Kalakand recipe - MM Mithaiwala

Ingredients:

• 8 cups or 2 quart milk
• 1/2 cup sugar
• 2 to 3 tablespoons lemon juice (for making paneer)
• 1 tablespoon sliced almonds or pistachio for garnishing

Method:

Making Paneer:

1. Mix lemon juice in ¼ cup of hot water and put aside.
2. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.

Making Kalakand:

1. Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
2. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
3. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
4. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
5. Pour it over greased plate keeping about half inch thick. 
6. Let it cool for about one hour. Cut the kalakand in squares. 

Follow MM Mithaiwala 
www.mmmithaiwala.co.in

     

Imarti recipe - MM Mithaiwala

Imarti recipe - MM Mithaiwala

Ingredients:- 

• 1 Cup split black gram skinless (dhuli urad dal).
• 1/4 cup Rice.
• Edible orange red colour as required.
• 5cups sugar.
• Saffron (Kesar) a generous pinch.
• 6 drops Rose essence.
• 1tsp Green cardamom powder. 
• Olive oil, deep fried. 

 Method:-

Soak dal and rice together for about forty-five minutes. Drain and grind with the colour to a soft, spongy mixture with a coarse texture.

You would need about one cup of water to grind. The batter should not become too thin.

Boil sugar with two and a half cups of water till a syrup of single-thread consistency is reached. Remove from heat and strain the syrup.

Add saffron, rose essence and green cardamom powder. Keep the syrup hot. Heat sufficient olive oil in a shallow flat jalebi kadai (special type of wok).

Take one ladle full of batter in the imarti cloth, hold tightly and press the batter through the hole into the hot oil. For the traditional design, make a small circle around which make another circle and over these two make scallops in anti-clockwise direction ending at the starting point.

Make small batches and deep fry on both the sides till crisp and light golden brown. Drain the hot imarti and dip into the sugar syrup.

Let them remain immersed till they have absorbed enough syrup.

Drain and place the imarti on a flat plate. Repeat this process till all the batter is used up. Serve hot. 

 Follow MM Mithaiwala 

www.mmmithaiwala.co.in

     

MM Mithaiwala : Gulab Jamun Recipe

Ingredients:

• 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

Method:

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.

Syrup:

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.

Tips:

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.

Follow MM Mithaiwala 
www.mmmithaiwala.co.in

     

Courtesy : Pinterest / Manjula's kitchen

MM MIthaiwala - Motichoor Laddoo Recipe

    

Ingredients: 

• 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.

Directions: 

• 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.

 
Follow MM Mithaiwala 

www.mmmithaiwala.co.in

     

MM Mithaiwala - Custard Apple Lassi recipe

When you hear the word Lassi .. what comes in your mind.? Plain Sweet Lassi, Strawberry lassi, Chocolate Lassi or all sabka favorite yummy Mango Lassi?..  but have you ever thought of pairing the curd / yogurt with luscious custard apple flesh and cardamom ?

Creamy and sweet Custard Apple Lassi is just perfect for breakfast or a dessert .
INGREDIENTS:

1 cup custard apple flesh, frozen
1 cup natural yoghurt
1/2 tsp cardamom or more/less to taste
Chopped pistachios plus extra cardamom, to garnish

METHOD:

Place all ingredients except pistachios into a blender. Blend. Pour into glasses.
Garnish with chopped pistachios and extra cardamom.

 MM Mithaiwala Tip 

To freeze custard apple, spread the flesh out on a tray lined with baking paper. It is easy to cut into wedges and store in a freezer bag.
You can also freeze it in ice cube trays.


Did you know? 
Gastroenteritis cure – Gastroenteritis is an inflammation in the gastrointestinal tract. Lassi helps to cure the acute diarrhea caused by this illness.

Follow MM Mithaiwala on
www.mmmithaiwala.co.in

  

MM Mithaiwala - Watermelon Juice Recipe

 

Ingredients

Watermelon - 1 cup chopped roughly and chilled

Sugar / Honey - 1 tsp

Lemon juice - 1 tbsp

Salt - a pinch

Method

1.Cut the watermelon, dessed it. Take out the red pulpy layer and chop it roughly into pieces. Discard the outer white lay

2.In a mixer add sugar and lemon juice and blend it along with watermelon. Refrigerate for a while and serve chilled. Do not add water as watermelon itself has water content in it.Best when served chilled.Enjoy the easy yummy summer drink.

MM special Tip 

Have the juice fresh, after blending do not let it sit for more time the freshness and taste will not be good.

Did You Know - Watermelon is

• Very hydrating; Watermelon is over 90% water and the water contained in this melon is the perfect water to hydrate every cell of your body.
  
• Helps to lower cholesterol.
  
  
• Promotes weight loss.
  
  
• Helps to control blood pressure.
  
• Offers natural sun protection- Watermelon contains lycopene which is a nutrient that naturally protects you from sun exposure, it is no accident that watermelon season is in the summer and that the watermelon originated in the hot climate of the Kalahari.
  
• Highly nutritious; containing vitamins A and C, potassium, lycopene, beta-carotene, silicon and antioxidants just to name a few.
  
• Relieves edema (water retention); by inducing urination. Watermelon has diuretic and laxative properties.
  
• Relieves mental depression and fatigue
  
• Rejuvenating blood tonic
  
• Very alkalizing

So what are you waiting for ? Have extremely delicious Watermelon Juice - we will right back with new recipe :)

- MM Mithaiwala