Final Outcome: Its so good that I cannot describe it!
This is not a dessert, nor a curry. Its neither sweet, nor spicy. Its taste is as unique and strange as its name and ingredients. But here is a warning 'not everyone may like it'. Many guests over the years were served this dish. Some loved it and some hated it. So it is a 'Black or White ' dish, no shades of grey.
Many years ago (about 20 yrs ago) one of our very sweet neighbour passed on this recipe to my mom. Our family loved it. We kids were eager to help out our mom in any possible way to cook this:-). Hence continuing our family tradition my daughter helped us too. And she loved the final outcome!
Recipe:
Ingredients:
Methi leaves: 1.5 cups finely chopped
Milk: 500 ml
Atta/ Wheat flour: Refer Step 1
Garlic cloves: 8 crushed
Sugar: 5-6 tsp
Salt: ~2tsp
Ghee: 1 tbsp
Method:
1. Take about 1/2 cup atta and add a pinch of salt, a little oil and a little water. Kneed dough just like for regular roti. Take dry flour in a plate. Using index finger and thumb form small balls (about twice the size of a watermelon seed). Roll these balls into dry flour , press them with your fingers (to flatten) and set aside. We will need 1 cup of such small flattened balls.
I dont know why I could not crop this image:-(
2. Boil about 3 cups of water in a pan. Once the water comes to a boil, add the flour balls to it. Stir occasionally. In about5-7 mins the tiny balls begin to float ( not all the balls will float). Take them off heat. Pour them into a colander to drain out all the water. Set aside.
3. Heat ghee in a pan. Add crushed garlic cloves. DO NOT BURN THE GARLIC CLOVES. In a few seconds add chopped methi leaves. Cook stirring occasionally until done.
4. Add cooked flour balls from step 2. Add salt and stir.
5. After about 1-2 mins, add Milk. Keep on low heat and stir occasionally. Cook till milk begins to reduce. Add Sugar and stir. Cook until it begins to thicken.
This dish can be served hot, warm or cold. I prefer it warm.
This is not a dessert, nor a curry. Its neither sweet, nor spicy. Its taste is as unique and strange as its name and ingredients. But here is a warning 'not everyone may like it'. Many guests over the years were served this dish. Some loved it and some hated it. So it is a 'Black or White ' dish, no shades of grey.
Many years ago (about 20 yrs ago) one of our very sweet neighbour passed on this recipe to my mom. Our family loved it. We kids were eager to help out our mom in any possible way to cook this:-). Hence continuing our family tradition my daughter helped us too. And she loved the final outcome!
Recipe:
Ingredients:
Methi leaves: 1.5 cups finely chopped
Milk: 500 ml
Atta/ Wheat flour: Refer Step 1
Garlic cloves: 8 crushed
Sugar: 5-6 tsp
Salt: ~2tsp
Ghee: 1 tbsp
Method:
1. Take about 1/2 cup atta and add a pinch of salt, a little oil and a little water. Kneed dough just like for regular roti. Take dry flour in a plate. Using index finger and thumb form small balls (about twice the size of a watermelon seed). Roll these balls into dry flour , press them with your fingers (to flatten) and set aside. We will need 1 cup of such small flattened balls.
2. Boil about 3 cups of water in a pan. Once the water comes to a boil, add the flour balls to it. Stir occasionally. In about5-7 mins the tiny balls begin to float ( not all the balls will float). Take them off heat. Pour them into a colander to drain out all the water. Set aside.
3. Heat ghee in a pan. Add crushed garlic cloves. DO NOT BURN THE GARLIC CLOVES. In a few seconds add chopped methi leaves. Cook stirring occasionally until done.
4. Add cooked flour balls from step 2. Add salt and stir.
5. After about 1-2 mins, add Milk. Keep on low heat and stir occasionally. Cook till milk begins to reduce. Add Sugar and stir. Cook until it begins to thicken.
This dish can be served hot, warm or cold. I prefer it warm.
Great.. I will try this one. healthy + tasty
ReplyDeleteLet me know how it turned out:-)
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