Mitais

Diwali has come and gone, the Gujerathi New Year has also come and gone. I have been so busy that I was not able to share recipes of all the goodies that I made as I made them, so I thought even though Diwali has passed – I will still share my tried and tested recipes for the traditional mitais. One of our fellow bloggers from Food24 posted a recipe an adapted version of the Goolab Jamun. My recipe is a family favourite that has been tried and tested by my late grandmother and it has now become my treasured recipe.

 

Goolab Jamboo

397g can condense milk

125ml fresh milk

5ml cardamom

500ml cake flour

10ml baking powder

40ml chick-pea flour

 

Syrup

375ml sugar

250ml water

10ml rose water

35ml ghee

5ml cardamom

Method

1. Mix condense, milk, cardamom, ghee and chick-pea flour into a paste
2. Place ingredients for the syrup into a large heavy based pot and bring to a boil
3. Lower heat and allow syrup to simmer, ensuring that it does not thicken (more water can be added if necessary)
4. Gradually add enough sifted flour and baking powder to the condense milk mixture to make a soft dough
5. Grease hands well and shape dough into little sausages, and deep fry on medium heat till cooked
6. Remove from oil and place in simmering syrup and allow to soak
7. Remove from syrup and roll in coconut if desired, and allow to cool before serving or storing

 

Goolab Jamboo is the one in Front

Chana Magaj is the one on the top Left

 

I am also sharing a recipe for Chana Magaj, this is a recipe that I have used for years and it is one from my late dads sisters. His two sisters who are in Durban are amazingly creative and the are also amazing cooks & bakers. I myself do not eat chana magaj because the ghee used to make it, however i do know most people love it.

Chana Magaj

 

250ml chick pea flour

250ml ghee

250ml icing sugar

35ml milk

10ml cardamom powder

20ml ghee

45ml ground almonds

50ml coloured almonds (garnish)

 

 

Method

 

1. Heat the milk with 20ml ghee, and mix into the flour
2. Heat the 250ml ghee in a heavy based pot and add the cardamom and 45ml ground almonds
3. Add the flour mixture to the ghee, continue mixing and cook over med heat for about 45 minutes or until the mixture turns light brown
4. Remove from heat and allow to cool, before adding the icing sugar and more cardamom and almonds if desired and mix thoroughly
5. Pour mixture into greased trays and garnish with slivered almonds, allow set overnight and cut into desired shapes. .

  

 

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