What desi mithai can you make at home?

[OYMWA]

Re: What desi mithai can you make at home?

@Tahurra

A

assalam u alaikum

jazakumAllahu khair

i will try this inshaAllah, but today i finally decided to try it, but failed inna lil lahi wa inna alehe rajeon, i was following gulab jamun by rida aftab from zaiqa, though it was too easy , but i couldnt make dough properly, that became so thin instead of milk powder i used khoya, and soji was not in her ingredient.

i will try from your recipe inshaAllah, practice makes men perfect

ok.. we will wait for you in the fail thread.

[Dubaiwali]

Re: What desi mithai can you make at home?

I can make most. Especially pateesa.

[Deeba1234]

Re: What desi mithai can you make at home?

Really shameful but literally none

[redvelvet]

Re: What desi mithai can you make at home?

I used to make gulab jamuns really well. Got the recipe from a cookbook, which was compiled as a school project . The only one I followed was this one classmate’s gulab jamun recipe and it was a hit; made it several times. Then I lost the book and all I remember is 10 tablespoons of Needo, a tablespoon of oil, and one egg, lol. If I ever run into that guy, I think I might ask him about it. I would like to master ras malai…cuz it’s among my favorites.

[Tahurra]

Re: What desi mithai can you make at home?

@OneYourMomWarnedAbt

ok.. we will wait for you in the fail thread.

InshaAllah it will be in.successful thread!!

@Deeba1234

I am with you sister, don’t be

[Tahurra]

Re: What desi mithai can you make at home?

@redvelvet

I used to make gulab jamuns really well. Got the recipe from a cookbook, which was compiled as a school project . The only one I followed was this one classmate’s gulab jamun recipe and it was a hit; made it several times. Then I lost the book and all I remember is 10 tablespoons of Needo, a tablespoon of oil, and one egg, lol. If I ever run into that guy, I think I might ask him about it. I would like to master ras malai…cuz it’s among my favorites.

Ras malai ki recipe bhi likh dein, i will try this too, i hope this will work in first attempt inshaAllah

[redvelvet]

Re: What desi mithai can you make at home?

@Tahurra

Ras malai ki recipe bhi likh dein, i will try this too, i hope this will work in first attempt inshaAllah

Meray paas hoti to bataati na, lol. But I don’t have a tried and tested recipe. However, I will post the link to Titli’s recipe as this is the one I’d like to try.

Rasmalai - Titli’s Busy Kitchen

[redvelvet]

Re: What desi mithai can you make at home?

@muqawwee123

itni mehnat

One glass of Rooh-Afza that I can make as mithai

Tsk, tsk, tsk. Monk, with his French toast, is more talented than you.

[KKF]

Re: What desi mithai can you make at home?

mardoN ko ghar pe miThaaii banaane kii kia zaroorat hai? biwiyaaN kis din kaam aayeNgii? ab to miThaaii merii beGham hii banaayaa karegii iA…maiN bas khaayaa karuuNgaa. D

[Greysanatomyfan]

Re: What desi mithai can you make at home?

@Dubaiwali

I can make most. Especially pateesa.

Could you please share your recipe for pateesa? And if you have recipes for besan ki barfi and jalebi, please post those too! Thanks in advance.

[ehl-e-chamman]

Re: What desi mithai can you make at home?

@Chicken_Biryani

Hi Tahurra, I am going to post the jalebi recipe soon. But meanwhile here is the Gulab Jamun Recipe, I follow Wah Chef’s recipe and the Gulab Jamun’s come out fantastic every time .

One cup milk powder
One Tsp maida
One Tsp sooji ( soaked in four Tsp water)
Half tsp baking powder
Half tsp sugar
one Tsp Oil

Mix all of this with drops of milk at a time .. dont pour the liquid milk all in one go, use a tsp at a time and ensure you mix the dough long enough so it becomes crumbly. The better the crumbling with your hands at this stage , the better the gulab jamuns. I take nearly 20 minutes to crumble it properly. Then use tsp more milk and turn this into a slightly soft dough , try to make a ball and if its smooth with no cracks , it means the mixture is ready . If the cracks still appear in the ball , it means it needs a tsp or two more milk to soften it.

Cover this dough so it doesnt dry up and start making small balls.
Meanwhile heat the oil really well and then bring the heat to medium high. Let the oil be for at least five minutes and then rotate your spoon in the oil continuously and start adding the jamuns in . Ensure the jamuns dont touch the spoon while you are rotating the oil. you will notice that jamuns will cook evenly because of the rotation of the oil.
It should take you no less then 6-7 minutes for one lot to fry golden. Any sooner and they will come out kacchay in the middle.

Meanwhile one cup sugar and one cup water , boil it, add in rose essencce or kewra water and cardamoms. When it boils for 5 mintues .. take it off the heat and let it cool until its luke warm .

Chuck in the fried jamuns in this luke warm sugar mixture. If the sugar mixture is too hot, the jamuns will lose their shape and will look like they lost all their air !

Let jamuns sit in this mixture for as long as you like and refrigerate this. When ready to serve , sprinkle a bit of desiccated coconut and throw away the sugar syrup.

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!

[Tahurra]

Re: What desi mithai can you make at home?

@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!

JazakAllah, all credit goes to me actually, meiny in ki speciality ko samny karwaya hy darasal, so thanks to me ok

[ehl-e-chamman]

Re: What desi mithai can you make at home?

@Tahurra

JazakAllah, all credit goes to me actually, meiny in ki speciality ko samny karwaya hy darasal, so thanks to me ok

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

[Dubaiwali]

Re: What desi mithai can you make at home?

@Greysanatomyfan

Could you please share your recipe for pateesa? And if you have recipes for besan ki barfi and jalebi, please post those too! Thanks in advance.

Give me a few days, I’ll write everything down and share the recipes. Promise!

[Shab-e-Hijar]

Re: What desi mithai can you make at home?

thank you everyone.
here’s the recipe for kalakand.
1 cup whole milk Ricotta cheese (15 oz container)
1/4 teaspoon green cardamon seed powder (fresh highly recommended)
1 can sweetened condensed milk
2 tbsp butter or ghee
1/2 cup powdered milk

Recipe:
In a heavy bottom, wide pan melt butter on low heat and add full container of Ricotta cheese. Add cardamon powder. Cook and Stir continuously on medium heat for 15 min or until consistency becomes like thick halwa. Add milk powder. Mix again. Then add condensed milk 3/4 can. Mix well and check for sweetness. If desire more sweet use the whole can. Keep stirring until you reach desired thickness. Dish out in a flat dish. Sprinkler sliced almonds and Pistachios and silver leaves if available. Refrigerate for few hours and cut in square or diamond shape and enjoy.

[KKF]

Re: What desi mithai can you make at home?

@Shab-e-Hijar

thank you everyone.
here’s the recipe for kalakand.
1 cup whole milk Ricotta cheese (15 oz container)
1/4 teaspoon green cardamon seed powder (fresh highly recommended)
1 can sweetened condensed milk
2 tbsp butter or ghee
1/2 cup powdered milk

Recipe:
In a heavy bottom, wide pan melt butter on low heat and add full container of Ricotta cheese. Add cardamon powder. Cook and Stir continuously on medium heat for 15 min or until consistency becomes like thick halwa. Add milk powder. Mix again. Then add condensed milk 3/4 can. Mix well and check for sweetness. If desire more sweet use the whole can. Keep stirring until you reach desired thickness. Dish out in a flat dish. Sprinkler sliced almonds and Pistachios and silver leaves if available. Refrigerate for few hours and cut in square or diamond shape and enjoy.

add milk powder OR powdered milk? just a bit confused! :hehe j/k

amazing recipe Shab…i think i’ll meeThaa karaao beGham kaa muNh on my honeymoon with qalaqand that i’ll make with my own hands using your recipe and khilaao her on my honeymoo aboard ‘Palace on the Wheel’, one of India’s 7-day Luxury train tour…we’ll be traveling every night and sightseeing everyday.

[Mostar95]

Re: What desi mithai can you make at home?

CB how do you make pheta?

[KKF]

Re: What desi mithai can you make at home?

@Mostar95

CB how do you make pheta?

pheta? do you mean peThaa [Agra kaa mashhoor peThaa]…miThaaii [more like murabba, both soft and hard kinds] made from bariya koRhaa [kaddu] which also called white squash?

**
peTha phal, peTha is made from**

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[Fizza4u]

Re: What desi mithai can you make at home?

Few that I can make, looking at Youtube videos:sid:

[Fizza4u]

Re: What desi mithai can you make at home?

MashaALLAH. Please share your boondi laddu recipe. Thanks

mawa boondi ladu

[/QUOTE]