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WATER CHESTNUT MAHARANI MITHAI

Oct-09-2017
Anju Gupta
25 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT WATER CHESTNUT MAHARANI MITHAI RECIPE

Water chestnut flour is healthier than wheat flour and is easy to work with. It also retains delicious taste of our dish too. This WATER CHESTNUT MAHARANI MITHAI is healthier use of Water chestnut. We can eat this mithai in navratras and other fasts. On our festivals instead of purchasing mithai from outside we can prepare this WATER CHESTNUT MAHARANI MITHAI at home which is very tasty, pure and hygienic. It will please our family guests and friends too.

Recipe Tags

  • Veg
  • Medium
  • Diwali
  • North Indian
  • Roasting
  • Microwaving
  • Sauteeing
  • Dessert

Ingredients Serving: 6

  1. Water chestnut flour - 1 cup
  2. Desi ghee - 1 tbsp
  3. Water - 2 cup
  4. Sugar - 1/2 cup + 1/2 cup
  5. Condensed milk -1/4 cup
  6. Khoya (grated) - 50 gm
  7. Saffron - Pinch of
  8. Milk - 1 tbsp
  9. Gulkand - 50 gm
  10. Chocolate - 50 gm
  11. Pistachio
  12. Khoya- 1 cup
  13. Cardamom Powder- 1/8 tsp
  14. Raisins - 1 tbsp
  15. Roasted almonds - 1 tbsp
  16. Coconut powder - 50 gm
  17. Silver leaf

Instructions

  1. In a micro proof bowl mix water, sugar and microwave it uncovered for 4 minutes. Stir and again microwave for 4 minutes. Keep sugar syrup aside
  2. Soak saffron in hot milk.
  3. Mix ghee and Water chestnut flour in a flat dish till properly mixed. Microwave for 4 minutes at 80% power. Remove and mix well immediately. Microwave for 2 minutes at 80% power.
  4. Add roasted Water chestnut flour in sugar syrup stirring continuously. Add milkmaid and saffron milk in it.
  5. Add grated khoya and Mix well.
  6. Microwave uncovered for 3 to 4 minutes. Stir it after 2 minutes.
  7. Water chestnut sweat dough for making mithai is ready
  8. BURFI DOUGH - Grate 1 cup khoya. Add ½ cup sugar, elaichi powdered 1/8 tsp and some strings of saffron. Stir all ingredients in fry pan for 3-4 min till it become thick and gets away from the sides of pan. For roll add colour in it and mix.
  9. HOW TO ASSEMBLE : a) First set Water chestnut flour bowls in different moulds .3 to .4 inch thick.
  10. b) Divide burfi dough in different colours. in some burfi dough add chocolate and stir for 1 minute.
  11. c) Set these different flavours on the sweat Water chestnut dough layer in moulds.
  12. d) Demould the mithai. Garnish and decorate it with gulkand, grated chocolate, pistachio, raisins, silver leaf, roasted almonds and coconut powder.

Reviews (1)  

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Anchal Sinha
Oct-12-2017
Anchal Sinha   Oct-12-2017

Looking nice.

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