1 minute read
DESSERT
from Ben Jamvanu
by Ria Shah
SOBHAGSUNTH
Serves 4 Prep time : 15 minutes Cook time: 15 minutes
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250 gms Almond Powder 250 gms Dry ginger powder (Soonth) 125 gms Green Pistachio 60gms Charoli ½-3/4 kg Approx Ghee 1kg mava ½-2 Sugar 25gms Elaichi 10 gms Cinnamon 10 gms Clove 10gms White pepper 2 full Nutmeg powdered 5 gms Javantri (mace spices) 2 ½ gms Kesar
Directions
Powder all dry fruits and sieve through same size. Do not over crush.
Roast mava in a pan till it becomes with ghee till it gets a golden color
Roast dry fruits slightly and add to mava
On another pot make a sugar syrup (Chashni) until it is thick. (Tip: put a drop on a flat platform if it holds shape It is of the right consistency)
Add all spices to sugar syrup.
Mix everything into the mava, and keep aside. Till cools down.
Transfer to plate.
Add dry fruits thinly sliced on top such as almonds, pistachio etc. and cut it.
Important: Amount of Ghee should be adjusted according to mava. Add less soonth if you want it to be less spicy
NEVER LET ANYTHING GO WASTE
One fine day, we had to make dhokla for everyone in the family so me and masi soaked the ingredients it and went to bed. Only to wake up next morning to see that because of the horrible summer heat, the entire batter was over-fermented and sour. In a split second I knew that I could not let this go waste, it costed a lot and the family would go hungry. Just then quickly I threw hot milk and dal and mixed it all and turned out those were the best I had ever made.
Always understand the ingredient you are using to its best, so if something goes wrong you know what you should add to make it right. Never let anything go waste.
