Sunday, 28 April 2013

MM Mithaiwala - Recipe Pista Sandesh


  • Chhana (made from 1/2 gallon of milk).
  • Powdered Sugar (3/4 cup, or to taste).
  • Small Cardamom Powder (1 tsp). 
  • Pistachios (25 unsalted, 18 whole and rest sliced).
  • Small muffin cups (15-18, optional) 


-Make fresh Chhana from 1/2 gallon of milk and press it with something heavy for 45 minutes, so that all the water comes out.

-In a large bowl, start mashing it with your hands until smooth and a ball is formed. The heat from your hand will help it in becoming soft and smooth, which is very important since we are not cooking anything.

-Now add powdered sugar and cardamom powder. Mix well with hands.

-Divide the prepared Chhana into 15-18 equal portions.

-Roll one of them between the palms of your hands and flatten it.

-Put one pistachio in the middle and roll into a ball.

-Put each one of them in the muffin cups and garnish with sliced pistachios.

-Let them set for 3-4 our in the freeze, before serving.

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Tuesday, 23 April 2013

MM Mithaiwala - Kesar Kheer Recipe


1/2 cup long grain rice
1/2 cup sugar
a pinch of saffron (kesar)
3 cups milk
2-3 teaspoons ghee
silver foil for decoration
1 cup water
2 cloves
2 cardamoms
0.25 inch stick cinnamon
1/4 tablespoon almonds
1/4 tablespoon raisins
1/4 tablespoon cashew nuts
1/4 tablespoon pistachio nuts


1. Wash the rice and drain on a cloth. Soak the saffron in one tablespoon of warm milk and keep aside. Blanch and slice the almonds, slice the pista and break the cashew nuts into small pieces. Clean the raisins if necessary.
2. Heat the ghee in a cooker and add the raisins and cashew nuts. Fry until golden, remove and set aside.
3. Add the rice and the whole spices to the cooker and fry for 1 minute. Add the milk, saffron soaked in warm milk and the water. Cook for a few minutes on moderate heat until the rice is done. Now add the sugar, and cook further on low heat until the sugar has blended and the mixture thickens. Remove from fire and allow to cool, if you wish to serve it chilled.
4. When about to serve, add half of the nuts and mix well. Pour the kheer into individual bowls. Garnish with the rest of the nuts and raisins. Decorate with the silver foil.

Serve chilled or hot.

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Monday, 22 April 2013

MM MIthaiwala - Motichoor Laddoo Recipe


  • 2 cups gram flour.
  • ½ litre milk.3 cups ghee/oil.
  • pistachios for garnishing.
  • ½ tsp orange colour.
For syrup
  • 2 ½ cup sugar. 
  • 3 cup water. 
  • 1 tbsp milk.
  • For syrup bring sugar and water to a boil,add milk and boil till the scum rises on top. 
  • Strain the syrup and keep aside.
  • Mix gram flour, milk and orange colour to make a smooth batter.
  • Heat ghee in a kadai till hot.
  • Place a perforated spoon over the kadai,pour the batter slowly in the spoon in hot ghee.
  • Stir till lightly golden, remove and soak in an absorbent paper.
  • Mix boondi in syrup wait till it absorbs the syrup. 
  • Spread the boondis on a plate and sprinkle hot water over it,cover for 5 mins.
  • Now with your palms shape it in round laddoos.
  • Garnish with pistachios and serve.
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Thursday, 18 April 2013

MM Mithaiwala - Happy Durga Ashtami

MM Mithaiwala -- Happy Durga Ashtami

Auspicious Day Of Maha Ashtami Has Come !

Navratra Fasts Are Over


Happy Durga Ashatami.

Chana Masala !
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
  • 1 can Black chickpeas in water ( 1 1/2 cups precooked + 1/2 cup water)
  • 1/2 onion, diced
  • 3 cloves garlic, diced
  • 3 tbsp olive oil
  • juice from one lemon (approx 2 tbsp)
  • 1/2 tsp curry powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin
  • 1/2 tsp garam masala
  • 1 large bunch of spinach or two handfuls, rinsed
  • In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes. 
  • Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft. 
  • Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

Sooji  ka Halwa !
Cook Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
  • 1 and a 1/2 cups sooji/ rawa
  • 1/2 cup ghee
  • 3/4 cup mixture of cashews (coarsely chopped ) and whole raisins/ sultanas
  • 3 cups hot water
  • 1/2 cup whole/ full cream milk
  • 1/2 cup Diet sugar
  • 5 pods of green cardamom split open

  • Heat a deep pan on a medium heat and when hot add the ghee. When it melts, add the Sooji and mix well.
  • Roast the Sooji (stirring frequently) till it begins to turn a very light golden color and give off a faint aroma. The roasted Sooji will have the grainy consistency of wet sand. Now add the cashews and raisins to the Sooji and mix well.
  • While you are roasting the Sooji, in a separate pot and on medium heat, bring a mixture of the milk, water, sugar and cardamom to a boil, stirring often.
  • When the Sooji is roasted, gently add the water and milk mixture, stirring all the while to prevent lumps from forming. If any do form, make sure to break them with the back of the stirring spoon so you get a smooth paste-like consistency. Cook the mixture till it is thick and begins to come away from the sides of the pan.
  • Turn off the heat and allow the mixture to cool to a warm temperature. Serve now in individual bowls.

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Wednesday, 17 April 2013

MM Mithaiwala ~ Happy Durga Ashtami

MM Mithaiwala -- Durga Ashtami

May the festival of Durgashtami bring joy and prosperity
in your life,

Happy Durgashtami !

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Monday, 15 April 2013

MM Mithaiwala ~ Pôhela Boishakh !!

MM Mithaiwala - Misthi Doi 


  • 1 litre Milk.
  •  ½ teaspoon yogurt.
  • 1cup Date jiggery (Khajur gud), grated

Boil milk till reduced to half. Remove from heat and leave to cool slightly. Blend grated jaggery into hot milk and whisk vigorously. When milk is at room temperature (slightly lukewarm) stir in yogurt till well mixed. Set overnight in a warm place. Chill when set. Serve chilled.  

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