Pathod with Variations

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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Ingredients

How to Make Pathod with Variations

  • Add all ingredients in a heavy pan, stir to mix well.
  • Cook, stirring continuously, not allowing it to stick at the bottom.
  • If it feels too much like a lump, add some water.
  • It is done when the mixture does not have the taste of raw flour on tasting.
  • The mixture should be like a very thick spoon able paste.
  • It must be used while very hot, to form Pathod cubes, or Patoondhri thins.
  • Patoondhri Thins Method:
  • Spoon a ladleful of mixture in centre of a large plate.
  • Spread in circular motion towards edges, thinning evenly.
  • If required, wipe out excess mixture with edge of your palm, to give a thin even finish. Do this only while hot, or the texture will spoil.
  • Cool, cut into strips, roll like swiss rolls.
  • Or cut into 3 squares, or cut into rounds with inverted steel cup or lid, and pile up. Serve as is, or seasoned with tadka and garnished with coconut and coriander.
  • Pathod Sabzi Cubes Method:
  • Spoon mixture into a plate, spread with back of spoon to form a thick round.
  • Cool well, before cutting.
  • Cut into 1 squares for Pathodin curd gravy.
  • Cut into 1/2 squares for dry Pathod or with peas.