Badshahi Pear Gola

About Badshahi Pear Gola

Ingredients

• Green USA pear 1
• Lemon juice ½ tbsp
• Orange juice 1½-2 cups
• Reduced pineapple juice for drizzling
• Rose syrup for drizzling

How to Make Badshahi Pear Gola (Stepwise Photos)

Method

1. Discard stem and bottom of pear. Peel, finely chop and put into an aluminium tin. Add lemon juice and some water and freeze in the refrigerator till set.
2. Heat orange juice in a non-stick pan and cook till reduced. Switch off heat, cool and transfer into a bowl.
3. Remove the frozen pear-lemon mixture from the freezer and crush it using the back of an ice-cream scooper. Scoop out into a serving bowl.
4. Drizzle some orange reduction, pineapple reduction and rose syrup on top and serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps