Kitchen tip # 81
by CHEF Kishore
Your Personal Chef.
SUPER EXOTIC BESAN MAWAA MITHAAI
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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
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
