Ingredients
1/2
Preparations
Mysore Pak crumble
Add sugar to a heavy thick bottomed aluminium/iron kadhai, then add water to it.
Keep the pan on the stove top, on medium
flame, heat the sugar syrup, Stir so that the sugar dissolves.
Meanwhile take ghee in another pan and
keep it on stove top, let the ghee melt on a low flame or sim. The ghee
has to be hot when we add it in the gram flour mixture so let it be on a
slow simmer.
Let the sugar solution come to a boil
and then add the gram flour, with a wired whisk stir the gram flour
briskly so that it dissolves evenly with the sugar solution.
Then add ghee in parts, First add a
ladle full of hot ghee, as soon as ghee is added mix it with the gram
flour with a spoon or spatula. Keep the heat to medium.
Continue to cook and stir till it starts bubbling, and the ghee is released from it.
When the mixture comes together in one
mass and some ghee can be seen at the sides, then also continue to stir
and scrape.
When many small bubbles and holes can be seen in the mixture, then switch off the heat.
Immediately and quickly tilt the kadhai
and pour the whole mixture in the square mold, It falls in one lot and
don’t have to use any spoon for it, level with a spatula.
Let the Mysore pak mixture become warm
or cool down. Once warm or cooled just invert the mold on a chopping
board or tray or plate, tap the sides and the bottom of the pan &
the Mysore pak block falls of easily.
Crush with a mortar pestle to medium sized crumble. Keep aside till in use.
Vermicelli tart/ cup
Heat a pan with ghee on medium flame add
sewai, roast the sewai until colour changed to golden brown.
Now add water into roasted sewai and mix
it well for about a minute. Add condensed milk and mix it well, cook
the sewai mixture for another 3-4 minutes and turn off the flame, keep
it aside to cool slightly.
Take muffin mold and grease with ghee,
put sewai mixture into the muffin mold and make a tart cup. Now let it
cool and refrigerate it for 1 hr to set it.
After 1 hour remove out from the refrigerator, and demold the sewai tart from the muffin mold.
Rabri:
Combine all the ingredients (milk,
condensed milk, grated paneer, cardamom powder & saffron strands)
together in a large microwave safe bowl, mix well and microwave on high
for 6 minutes, while stirring once in between.
Allow it to cool completely. Refrigerate for at least 1 hour.
To Assemble
Fill the sewai tart with Mysore pak crumble, top with rabri, garnish with chopped nuts and serve the delicacy.
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