Warkhi Ka Meetha

-

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.















Comments

Post a Comment

Popular posts from this blog

Ballar aur Murghi ka Korma

-
Image
  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium ...
Read more

Bhaji ka Chaar

-
Image
Bhaji ka char is a tangy, spicy curry made from seasonal greens and dals. It is a very rustic recipe commonly prepared in Muslim households in Mysore and surrounding areas. For me this is a very special dish as this is simple, delicious and highly nutritious. In our house the expert in making bhaji ka char is my aunt, Afza aunty. Come monsoon or winter, whenever there was a sharp chill in the weather my request to Afza aunty was “ Aaj bhaji ka char banao”. My aunty used to happily oblige as this is her favourite too. The recipe is totally borrowed from her and reproduced below.Thank you Afza aunty for the recipe and the beautiful memories. Before we get to the actual details, there are few points to note. The bhaji or greens used in the char are either chaulai or chudi ki bhaji or dant  ( all called as amaranth leaves in English) or munge ki bhaji ( moringa leaves) or you can mix chaulai, dant and dill leaves ( Sui ki bhaji) in equal proportions. Palak, methi or other green...
Read more

Ande Ka Chaar - Plain n Simple Egg Curry ( Muslim Style)

-
Image
"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa...
Read more