Steps to Prepare Moong Dal Recipe Bengali Style

Old Style Oliebollen

The recipe is relished by bengalis all around the world as a part of their daily meal along with rice or roti.

Recipe Summary Old Style Oliebollen

These are from Holland and are a doughnut-like pastry.

Ingredients | Moong Dal Recipe Bengali Style

1 (0.6 ounce) cake fresh yeast

1 cup warm water (Optional)

1 cup flat beer, at room temperature

4 ½ cups all-purpose flour, sifted

1 teaspoon salt

2 eggs, beaten

2 cups hot water (Optional)

1 cup raisins (Optional)

1 cup peeled and finely chopped Granny Smith apple (Optional)

vegetable oil for frying

2 cups confectioners' sugar

Directions

Tear yeast into small pieces; stir into warm water until dissolved. Add beer; let stand for 5 minutes.

Stir hot water and raisins together in a bowl; let stand until plumped, about 5 minutes. Drain any excess water.

Combine flour and salt in a large bowl; stir in yeast mixture and beaten eggs. Mix in raisins and apple. Cover with plastic wrap; leave dough in a warm place to rise, 8 hours to overnight.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Shape scoops of dough into golf-ball-size balls using 2 metal teaspoons; drop carefully into the hot oil. Fry until golden brown, 7 to 8 minutes. Transfer to a paper-towel-lined plate. Dust with confectioners' sugar.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Moong Dal Recipe Bengali Style

prep: 15 mins cook: 12 mins additional: 8 hrs 10 mins total: 8 hrs 37 mins Servings: 12 Yield: 24 oliebollen

TAG : Old Style Oliebollen

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