This is an exquisite recipe from the Royal Kitchens of Hyderabad. This is one of Hyderabad’s best-kept secrets. It is simple, hearty and finger-licking good. You have to try it to know why the Nizams swore by this meetha.
Ingredients:
- 1 cup Dalia
- 2 cups of milk
- 180g khoya (mawa)
- 8-10 almonds
- 7-8 strands of saffron
- Few drops kewra
- 2 cups sugar
- 2 cups ghee
- 1 tsp mace
- ½ tsp nutmeg powder
- 1tsp cardamom powder
Method:
- Soak the dalia in warm milk for some time so that it softens. In the meantime gently crush the almonds or form a coarse powder. Take a medium-sized kadhai, add the milk and Dalia mixture to it and cook it on a low flame. Keep stirring and do not hasten the step, as it plays a crucial role in the final outcome. At the side, soak the saffron in a few spoons of warm milk.
- Once the milk has reduced to half the size, add the crushed almonds and cook for more time. Then add the khoya and mix until it is well dissolved and no lumps remain. This may take a few minutes.
- Now let this mixture cool for a bit, and gently blend everything till it is smooth. Transfer into a large kadhai on low flame, now add the saffron-infused milk, and kewra essence and add the sugar as well.
- Add the ghee from the edges of the kadhai and mix everything well. Once the meetha has a smooth consistency, do a quick taste and consistency check. Now add the mace, nutmeg and cardamom powder and give it a quick mix.
- The Jauzi meetha would now seem, fragrant, rich, creamy and taste divine!
- Serve in an attractive serving bowl, and garnish with some almond slivers and saffron strands.
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