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Pukhlein -Mehalaya Special


Today also we are in another North Eastern state Mehalaya, land of clouds and a heavy rainfall state during monsoons.The capital of Mehalaya is Shillong and its known as'Scotland of East'.
About one third of the state is forested and its home for 3 types of tribes Khasi,Garos and Janitas.
Red rice is commonly eaten and consume lots of pork and meat.They use lot of sesame seeds in their food for seasoning.
Coming to the recipe part,this one state is difficult to find a vegetarian recipe and finally ended up in making the sweet Pukhlein made with rice flour.
The recipe sounds very similar to Adirasam,but it came out perfect after 3 trials.In my first trial didn't rest the prepared batter.In my second trial the batter was slightly loose and as soon as I put it in the oil it separated.Third trial also failed and final try was with only 1/2 cup of rice flour.
So last and final try I slightly roasted the flour and rest it for 15 minutes.So resting the batter is very important.Now off to the recipe.........................................


Basic Information

Preparation Time 10 minutes
Resting Time 15 minutes
Cooking Time 10 minutes
Makes 7-8

Ingredients

IngredientQuantity
Rice Flour/arisi maavu1/2 cup
Powdered jaggery/vellam1/4 cup
Water1/2 cup
Salta pinch
Oilfor frying

Method


  • Slightly roast the rice flour in a medium flame without changing the color.
  • Melt the jaggery with water to thick syrup (no need of string consistency) and pass it through a fine filter to remove the scum.
  • To this jaggery syrup add the rice flour and mix it well.
  • Let it rest for at least 15 minutes.
  • Heat a pan with oil in a medium flame.
  • Now take a big gooseberry sized batter and flatten it,drop it in the oil.
  • Fry it till golden and remove it from the oil and drain it on a paper towel.

Enjoy................................................................




  • Frying it in the medium flame is very important otherwise it may turn dark without cooking.
  • Resting the batter is also important otherwise it may separate in the oil.







Sumber http://www.naliniscooking.com
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