You can turn mithaiwala with these recipes of Indian sweets. Make these at home and surprise your family and friends. The next festive season you can be an expert at making these mithais.
BADUSHA
Ingredients
Refined flour – One-and-a-half cup
Salt – Half pinch
Butter – One-fourth cup
Oil – One-eighth cup
Sugar – 1 tsp
Sodium bicarbonate - 2 pinches
Yoghurt – 2 tsp
Cold Water – One-fourth cup
Cardamoms – 2
Refined oil - For frying
A few pistachio nuts
For sugar syrup
Sugar – Three-fourth cup
Water - just to cover sugar
Cardamom powder – Half tsp
Lemon juice – 1 tsp
Method
Sieve refined flour with salt and sodium bicarbonate. Add crushed cardamom. Melt butter; mix with oil, yoghurt and sugar.
Add cold water to make soft dough. Be careful while adding water, too little might make it lumpy and too much, watery. The dough should be smooth. Knead for 10 minutes. Make 10 lemon sized balls.
Pinch the sides of each ball and fold inwards and keep covered. Add sugar in a pan and water till it is of the one- thread consistency.
Add lemon juice and cardamom powder.
Heat refined oil and fry the balls on slow fire for 10 minutes. Turn over and repeat the process.
When cooked, remove from oil and drain. And when the balls cool soak them in the prepared sugar syrup and garnish with pistachio nuts.
SANDESH
Ingredients
Paneer – 500 gm
Powdered sugar – One-fourth cup
Cardamom powder – Half tsp
Pistachio – 10-12
Almonds – 10
Saffron – 2 pinch
Warm milk – 1 tbsp
Method
Knead paneer with your palm to smoothen it. Add powdered sugar and cardamom powder and knead well. Put this mixture in thick-bottomed pan and cook on low heat for five minutes, stirring continuously. Remove from fire, mix gently till it is cool enough to handle.
Soak pistachio and almonds in hot water for 10 minutes. Drain and peel the nuts and chop them. Lightly crush and dissolve saffron in warm milk.
Add pistachio nuts with the saffron mixture and add the chopped almond into the paneer mixture.
Mix well and divide it into 25 equal portions.
Garnish with chopped pistachio nuts in saffron. Chill and serve.
