This week I would like to share another 2, 1st. My first attempt at Gluten free Bhaat and my first attempt at Bibinca. The Gluten free Bhaat was simple, all I did was switch the Semolina for some idli rice and add 1/4 cup of milk or cream. The recipe is posted with the Bhatt picture posted earlier this month. Bibinca was an entirely different story:) Most know that Bibinca is prepared with a lot of ghee something I have an aversion to (not ghee, but a lot of it) so as usual I ended up tweaking the recipe.... a lot:) Presently I am just posting a picture of it. I will post the recipe once it has been tried and approved by my biggest critics (my kids). Today lets talk about the preparation: The batter for Bibinca is fluid (pourable consistency), This delicious dessert is cooked in layers. The bottom most layer is cooked over a stove top after which it source of heat has to be from the top. I tried the broiler which works well if you are generous with ghee. Since that was not the case with me I baked each layer at 400. Enjoy!
Posted on: Thu, 18 Dec 2014 14:32:50 +0000