Pre-heat a non-stick pan on low flame. Roast Oats in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.
Pre-heat a non-stick pan on low flame. Roast Walnuts in pre-heated pan. Take care of not burning. Roast just to burn the moisture in it. Keep a side.
Grease with Ghee a mould plate.
Take Jaggery and Ghee in a pan. Put it on low flame. Stir slowly and continuously while on flame until Jaggery is melted completely. Then, add roasted Oats and Walnuts. Mix well while on low flame and remove the pan from the flame.
Take all listed ingredients for Dough in a bowl. Add water as needed and knead soft dough. Keep a side.
Take Green Chickpeas, Ginger and Green Chilli in a wet grinding jar of mixer. Crush to coarse.
Heat Oil in a pan. Add Asafoetida Powder.
Add crushed Green Chickpeas and Salt. Cook for a while.
Add Garam Masala, Cinnamon-Clove Powder, Peanuts Powder, Sesame Seeds Powder, Fennel Seeds Powder, Sugar, Lemon Juice and Fresh Coriander Leaves. Mix very well while cooking on low flame for a while. Stuffing is ready. Leave it to cool off.
Pinch a small lump of prepared dough. Roll it in a round shape. Make a layer of prepared stuffing on it. Wrap it to make a roll. Cut the roll in small pices.
Repeat for all dough and stuffing.
Heat Oil on medium flame. Deep fry all pieces. Flip occasionally to fry all sides well. Deep fry all pieces to brownish.
After removing from Oil, put them separate on tissue papers to get excess oil absorbed and cool off.
Serve Fresh and Hot for best taste.
Prepare Tea or Coffee of your taste to escort this deliciously healthy Bhakharwadi.
In a bowl, take Refined White Wheat Flour, Semolina, Powder Sugar and Ghee. Mix well. Leave it for approx 8 hours. Then, add Dry Coconut Powder and Pineapple Powder. Mix well. Prepare number of small balls from the mixture. Bake for 20 minutes at 180° in preheated oven.
Take Milk in a bowl. Add Condensed Milk, Coconut Milk Powder and Pineapple Essence. Mix well and boil it on low flame while stirring occasionally to avoid boil over and sticking or burning at the bottom of the pan. Boil it until it becomes little thick.
Leave it for approx 30 minutes to be normal temperature. Then, keep in refrigerator for approx 30 minutes to make it cold.
In a serving bowl, Fill half the bowl with Rabadi. Put 1 or 2 Cookies depends on the size of cookies and bowl, in the middle of Rabadi. Sprinkle little Coconut Powder. Put 2 Cherry for Garnishing.
Enjoy Fused Taste of Pineapple and Coconut…Pina-Colada…