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| Main ingredients | Hariyali mawa, Sugar, Lemon, Green cardamoms, Green cardamom powder, Milk, Cornflour Waterchestnut flour, Ghee, Silver warq |
| Cuisine | Madhya Pradesh |
| Course | Mithais |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | |
| Taste | Sweet |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 200 grams hariyalimawa
- 2 cups sugar
- 1 lemon wedge
- 3-4 green cardamoms
- ½ teaspoon green cardamom powder
- 1½ cups milk
- ½ cup cornflour
- 2 tablespoons water chestnut flour (singhade ka atta)
- Ghee for deep frying
- Silver varq for decoration
Method
- Heat a pan, add sugar, 2 cups water and lemon wedge. Slit open green cardamoms and add to the pan along with green cardamom powder, mix and cook till syrup reaches 1 string consistency.
- Strain into a bowl and let the syrup cool slightly.
- Heat a non-stick pan, add hariyalimawa and 1 cup milk, mix well and cook, stirring continuously, for 5-6 minutes on medium heat.
- Add cornflour and water chestnut flour, mix well and cook for 4-5 minutes or till thick.
- Add ½ cup milk and mix well till there are no lumps. Strain into another bowl and allow to cool.
- Heat sufficient ghee in a kadai. Fill the mawa mixture in a piping bag and pipe thick spirals directly into hot ghee and deep-fry till brown.
- Drain and dip in the sugar syrup for 3-4 minutes.
- Transfer into a serving plate, decorate with silver varq and serve.
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