Mauz Ka Meetha (Banana Pudding - Hyderabadi style)

 

               Mauz Ka Meetha is a Hyderabadi style Banana Pudding. Mauz in urdu means banana and Meetha is sweet. This easy to make dessert is very yummy and there are many versions of this recipe. At times the banana is cooked in the milk and sometimes the fruits are mixed to the prepared pudding. However, this is the latter version. 

          In this recipe, I have made use of jaggery instead of sugar or condensed milk, giving a healthy touch. It is served chilled topped with all the garnishes. 

          In this way, you can make good use of any leftover or over ripe bananas. This dessert can be a great party recipe or a festive recipe. 

          So check out the step by step pictorial recipe to prepare this awesome dessert. 

• 2 cups milk, boiled
• pinch of saffron soaked in 2 tbsp. water for 30 minutes
• 10-12 cashew nuts, soaked for 2 hours
• 10-12 almonds, soaked for 2 hours & deskinned
• 2 tbsp. jaggery or to taste
• 1/4 tsp. cardamom powder
• 1/4 cup chopped nuts, raisins
• 2 bananas, chopped
• 1/3 cup grapes, chopped (opt)
• chopped banana, grapes, almonds, pistachios, saffron, raisins & dried rose petals to garnish

         Grind the soaked almonds and cashew along with some water into a smooth paste.  

          In a pan, add the milk, cashew-almond paste, saffron water, jaggery and cardamom powder. 

          Mix everything well and simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

          When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

          When done, switch off the flame and allow it to cool down. Now add the chopped banana and grapes. Give it a gentle mix and refrigerate for 1-2 hours.

          Spoon into individual bowls and serve with all the garnishing. Enjoy as an after meal dessert or as and when desired. 

           

                       In a pan, add the milk, cashew-almond paste, 

                            saffron water, 

                              jaggery 

and cardamom powder. Mix everything well & simmer, on a low flame by continuously stirring so that it does not stick to the bottom.

When the pudding turns slightly thick, add the chopped nuts (reserve some for garnishing) and simmer further for 1-2 minutes.

When done, switch off the flame & allow it to cool down. Then add the chopped banana & grapes. Give it a gentle mix & refrigerate for 1-2 hours.

                 Spoon into individual bowls & serve with all the garnishing. 

                  Enjoy as an after meal dessert or as and when desired. 

          

Shahjahani Meetha (Tomato Halwa - Hyderabadi style)

 

             This Hyderabadi style Shahjahani Meetha is a lost recipe. It was very popular during the olden days of the Moghuls. However, it is not much heard of. This unique halwa or dessert is prepared with tomatoes, which is the main ingredient in this recipe. It is a very easy and a simple recipe, having very few ingredients. So it can be dished out in a jiffy. It becomes all the more easier with store bought khoya. 

             

              To get the rich red colour, I added some beetroot puree instead of food colour. You can add anything you prefer. So surprise your loved ones with this dessert and let them play the guessing game of the core ingredient. This is a great party recipe apt for special occasions and weddings. So check out the step by step pictorial recipe to prepare this exotic Hyderabadi Meetha. 

• 500 gms. ripe tomatoes
• 1/4 cup sugar
• 1 tsp. ghee
• 1/4 tsp. cardamom powder
• 100 gms. khoya / mava
• 2 tbsp. beetroot puree
• 2 tbsp. chopped nuts

           Make cross slits on the tomatoes and boil for 10-12 minutes. Keep aside to cool. Then peel the skin. Transfer to a pan and mash them well with a potato masher. 

          Add powdered sugar and ghee. Mix well and simmer on a low flame till it thicken slightly. Keep stirring in between to avoid getting burnt at the bottom.

          Now add the cardamom powder, beetroot puree and khoya. Give it a mix and add 1 tbsp. of chopped nuts.

          Continue to simmer till all the moisture gets absorbed and the halwa becomes thick and leaves the sides of the pan. 

          When done, switch off the flame and garnish with the remaining nuts. 

          Keep aside to cool before refrigerating it. Serve this delicious Shahjahani Meetha chilled and enjoy!!!!

Make cross slits on the tomatoes & boil for 10-12 minutes. Keep aside to cool. Then peel the skin.

         Transfer to a pan and mash them well with a potato masher. 

Add powdered sugar & ghee. Mix well & simmer on a low flame till it thicken slightly. Keep stirring in between to avoid getting burnt at the bottom.

                       Now add the cardamom powder,

                    beetroot puree & khoya. Give it a mix.

Add 1 tbsp. of chopped nuts. Continue to simmer till all the moisture gets absorbed & the halwa becomes thick & leaves the sides of the pan. 

When done, switch off the flame & garnish with the remaining nuts. 

                Keep aside to cool before refrigerating it.

            Serve this delicious Shahjahani Meetha chilled & enjoy!!!!

Khubani Ka Meetha (Apricot Pudding - Hyderabadi Style)

               Khubani Ka Meetha is a traditional Hyderabadi dessert made from dry apricots, known as Khubani in urdu. It is very simple and easy to make, where the apricots are soaked overnight and then gently simmered to get the desired consistency. In this recipe I have used store bought pitted apricots. The addition of sugar is optional and can be adjusted according to individual taste. 

         

               It is usually served with custard and topped with chopped nuts. This is a festive sweet that is mostly served during weddings or any special occasions. You can relish this royal delicacy with whipped cream or ice cream too. But I served with some hung yoghurt to balance the sweetness. So check out the step by step pictorial recipe to prepare it. 

• 200 gms. dried apricots, pitted
• 1 tbsp. sugar (opt)
• 1/2 tsp. lime juice
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. kewra / rose water
• 1 tbsp. chopped almonds
• 1 tsp. chopped pistachios
• pinch of saffron
• extra chopped nuts to garnish
• few pomegranate pearls to garnish (opt)
• hung yoghurt to serve

          Soak the apricots overnight in 1 cup water. Pressure cook in the same water it was soaked for 2-3 whistles. This way the cooking time is less. 

          Transfer the contents to a pan and simmer till all the water has dried up. Keep mashing the apricots with the ladle or with a potato masher. 

          Add the sugar (you may add more depending on individual preference), cardamom powder, chopped almonds, lime juice, salt, pistachios and kewra water.

          Mix everything well and simmer for 1-2 minutes. Switch off the flame and add the saffron. Mix and keep it aside to cool. 

          Refrigerate for some time and serve with a topping of some hung yogurt (to balance the sweetness), chopped nuts and pomegranate pearls. 

                       Soak the apricots overnight in 1 cup water. 

                       The soaked apricots.

                      Pressure cook in the same water it was soaked, for 2-3 whistles. Transfer
                      to a pan & simmer till water has dried up. Mash apricots with ladle or 
                      with a potato masher. 

                      Add sugar, cardamom powder, chopped almonds, lime juice, salt,
                      pistachios & kewra water. Mix well & simmer for 1-2 minutes.

                       Switch off flame & add saffron. Mix & keep it aside to cool. 

                     Refrigerate for some time & serve with a topping of some hung yogurt,
                     chopped nuts and pomegranate pearls.