How to make Deluxe Tawa Mithai Chaat -
A delightful mix of chaats.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Gulab jamuns (गुलाब जामुन), Sugar syrup (शुगर सिरप/ चीनी का सिरप)
Cuisine : Indian
Course : Desserts
For more recipes related to Deluxe Tawa Mithai Chaat checkout Gulab Jamun Mousse, Gulabjamun Cheesecake, Baked Gulab Jamuns, Gulab Jamun Mousse . You can also find more Desserts recipes like Mango Sorbet Kesari Indrayani Banana Orange Yogurt Motichoor Custard
Deluxe Tawa Mithai Chaat Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 21-25 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Deluxe Tawa Mithai Chaat Recipe
Gulab jamuns mini 10-15
Sugar syrup 3-4 tablespoons
Khajoor mithai 3-4
Kesar badam pista rolls 3-4
Kaju kesar rolls 3-4
Oil for deep-frying
Readymade jalebi batter 1 cup
Orange squash 1 tablespoon
Rasgullas mini 10-15
Readymade rabdi 4 tablespoons
Fresh pomegranate kernels (taaze anardane) a few
Sliced pistachios a few
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Pour the jalebi batter in a squeezy bottle and squeeze out sticks and rings in the hot oil. Deep fry till golden and crisp.
Step 3
Add the orange squash in the sugar syrup and mix well.
Step 4
Cut the khajoor mithai into small pieces. Cut the kesar badam pista and kesar pista rolls into roundels.
Step 5
Place the mithai pieces on the corners of a tawa. Place the mini gulab jamuns and mini rasgullas also alongwith them.
Step 6
Soak the jalebi sticks and rings in the orange sugar syrup. Remove onto a plate.
Step 7
Place the rabdi in the centre of the tawa and place the jalebi sticks in the rabdi. Sprinkle pomegranate kernels and pistachio slices on top.
Step 8
Light a candle inside the stand and place the tawa with the mithai chaat on it.
Step 9
Serve as it is.
Nutrition Info
Calories : 3323 Kcal
Carbohydrates : 299.4 gm
Protein : 118.1 gm
Fat : 183.5 gm
Other : Calcium- 3531.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
