Warkhi Ka Meetha

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In all the Muslim weddings in Mysore and surrounding regions, Warkhi ka meetha tops the dessert menu.The simplicity of this dish gives it a special place in the hearts as well as on the dining tables of all the Mysoreans.

Warkhi is a variety of biscuit with a crisp crust and locally available in all the bakeries of old Mysore. Though I am not well acquainted with the history of how this simple biscuit was used into a delectable sweet dish, I do have memories of cart vendors selling this just before Ramzan. The left over biscuits can be served with tea and make an yummy combo.

The taste of Warkhi ka meetha is very delicate and rich. The richness is from the ghee, saffron and the khoa. Though the preparation itself takes less time, The crushing and roasting of the coarsely pounded biscuits takes much time and needs to be done carefully.


Ingredients

 Milk - 1 litre

 Warkhi Biscuits - 150 g

 Khoa - 100 g

 Sugar - 250 g ( Add less if you prefer a less sweet meetha)

 Water - 200 ml

 Saffron - few strands soaked in milk

 Ghee - 3 tablespoon

 Mix dry fruits  ( Cashew, Almonds, Raisins and Chironji) - Handful roasted in Ghee

 Rosewater - 2 teaspoon

 Elaichi powder - 1/2 tsp
Method
  1. Crush the biscuits by wrapping them in a clean cotton cloth and pounding with a rolling pin or hammer. The warkhi should be crushed coarsely.
  2. In a separate pan, bring the sugar and water to a boil. Consistency should be of medium thick syrup.
  3. In a heavy bottom pan, add the ghee and roast the crushed warkhi on a low flame.
  4. Continue to roast until a the warkhi changes colour and gives out a pleasant aroma
  5. Remove from heat and transfer to a thali
  6. In the same pan, heat milk and add the sugar syrup. Mix well and cook on a low flame until the mixture boils
  7. Add the roasted warqhi. Increase the temperature and bring the mixture to a boil.
  8. Add khoa ( crumbled ) and cook until the warqhi mixture thickens.
  9. Lastly add the saffron and elaichi powder
  10. Remove from flame, slightly cool before adding rose water
  11. Serve hot or chilled after garnishing with dry fruits.















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