There may be the fancy mousses, the tangy tarts and the fancy desserts. But nothing like the good old desi mithai
Indulge your sweet tooth this monsoons with some out-of-this world desi mithais.
Makes 25 jamuns
Soft, dewy insides and a rosy glow add to its charming flavour...
Milk powder – 175 gm
Cream – 170 gm
Maida – 30 gm
Baking powder – 1 tsp
Baking soda – A small pinch
Ghee – 1 tbsp
Refined oil – To deep fry.
For Sugar Syrup
Sugar – 2 cups
Water – One and three-fourth cups
Rosewater – 1 tsp or Cardamom (powdered) – Half tsp.
In a vessel, add sugar and water and stir till the sugar dissolves. Let it boil for a minute. Off the flame and add rosewater. Stir and keep the sugar syrup aside.
In a bowl, mix the milk powder, maida, baking powder, baking soda. Add the ghee. Finally, add the cream and lightly form a dough.
Do not press or overwork the dough. Apply a little ghee to the hands and shape into lemon-sized balls. Heat the refined oil in a wok and deep-fry the balls in batches of five, over a low flame, turning to even out the colour. When deep golden brown, transfer onto a colander. When all the jamuns have been fried, carefully drop them into the prepared syrup and allow time to soak. Serve in small bowls garnished with grated pistachios.
Mixed Nuts Burfi
A brittle sugary sweet with a hint of magic...
Cashewnuts – One cup
Almonds – One cup
Pistachios – One cup
Sugar – One-and-a-half cups
Water – Half cup
Ghee – 2 to 3 tbsp
Pachakarpooram (edible variety) – A small pinch
Grease a thaali. Process all the nuts to a fine powder .Dissolve sugar in the water. Cook to one-thread stage. Add the powdered nuts. Cook for ten minutes on high heat, stir occasionally to avoid browning. Add the ghee. Lower flame to simmer and cook, stirring for about five minutes. Add a pinch of edible pachakarpooram. When the mixture leaves the sides of the vessel, transfer to the greased thali. Smoothen the top. As it hardens at once, cut into squares immediately.
Surprisingly soft and rich, it melts-in-your- mouth!
Fresh Milk – 1 litre
Vinegar – 2 tbsp
Condensed milk - 6 oz
Milk powder – 1 tsp
Elaichi powder - Half tsp or Saffron (optional) – A pinch, dissolved in a little milk
Pistachios or cashews (chopped) – For garnish
Grease a six inch round cake tin or a small pan. Boil the milk. Once it boils lower flame and add the vinegar and stir well. When the mixture curdles and separates, remove from heat. Drain the whey from the paneer. Process the paneer for a few seconds in the mixie.
In a bowl, mix the paneer paste and condensed milk until there are no lumps. Cook this mixture over a low flame, stirring all the while for about five minutes. Add saffron or elaichi. For plain burfi, skip the flavouring. When the mixture starts to leave the sides of the vessel, add a teaspoon of milk powder. Cook over low heat for a further seven to eight minutes until the mixture resembles chapathy dough. Transfer contents to the greased cake tin or pan. Smoothen the top. Allow to cool for approximately half an hour, cut into squares and garnish.PARVATHY MENON