Doodh Sabudhana Pakora
- 3 cups – Verka full cream Milk
- ¼ cup – Sabudana (tapioca pearls)
- 3 teaspoon – Cornflour
- ½ teaspoon – Cumin seeds
- ½ teaspoon – Ajwain
- Rock Salt
- ¾ teaspoon – Green chili finely chopped
- ¼ teaspoon – Turmeric
- 1 tablespoon – Verka Ghee
- ¾ cup – Besan
- ¼ cup – Bread crumbs freshly made with the fresh bread.
Soak sabudana in 1 cup of warm milk, cover and keep aside.
Bring 2 cups of milk to boil on medium heat in a kadahi. Add the sabudana along with milk to the boiling milk. Bring to boil, reduce heat and let it simmer until sabudana is tender. Check doneness by biting a few sabudana. They should not be hard or chewy.
Now make a slur of 1 teaspoon of cornflour with milk and add to the sabudana, keep stirring until no lumps and dissolved. Now add cumin seeds, ajwain, rock salt, finely chopped green chilies and turmeric, stir in a tablespoon Verka ghee, mix well and let it cook for a minute.
Meanwhile prepare 1inch or 2.5cm deep small tray, line it with a film or line the tray with Verka ghee.
Pour the sabudana mixture in the prepared tray, let it cool. Then cover and keep in the refrigerator for 2 hours. Remove from the refrigerator and it is well set. Remove on a cutting board. Handle carefully and gently, its like hard jelly. Cut with sharp knife into 1.5 inch or 3.75cm. Prepare a mixture of besan, bread crumbs and season lightly. Make a slur of reserved corn flour with little milk. This cornflour slur is slightly thicker.
Heat ghee to shallow fry in a deep pan on low medium heat. Take each piece, roll in the besan & crumbs mixture, remove extra crumbs, pick up gently and place in the pan to fry. If heat is high, reduce. Put few at one time, turn time to time until on side golden, fry until all sides are fried. Remove carefully with right spatula.
Serve with chutney you like.