This name is given by one of our lovely group member GayatRishi Chopra, so I want to thank her to suggest such a lovely name to my dish. Thank you so much dear.
Actually this one is complete experiment dish. I was having full two liters of milk which I had to use at any cost as it was going to expire very next day. Suddenly idea stuck to mind , why not to make mawa of it and I poured whole milk in a wide pan and started thickening it. But in mid way, I changed my mind and thought , no I don't want mawa .... Let's make some sweet out of it and till then my milk reached to the consistency of rabdi. Suddenly I remembered about left over ghee residue in my fridge , which no one is interested to eat as it is. So used that too and viola the end product is superbly delicious and beautiful sweet . Actually I tried to recreate a very scrumptious sweet , we used to relish on from our childhood days and even now have craving for that. It was UP college ka lal peda. Our grand father used to bring for us without fail, whenever he visits us. And this one is more alike that one, not exactly but too much.
If you are having ghee residue at your home then try this simple and only three ingredients scrumptious delight, you will never regret. Although it is time consuming dish but at the end you will forget everything before it's heavenly taste.
Caution: Not for calorie conscious fellows ☺️☺️
Stepwise recipe is given below. Do try and don't forget to share your experience with me.
MILKY BAR DELIGHT
Yield: 30-32 regular size pieces
Time: 2 - 2:30 hrs
Ingredients
2 liters full fat milk ( you can half the recipe as per your ease)
1 1/2 cup golden brown ghee residue ( not black one)
1 1/4 cup sugar ( you can use as per your taste)
1/2 tsp Kewda essence ( optional)
Sliced pistachio for garnishing
Method:
First of all boil milk in a wide and thick bottom wok. Let it thicken at medium flame, stirring occasionally to avoid sticking to bottom.
When it become like rabdi ( almost 1/3 rd of initial quantity) then add ghee residue. It will start thinning and spluttering a lot. So cover it with lid and continue cooking on high flame , stirring in between. But be cautious as it splutters a lot.
Now when it become little dry then add sugar and again cook covered , stirring occasionally till it starts leaving ghee.
*** Don't forget to stir it every now and then, as it may burn at the bottom.
Now lower the flame and continue cooking, stirring constantly till it become a nice mass and not having any moisture trail.
*** Cooking for 3-4 minutes more even after the mixture started leaving ghee is must for nice chewy texture. Don't skip this step if you love chewiness in your delight.
Switch off the flame and add Kewda essence to mixture and mix well.
Now spread the mixture in a greased tray with the help of spatula.
** Be careful as the mixture will be very hot.
Sprinkle sliced pistachio all over it and press a little. Now let it cool , when it is still warm, make cuts of desired shape and then let it cool completely.
Now serve this super delicious milky bar delight to your guests or give in kids tiffin.
You can also prepare it as an offering to God. It can be a center of attraction of a festive preparation.
* You can easily half the recipe as per your requirement.
*** Squeeze all the ghee from residue before adding to thickened milk. Otherwise you will end up with super greasy end result.
* For cooling it fast for slicing , you can keep it in refrigerator.
Although it is a time consuming dish but not difficult at all . It needs very less ingredients as well as equipments , so do try it and tell your success stories here.
Please pour your valuable comments and suggestions here, they meant a lot.
Happy cooking....
