Mugiya (Ras Bara)
Mugiya (Ras Bara)

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, mugiya (ras bara). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mugiya (Ras Bara) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Mugiya (Ras Bara) is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have mugiya (ras bara) using 10 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Mugiya (Ras Bara):
  1. Get 1 Cup Moong Dal
  2. Make ready 1 Cup Sugar
  3. Take 2 pieces Taro root
  4. Prepare 1/2 teaspoon salt
  5. Make ready 1 pinch baking soda
  6. Make ready 1 Cup water
  7. Get 3 cardamom
  8. Prepare for Garnishing:
  9. Make ready as required kesar
  10. Prepare as required Oil for deep frying
Steps to make Mugiya (Ras Bara):
  1. First wash the dal well with water properly and drain the water. Now clean and wash the skin of Taro root and kaddu kas (grate) it.
  2. Now take a blender jar and grind both dal and grated Taro root by not adding water to it. Make it a smooth and fine paste.
  3. Now add salt and mix it and whisk it well in one direction for 5 mins. So, that the air will form. Now Switch on the gas and make sugar syrup by adding water and sugar and at last add crushed Cardamom to it. When the sugar dissolves properly it will take 5 mins. Don't wait for 1 string or 2 string Syrup, keep them aside.
  4. Now place a Kadhai on the gas and add oil for frying the baras. Boil the oil in medium and slow flame pour one by one baras to the oil. When it get cooked it will automatically come up. Then flip it to other side. When the baras change it's color then remove them from oil and pour it into the lukewarm sugar syrup. Now repet the same process with oher baras. Keep it for 3 to 4 hr's. When the baras properly absorbs all syrup then it is ready to eat. You can keep it inside the refrigerator also.
  5. Then it's done garnish it with kesar.

So that is going to wrap it up for this exceptional food mugiya (ras bara) recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!