Rum Baba Or Baba Au Rum

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Rum Baba Rum Baba – Let’s Dig Into This French Delight !!! In the month of January, while vacationing in Goa, had this amazing dessert called "Rum Baba" at a French restaurant. You may think it's same as Rum Balls. No there is no similarities in both desserts apart from one ingredient that is rum. Rum Baba or Baba Au Rum (French name) is a yeast cake soaked in syrup made with hard liquor, usually rum. It was served to us with whipped cream, strawberry and 30 ml white rum. Yesterday I tried to recreate this dessert with whatever I had in my pantry. Ya presentation of my dessert sucks but trust me it tastes exactly the same or shall I say better 😜. A bit lengthy process though.  So here we go... Ingredients: For baba: 1. Butter:                                                                                           9 tablespoons 2. All-purpose flour:                                                                       2 cups 3. Sugar:                                   
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Khava Poli or Khoya Roti

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Khava Poli or Khoya Roti
Khava Poli or Khoya Roti 


Khava Poli or Khoya Roti for satisfying your sweet cravings

Sweet, luscious and heavenly Indian dessert is "khava poli" Or "khoya roti". On Saturday I had puja at my place and had khoya roti as a sweet or dessert for the lunch menu. It is not that hard to make these roties.

Ingredients:

For stuffing
1. Ghee (also for roasting)
2. Gram flour (besan)
3. Khoya
4. Powdered sugar,
5. Cardamom powder
6. Nutmeg powder
For cover
1. Whole wheat flour
2. All-purpose flour (maida)
3. Salt
4. Oil
5. Water

Method:

1. Heat ghee in a pan. Add little gram flour and sauté on low heat till aromatic.
2. Add khoya and sauté again on low flame. Keep aside to cool down.
3. Once cool down, add powdered sugar, cardamom powder and nutmeg powder. Mix well. Stuffing is ready.
4. Take whole wheat flour and all-purpose flour in 1: 1 ratio. Sift together.
5. Add little salt and oil. Mix well.
6. Add water slowly and knead well to make soft dough. Make small balls of this dough.
7. Roll these small balls to make little circles. Add stuffing and seal the dough. It will look like a ball.
8. Now roll it with rolling pin. Apply the pressure very evenly and gently on all sides.
9. Roast the roti from both the sides on a heated griddle by applying ample amount of ghee.
10. Ghee on the top is must while serving. 

Indian sweets are not really difficult to make but definitely requires skill and patience. Indulge in this sinful delight. 



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