desi methaiyan

Lifestyle Parenting, Household Affairs and Cuisine corner
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**There is nothing like our desi methaiyan
No kushi ka din is complete without methai

can you make desi methaiyan? If so, which ones?
Please share some recipes

I can make ras malai and gulab jamans only**

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Re: desi methaiyan

I made coconut barfi twice , it came out alright the first time, but not so well the next time.

I also tried Jalebi a few times.. husband says its not 100% the same as the shop wali jalebi, but not a bad try either.

I also tried Boondi ladoo .. that was also a pretty average result both times.

tried chum chum and that was an epic failure both times :hinna:

the only success I have ever had is with gulab jamuns. I guess practice is needed to make perfect mathai ..

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Re: desi methaiyan

i can make “Imriti” so cute looking miThaaii that’s kinda "glorified version of jalebii Baai"

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Re: desi methaiyan

OMG…you made this? How plz?

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Re: desi methaiyan

:omg: I read it as Desi makhiyan :smack:

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Re: desi methaiyan

i can make gulab jaman, ras gullay, ras malai, jalebi (not so good) :bummer:

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Re: desi methaiyan

Is this (not so good) applicable to jalebi only or its a punctuation error :hehe:

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Re: desi methaiyan

only for jalebi :emmy:

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Re: desi methaiyan

**MashaAllah
How ras gullay are made? **

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Re: desi methaiyan

i got this recipe online

Boil the milk in a heavy bottom pan and slowly add the vinegar to it (a little at a time, add more if required).
Lower the flame. Stir gently and when you see the milk has curdled and the water separated has turned almost clear pale green in color, it means your paneer is made. Turn the heat off.
Put all this in a strainer lined with a muslin cloth / cheese cloth and drain the water off. Wash under a tap to get rid of any vinegar flavor. Let it drain properly. Then squeeze out as much water as you can.
It is very important to take out any more excess water, place the wrapped paneer under a heavy pan or stone for about 10 minutes. This will ensure that all the excess water is drained out.

Put this paneer in a food processor, along with the plain flour and process for 30 seconds. Alternately, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is smooth enough to be rolled into balls.
Divide this kneaded or processed paneer into 10 or 12 portions. Make smooth round balls out of each portion by rolling it in between your palms.

Meanwhile, add the water and sugar in a cooker and bring it to a boil to make sugar syrup.

Add the paneer balls and close the lid. Cook on a medium flame for 15 minutes. Not any more. Close the flame. Wait for a minute and open.

Carefully remove the rasgullas in a bowl.Pour the sugar syrup on top.
Let them cool completely. Do not disturb the rasgullas when they are hot as they might break.
When cooled, add 1 Tsp of rose water to the syrup, stir very gently, so as to mix.
Refrigerate the rasgullas and eat chilled.

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Re: desi methaiyan

Thank you. Will try this

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Re: desi methaiyan

Devi, thanks so much for the recipe, please can you share quantities of ingredients you use? I have tried making ras gullas exactly the same way and problem starts when they dont absorb the sugar syrup or dont fluff up , once they even fluffed up but were hard inside and started breaking on the outside :hinna:

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Re: desi methaiyan

I dont know the exact quantity thing just estimate, drain them properly if any lilttle water left they will break n when you dip them in sugar syrup dont touch them.

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desi methaiyan

I can make gajar ka halwa, ras malai, kheer, never tried any laddoo thou :hmmm:

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desi methaiyan

Oh and once I made basan Ki tikkiyan/tukre.

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Re: desi methaiyan

I can make, besan barfi, gulab jaman, and ras malai…

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Re: desi methaiyan

Wow… Can anyone shrine gulab jamun recipe?

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Re: desi methaiyan

Btw I can make ras malai,qalaqand … Chef noreen recipe on Zaiqa

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Re: desi methaiyan

maashaa Allah, din ba din naye naye inkishafaat ho rahe haiN…yakmusht kar do na saare inkishafaat taa k ham angusht ba-dandaaN aur shushdr na hoN! :cb: j/k :slight_smile: you are mA an amazing ‘Halwaayin’! :smiley: