– Maida Petha Recipe
30 minutes Prep Time:
30 minutes Cook Time:
For the dough
Maida (Plain Flour): 2 Cup
Ghee: ¼ Cup + 1 teaspoon
Water: As required to knead the dough
Oil: for deep fry
Sugar: 1 Cup
Water: ¼ cup
Cardamom Powder (elaichi powder): ¼ Teaspoon
Combine flour and ghee well. Add water and knead a soft dough. Cover it with a wet cloth and keep it aside for 10 minutes
Divide the dough into 4 equal portions and roll into balls.
Roll each ball into a thick circle (1/8-inch thick). Now using a knife or pizza cutter, cut a maximum big square or rectangle shape from the rolled dough. Discard the cut edges and keep it aside. Using knife draw ¼ inch width pieces, then from the other side draw 1-inch length pieces. So, we get each piece of 1-inch length, 1/4 -inch width and 1/8-inch thickness. Using knife scrap the pieces out on a plate.
Likewise roll the other 3 balls and make petha shape.
Heat oil for deep fry
Once oil is hot, smoke starts to come out form oil, then add 15-20 pethas in oil. After 30 seconds, lower the heat to medium and fry the pethas in medium heat flipping occasionally until light brown and crispy. Take them out on a kitchen napkin. Let the oil heat in high again and repeat the process of frying pethas in multiple batches until all are done.
Take a kadai or pan. Using 1 teaspoon ghee grease the pan and a flat spatula’s top.
Add 1 cup sugar and ¼ cup water in the pan and heat it.
Water sugar melts and starts to bubble up to 1-string sugar syrup, turn off the heat.
Immediately add the fried pethas and toss it continuously for 4-5 minutes or until sugar is well coated around the pethas.
Leave it for 30 minutes to cool down
Serve or store in air tight container for later use.
40 minutes Cooking time:
Full cream Milk: 4 cups
Sugar: 3/4 cup or as required
Cardamom (Elaichi Powder): 1/2 teaspoon
Roasted cashew: 7-8
Almond nuts: 7-8
Bread: 8 white bread slices
Ghee: 2 and ½ Tablespoon
In a heavy pan, boil the milk, reduce the heat to medium and let it simmer on heat until milk reduce to half quantity approx. 30 minutes. Keep Stirring occasionally.
Add sugar and cardamom powder. Mix well and cook until sugar melts properly.
Turn of the heat, keep the milk rabdi aside.
Take the bread slices and discard the brown sides. Cut the middle white square diagonally into 2 triangles. Likewise make 8 triangles with the 4 bread slices.
Heat a tawa or flat bottom pan. Brush both sides of the bread triangles with 2 tablespoon ghee and roast till crispy and dark golden brown.
In the same pan roast the cashew and almond nuts in ½ tablespoon ghee. Chop them and keep aside.
Place the roasted bread pieces in a serving plate. Pour the prepared milk rabdi all over bread slices. Garnish with roasted cashew and almond nuts.
Serve hot, or let it cool completely. Then refrigerate for 1 hour and serve cool.
10 minutes Prep Time:
35 mins Cook time:
35 mins Decorating time:
Dessert for 8 people Serves:
For the sponge cake
All Purpose flour or Plain Flour (Maida): 1 ½ cup + 1 tablespoon
Powdered Sugar: ¾ cup
Baking powder: 2 teaspoons
Baking Soda: 1 teaspoon
Vanilla essence: 1/2 teaspoon
Salt: ½ teaspoon
Oil: 1/4 cup +1 tablespoon (for greasing)
White Vinegar: ½ tablespoon
Plain Curd: 2 Tablespoon
Milk: 1 cup
For frosting and garnishing
Whipped milk cream: 1 Cup
Powdered Sugar: ½ Cup
Vanilla essence: 1 few drops
Fresh fruits: Any of your choice, I selected 2 kiwi, 6 strawberries and 1 ripe mango, thinly sliced
Preheat the oven to 375-degree F or 190-degree C
In a big bowl, sieve all the dry ingredients, flour, sugar, baking powder, baking soda and salt. Mix well and keep aside.
Take lukewarm milk in a small bowl. Add curd and vinegar. Whisk well, cover the bowl and leave it for 5 minutes. Milk will curdle a little.
Add oil and vanilla essence in the milk and whisk again.
Now add the milk slowly in to the dry ingredients’ bowl. Mix gently. You do not have to blend or beat the batter. Mixing gently would be enough. Just check that there are no lumps or air pocket.
Grease a 7-inch cake pan with little butter/oil. Add 1 tablespoon dry flour and spread it all around. Discard the extra flour.
Add the batter in the cake pan and bake in the pre-heated oven for 35 minutes or until a tooth pick inserted comes out clean.
Take out the cake pan, run a knife over the edges and take the cake out on a cooling rack or plate. Let it cool to room temperature for 30 minutes.
In a bowl add the whipped cream, whisk well till it becomes frothy. Add powdered sugar and vanilla essence. Gently fold it in.
Using a sharp knife cut the cake horizontally into 2 layers. Remove any uneven layer from top.
Add ½ cup of the icing cream on top of each layers. Spread it using a flat spatula or knife.
Place 1 layer on a plate facing the cream side on top. Place the other layer on top of this facing the cream layer on top as well.
If you want, you may double the icing quantity and cover the round edges of the cake as well with the cream.
Keep it in fridge for 10 minutes to set it well.
Now, decorate the top of the cake with fresh fruit slices. Use any choice of seasonal fruit and be as decorative as you can
Serve and enjoy!!!
10 mins Prep Time:
40 mins Baking time:
10 people Serves:
Soft Cream Cheese: 1 and 1/2 Cup
Sugar: 3/4 cup + 2 Tablespoon
Curd: 2 Tablespoon
Vanilla extract: 1 and 1/2 Teaspoon
Graham Pie Crust: one 9-inch ready crust
Sour Cream: 1 Cup
Pre-heat the oven to 350 F/ 180 C
In a deep bowl, mix cream cheese, 3/4 cup sugar, 1 teaspoon vanilla extract and 2 tablespoon curd.
Using electric blender, blend it until smooth.
Pour it into the pie crust.
Bake for 35 minutes.
Take out the pie from oven.
Pre-heat the oven to 420 F / 215 C
In a small bow, mix sour cream, 2 tablespoon sugar and 1/2 teaspoon vanilla extract. Mix it well.
Pour this over the pie and spread it gently.
Bake for 5 minutes.
Take out the pie from oven.
Cut it into 10 triangle pieces and serve.
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