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Before you jump to Mithai Terrine recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Choosing to eat healthily offers incredible benefits and is becoming a more popular way of living. There are many diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from health problems such as heart disease and hypertension. There are more and more efforts to try to get people to adopt a healthier way of living and yet it is also easier than ever to rely on fast, convenient food that is not good for our health. People typically assume that healthy diets call for a great deal of work and will significantly change how they live and eat. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.
Initially, you will have to be extremely careful when you are shopping for food that you don’t unthinkingly put things in your cart that you don’t wish to eat. For example, did you ever think to check how much sugar and salt are in your preferred cereal? A good healthy option can be porridge oats which have been found to be good for your heart and can give you good sustainable energy each day. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a regular part of your new healthy eating regimen.
Therefore, it should be quite obvious that it’s not difficult to add healthy eating to your daily lifestyle.
We hope you got insight from reading it, now let’s go back to mithai terrine recipe. To cook mithai terrine you need 21 ingredients and 5 steps. Here is how you achieve it.
The ingredients needed to make Mithai Terrine:
- Take For the Rabdi
- You need 2 Ltr Full Cream Milk
- Provide 200 gms Condensed milk
- Take 1 Cardamom pod crushed
- Use Saffron Strands a pinch soaked in warm milk
- Prepare Almond Slivers for Garnishing
- Provide For the Gulab Jamun
- Get 100 gms Unsweetened Khowa
- Use 2 tbsp Maida
- You need 1 cup Sugar
- You need 1 cup Water
- Provide 1 Cardamom –crushed pod
- Get 1 pinch Soda
- Get Ghee for deep frying
- Take For the Sweet Boondi
- Provide 1 cup Besan
- Take 3/4 cup Sugar
- Take 1 cup Water
- Get 1 pinch saffron soaked in warm water
- You need 1 Cardamom pod crushed
- You need Ghee for Deep Frying
Steps to make Mithai Terrine:
- For the Rabdi - Take a heavy bottomed pan and bring milk to a boil. Let it simmer on low till the milk reduces to ½ it's original quantity, add the condensed milk and mix well. Add the saffron soaked milk and the almond silvers and set aside to cool.
- For the Gulab Jamun - Prepare the sugar syrup by bringing the sugar and water to a boil. Add the crushed cardamom. - Knead the Khova, Maida and the soda into a smooth, uniform and crack free dough and make roundels. Do not press them very hard, but ensure the surface is crack free. - Heat oil in a pan on low flame. Drop the jamuns one by one but do not overcrowd. Fry them on low flame till golden brown in colour. Add the jamuns to the sugar syrup and let them soak well.
- Mix the sugar, water and crushed cardamom and bring to a boil. Let the sugar syrup cook till it reached a 1 string consistency. - Mix besan with enough water to achieve the consistency of a dosa batter. If the batter is too thick the boondi will be difficult to drop into oil and have tails. If it's too thin then the boondi will fall flat. - Heat ghee in a pan. Adjust the consistency of the batter and drop it through a perforated batter into the ghee. Do not let the boondi change colour.
- Line a pan (Use a bread mould) with foil or butter paper. Place a thick layer of boondi over this. Place Gulab Jamuns on the boondi and spread them evenly.Heat the rabdi. Take Carrageenan or Agar Agar and dissolve it in about 50 ml water. Add it to the warmed rabdi and stir well. Now take a sieve and pour the rabdi over the boondi and gulabjamun and allow it to cool.Set it in the refridgerator for atleast 6 hours or preferably overnight.
- Once Set, Dip the pan in warm water and invert the plate over a serving platter. Garnish with chopped pistachios and dried rose pertals and serve cold.
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