When I was paired with Vardhini from Zesty Palette for blog hop Wednesday, this was what I had chosen to make....after I baked the pav and made Vad Pav (my next post)...I went through her blog again and came across Rasmalai recipe and chose to that as an entry for Blog Hop Wednesday.
I thoroughly enjoyed making the Pav...the results are so satisfying ,my family was awed by this...they could not believe that its possible to make Pav at home and that too it was much much better than the store bought Pav...So soft and spongy. Will definitely make it again.
Recipe source:Zesty palette
Ingredients
- 3 Cups Maida (All purpose flour)
- 2 1/4 tsp dry active yeast
- 2 tsp Sugar
- 1/4 cup luke warm water
- 3 tbsp butter
- 1 1/4 cup milk
- 1 tsp salt
Method
1. Add butter to luke warm milk and let it melt. Keep this aside.
2.Combine sugar and yeast in luke warm water and mix well. Keep aside and let it froth up.
3. Once the yeast froths up add salt and milk+ butter mixture to it.
4. Now add 1 cup flour at a time and form a sticky dough.
5. Transfer the dough on to a clean surface and using little flour knead for 5 to 10 minutes to get a smooth and soft dough.
6.Keep the dough in the bowl, cover it and let it rise in a warm area for 1 hour.
7. After the dough has doubled in size, punch it down and remove all the air. Grease a baking tin with oil and keep aside. Divide the dough to 12 equal parts , form a ball and place it on the grease baking tin.
8. Cover and let it rise for 30 to 45 minutes.
9. Brush the top of the dough with milk and pop it in a preheated oven at 180 Degree C and bake for 25 to 30 minutes.Remove from oven and let it cool.
Love the pav!!! looks so fresh & yummy & definitely better than store bought pav!! Will definitely try this :)
ReplyDeleteLooks so perfect and yummy :) I have baked a lot of cakes and even pizza bases, but then these buns have always been a challenge to me. Yet to figure out why!! Your version makes me drool. Will gain courage and give it a try again :)
ReplyDeleteHi Charisma, I am a biiig fan of your blog but have never left a comment yet. So here is my first one. :) This post bowled me over. I love Pav. We dont get it here in Seattle. My mom used to make mutton gassi and serve it with pav on sundays. Love it. I am going to the pav recipe here for sure. Thank you Thank you Thank youuuu
ReplyDeleteOh My Gosh. This is splendid. Feel like reaching for one Cherie.
ReplyDeletewow wonderful bake,pav buns luks perfect and yum...
ReplyDeletePerfectly baked. Very nice recipe. Do drop my space when time permits
ReplyDeleteAwwww....looks unbelievable!!
ReplyDeleteI actually could not believe that they are being made at home...just so perfectly baked! :)
Superb made vada pavs..came out just perfect!!
ReplyDeleteso soft and spongy...
ReplyDeleteAwesome!!! This pav bread looks perfect!!!
ReplyDeletePrathima Rao
Prats Corner
Wow......Love these Pav's///will try very soon for Diwali . Thanks for sharing & thanks for visiting my space Charishma . I am feeling very emotional by your beautiful & kind words. Love U & Have a Happy Festive season.
ReplyDeletewow, so nicely done and golden in color.
ReplyDeletePav looks very perfect. Since long time I have been wanting to make them at home. Your Pav looks perfect, would like to give it a try.
ReplyDeleteHi Charishma
ReplyDeletetried this recipe came out well except under side of pav got burnt...dont know how..rest it came out soft and nice. Thanks a lot dear...but plz tell me how it burnt from under.
hi Archana...glad you tried it out...the only reason i can think about for the pav to get burnt is ..maybe the size of your oven...if its too small and you have kept it in the lower rack of the oven..too much heat could have done that...but can you let me know if its a big or small oven...even in big oven (if its a gas oven)the flame in the middle is too much..I have used a medium size electric oven..next time when you try to bake the pav..try not to bake till the top turns golden brown...light brown is enough and when you tap underneath the baking tin you should get the hollow sound..that means the pav is done..hope it turns out better next time..let me know if you have any other doubts:)
ReplyDeletecherie
Hi Cherie!! I love you baked section. Guess what you deserve an award. Come check my Award page on to my blog :)
ReplyDeleteHi Cherie, I am new here. Just tried the pav according to your recipe to the "T". Its baking in there.. but i could not resist myself from posting. I have tried one previous recipe - but was super flop. This is my second try as we dont get authentic indian paav here in Canada. I just hope it comes out well. If it does.. i am going to be your fan :D. Also, my husband loves manglorean Korri Roti - which is eaten with chicken.I am a veggie myself bt like to try my hand at such things. Can you share that recipe of the roti too?
ReplyDeleteHi Cherie, Just tried the Pav as mentioend in my earlier post. The top is come out perfect, and the bottom is harder than usual. THe middle of the pav is nice and soft - however, its not fluffy like the pics u have shown. Does it have to cool off fully? It was still hot and steamy when i tried it. I think it could be cooked even more - cos thats the look it shows. Give me some tips on that if you can please...
ReplyDeleteHi Vaishnavi....sorry for the late reply...if it looks undone...then you should put it in immediately...and yes you have to let the pav cool down..before cutting it (iam not surprised that you were impatient...i was the same before...coz you feel amazing when you bake bread yourself)...as far as the bottom being hard...the one reason i can think of is ...if you have kept it in a lower rack...it must have overbaked....just let me know again if the pav was fine once it cooled down and do you really think the pav was not completely cooked? and the baking time always depends on the oven...if my oven takes 30 mins to bake the pav that does not mean even your oven will take the same time....i hope the pav has turned out fine...if it hasn't plz don't give up :)
Deletecherie
Thanks Charishma, Thank you for your reply. It definitely looked undone. When i finished the cooling time ( Phew !) - i checked it and the top and bottom ( though a little over crisp) - looked perfect. Especially the top. But it did not look nice and fluffy and WHITE in between. It was more the color of the raw aata. However, when i did eat it - it was not raw ( as my first attempt was a disaster), but definitely did not taste like pav. It was more like a thick bread that u get in stores. I dont want to give up and am eager to get it rite. As for the rack - i had kept it high up from the bottom heat - as last time, i had guessed that was the issue. I had a good mind to toss the paavs over.. hehehe.. But if it is the oven, the only issue shd have been the texture. Here i have a question abt the taste itself :(.. Let me know if u have any vishesh tippani.
DeleteHi Vaishnavi...sorry that it failed....i know how disappointing it must be to start with a lot of excitement and then failing after all the hard work...worst is tossing it out...the small tips that I can give you (i am no professional bread maker...just know little basics of baking)...yeast has to be good...and the water has to be lukewarm...not cold ..not hot...only then the yeast will become active...you will know when you combine sugar yeast and lukewarm water and after few minutes the liquid looks frothy...try to knead the dough well and do not dust too much flour while kneading....keep the dough in a warm area covered with cloth or clingfilm for the dough to rise double its size...Cannada is a cold place...but I guess right now the weather is good...you can keep the dough inside you oven if its too cold outside...or you can place a thermal blanket over the dough..that will help the dough rise if the weather is too cold...that is all i can think about right now....I seriously wish you won't give up on making pav...Iam positive it will turn out fine next time....if it does not ..plz don't grill me :) happy baking
Deletecherie
Thank you so much Charishma - NO WAY i am gonna give up or gonna grill u.. I was only disappointed.. cos it all looked so nice and perfect till the time i baked it.. i was sure it will come out well.. Bt i guess not meant to be. I will try again and do it all over again.. of course with your latest tips. Will let u know how it was.. Thanks for all your help. Love, Vaishnavi
ReplyDeleteHi
ReplyDeleteFirst time here
You have a wonderful blog ...I will be trying out a few of your recipes
I always wanted to try my hand at bread making , as you know no one bakes there own bread in India
So I need some basics1. Which yeast did you use?
I have a small 21 inch black and decker OTG will I get the right results?
I will add you to my sidebar.
Thanks
I made this pao for thanksgiving and it came out perfectly. The only change I made was -let it bake for 10 mins, took it out and brushed it with milk and put it back in the oven. Very delicious pao, in fact I would say the best one I have tasted so far..
ReplyDeleteThanks for the awesome recipe Cherie!
Cherrie!! My first successful bread-making, after a zillion failures. Must thank you whole heartedly as the immense joy that filled the atmosphere apart from the bakery like aroma at home was heavenly. The joy of baking ones's own bread after a crazy day at work--priceless!!
ReplyDelete