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Sweet nothings
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Indulge your sweet tooth with these traditional `mithais'
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IF THERE is one thing no one can say no to, it is sweets. Try out these traditional mithais to satisfy your craving for sweets. But remember, most of these delectable snacks can be enjoyed best when served hot.
Rabri chenna malpua
Ingredients:
Milk - 1 litre
Mawa - 50 gms
Paneer - 50 gms
Flour (maida) - 4 tbsp
Ghee for frying
For the sugar syrup:
Water - 2 cups
Sugar - 2 cups
A few strands of saffron
Cardamoms - 3-4
A few drops of yellow colour (optional)
For garnishing:
Pistachios and almonds (finely chopped) - 2-3 tsp
Method: Boil the milk in a kadai on a low flame until it thickens. Grate the mawa and paneer. Add it to the milk. Allow to cool. Add the flour and about 2-3 tablespoons sugar. Mix well. Beat the batter well. It should be of a smooth pouring consistency. Keep it aside for some time. Mix the remaining sugar with water. Dissolve it on a low flame until you get a sugar syrup of one thread consistency. Dissolve the saffron in little milk. Add it to the sugar syrup. Coarsely grind the cardamom and add it to the sugar. Add a few drops of yellow colour (optional). Keep aside the sugar syrup. Heat the ghee in a flat kadai or pan. Pour the batter so as to form a small pancake. Cook on both sides and immerse in the sugar syrup. Sprinkle chopped pistachios and almonds over the malpuas and serve hot.
Stuffed meva gulab jamun
Ingredients:
For the jamuns:
Khoya - 1-½ cup
Paneer - ½ cup
Soda bi-carb - ¼ tsp
Flour (maida) - 4 tbsp
Oil for frying
For the filling:
Dry fruit (pistachio and almonds) - 3-4 tbsp
Cardamom powder - 2 tsp
A few strands of saffron
For the sugar syrup:
Sugar - 3 cups
Water - 1-½ cup
Method: Grate the khoya and paneer. Add the remaining ingredients and mix well. Make a stiff dough by adding little water. Knead well. Divide the dough into equal parts. Mix the pistachios and almonds with the cardamom. Dissolve the saffron and add it to the above mixture. Take a portion of the dough and flatten the ball. Place the filling in the centre and roll up the ball and give it an oblong shape. There should be no cracks on the surface. Dissolve the sugar in water and boil on a low flame till you get a syrup of one thread consistency. Deep-fry the jamuns in hot ghee until golden brown. Drain and soak in warm sugar syrup for one hour. Serve hot.
SUJATA MALANI
Swad: 27730165
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Metro Plus
Bangalore
Chennai
Delhi
Hyderabad
Madurai
Mangalore
Tiruchirapalli
Thiruvananthapuram
Vijayawada
Visakhapatnam
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