Chocolate Gol Gappay By Tooba Shah
Ingredients:
Gol gappay Puri:
- Sooji (Semolina) 2 & ½ Cups
- Maida (All-purpose flour) ¼ Cup
- Water 1 & ½ Cup or as required
- Cooking oil 1 tsp
Ice cream Milkshake:
- Cream 150ml
- Sugar 2-3 tbs or to taste
- Instant coffee 2 tbs
- Chocolate ice cream 3-4 scoops
- Doodh (Milk) 3/4 Cup or as required
- Water as required
- Milk chocolate 200g
- Sprinkles
Assembling:
- Gol gappa puri
- Brownie crushed
- Fruit cocktail strained
- Badam (Almonds) sliced
- Pista (Pistachios) sliced
- Chocolate chips
- Cream
Directions:
Prepare Gol Gappay Puri:
In a bowl,add semolina,all-purpose flour and mix well.
Gradually add water & knead until semi hard dough is formed,cover with damp cloth & let it rest for 30 minutes.
Knead dough again for 6-8 minutes then divide the dough into four parts.
Take one part and make a ball,grease working surface with oil & roll out thinly dough with the help of rolling pin.
Cut the dough into round shape/circles (2.4 inch size) with the help of the cutter,cover with damp cloth for 10 minutes (make 60+ puris).
In a wok,heat cooking oil (moderately hot) and fry on medium low flame until golden & crispy (nudge or press down so that puris puff up) then strain on a net strainer & allow puris to air dry for 1-2 hours on room temperature.
Can be stored in an airtight container for up to 1 week.
Prepare Ice cream Milkshake:
In a blender jug,add cream,sugar,instant coffee (sift with the help of the sifter),chocolate ice cream,milk and blend well & keep in freezer for 30 minutes or until chilled.
In double boiler,add water and bring it to boil.
Place bowl,add milk chocolate and melt chocolate until smooth (approx. 2-3 minutes).
Poke prepared gol gappa from the center and dip them in melted chocolate,add sprinkles over it & refrigerate for 15 minutes.
Assembling:
In chocolate coated gol gappa,add crushed brownie,fruit cocktail,almonds,pistachios,chocolate chips and drizzle cream.
Serve with prepared icecream milkshake.
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