Jaggery and Milk Mithai Recipe | Homemade Healthy Mithai | Instant Mithai Recipe

jaggery

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed and has a lower glycemic index.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free, while butter is often cheaper than ghee.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric is a natural colorant, while yellow food coloring is more affordable.

Place a pan on the gas and add 2 cups of milk.

Heat the milk until it is warm enough to dip your finger in, but do not boil it.

If using raw milk, boil it first and then let it cool to lukewarm before using.

Add 2 cups of grated jaggery to the warm milk and mix well.

Cover the mixture and let it sit for about 5 minutes to allow the jaggery to melt.

Strain the mixture to remove impurities and any large pieces of jaggery.

Place the strained mixture back on the heat and bring it to a boil, stirring continuously to prevent sticking.

Once boiling, add 1/4 teaspoon of cardamom powder for flavor.

Add 1/2 cup of milk powder if you want a richer taste, otherwise skip this step.

Continue stirring to mix the milk powder thoroughly until there are no lumps.

Add 1 cup of desiccated coconut to the mixture and stir well.

Keep stirring on low heat to prevent burning, as the mixture thickens.

Add nuts if desired, but this step is optional.

Once the mixture thickens and resembles dough, turn off the heat.

Grease a mold and line it with butter paper to prevent sticking.

Pour the mixture into the mold and spread it evenly.

Allow the mithai to rest for 1-2 hours to set, optionally refrigerate for quicker setting.

Once set, remove from the mold and cut into desired shapes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens