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Mithai

percyn

By percyn
in India: Cooking & Baking

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percyn

percyn

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This is a parsi mithai called Hagan Nu Ladoo, which is distributed to guests after a cerenomy marking the 7th month of an unborn child. Tastes sort of like a Gudi Ladoo, but has a denser flavor and seems to have more nuts (cashews and pistachios). This one is also topped with thin edible silver foil.

gallery_21049_162_1106420168.jpg

Another Parsi sweet called Malido. This is a typical offerings during prayers. It consists of (wheat?) flour, butter, sugar, nuts and golden rasins.

gallery_21049_162_1106420195.jpg

Edited by percyn (log)

eGullet Foodblog #1, Foodblog #2

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percyn

percyn

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Here is another delightful box of mithai someone visiting India brought for me. This was from a special place and it was unlike any other mithai I have ever had. I will be posting more detail on this later.

gallery_21049_162_1105922102.jpg

Shanta, I might have a few recipes, which I will dig up and post.

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Milagai

Milagai

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you guys are KILLING me with those lovely lovely pictures.

a cross between food porn and food torture.....

here i am on a strict diet!

i was the kind of person who could eat anything and stay thin,

so i never developed self-control re food.

suddenly last year i porked out.

even if i LOOKED at food i gained weight.

had to buy all new pants as could not fit into old wardrobe.

went to doctor and they said:

"madam, you have crossed XX years, what do you expect?

metabolism will slow down and you need to adjust accordingly".

haaaii....

milagai

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Episure

Episure

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Percy,

Our boxes look the same, dont they? I dont know where my mithai came from so please tell me more about your box. Your Malido looks like it is homemade, it's been a long time I had one. :wub:

Pan,

Mithai is a term that encompasses the entire gamut of solid and semi solid Indian sweets. On the other hand a Falooda(Chendol like), Kulfi, Payasam, Kheer may not be covered in the same ambit.

Everyone, any holes in this theory? :hmmm:

Milagai,

It's better to feast on these zero calorie X rated pics than visit a mithai shop. :biggrin: I still remember your lamentations on Mangoes, wait another 4 months.

Bague,

Doesn't Belgium have any Indian shops that sell Mithai? There must be so many Palanpuri Gujaratis who are in the Diamond trade.

Edited by Episure (log)

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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Milagai

Milagai

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Milagai,

It's better to feast on these zero calorie X rated pics than visit a mithai shop. :biggrin: I still remember your lamentations on Mangoes, wait another 4 months.

jee haan Episure!

I am trying to base my diet on Birbal ki Khichdi!!

here is a link for those unfamiliar with the stories of

the greatest Mughal Emperor Akbar and

his court philosopher / wise man / jester Birbal:

http://www.geocities.com/shishusansar/birbal/birbal41.htm

Milagai

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percyn

percyn

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Percy,

Our boxes look the same, dont they? I dont know where my mithai came from so please tell me more about your box. Your Malido looks like it is homemade, it's been a long time I had one. :wub:

Episure, all I know is that my Aunt got this from a "special" place and this mithai was unlike any other I have ever had. I will try to get more info from her. The Malido is from a small parsi community store that makes these in small batches (per orders they recieve), so its close to home made. I will post a recipe for Malido if you are interested.

In the meantime, here is a pic of some Kaju Katri

gallery_21049_162_1106798190.jpg

eGullet Foodblog #1, Foodblog #2

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gingerpeach

gingerpeach

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I am loving the beautiful pics! One place I visited recently in Delhi is Haldiram's, where there was an overwhelmingly large selection of mithai:

gallery_18726_593_1106835189.jpg

gallery_18726_593_1106835038.jpg

I unfortunately didn't leave a lot of room for mithai after chowing down on chaat and other savory goodies, but we did take home some sweets. Don't know if this counts as mithai, but I really loved a sweet called gewar (spelling?!). Honeycomb-like in texture, it was crispy and creamy without being cloyingly sweet. That description will be reserved for something else I tried called chum chum. Boy did that shock my sweet tooth! Next time, I'll use some advice I received too late - to squeeze out some of the sugar syrup from those soaked desserts!

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Episure

Episure

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Percy,

I'll be delighted if you post a recipe for a malido, if it's not much bother.Thanks.

Milagai,

Birbal ki khichdi is right. :laugh: I'm sure some Ocular exercises like viewing mithai pictures will burn some calories.

Bague,

Sharp of you to catch zee figue roulades in the picture. :biggrin:

Gingerpeach,

Did you have a milk soaked ghevar or plain? Did it conform to a 'bottom of the pan' shape? And I agree with you, chamcham and it's kins should be squeezed dry of the syrup. From your pics I can make out that you had a swell time in Delhi. :smile:

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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gingerpeach

gingerpeach

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Gingerpeach,

<snip> ....From your pics I can make out that you had a swell time in Delhi. :smile:  <snip>

Still am, thanks :biggrin:. I had samples of both the milk-soaked kind and the plain kind; both were pan-shaped. My preference would have been to take home the milky one, but given the overindulgence at Haldiram's we "settled" for the plain. Any must-try sweets while I'm here in Delhi? I've already had all kinds of halwa, barfi, jalebis, gulab jamun and assorted relatives of cham cham, but there's always room for more!

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Pan

Pan

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Hmmm.... I guess "Indian sweets" could be called mithai, but not all sweet things (e.g. sugar) are mithai  :wacko: ... does that make sense?

Yes, that does make sense.

I'm curious what's in the Kaju Katri. Do you make that?

Michael aka "Pan"

 

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Episure

Episure

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Gingerpeach

Any must-try sweets while I'm here in Delhi? I've already had all kinds of halwa, barfi, jalebis, gulab jamun and assorted relatives of cham cham, but there's always room for more!

I think you shouldn't miss a Sohan Papri/Pateesa which is a flaky mithai.

Have you tried a pani puri/golgappa?(It's not a mithai)

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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gingerpeach

gingerpeach

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Thanks, Episure and da_coolestofall for the mithai suggestions.

Episure, I did have the chance to try pani puri at a wedding. While I liked the combination of flavors, I think the texture will be an acquired thing for me. Haven't quite gotten used to the watery + crunchy combination yet.

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percyn

percyn

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Hmmm.... I guess "Indian sweets" could be called mithai, but not all sweet things (e.g. sugar) are mithai  :wacko: ... does that make sense?

Yes, that does make sense.

I'm curious what's in the Kaju Katri. Do you make that?

Kaju = Cashew, Katri = diamond shape (I think).

Thus, Kaju Katri is really ground up cashews and sugar...sort of like a marizpan, but with cashews instead of almonds.

It is quite common and can be found in most Indian grocery stores.

eGullet Foodblog #1, Foodblog #2

TravelBlog - Bombay, Chicago, Stockholm & Paris.

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percyn

percyn

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Percy,

I'll be delighted if you post a recipe for a malido, if it's not much bother.Thanks.

<snip>

This Malido recipe is from Jamva Chaloji (Shrinbai Panthaky's Malido, serves 10-12):

2 cups rava or semolina

1 cup wheat flour

3 cups sugar

6 eggs (optional)

25 gms almonds, boiled, sliced and fried

25 gms charoli, fried

25 gms rasins, fried

50 gms orange peel

25 gms sugar crystals

25 gms jujubes

1 tbsp cardamom - nutmeg powder

2 tablespoon extra pure ghee (for rotis)

500 gms pure ghee

1 tbsp vanilla essence

Hey, nobody said this was diet food :shock:

- Mix the rava and wheat flour with 2 tbsp ghee and one cup water. Mix and knead into a firm dough. Make 5 rotis and fry them. When cooled, pound them into a powder.

- Make a syrup with 3 cups sugar and 2 cups water. On a low flame add the roti powder. Keep stirring while slowly adding all the ghee, a bit at a time. When completed, remove from heat to cool a little.

- If using eggs, whisk and pour into the mixture in a thin stream, while stirring the mixture. Simmer and stir for 15 - 20 minutes. Remove from heat and add cardamon and nutmeg powder and vanilla essence. Stir in half the nuts, orange peel and raisins.

- Transfer to serving dish and top with remaining nuts, raisins, orange peel, jujubes and sugar crystals

- Promise to mail me some if you make it :biggrin:

eGullet Foodblog #1, Foodblog #2

TravelBlog - Bombay, Chicago, Stockholm & Paris.

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