Devi's Delish
Babru Himachali Sweet Dish | Indian authentic, traditional, Auspicious,North famous sweet Recipe!!!
Authentic Himachali Babru Recipe | Traditional Sweet Wheat Pancakes | Festive North Indian Dessert
Welcome back to Simply Delicious! Today, we are making Babru, a famous and traditional sweet dish from Himachal Pradesh. This auspicious dish is a staple at Himachali weddings, birthdays, and festivals, often served as a sweet invitation to relatives [00:07].
These deep-fried sweet treats are soft, fluffy, and have a unique flavor thanks to ingredients like fennel seeds and shredded coconut. They are perfect as a snack with tea or even served with pickles [04:17]!
🕒 Preparation Time: 15 mins (Plus 5 hours for fermentation)
🍳 Cooking Time: 15 mins
🍽️ Servings: Makes approximately 10-12 Babru
Ingredients
• Wheat Flour: 3 Cups [00:30]
• Brown Sugar: 1 Cup [00:31]
• Yeast: 1 tbsp [00:44]
• Shredded Coconut: 1/4 Cup (enhances taste) [00:38]
• Cardamom Powder: 1 tsp [00:35]
• Fennel Seeds (Saunf): 2 tsp (optional, for extra flavor) [02:07]
• Lukewarm Water: 1 Cup (for yeast & sugar syrup) [00:46]
• Oil: For deep frying
Step-by-Step Instructions
1. Ferment the Yeast: Mix 1 tbsp yeast with a little lukewarm water and let it rise for 15 minutes [00:55].
2. Prepare Sugar Syrup: Dissolve 1 cup brown sugar in 1 cup water with 1 tsp cardamom powder in a pan until fully mixed [01:07].
3. Prepare the Dough: In a bowl, mix wheat flour, cardamom powder, shredded coconut, and fennel seeds. Add the fermented yeast and the sugar syrup gradually [01:34].
4. Knead: Knead into a very soft dough. The softer the dough, the fluffier your Babru will be [02:22]!
5. Resting: Cover with aluminum foil and keep in a warm place for at least 5 hours to ferment [02:42].
6. Shaping: Grease your hands with oil. Take small portions of dough and flatten them into discs using a rolling pin or your hands (keep them slightly thick to ensure they puff up) [03:08].
7. Frying: Deep fry in hot oil until they turn a beautiful dark brown on both sides [03:59].
Serving & Storage Tips
• Best enjoyed warm with a cup of tea or a side of mango pickle [04:17].
• Can be stored for 4-5 days. Just warm them up slightly before eating [04:22].
If you enjoyed this traditional recipe, please LIKE, SHARE, and SUBSCRIBE to Simply Delicious for more authentic flavors! [04:49]
#BabruRecipe #HimachaliFood #IndianSweets #TraditionalRecipes #SimplyDelicious #PahadiCuisine #SweetSnacks
← Browse all recipes on Devi's Delish
Welcome back to Simply Delicious! Today, we are making Babru, a famous and traditional sweet dish from Himachal Pradesh. This auspicious dish is a staple at Himachali weddings, birthdays, and festivals, often served as a sweet invitation to relatives [00:07].
These deep-fried sweet treats are soft, fluffy, and have a unique flavor thanks to ingredients like fennel seeds and shredded coconut. They are perfect as a snack with tea or even served with pickles [04:17]!
🕒 Preparation Time: 15 mins (Plus 5 hours for fermentation)
🍳 Cooking Time: 15 mins
🍽️ Servings: Makes approximately 10-12 Babru
Ingredients
• Wheat Flour: 3 Cups [00:30]
• Brown Sugar: 1 Cup [00:31]
• Yeast: 1 tbsp [00:44]
• Shredded Coconut: 1/4 Cup (enhances taste) [00:38]
• Cardamom Powder: 1 tsp [00:35]
• Fennel Seeds (Saunf): 2 tsp (optional, for extra flavor) [02:07]
• Lukewarm Water: 1 Cup (for yeast & sugar syrup) [00:46]
• Oil: For deep frying
Step-by-Step Instructions
1. Ferment the Yeast: Mix 1 tbsp yeast with a little lukewarm water and let it rise for 15 minutes [00:55].
2. Prepare Sugar Syrup: Dissolve 1 cup brown sugar in 1 cup water with 1 tsp cardamom powder in a pan until fully mixed [01:07].
3. Prepare the Dough: In a bowl, mix wheat flour, cardamom powder, shredded coconut, and fennel seeds. Add the fermented yeast and the sugar syrup gradually [01:34].
4. Knead: Knead into a very soft dough. The softer the dough, the fluffier your Babru will be [02:22]!
5. Resting: Cover with aluminum foil and keep in a warm place for at least 5 hours to ferment [02:42].
6. Shaping: Grease your hands with oil. Take small portions of dough and flatten them into discs using a rolling pin or your hands (keep them slightly thick to ensure they puff up) [03:08].
7. Frying: Deep fry in hot oil until they turn a beautiful dark brown on both sides [03:59].
Serving & Storage Tips
• Best enjoyed warm with a cup of tea or a side of mango pickle [04:17].
• Can be stored for 4-5 days. Just warm them up slightly before eating [04:22].
If you enjoyed this traditional recipe, please LIKE, SHARE, and SUBSCRIBE to Simply Delicious for more authentic flavors! [04:49]
#BabruRecipe #HimachaliFood #IndianSweets #TraditionalRecipes #SimplyDelicious #PahadiCuisine #SweetSnacks