What desi mithai can you make at home?

[Chicken_Biryani]

Re: What desi mithai can you make at home?

@Mostar95

CB how do you make pheta?

Mostar, dude , hum itnay sukhar nai hain .. I cant make Petha, havnt even tasted it , but got to some day In Shaa Allah :))

@TLK

Is roti smeared with asli ghee, sprinkled with sugar, and rolled, considered a mithai?

That’s a dupe , Tlk. Mithai shortcut sai nai, mehnat sai banti hai

@ehl-e-chamman

tried this today CB. it came out perfect!
I had previously used another recipe that included egg use but it was never a no fail … this one … each jamun was perfect. Husband loved it and ate six! yes SIX!
thank you so much for sharing it

couple of my own notes to add …

I was very meticulous about the measurements of ingredients and used measuring cup/spoons.
judging dough consistency was a little tricky for me as this was my first attempt at this recipe but I did follow CB’s advise and added another couple of drops of milk after the dough came together for a very slightly soft dough. its not a sticky dough at all … meaning there is no residue left on my palms/fingers once its all together.
it does dry out quickly. I used half the dough to make jamuns and fried those first … in those 6-7 minutes the remaining dough did dry up just a bit and required another few drops of milk to get to the right consistency.
I got 15 jamuns out of my dough … not 20 (must be the american vs european size issue )
frying this stuff at the right temp is critical … i heated up my oil on max heat then dropped it down to lowest point while i was still making the dough and by the time i was ready to fry the first batch … it was still v hot (the jamuns rose to the top too quickly and browned in 3 mins vs 6-7 … luckily somehow they still cooked through but i do think the correct method is to do this slowly as CB said. bottom line … each stove heats at different rates … CB wrote medium high frying … it works or her. for me it was lowest setting of heat.
for the syrup … i used 1 1/4 cups sugar in 2 cups water … just a personal preference for less intense sweet … but the take away point is that it did not ruin the jamuns in any way.

highly recommended!

I love the points you added , they will definitely help anyone trying out this recipe. Thanks for adding them

@ehl-e-chamman

haha! you can take the credit if you like … but to be honest …CB had posted the same recipe previously as well … i just hadnt gotten around to trying it out then

Tahurra sweetie pie, all credit goes to Wah Chef, he has explained the recipe so well , particularly the key aspect of that recipe was understanding when the dough gets ready and how much to heat the oil and how long to cook the jamuns. Had he not told those intricacies , we wouldnt have had our non fail recipe of the jamuns