Bengal is that part of India where you will find sweets that are more syrup based like rosogolla, chumchum, jilapi, rosomalai etc.This are few from the many sweet delicacies of Bengal that you will find stacked on the sweets shops.
I think no sweet lovers can take their eye off from them. Other than this well known sweets there are hundred more which are traditional home made delicacies of Bengal. All this come from Dida (Mom’s Mom) or Thamiis (Dad’s Mom) special kitchen. Today I am sharing with you one such age old traditional Bengali recipe.
Maida milk sweet is specially made on the day of Paus Sankranti that is Makar sankranti and it is offerd to God. These sweets when dipped in milk they become dudh puli which another interesting and awesome Bengali sweet dish. It is traditionaly made with cholar dal (Bengal gram dal) and suji (semolina)or chira (perched rice) with coconut stuffing. But today we are making Maida Milk Sweet with most handy ingredients all purpose flour and semolina but the stuffing remain the same. If you want to surprise your guest with little different yet tasty dessert then try this. I am sure you will soon be famous among your friend and guest.
Cooking time: 45 minutes
Preparation time: 20 minutes
Maida Milk Sweet Ingredients
- 1 cup maida
- 2 teaspoon semolina
- 1 and ½ teaspoon refined oil
- ½ cup milk
- 1 cup milk powder
- ½ cup sugar
- 4 teaspoon coconut powder
- 4 teaspoon powdered almond
- 4 teaspoon powdered sugar
- A pinch of cardamom
- Grated almond (for garnishing)
- Grated pista (for garnishing)
- Raisins (for garnishing)
- Grated coconut 3tbsp
Method for making Maida Milk Sweet
- Mix maida, semolina and oil in a vessel; add water as per requirement and knead the mixture in to a dough
- Pour milk in a vessel, add milk powder, stir and cook for 10 minutes
- You will observe that the mixture will thicken gradually and will leave the rim of the vessel. Just then add coconut powder, almond powder, sugar powder and cardamom and stir thoroughly for 5 minutes.
- Remove the vessel from stove and allow cooling of the thick contents
- Break the previously prepared dough in to 5 small balls and roll the balls in to flat puris.
- Now take each puri, put the thick mixture of milk, milk powder etc as fillings, fold and paste the ends to make conical pouch or gujiyas.
- Boil sugar in a vessel of water to make syrup.
- Immerse the gujiyas in syrup for minimum 30 minutes; the more the better
- Maida milk sweet is ready for serving.
You can serve this to 5 people. Place the soaked, moist gujiyas on a plate and garnish with grated almonds, pistas and raisins before serving.