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Mithai

percyn

By percyn
in India: Cooking & Baking

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  • 3 weeks later...
Suburbanpeasant

Suburbanpeasant

Posted
Posted

I'm glad you started this post. I'm looking for a long-lost recipe from Southeast Asia but I suspect it's originally an Indian dessert. The name is ramamuthia - it's a kind of mithai or mutia. It's deep fried pastry balls the size of ping pong balls (that is supposedly hollow) in the centre. After it's fried, it's dried in the sun. Then it's dipped in a sugar syrup. It sounds a lot like gulab jamun, but I think the pastry has no dairy. Any thoughts?

regards

There are so many different Mithais available today; I am interested to hear about your favorite mithai or one that you would recommend to others.

Also interested in "mithai reviews".

ravum

ravum

Posted
Posted

Percy,this definitely qualifies as viewing torture!!

Wheat Halwa and a South Indian halwa called "Ashoka" are the ones I love.

percyn

percyn

Posted
  • Topic Starter
Posted
I'm glad you started this post. I'm looking for a long-lost recipe from Southeast Asia but I suspect it's originally an Indian dessert.  The name is ramamuthia - it's a kind of mithai or mutia.  It's deep fried pastry balls the size of ping pong balls (that is supposedly hollow) in the centre. After it's fried, it's dried in the sun. Then it's dipped in a sugar syrup.  It sounds a lot like gulab jamun, but I think the pastry has no dairy.  Any thoughts?

regards

What you are describing sounds like til ladoo, a small ball of brown sugar and sesame seeds.

eGullet Foodblog #1, Foodblog #2

TravelBlog - Bombay, Chicago, Stockholm & Paris.

v. gautam

v. gautam

Posted
Posted

could it be something like balushahi, rather than til laddoo? b is dough fried at varying temperatures to cause layering in the short pastry, including a hollow center; it is then soaked in syrup.

Episure

Episure

Posted
Posted
could it be something like balushahi, rather than til laddoo? b is dough fried at varying temperatures to cause layering in the short pastry, including a hollow center; it is then soaked in syrup.

More than likely it is that, a hollow Balushai/Tosha.

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

http://www.gourmetindia.com

SwatiC

SwatiC

Posted
Posted
My absolutely favorite mithai is the Indrani from Kaleva in Delhi

I'm so glad someone mentioned Kaleva, because it is my favourite sweet shop in the whole world. I've never had the Indrani, but they have so many to-die-for mithai. They make a fabulous "ghiye ki burfi" (burfi made with bottle gourd) and they have great seasonal specialities. In the summers, they make kulfi flavoured with fruit juices that are served in fruit rinds. Hence, orange kulfi, in an orange rind shell, and mango kulfi in a mango shell. In the winters they have "moong dal halva", "carrot halva" and gorgeous malpuas.

They have a lot of savoury goodies too, and when some of you make it to Delhi, do try their "dahi bada"!

  • 3 months later...
anzu

anzu

Posted
Posted

Oh, that's right. Make us all jealous. :wink::laugh:

Now I have to dig out my books on mithai and actually make something. :cool:

  • 8 months later...
Aria

Aria

Posted
Posted

Hey!

I'm usually in pastry and baking but since I'm from B'bay I decided why not check this forum out...those mithai pics from a long time ago were tempting beyond belief. Anyway, does anyone know the name of a parsi mithai that was shaped like a fish with a cute red eye? Sigh...how I loved eating that. Thanks folks!

Episure

Episure

Posted
Posted

Aria,

MAWANI BOI

Serves 6

Ingredients:

4 cups sweetened khoya

2 tbsps mixed pistachios and almonds

2 leaves of silver varkh (Silver leaf)

1 fish shaped mould

1 cherry

Method:

Fish is an auspicious motif for Parsis. This dish is a symbol of luck and good fortune. Knead khoya with half the nuts. Grease the mould lightly and line with the varkh. Press khoya tightly in the mould and turn over on a dish. Garnish with remaining nuts and add the cherry for the eye.

Sometime back I had made one using roasted almond flakes as scales.

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

http://www.gourmetindia.com

Episure

Episure

Posted
Posted

Sorry Pan, I should have elaborated.

Khoya is a semi solid form of milk, the effect of prolonged heating and stirring till about 20% of original weight.

This preparation gives a whole new twist to the word Milk Fish doesnt it. :laugh:

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

http://www.gourmetindia.com

Aria

Aria

Posted
Posted

Thanks Episure! I can't believe it that I reminisce about...yes, mawani boi and I get a recipe just like that. Maybe I'll try and make it sometime. Is it still popular in India? I remember when I was little in the 80s it was really popular. Anyway, my only hurdle is finding varkh in Toronto, but I'll try.

Episure

Episure

Posted
Posted

Mawani Boi does make festive appearances but it really is a large peda which is ever popular in it's bite sized form.

Here's one more of my favourites(with a twist :biggrin: ) which I made yesterday on the occasion of Holi.

Chocolate stuffed Gulab Jamuns

gulab-jamun.jpg

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

http://www.gourmetindia.com

spaghetttti

spaghetttti

Posted
Posted

oh my!!! I love gj, and your chocolate ones look absolutely divine!! Thanks so much for the photo.

Yetty CintaS

I am spaghetttti

  • 2 years later...
eipi10

eipi10

Posted
Posted (edited)

Some gorgeous pictures here. I think were I to eat these, they would be my favorites!

My favorite mithai are various halwas (especially carrot) and milk cakes (especially Kalakhand). Generally if it's white, or if it's called halwa, I love it. I tend to like every Indian milk dessert (Shrikhand, rasmulai, sondesh, etc.), even if they are not mithai strictly speaking. Laddoos are hit and miss (they come in such a wide variety), and I'm not a big fan of burfi. Burfi tend to be too grainy for me--it seems too much like a mashed up sugar bomb. (Similarly, I find besan desserts too grainy and earthy for my tastes).

Jalebi and similar treats are OK once in a while. Gulab Jamun is delicious but ubiquitous.

Edited by eipi10 (log)
prasantrin

prasantrin

Posted
Posted

Episure--I just noticed your gulab jamun today (more than two years later...)--wow! Do you ship to Japan? :wub: I can only get the ones in a can here, and they're just not the same!

To me, the best gj are the ones that have a bit of crunchy undissolved sugar in the middle. Could you make me some of those, too? :smile:

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