Recipes

MEVA BATI

A richer version of gulab jamun filled with dry fruits. A great dessert for a buffet presentation.


Preparation Time : 15 mins.
Cooking Time : 45 mins.

Makes 24 pieces.

For the gulab jamuns

2 cups (250 grams) hariali mava (khoya), grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom (elaichi) powder or whole cardamom seeds

For the filling

1/4 cup chopped pistachios
1/4 cup chopped almonds
1 tablespoon sugar
a few saffron strands
1/4 teaspoon cardamom (elaichi) powder

For the sugar syrup

3 cups sugar
a few strands saffron (optional)

Other ingredients

ghee for deep frying

For the sugar syrup


1. In a large pan, dissolve the sugar in 1 1/2 cups of hot water and bring to a boil.


2. Simmer over a slow flame till the syrup is of 1 string consistency.


3. Remove any impurities which float on top of the syrup by using a slotted spoon.


4. Add the saffron if desired and keep the syrup warm.


For the gulab jamuns


1. In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water.


2. Divide the dough into 13 equal portions.


3. Mix one portion of the dough into the ingredients for the filling mixture and divide the filling into 12 equal portions.


4. Press out each dough portion into a circle of 50 mm. (2") and place one portion of the filling mixture in the centre.


5. Seal the filling mixture in the gulab jamun by bringing the sides together in the centre and roll gently to ensure there are no crakcs on the suface.


6. Repeat to make 11 more gulab jamuns.


7. Deep fry in ghee over a slow flame till they are golden brown (approx. 10 to 12 minutes).


8. Drain and transfer into the warm sugar syrup. Soak for at least 30 minutes.


9. Drain after 10 minutes.


10. Cut each meva bati into 2 equal halves and place on a serving plate.


MYSORE PAK

This delicious fudge from South India has a granular texture. Do not be alarmed by the amount of ghee mentioned in the recipe as most of it is drained out at the end of the cooking process.


Cooking Time : 20 mins.
Preparation Time : 10 mins.

Makes 12 pieces.

Ingredients

1/3 cup (50 grams) Bengal gram flour (besan)
1/3 cup (50 grams) plain flour (maida)
1/2 cup melted ghee
3/4 cup (150 grams) sugar

For pouring into the flour mixture

3 cups melted ghee, hot

Method


1. In a bowl, combine the gram flour, plain flour and melted ghee and mix well. Keep aside.


2. In a kadhai, dissolve the sugar in 1/4 cup of water and bring to a boil. Simmer till the syrup is of 1 string consistency.


3. Add the gram flour mixture and mix well, stirring continuously in one direction, over a medium flame.


4. Pour the hot ghee a little at a time (approximately 1/4 cup) from a height so that it trickles in a thin stream in the centre of the Mysore pak mixture.


5. Stir continuously in a circular motion on a low flame. When the ghee is absorbed, the Mysore pak mixture will increase in volume(expand).


6. Stir in one direction (clockwise or anti-clockwise) only. When the mixture settles down a little, pour more hot ghee again and stir in the same manner.


7. Repeat steps 4 and 5 till the entire quantity of 3 cups of ghee has been poured and absorbed by the Mysore pak mixture.


8. Sprinkle 1/2 teaspoon of cold water on the Mysore pak. If it is ready, the Mysore pak will sizzle indicating that it is ready to be poured out.


9. Pour the mixture into a tray or thali approximately 100 mm. (4") in diameter. The sides of the thali should be at least 50 mm. (2") high.


10. Allow it to set and harden for about 5 minutes. Then, crack a small hole and drain out all the excess ghee. Approximately 2 to 2 1/2 cups will get drained out.


11. Cut into 12 squares and store in an air-tight container.


Tips

If a colander is used instead of the tray or thali to set the Mysore pak.
Keep a bowl under the colander to collect the excess ghee which will drain out automatically.