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. 

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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. 

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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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Malai Peda recipe - MM Mithaiwala

Ingredients

• 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

Method 

• 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 

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 .

Ingredients

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

---

Directions

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

Shortcut

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

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MM Mithaiwala - Kulfi recipe

Ingredients

• 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

Method

• 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