Baked Mihidana with rabdi is a mouth-watering sweet dish served specially on occasions likes parties and festivals. It is made with besan and flavourful ingredients. Kairi Jhinga is a tasty dish made with prawns and aromatic spices. A chef from Taj Banjara has shared the recipes for these two dishes.
Besan (gram flour)
Green cardamom powder
- For preparing the boondi (also called Mihidana in Bengali), dissolve sugar, saffron threads, and water on a pan and keep it on the stove top.
- Cook the sugar solution till it reaches one thread consistency and then switch off the flame. Keep the sugar solution aside.
- Make a smooth flowing batter of the gram flour/besan, crushed saffron, and water. The batter should neither be thick nor thin; it should be a flowing batter without any lumps. The amount of water to be added depends on the quality of the gram flour. So you can add more or less than what is mentioned in the recipe.
- Heat oil for deep frying on a pan; the oil has to be moderately hot. Now take a perforated ladle/spoon, with your hands position the ladle above the oil. You will need one larger ladle to remove the fried boondis.
- Take a large spoon of the besan batter and pour it on perforated ladle. Press with the other spoon so that the batter falls down from the perforations into the hot oil.
- Then fry the boondi till they turn golden. Don’t overcook or make it crisp. When the oil stops sizzling, remove the boondis. About 45 seconds to 1 minute is enough to get the correct texture of the boondi.
- For collecting the fried boondi, use a large slotted spoon and drain the oil well after removing it from the pan. Now add them directly to hot sugar syrup.
- Make all the boondis like this and keep on adding them immediately to the sugar syrup. Stir and mix well until the boondis get softened in the sugar syrup.
- In a blender or mixer add the boondi and the sugar syrup. Then add 1 tbsp of hot water and beat the boondi mixture a few times to get a smaller shape.
- The amount of water to be added depends on the texture of the boondis. If the boondis are a bit crisp, add 1 or 2 tbsp more of the hot water. The boondis will absorb the hot water and remain soft and moist.
- Add the chopped almond, pista and green cardamom powder and mix well.
- For rabdi, take full fat whole milk in a thick bottomed kadai and begin to heat the milk on a low to medium flame, bring it towards the side of the pan and stick to it.
- Keep on simmering the milk like this and collecting the cream layer on the sides. This process of collecting the cream layer has to be done several times.
- Continuous simmering of the milk will bring the cream on top; now bring it to the sides. Stir the milk gently on occasions, so that the milk does not get burnt from the bottom.
- Once the milk reduces to half, add 2.5 to 3 tbsp of sugar (you can also add sugar as per your taste). Then stir gently and add the sliced almonds, pistas, and 1 tsp rose water and stir gently again.
- Take a baking tray and add the rabdi and 16. boondi layer by layer and bake in an oven at 100°C for 15 minutes or till the rabdi turns golden.
Red chilli powder
Dry red chilli
- Add oil, mustard seeds, and dry red chilli on a pan. Then add the sliced onions, julienne ginger, slit green chilli and curry leaves, and sauté it for few minutes.
- Now add the turmeric powder, red chilli powder, and salt.
- Add the prawns and raw mango slices and cook them, then add the chopped coriander leaves and lime juice. Serves four.