After any festivals, there is a phase where we have had too much of Mitai and it is just sitting around and you can’t even bribe the kids with them anymore! You can always freeze them and save them for later, that’s a great option but here is another one. Have it as milkshake!
Prep Time: 5 min
Cook Time: 0 min
Serves: 1
Ingredients:
Leftover Mithai – as needed
Milk (or Lassi) – 3/4 cup
Ice Cubes – 1/4 cup
Cardamom Powder (Elaichi Powder) – a pinch
Method:
1. Bring the Mithai to room temperature so it blends well.
2. Transfer into a blender and add a little bit of milk and blend well so the Mithai breaks down.
3. Add in balance of the Milk and the Ice Cubes and blend well till the Ice Cubes break down.
4. Transfer into a glass and sprinkle some Cardamom Powder on top and serve.
Tips:
1. Use any substitute milks if you have allergies.
2. Use different types of mithais to change flavors.
With Gurpurab and Diwali just around the corner, it calls for something sweet. Now, we all know that we really don’t need an excuse to make dishes and desserts, do we? The Atte ka Halwa has a beautiful, smooth, melt-in-you-mouth, buttery feel. Enjoy the Halwa and the festivities and best wishes from our families to yours.
Prep Time: 0
Cook Time: 15 min
Serves: 4-6
Ingredients:
Chakki Atta (Whole Wheat Flour) – 1/2 cup
Melted Ghee (Clarified Butter) – 1/2 cup
Sugar – 1/2 cup
Water – 1.5 cups
Dry Fruits & Nuts – optional
Kesar (Saffron) – optional
Elaichi Powder (Cardamom Powder) – optional
Method:
1. In a pan on medium heat, dry roast the Atta.
2. Keep stirring so the Atta heats and roasts evenly.
3. Meanwhile heat the Water in a saucepan.
4. Once the color of the Atta changes to light golden and there is a bit of smokiness, it is done.
5. Add in the Ghee, mix and incorporate well.
6. Keep stirring for approximately 5 minutes. The color of the Atta turns to a deeper golden.
7. Add in the Sugar and mix till the Sugar melts (gets liquid-y).
8. Once the Water is boiling, Lower the heat to the minimum to add in the water.
9. Add Water to the halwa, little at a time and mixing at the same time.
10. Keep adding the water and incorporating it into the Halwa till the Water is all used up.
11. Make sure there are no lumps. Allow to thicken up to the desired consistency.
12. Increase the flame and allow the Halwa to thicken up to the desired consistency.
13. Serve hot or at room temperature.
Tips:
1. If adding cashews, fry separately and add towards the end.
2. Sliced Almonds or/and Pistachios can be added as well, towards the end.
3. Raisins, soak them in water for a bit till they plump up and then drain and add along with the nuts.
4. Kesar (Saffron)- soak in a little bit of water or milk and add along with the boiling water.
5. Elaichi Powder – add right at the end.
6. We have found that the Whole Wheat Flour found at the regular U.S grocery stores works well. The color is a bit darker but texture wise it is perfect.
7. We sometimes, far a change, add fruits to the halwa (room temperature), it tastes excellent!
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