So my lovely derani Anjali Vithlani an expert mithai master, recently shared her recipe of a brand new mishtan with me. The Vithlani women, regardless of the fact that they live far apart, are still closely connected with each other and rejoice and build each other up. All Vithlani daughter in laws are good cooks, mainly because our family are foodies from children to adults.
So here I am sharing the recipe that Anjali discussed with me. Please do try making it as Anjali is really a Master of Mithai
For the fudge
1 cup milk powder
1/2 cup condensed milk
3/4 cup milk
2 table spoons ghee melted
1/4 cup dried cranberries
2 tablespoons pistacious slivers
2 tablespoons walnuts chopped
In a skillet,place the milk powder, milk, condensed milk and ghee. stir thoroughly to combine,make sure no lumps are formed. Place the skillet on the stove and cook on low heat,stiring continuously until the mixture begins to thicken. Add dried cranberries and pistachio slivers and mix well. Turn the heat off and transfer in a bowl. Set aside.
2 cups vermicelli
2 tablespoon ghee melted
4 tablespoons powder sugar
2 cups hot water
In a large bowl place vermicelli and pour hor water, mix well and let soak for just about 1 minute. Place in a stainer and remove water. Once all the water is drained,tranfer in a bowl and add powdered sugar and ghee. Gently mix until well combined.Set aside.
Slightly grease the appe pan with ghee to prevent sticking. Place the spoon full of sev / vermicelli in the wells of pan and spread to fill the well with your fingers. Top with spoonful of the prepared fudge and place sev/ vermicelli on the fudge. Place appe pan on the stove,turn the heat on and cover the lid.Cook on medium heat for about 5 minutes,the edges will get slightly golden brown. Flip them over with the skewers, cover the lid and let cook for about 2 to 3 minutes. Remove and garnish with nut of your choice. Enjoy!!
jikoni 