Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, mugiya (ras bara). It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Mugiya (Ras Bara) is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. Mugiya (Ras Bara) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook mugiya (ras bara) using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mugiya (Ras Bara):
- Make ready 1 Cup Moong Dal
- Take 1 Cup Sugar
- Take 2 pieces Taro root
- Prepare 1/2 teaspoon salt
- Make ready 1 pinch baking soda
- Prepare 1 Cup water
- Take 3 cardamom
- Make ready for Garnishing:
- Take as required kesar
- Make ready as required Oil for deep frying
Steps to make Mugiya (Ras Bara):
- First wash the dal well with water properly and drain the water. Now clean and wash the skin of Taro root and kaddu kas (grate) it.
- Now take a blender jar and grind both dal and grated Taro root by not adding water to it. Make it a smooth and fine paste.
- Now add salt and mix it and whisk it well in one direction for 5 mins. So, that the air will form. Now Switch on the gas and make sugar syrup by adding water and sugar and at last add crushed Cardamom to it. When the sugar dissolves properly it will take 5 mins. Don't wait for 1 string or 2 string Syrup, keep them aside.
- Now place a Kadhai on the gas and add oil for frying the baras. Boil the oil in medium and slow flame pour one by one baras to the oil. When it get cooked it will automatically come up. Then flip it to other side. When the baras change it's color then remove them from oil and pour it into the lukewarm sugar syrup. Now repet the same process with oher baras. Keep it for 3 to 4 hr's. When the baras properly absorbs all syrup then it is ready to eat. You can keep it inside the refrigerator also.
- Then it's done garnish it with kesar.
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