Dashmi is preaperd from wheat flour and besan. It is spiced up with different spices. This can be sweet or hot too. This is a good travelling snack as it remains good longer. This can be a good tiffin box option too. Let’s see how to make dashmi using gudh.
- 1/4 cup Milk
- 1/4 cup Jaggery
- 1 cup Wheat flour
- 1 tsp Besan / Chickpea flour
- 1 tsp Ghee
- Cardamom powder
- A pinch of Salt
- In a bowl, take warm milk. Add grated jiggery and mix well.
- Do not add jiggery on hot or boiling milk. Or milk will get spoilt.
- Jiggery should dissolve in milk.
- In a dish, take wheat flour. Add besan, cardamom powder and salt. Mix well.
- Add ghee and mix well until the mixture becomes crumbly.
- Add a little milk and gudh mixture at a time and make a little thick dough.
- If you want, you can add a little flour to absorb all the milk and gudh mixture.
- Knead thick dough.
- Transfer the dough into a bowl and cover. Rest it for 30-45 minutes.
- Take the dough and knead it again.
- After resting it becomes a little soft.
- Take a small ball of dough and make it smooth.
- Roll a dashmi like we roll regular chapatti. No need to fold it, just roll nice and round chapatti.
- Dashmi should be a little thick than regular chapatti.
- Heat up a pan. Transfer the rolled dashmi on it.
- Roast dashmi on medium heat. Roast for a minute from one side.
- When small bubbles begin to appear, flip over.
- Apply a little ghee and roast for another minute.
- Flip over and apply ghee from other side as well.
- Roast until it gets nice golden color from both sides.
- Dashmi is already.
- You can make 3 medium size dashamya from 1 cup flour.