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Homemade mithai
 Diwali is famous as the
festival of lights and pyrotechnics. But for children, and, for some of
us who remain a child at heart, when eating is concerned, it is the
festival of sweets. Traditionally, miniature animals and toys made of
sugar were distributed with kheel (puffed rice) and kheer and
myriad sweets were prepared at home. Now a day’s people prefer to buy
and exchange readymade pre-packed stuff. There are also serious health
concerns regarding fake khoya and other kinds of adulteration. As
years pass, one is advised to go slow on sweets.
We feel that this is one
time in the year when the pangs of the sweet tooth should be pandered to
and the good doctor given the slip. We bring to our readers two recipes
that can recapture the magic of mithai making at home and have a
long shelf life. May the joyful taste of Diwali linger on your palate.
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Anjeer ki Barfee
 Ingredients
Dried figs 300g
Mixed dried
fruits (chopped) 200g
Ghee 100g
Condensed milk or
skimmed milk
powder (optional)
2tbsp
Method
Soak the figs overnight in water. Grind in a mixture with half a
cup of water in which these were soaked. Ensure that this mixture
is coarse and not smooth as a paste. Heat ghee in a pan and put
the mixture in it. Cook on medium low heat stirring continually
for about five minutes. You may add 2tbsp of condensed milk or
skimmed milk powder if you prefer a not so soft burfee. Add
nuts and dried fruits just before taking off the heat. Spread on a
rimmed plate and cut into diamonds or squares. The burfee tastes
great without any added sugar.
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Sindhi Halwa
 Ingredients
Corn flour 100g
Sugar 400g
Water 400 ml
Ghee 150g
Lime juice 1tsp
Chopped mixed
dried fruits 1 cup
A few drops of
edible colour
Method
Prepare syrup by dissolving sugar in 200ml water and boiling it.
Add a spoonful of milk to let the scum rise to surface. Remove it
and add lime juice. Keep on boil on medium flame. Mix corn flour
with remaining water and blend well.
Slowly add one spoonful after
another of this mixture into the syrup string continually. When
the mixture thickens and begins sticking to the sides, start
adding the ghee. Scrap the mixture from the sides and reduce flame
to low. The halwa should almost float on ghee. Add colour
and nuts. Then spread on a flat plate then roll and cut into thick
bars or squares. |
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