9:52 pm - Saturday March 24, 2018

Dhaka Delight


  • Milk-1 liter
  • Citric Acid-1 pinch(tatrey)
  • Semolina-2 tbsp
  • Coconut powder-1 cup
  • Sugar-250 gm
  • Milk powder-2 tbsp
  • Screw pine (kewra)-1 tbsp
  • Green and red food color-few drops
  • Oil-for frying
  • muslin cloth (malmal ka kapra)-1 meter
  • Grated coconut-for garnishing


  • Heat milk then in it add citric acid in order to curdle it. Put the curdled milk in a muslin cloth and let it hand so that excess water drains away.
  • When all the water has been drained, place the milk blob on a cutting board. Add semolina, milk powder and screw pine to it and mix well with hands.
  • Separate this mixture into two parts. Add red food color in one part and green in the other. Mix each part separately, till the colors get evenly distributed.
  • Heat oil in a wok, make small rounds from both the mixtures and fry them till they turn golden.
  • Make sugar syrup. Immerse these rounds in the syrup for 2 minutes.
  • Take them out and roll them in a grated coconut. Keep them in a serving dish and serve.
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Filed in: Sweet Corner

One Response to “Dhaka Delight”

  1. Bling bling
    May 25, 2011 at 9:21 am #

    Please tteach how to make rasgulla

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