
When you see crystals form your Basrakhs are ready to eat. 

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