Babroo Recipe: A Crispy and Sweet Delight from Himachal Pradesh

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Babroo is a traditional sweet dish from the northern state of Himachal Pradesh in India. It’s a crispy and flaky dessert filled with a sweet and nutty stuffing. Babroo is often prepared during festivals and special occasions, and its delightful taste makes it a favourite among those with a sweet tooth.

CourseCuisineServingsPreparation TimeCooking TimeCalories
DessertHimachali10-1230 minutes30 minutesVaries

Ingredients:

For the Dough:

  • 2 cups all-purpose flour
  • 1/4 cup ghee (clarified butter)
  • Water, as needed
  • A pinch of salt

For the Filling:

  • 1 cup khoya (reduced milk solids)
  • 1/2 cup powdered sugar
  • 1/4 cup chopped mixed nuts (almonds, cashews, pistachios)
  • 1/2 teaspoon cardamom powder

For Deep Frying:

  • Sufficient oil or ghee

Method:

1. Prepare the Dough:

  1. In a mixing bowl, combine all-purpose flour, ghee, and a pinch of salt.
  2. Gradually add water and knead the mixture into a smooth and firm dough.
  3. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Prepare the Filling:

  1. In a separate bowl, mix khoya, powdered sugar, chopped nuts, and cardamom powder to form a uniform filling.

3. Shape and Fill the Babroo:

  1. Divide the dough into small lemon-sized balls.
  2. Roll each ball into a small disc and place a spoonful of the khoya-nut filling in the center.
  3. Fold the edges to seal the filling, creating a small stuffed ball.
  4. Roll out each stuffed ball into a flat disc, ensuring the filling is evenly distributed.

4. Deep Fry:

  1. Heat oil or ghee in a deep pan for frying.
  2. Carefully slide the rolled babroo into the hot oil and fry until golden brown and crispy.
  3. Remove excess oil by placing the fried babroo on absorbent paper.

5. Serve:

  1. Allow the babroo to cool slightly before serving.
  2. Enjoy this delectable Himachali sweet as a festive treat or dessert.

Babroo is a delightful fusion of crispiness and sweetness, making it a cherished dessert in the Himachali cuisine.

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