Mathura Peda - The taste of Lord Krishna's city

MM Mithaiwala's Mathura Pedas take their name from Lord Krishna's city, Mathura.

Known for their unique taste, texture and fragrance, Mathura Pedas are popular with people of all ages. 

Made from mawa (khoya), milk, sugar, pistachios and saffron and coated with powdered sugar, Mathura Pedas melt in the mouth like a dream.

MM Mithaiwala's Mathura Pedas are made by traditional halwais (chefs) who make it according to recipes handed down from several generations.

MM Mithaiwala's Mathura pedas can transport you to the city of Lord Krishna with a single bite.

To order online call 022 28899501 or shop at our store log onto www.mmmithaiwala.com

Shahi Tukda Recipe - Eid Special

Shahi Tukda is a rich dessert and it lives up to its name. Crisp bread dipped in rabdi & garnished with dry fruits are heavenly.

Ingredients :

• 1lt Milk
• 20grams Sugar
• Saffron few starnds
• 12 Bread Slice
• 300grams Ghee for frying
• Cardamom powder

Preparation :  

1. Prepare the sugar syrup and keep aside.
2. Boil milk and simmer till it is a thick rabdi.
3. Add cardamom powder and sugar to it.
4. Cut the bread slices into triangles.
5. Heat ghee and fry the bread.
6. Soak the bread in sugar syrup.
7. Remove and arrange them on a platter and pour the thick rabdi on it.
8. Garnish with saffron strands and dryfruits.

Best Sweet ~ Jalebi in just 7 easy steps - M M Mithaiwala

Jalebi - M M Mithaiwala

 

The Best Sweet for all your special occasion !!

Ingredients

• Refined flour (maida)1 cup
• Yogurt1/2 cup
• Sugar3 cups
• Milk1 tablespoon
• Saffron (kesar)a few
• Gheefor deep-frying

Method 

Step 1

In a large bowl, whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter. 

Cover and keep in a warm place to ferment for 24 hours.

Step 2

Beat the batter with your hands again for 15 minutes. 

Cook sugar with 2 cups water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.

Step 3

Add milk & when the scum rises to the top, collect it with a ladle and discard.

Step 4

Add saffron and cook, stirring, till the syrup reaches one string consistency. Keep the syrup warm. 

Heat sufficient ghee in a kadai on medium heat.

Step 5

Pour some batter onto a jalebi cloth, gather the edges and make a tight potli.

Step 6

Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden & crisp.

Step 7

Drain and soak in sugar syrup for 2-3 minutes. 

Take them out of the syrup and serve hot.

MM Tip  - Try sprinkling cinnamon powder or drizzle melted chocolate over the Jalebis for a creative touch.

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Good News - Special Discount for HSC & SSC students !

  

M M Mithaiwala - HSC & SSC Discount Offer 

          

 M.M.Mithaiwala rolls out special discount offer on peda for HSC & SSC students. 

        To avail the offers please bring your mark sheet.

From last 41 years, M.M.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, M.M.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 25% discount on mouth watering sweets.

This offer is available at M.M.Mithaiwala, Malad, Mumbai

                                                     GOODLUCK !

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Moong dal halwa recipe - MM Mithaiwala

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

This recipe will serve 4.

Ingredients:

• 1/2 cup split yellow Moong dal, washed
• 1/2 cup unsalted butter or ghee
• 1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
• 1/8 teaspoon cardamom powder
• Pinch of saffron
• 2 cups of water
• 1 tablespoon of sliced almonds for garnish

Method:

1. Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
2. Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
3. Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
4. In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
5. Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
6. Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
7. Remove cover, stir and cook for another minute. Turn off the heat.
8. Garnish with almonds. The halwa will thicken over time.
9. Halwa tastes best if it is served warm.

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Image  courtesy - Google