Though the recipe seems the most simplistic , but a little more brown and it makes a great difference to the entire dish. There have been times when I had to throw away my entire birasta batch due to more of it’s brown color.
So what makes a perfect Birasta? I have shared all the tips and tricks on insta story today. And not to worry, it will be later saved in highlights
The recipe is so simple that it does not require any measurement and requires to ingredients Onion & Oil. And equipment will be a heavy bottom pan or kadhai and turner ( jhara called in hindi)
Start by slicing the onions thinly in 1/2 moon shape .In the meantime fill the kadai with oil and start to heat up. Oil should be that much that when onions are put in oil they are completely soaked. Once the oil is hot, add the onions. Fry on high heat till it becomes soft. Once it starts changing the color to light brown, turn the flame to medium. Once you see little more change in color switch off the flame. Keep stirring using the turner till it get brown. Drain the fried onions from oil & keep on tissue paper. Using a fork separate the fried onions. . When cool it will be crisp. Use as required.
STORING : If you are making a huge batch, take a glass container & place a tissue paper on it. Put the crispy onion in the container. Cover the lid and use as required. If I make a small batch, I store in fridge too.
Or crush & sprinkle as a topping to your ice cream
Or add it to your Basic ice cream for a butter scotch flavor
Ingredients:
1/2 cup plain sugar + 3 tbsp water
1/4 tsp unsalted butter
5 tbsp sliced unskinned almond or slightly crushed whole almonds
greased tray or I used shiny part of aluminium foil
