gpreethi83

Mother Nature doesn’t need a filter

ANDAY KI MITHAI / MUTTAI MITTAI :
Anday ki Mithai (Shahi Egg Sweet) is a popular egg sweet in Senji. It is considered a delicacy which is reserved to be served on special occasions and important events. The saffron and rose fragrance elevate its flavour to another dimension. Its soft and silky texture and juicy sweetness melts in your mouth. It is a must to have dessert after eating biryani.
It is just so divine!
Ingredients:
6 Eggs ( white only)
100 gm Ghee
250 gm Sugar
250 gm Khoya (solidified milk)
1 tbs Semolina
3 - 4 tbs Milk
10-15 Almonds for paste
10 Almonds for garnish
Saffron - a pinch
2 - 3 drops of Rose essence
Method:
1. Whisk the eggs together in a mixing bowl. Soak the semolina in 2 tbs milk. Add a few drops of hot water to the saffron strands and let them soak as well.
2. Pulse the khoya in a blender till there are no lumps. Add the sugar and pulse again. Grind the almonds separately by adding 1- 2 tbs milk to make it into a smooth paste.
3. Now add the whisked eggs, almond paste and ghee to the khoya mixture in the blender. Blend well by running the motor for not more than 15 secs each time.
4. Now add the soaked semolina, saffron and rose essence. Mix well to combine.
5. Meanwhile blanch, split and sliver the almonds for garnish.
6. Smear the baking dish with a little ghee and pour in the egg mixture. Bake in a preheated oven at 160C for 15- 20 mins until it is golden brown on top. When you are half way through the baking, sprinkle the slivered almonds on top.
7. Remove when done. When it cools down cut into diamond shaped pieces, decorate with silver foil and enjoy. You may also chill it in the refrigerator and eat it cold. It stays fresh in the refrigerator for 3 - 4 days.