Happy Independence Day To All My Readers
Let us celebrate this Independence Day with a delicious Hyderabadi Sweet Meethe Ghoday. For this month’s Indian Cooking Challenge Srivalli as per Mirelle’s suggestion announced this sweet from Monas’s blog. After the Hyderabadi biryani yesterday, it would be so nice to have an authentic Hyderabadi sweet today. I have never heard of this sweet until Srivalli announced it for this month’s challenge. This sweet involves making cute little flowers with wheat flour/ maida and then frying it and again cooking it in sweetened milk. Mona’s snaps were superb but I think I overcooked the flowers so you will not be able to see the shape after cooking. But taste wise it was absolutely delicious. It reminded me of semiya payasam but a richer version. You need to make these flowers the previous day itself and should let it dry overnight before deep frying them. The only task in to make the flowers. I took nearly 1 hour to make the flowers but the other steps are quite easy when the flowers are ready. I made it a little thick with a little milk in the final product. PK loved it so much. As for Sruti, she is not a great fan of payasam so I didn’t even ask her to try. May be she needs to grow up to like these type of dishes.
Maida/ All Purpose Flour-1 1/2 cups
Saffron-a few strands
Cashews, Almonds and Raisins
Oil-To Deep Fry
1. Mix together maida, salt and oil.
2. Add water to make a stiff dough.
3. Cover and set it aside for 30 minutes.
4. Knead the dough until soft and elastic.
5. Pinch small portions of the dough and roll into a thin disc.
6. Cut into 2 cm squares with a knife or pizza cutter.
7. Shape each square into a flower as shown in the snaps.
8. Prepare flowers with the remaining dough.
9. Arrange on a tray and allow it to dry overnight. Cover it loosely with a news paper and leave it on counter.
10. The next day, heat oil in a pan and deep fry the flowers in batches untilcrispy.
11. Drain and transfer to a plate.
12. Heat milk and water. When it starts boiling, add the fried flowers and set flame on low.
13. Mix saffron in warm milk and add it to the milk mixture.
14. Cook for 15 minutes or until the flowers are soft. By this time, the flowers will absorb all the milk and would be slightly larger in size.
15. Add sugar and stir.
16. Fry the nuts in ghee and add it to the Meethe Ghoday.
17. Let it cool to room temperature.
18. Serve and enjoy!!!
Mix flour, salt and oil.
Make a stiff dough.
Knead until soft and elastic.
Roll out a portion into a thin disc.
Cut into 2 cm squares.
Pinch the centre of the two sides together.
Likewise pinch the other two sides together so that all the sides come to the centre.
Slightly pich so that they stick together.
Prepare the flowers and arrange on a plate.
This is after drying them overnight. It will be easy to handle them for deep frying.
Deep fry the flowers in batches.
Transfer to a plate.
Heat milk and water and add the flowers.
Add saffron soaked milk.
Let it cook for 15 minutes.
Roast the dry fruits in ghee.
Add it to the ghoday and mix.
Serve and Enjoy!!!!