SUPER EXOTIC BESAN MAWAA MITHAAI

 Kitchen tip # 81
by CHEF Kishore
Your Personal Chef.

SUPER EXOTIC BESAN MAWAA MITHAAI 

Ingredients :-
** Group A 
200 gms Besan (Gram flour )(sieved thrice ,Roasted with 2 tablespoons of ghee and kept aside)
(the key to a great besan mithaai is that the besan has to be roasted really really well on a very low flame )
150 gms desi ghee (Clarified butter )
50 gms khus khus (soaked in warm water over night,drained the next morning &kept aside .)
500 gm powdered sugar (ground in a mixer,sieved thrice&kept aside )
200 gms Feeka Mawa (non sweetened milk cake ) (grated&kept aside) (Easily available at your local milk dairy/sweet shop)
Silver vark sheet to garnish . 
20gm Sliced roasted Almonds&Pistas(For final garnish)
Grease the insides of a square tray or a thali with desi ghee&keep aside .

** Group B 
(Grind all of these to a fine powder,pass it through a metal sieve&keep aside)
100 gms powdered cashewnuts(kaju) (roasted&cooled )
10 green elaichis (green cardamoms )
Pinch of grated nutmeg (Jaiphal)
20 gms of dried rose petals 

** Group C 
50 gm Badam (Almonds) Roasted,cooled&thinly sliced on a dry fruit slicer 
1/4 gm Kesar (saffron)soaked in 30 ml cold milk&kept aside .
30 ml of Kewra water(Vetiver water)
10 ml Gulaab jal(Rose water)

Method :-
** On a low flame,place a heavy bottomed vessel,add the ghee& add the khus khus and roast until its pinkish and cooked well (do not go beyond the pinkish stage orelse the khus khus will get burnt)now add the roasted besan,toss&mix it well until its aromatic.
** Add the group B  powder,mix well,add the grated feeka mawa,mix throughly,now add all the ingredients from group C &keep stirring.Add the powdered sugar&mix well,take it off the flame in Max.2 minutes,but keep mixing continously until you have a well blended smooth mixture. 
** When the  mixture is warm enough to hold in ur palm without  scalding it,transfer it to the greased Thaali&press it to an even level all over.Garnish with 2 sheets of Silver Vark& the sliced almonds&Pistas 
** Let it cool Completely,With a knife dipped in hot ghee,Cut it in squares or triangles like Kaju Katli&transfer them to a Decorative serving plate.Serve at room temperature . 
** Shelf life 4-7 days in the fridge . 




Footnotes :-
**You can also make laddoos with this mixture,start rolling the laddoos into walnut sized balls while the mixture is still warm,so its easy to handle&mold them into shape..

** Ask the flour mill/grocer for Mithai walla besan-Its more coarser and grainy in texture .

Happy Cooking !!!
Warm regards 
                                Kishore Talreja 

Home made Garam masala

Kitchen tip # 80
by CHEF Kishore
Your Personal Chef.

Let me teach you how to make homemade aromatic

GARAM MASALA

Ingredients


Green Elachi(cardamom) 40 gm (BRIGHT green elachis , not the creamish ones )
Kala elaichi (Black cardamom) 20 gm
Coriander seeds 50gm
Star anise (star phool) 5 pieces
Cassia bark(daalchini) 4 inches piece
Cinnamon (asli Daalchini) 1 stick
Nutmeg (jaiphal) 1/4 grated
Bay leaves (tej patta ) 6 leaves
Mace (javitri) 4 blades
Fenugreek seeds(methi dana) 2 gms
All spice(kabab chini ) 20 gm
Black pepper corns 30 gm
cloves (laung) 10 gm
Fennel seeds(saunf) 20 gm
Teppal (Triphal) 5 gm (use the seeds only not the outer shell or the masala turn bitter)
Caraway seeds (Shaahi jeera) 5 gm
add the following ingredient in the grinder directly ,do not roast in the pan

Saffron (zaffraan/Kesar ) 1/4 gm

(completely optional due to its high cost,but i insist please dont omit this from the recipe )
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Method :-


place a non stick pan on a low flame and add some asli desi ghee ,add the whole spice except the saffron and lightly roast them taking care not to burn them . turn off the flame , cool the spices completely and transfer all to a mixer grinder ,now add the saffron , grind all to a smooth powder . strain through a metal strainer to weed out big chunky pieces , use those in stock water etc .
Store in an airtight container in the fridge .

Footnotes :-


This home made garam masala is extremely flavorful and will enhance the taste of any dish it has been used in . Some proportions of certain whole spices used in this recipe make this garam masala extremely aromatic & really suitable for your meat recipes .
I have refrained from adding plenty of bay leaves/coriander seeds (cheaper spices used by masala manufacturers to increase the quantity -That dilutes the taste ) use only 50 % of this masala in a recipe (example if a recipe asks for 1 tablespoon of garam masala - if ur using this add only 1/2 tbsp.) Once you have used this garam masala in your cooking , trust me - you will never buy a packet of the godawful ready made branded masala ever again .

Also remember that make this masala in small quantities (this recipe should give you a yield of about 200 gms ) whole spices contain volatile essential oils which in fact impart flavor to ur food , but due to prolonged storage,the oils lose their potency and the masala will lose its flavor & aroma almost completely .Hence I advised you to store this masala in the fridge to prolong its shelf life . This made from scratch Garam masala has an absolutely wonderful and earthy aroma which no store bought garam masala can compete with or even come close to . Using this garam masala alone will make your food really aromatic and taste twice as better ,Making you feel like a super chef who has created an award winning seasoning blend.


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Warm regards 

Kishore Talreja