Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mithai terrine. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Mithai Terrine is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Mithai Terrine is something which I have loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we must first prepare a few ingredients. You can cook mithai terrine using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mithai Terrine:
- Take For the Rabdi
- Make ready 2 Ltr Full Cream Milk
- Prepare 200 gms Condensed milk
- Get 1 Cardamom pod crushed
- Get Saffron Strands a pinch soaked in warm milk
- Get Almond Slivers for Garnishing
- Get For the Gulab Jamun
- Prepare 100 gms Unsweetened Khowa
- Prepare 2 tbsp Maida
- Take 1 cup Sugar
- Get 1 cup Water
- Make ready 1 Cardamom –crushed pod
- Prepare 1 pinch Soda
- Make ready Ghee for deep frying
- Make ready For the Sweet Boondi
- Prepare 1 cup Besan
- Get 3/4 cup Sugar
- Prepare 1 cup Water
- Get 1 pinch saffron soaked in warm water
- Take 1 Cardamom pod crushed
- Prepare Ghee for Deep Frying
Instructions to make Mithai Terrine:
- For the Rabdi - Take a heavy bottomed pan and bring milk to a boil. Let it simmer on low till the milk reduces to ½ it's original quantity, add the condensed milk and mix well. Add the saffron soaked milk and the almond silvers and set aside to cool.
- For the Gulab Jamun - Prepare the sugar syrup by bringing the sugar and water to a boil. Add the crushed cardamom. - Knead the Khova, Maida and the soda into a smooth, uniform and crack free dough and make roundels. Do not press them very hard, but ensure the surface is crack free. - Heat oil in a pan on low flame. Drop the jamuns one by one but do not overcrowd. Fry them on low flame till golden brown in colour. Add the jamuns to the sugar syrup and let them soak well.
- Mix the sugar, water and crushed cardamom and bring to a boil. Let the sugar syrup cook till it reached a 1 string consistency. - Mix besan with enough water to achieve the consistency of a dosa batter. If the batter is too thick the boondi will be difficult to drop into oil and have tails. If it's too thin then the boondi will fall flat. - Heat ghee in a pan. Adjust the consistency of the batter and drop it through a perforated batter into the ghee. Do not let the boondi change colour.
- Line a pan (Use a bread mould) with foil or butter paper. Place a thick layer of boondi over this. Place Gulab Jamuns on the boondi and spread them evenly.Heat the rabdi. Take Carrageenan or Agar Agar and dissolve it in about 50 ml water. Add it to the warmed rabdi and stir well. Now take a sieve and pour the rabdi over the boondi and gulabjamun and allow it to cool.Set it in the refridgerator for atleast 6 hours or preferably overnight.
- Once Set, Dip the pan in warm water and invert the plate over a serving platter. Garnish with chopped pistachios and dried rose pertals and serve cold.
So that’s going to wrap this up for this exceptional food mithai terrine recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
