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Mithai

percyn

By percyn
in India: Cooking & Baking

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percyn

percyn

Posted
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Posted (edited)

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

TravelBlog - Bombay, Chicago, Stockholm & Paris.

Pan

Pan

Posted
Posted

Thanks for the great photos!

Are mithai any sweet or only some kinds of sweets? I'm looking for a definition.

Michael aka "Pan"

 

Milagai

Milagai

Posted
Posted

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

Episure

Episure

Posted
Posted (edited)

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

Milagai

Milagai

Posted
Posted

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

percyn

percyn

Posted
  • Topic Starter
Posted
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

TravelBlog - Bombay, Chicago, Stockholm & Paris.

gingerpeach

gingerpeach

Posted
Posted

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!

Episure

Episure

Posted
Posted

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

gingerpeach

gingerpeach

Posted
Posted

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!

Pan

Pan

Posted
Posted
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"

 

Episure

Episure

Posted
Posted

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

gingerpeach

gingerpeach

Posted
Posted

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.

percyn

percyn

Posted
  • Topic Starter
Posted
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.

percyn

percyn

Posted
  • Topic Starter
Posted
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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