Dhaka Delight


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Dhaka Delight, a delectable blend of curdled milk, semolina, milk powder and kewra go into making this yummy, innovative sweet treat.

Coconut complements the sweet taste of the these colourful chenna balls that are deep-fried and dipped in sugar syrup.

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Dhaka Delight recipe - How to make Dhaka Delight

Preparation Time:    Cooking Time:    Total Time:     Makes 20 to 25 pieces

1 liter milk
a pinch citric acid (nimbu ka phool)
2 tbsp semolina (rava / sooji)
1 cup coconut powder
2 tbsp milk powder
1 tbsp screw pine (kewra)
a few drops of green and red food colour
oil for frying
grated coconut for garnishing

For Sugar Syrup
250 gms sugar
  1. Heat the milk in a deep pan and add citric acid in order to curdle it. Put the curdled milk in a muslin cloth and let it hang so that excess water drains away.
  2. When all the water has been drained, place the milk blob on a broad and deep plate.
  3. Add semolina, milk powder and screw pine to it and mix well with hands.
  4. Divide this mixture into two parts. Add red food color in one part and green in the other.
  5. Mix each part separately, till the colours get evenly distributed.
  6. Heat oil in a wok, make small rounds from both the mixtures and fry them till they turn golden brown in colour from all the sides.
  7. Make the sugar syrup. Immerse these rounds in the syrup for 2 minutes.
  8. Take them out and roll them in a grated coconut. Keep them in a serving dish and serve.

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This recipe was contributed by Chishti on 30 Oct 2018
I am from Lahore,ISLAMIC REPUBLIC OF PAKISTAN. I like very much cooking new good & healthy recipes f...

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