No problem JD it's my pleasure. I would say first you add semolina bit by bit and once it turns a bit thick and lumpy then you would add the flour until it almost turns to a dough. And there we go. If u need any help comment down below.
@@megsarna7429 I’m south Asian, British Bangladeshi in our culture a lot of the cooking we don’t measure. We use the right amount by using our eyes. We can tell how much to add. Thanks 🙏🏻 I’ll add details of measurement next time for my viewers.
Baking soda may make it more chewy and change the texture and baking soda is more stronger than baking soda too. Although they are different I’d suggest to stick to baking powder.
Definitely gonna try it tomorrow❤️
Yes Apu hope you liked it. Don't forget to subscribe. 👍🏼
how rawa n maida please reply
how much rawa n maida u add please reply
It would be helpful if you could put amount of each ingredient.
Can you please tell how much quantity white flour and semolina you used?
How much flour and semolina would you estimate going into the mixture? Thank you for the easy recipe.
No problem JD it's my pleasure. I would say first you add semolina bit by bit and once it turns a bit thick and lumpy then you would add the flour until it almost turns to a dough. And there we go. If u need any help comment down below.
@@adnanskitchenmoreyou don't know yourself how much quantity u r adding?wat kind of a baker r u? Its all Guesswork.
@@megsarna7429 I’m south Asian, British Bangladeshi in our culture a lot of the cooking we don’t measure. We use the right amount by using our eyes. We can tell how much to add. Thanks 🙏🏻 I’ll add details of measurement next time for my viewers.
@@adnanskitchenmore
British Bangladesh?
You mean like white and Bengali mix?
@@megsarna7429
There is semolina and there is semolina flour. The half-baked baker said semolina powder. So I guess it must be semolina flour.
is it okay to use baking powder instead of baking soda
Baking soda may make it more chewy and change the texture and baking soda is more stronger than baking soda too. Although they are different I’d suggest to stick to baking powder.
4-5 tbs each time of semolina till it became thick and lumpy and then added 2-3 tbs of flour until the right consistency
how much rawa
Do they pour syrup over them in the shops? The bottoms of the ones that I get are always sweet and soggy
Yes can be done that way too
No measure for semolina
Add 2tbs at a time until a thick consistency