Besides an exotic variety of art, forts, palaces, Hindu temples, Jain temples, gurudwaras, wildlife, and natural vegetation, Madhya Pradesh is home to the greatest variety of mouth-watering sweets you can imagine showing why we think India is a country born with a sweet tooth.
When it comes to food, who doesn’t like to indulge once in a while? And speaking of culinary indulgences, you have a dessert that comes to you straight from the heart of India, Madhya Pradesh – Mawa Bati.
The appearance of the Mawa Bati can be quite deceiving. It looks like the humble gulab jamun, but one bite into it and you’ll realise that it is loaded with dryfruits. The Mawa Bati is royal to say the least. The best part is that you can make it right in your kitchen and showing you how to do it is chef Saransh Goila.
For the sugar syrup
3 cups sugar
Saffron (kesar) strands
For the filling
1/4 cup finely chopped pistachios
1/4 cup finely chopped almonds, kaju, kishmish
1/4 tsp cardamom (elaichi) powder
1/4 cup gulab jamun mawa (hariyali khoya)
For The Mawa Bati
2 cups crumbled gulab jamun mawa (hariyali khoya)
1/4 cup plain flour (maida)
3 tbsp milk powder
3 tbsp arrowroot (paniphal) flour
Ghee for deep-frying
Jalebi is a popularIndian Dessert made with maida and sugar syrup. Served during festivals and special occasions, thistraditional dessert recipe is loved not just by kids but adults too. This crispy sugary spiral tastes brilliant when served with piping hot milk or chilled Rabri. Traditionally, a muslin cloth with a small outlet is used to make the Jalebi, by pouring it in a spiral shape in the piping hot oil. However, to make the process easier, you can use a squeezy bottle, which makes it much simpler. The golden rule to make amazing Jalebis, is by well fermenting the batter. For a twist, this simple recipe can also be served as a breakfast with milk or curd. This easy and quick dessert recipe is paired with various dishes in different regions. In Gujarat, Jalebi is often paired with Fafda, whereas in other regions it is served with Rabri. It is mostly prepared on festivals like Diwali and Holi, though you can make it as per your mood and cravings. It is also a delightful evening snack, when paired withSamosas and hot Masala tea. What actually makes this dessert delicious is the crispiness filled with sugary taste, no wonder this delicacy tastes best when paired with spicy side dish or after an elaborate meal. To make this Jalebi even better add some soaked saffron water to the batter this gives a beautiful yellow tint to this recipe and the aroma of saffron makes it more delightful. It is always advisable to prepare Jalebi by shallow frying, and if you are someone who loves the aroma and taste of ghee, then you can use ghee instead of using refined oil. If you like it in the traditional way, you can serve it with Rabri or Milk, but if you have guests coming over and you just don’t have the time to prepare Rabri you can top it with some condensed milk or Vanilla ice cream.. However, we suggest you to serve with the Rabri in the much authentic way and garnish it with some crushed pistachios and kesar strings ( saffron strings). So make this delicious delicacy and enjoy with your loved ones.
- 3 cup all purpose flour
- 2 cup thickened yoghurt (curd)
- 1/2 cup ghee
- 3 cup sugar
- 5 strand saffron
- 1/2 teaspoon powdered green cardamom
- 1/2 cup corn flour
- 1 1/2 pinch baking soda
- 2 cup sunflower oil
- 3 cup water
- 4 drops rose essence
- 1/2 teaspoon edible food color
Khopra Pak is an amazing Gujrati sweet available at the MM Mithaiwala Sweet shop. The premium range of Mithai is made from finest quality ingredients. This fabulous sweet is also known as Coconut barfi. Mithaiwala uses only natural ingredients in their products.
The magnificent taste of Khopra Pak makes it one of a kind. With the richness of coconut and mawa, it is an extra ordinary dish. Khopra Pak preparation neither need a lot of time nor need too many ingredients.
Chefs at MM Mithaiwala use grated coconut as the base ingredient, saffron as the flavouring and colouring agent and mawa as the binding agent. The abundant fatty acids present in coconut provide numerous health benefits. It enhances the brain function and aids in fat loss. The other ingredient mawa, as you know is a 100% bi-product obtained from fresh cow’s milk. Mawa is grated and added to the dish to bind the coconut together. Dairy products are always good for bones, teeth and skin.
Paan Petha is thin Petha slice with Pistachio Sandesh.
So for filling we need to make Bengali sweet Sandesh with fresh chenna.
- 1 1/4 cups chenna
- 1/4 cup powdered sugar
- 2 tablespoons pistachios, finely chopped
- a few saffron strands
- 1/4 teaspoon cardamom (elaichi) powder