Thursday, 30 May 2013

Special offers for SSC and HSC students passing today-MM Mithaiwala

From last 40 years, MM Mithaiwala has been celebrating the happiest moment of student’s success in SSC and HSC exams.  With an intention to motivate student and their parent, MM Mithaiwala launched a new range of discounts for students who have scored passing marks to merit list. Students scoring in between 35-70% will get 7% discount, 71-90% will be given 10% discount and student scoring more than 91% can avail 10% discount on mouth watering sweets. This offer is available at MM Mithaiwala, Malad.

Manmohan Gupta, Owner, MM Mithaiwala said, “These days’ students are under pressure to perform everywhere be it sports, cultural activities or board exams. Therefore, celebration becomes very important to boast their confidence and moral. With this initiative, we just want them to enjoy every bit of their success with family and friends..”

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Monday, 27 May 2013

Malai Peda recipe - MM Mithaiwala

  • 1 ltr full fat milk.
  • A few saffron (kesar) strands.
  • 1/2 cup sugar.
  • 2 pinches of citric acid (nimbu ka phool) 
  • 4 tsp milk.
  • 1 tsp levelled, cornflour.
  • 1/4 tsp cardamom (elaichi) powder.
  • A few chopped almonds.
  • A few chopped pistachios
  • Boil the milk in a heavy bottomed pan, stirring throughout, until it reduces to half.
  • Warm the saffron in a small vessel, add 2 teaspoons of milk and rub until the saffron dissolves. Add to the boiling milk.
  • Add the sugar and cook for a further 4 to 5 minutes.
  • Mix the citric acid in 3 teaspoons of water. Add this mixture very gradually to the boiling milk until it curdles slightly. This may require anything from half to the entire quantity of the citric acid mixture.
  • Mix the cornflour in the balance 2 teaspoons of milk and add to the boiling milk.Continue stirring till the mixture becomes thick and resembles khoya.
  • Add the cardamom powder and mix well. Allow to cool.
  • Shape into small balls.
  • Place in paper cups, decorate with chopped almonds and pistachios and serve.

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Courtesy : Pinterest 

Friday, 17 May 2013

MM Mithaiwala - Amrakhand recipe


How can you let go May without Mangoes? 

Lets try today to make Amrakhand at home.. ... Amrakhand simply means  "Aam" + "Shrikhand" Shrikhand is a very delicious dessert and when paired with mangoes the result is a heavenly dessert called Amrakhand which is usually had with puries .


Serves : 4 

  • 1/4 kilo chakka ( curd after removing water by hanging it overnight in muslin cloth)
  • 1 cup mango pulp ( if alphanso then better)
  • 1 cup grinded/ powder suger
  • 4 pieces cardamom/ Elichi grinded
  • 1 pintch nutmeg /jaifal powder
  • 4 sticks saffron , if available but not complusory


Prep:20min  ›  Extra time:10min cooling  ›  Ready in:30min 

  1. put the chakka in the mixer and grind for 2-3 minutes so that all clots will be softerned. Remove from the mixer and put it in the big bowl.
  2. Now put mango pulp in mixer and turn on the mixer for 2 minute. Make sure all the knots are properly dissolved. Do not add any water. Now put it into the Bowl alongiwth chakka.
  3. Now add grinded / powdered suger, elichi, jaifal Powder & saffron into the bowl. Either you can use curved spoon or hand mixer to mix the contents properly. You can increase or decrease the quantity of suger as per sweetness of mango and your choice.
  4. once throughly mixed, now pour the contents in another container with cover. Use either steel, Glass or Plastic container for storage purpose
  5. Put the container in the freeze for atleast 15 minutes. Can be served with chapati, puri


You can use ready made shirkhand, just add mango pulp and mix properly and refrigrate for 15 to 20 minutes

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Courtesy : Pinterest 

Wednesday, 8 May 2013

MM Mithaiwala - Kulfi recipe

  • Almonds,coarsely ground 12-15.
  • Pistachios,coarsely ground 15-20.
  • Saffron (kesar) a pinch. 
  • Milk 1 1/2 litres.
  • Condensed milk 400 grams.
  • Khoya/mawa,grated 1/4 cup

  • Heat the milk in a thick bottom pan. When the milk begins to boil, add saffron, lower the heat and simmer, stirring, till the milk is reduced by half.
  • Add the condensed milk, almonds and pistachios and mix well. Cook for three to four minutes, stirring continuously.
  • Take the pan off the heat and set aside to let the mixture cool.
  • Add the khoya and mix well. Pour into individual kulfi moulds and place them in the freezer to set. When well set, demould and serve immediately.

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Courtesy : Pinterest 

Thursday, 2 May 2013

MM Mithaiwala - Idli recipe


Preparation time: 3 hours
Cooking time: 10 minutes
Makes ~ 30 idlis

1 cup of whole, skinned urad dal / ulutham paruppu / uzhunnu parippu
4 cups of idli rice


1. Wash the rice until the water runs clear. Soak in enough water to cover it by 3 inches and leave aside for 3-4 hours.

2. Once the rice has been soaking for 2.5 to 3 hours, wash the urad dal and soak it for 30 mins or so. Amma tells me soaking urad dal for too long is not necessary and it may lose its "potency". Make sure there's enough water for it to absorb and swell - the urad dal requires more water than the rice.
3. Wash and prepare your grinder. Add the soaked urad dal...... and a generous amount of water to get it started. I usually add about 1 cup and see how that goes but this will totally depend on the quality of urad dal you use. My recurrent mistake was always not adding enough water to grind the urad dal. It will take about 15 mins for the urad dal to be ground smooth. When you take a little batter and rub between fingers, it should be smooth and flowy. As the urad dal grinds, it will rise and turn fluffy. This is perfect.
4. Transfer the urad dal batter to a large enough container and set aside. You don't have to wipe the grinder clean of the batter. When you grind rice, it will automatically get 'cleaner'.
5. In goes the soaked rice next.

Rice doesn't need as much water as the dal so add about 1 to 1.5 cups and see if it gets thick as you grind. When rice grinds, it will absorb the water so test in between and keep adding water as you go, a little at a time. Grind rice to a smooth pate too and this takes me around 25 mins or so in my grinder.
6. Once done, add this to the urad dal batter and top off with some salt. Mix gently so that the rice and dal get combined well.
Set aside this batter in a container that is only filled halfway with the batter to allow room for rising during fermentation. Singapore is warm enough for us to leave it aside in the kitchen and it will ferment in about 6-8 hours. In colder places, you can either leave it inside the microwave (don't turn it on!), or inside the oven with the oven light on. This is how most people I know in the US do it.

Once fermented and risen, mix very gently to combine. The urad dal would have risen to the top leaving the heavier rice batter at the bottom so you need to mix it uniformly before making idlis.
Pour into idli molds and steam for 10-12 mins for super soft and spongy idlis.

MM Tip

You can add some fenugreek seeds / methi seeds when soaking the rice. It gives a nice fragrance to the batter.

Always use a wet spoon to remove idlis from the mould and do it after the idlis have cooled down a bit.

If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. 

Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this. The idlis will still turn out soft in most cases though.

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Courtesy : Pinterest 

Wednesday, 1 May 2013

MM Mithaiwala : Gulab Jamun Recipe

  • 1 cup nonfat milk powder
  • 1/4 cup All Purpose flour (plain flour, maida)
  • 3 tablespoons room temperature unsalted butter
  • 1/4 cup room temperature whole milk
  • Pinch of baking soda
  • 1 3/4 cup sugar
  • 1 1/2 cup water
  • 4 coarsely grounded cardamom seeds
  • 1 tablespoon sliced almonds and pistachio
  • Oil for deep-frying

Gulab Jamun:
  1. In a bowl, mix milk powder, flour and baking soda.
  2. Add the butter and mix well.
  3. Now add milk to make soft dough. The dough will be sticky.
  4. Let the dough sit for a few minutes. Milk powder will absorb the extra milk. If the dough is dry, add more milk, as the dough should be soft.
  5. Knead the dough. Grease your hands with butter before working with the dough.
  6. Divide the dough into about 20 equal portions and roll them into round balls.
  7. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 ½ inch of oil. To test if the oil is the right temperature, place a small piece of dough into the oil; it should take a minute to rise. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
  8. Place the gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in double the volume, so give them enough space.
  9. It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.
  10. Let the gulab jamuns cool off for a few minutes before placing in the hot syrup.
  11. The gulab jamuns should sit in the hot syrup for at least 20 minutes prior to serving. Gulab jamuns can be kept at room temperature for about a week and up to one month when refrigerated. Gulab jamuns can be frozen for months.
  1. In a large pan, add water, sugar, and ground cardamom seeds and bring it to a boil.
  2. Let the syrup boil for a minute then remove it from the heat.
  3. Stir the syrup until the sugar is dissolved.
  4. Set the syrup aside.
  1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
  2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
  3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.

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Courtesy : Pinterest / Manjula's kitchen