This Diwali, I tried a new sweet, it's called 5 cup Mithai. Just that.
It is simple, straight forward. No fuss, no extra prep work and tastes good.
The recipe credit goes to my Mother's childhood friend, Gayatri, she spoke to my mom and quickly gave her the recipe and added that, she made it every year and it is fool proof and time tested. Of course I wanted it!
What struck me, when I read this recipe first was, errr.. really? is that all? but...but... I doubted the very first step of the recipe, usually when this happens, I abandon the project. Not very mature, I know, but IMHO, better than dumping the end product unceremoniously into the trash bin and fretting over the loss of ingredients and kicking myself over it.
What struck me odd was that this recipe calls for chickpea flour (besan) but did not follow the usual norm of roasting chickpea flour like in Besan Ladoo. Unheard of!
And most Indian sweets have cardamom and, or, saffron for flavoring, this sweet does not have *any*! gasp!
Doubt 3, the recipe calls for using rava / semolina, un-roasted, again!
Now do you see why I was in two minds!
But I sometimes tell myself, a little sternly, trust! Good recipes are not always in cook books.
I am glad I trusted and went ahead.
Little S approved! he would walk up to the table where I had placed all my Diwali goodies and open the container and help himself to these delectable squares. The mithai has the seal of approval!
You need:
1 cup Milk
1 cup Ghee + 2 Tbsp Ghee
1 cup Rawa / Semolina
1 cup Besan / Chickpea flour
2 cups Sugar (I used a little less)
Apply ghee on a plate with an edge and set aside.
Heat 2 spoons of ghee in a thick bottom non-stick pan and Lightly roast Besan / chickpea flour. When I asked how much is lightly, pat came the answer, heat ghee, add flour and mix, that's it! no more roasting.
Add cold milk. At this point, I use my immersion blender to make a uniform paste. I found it impossible to break the lumps with the back of the spoon, but a 15 second whirl of my trusted immersion blender and I had creamy paste!
Melt 1 cup ghee and add to the above.
Add rawa (semolina) and sugar.and mix thoroughly.
Keep stirring until it solidifies. when I asked how solid the reply was Gola zala pahije, meaning it should from a ball.
Pour onto the greased plate and pat to form an even surface using a bowl (vati) with a flat bottom.
Here you have 2 options, grease the bottom of the bowl with a drop of ghee or water- just a drop! that will prevent from the mixture from sticking to the bottom of the bowl.
Form squares or diamonds using a shankarpali cutter or Pizza cutter and cool on the plate.
Store in an airtight container.
It does not have to be Diwali to make this sweet!
