Dashami Special: Homemade Mihdana Recipe For This Pujo

By Smriti Dey September 29, 2024

[{"selector":"#anim-0b3c0e9d-8314-4c15-8971-85204ca0b36e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.514648210040342%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-c9a92ad3-c82e-4a16-8eb3-5c2146c159a5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-7b9957ec-8016-45af-b1e7-bdab49b1435a","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Pujo Dashami is incomplete without a plate of sweets and a great time. What is better than making sweets and serving your guests at home with a homemade mihidana recipe? Keep on reading!

Ingredients

[{"selector":"#anim-7582dd6d-840f-484e-ad46-443e6a963ad9 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-42eb494a-9fd2-410a-a745-df0f8a681832","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-4b09abff-29c0-4421-83e6-1431670be003","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b1512a54-1b44-43fe-9653-1f20b15952fb","keyframes":{"transform":["translate3d(0px, 219.61112%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup besan (gram flour) 1/2 cup sugar 1/4 cup ghee (clarified butter) 1/4 cup milk 1/4 teaspoon cardamom powder 1/4 teaspoon saffron strands Oil for frying

Step 1

[{"selector":"#anim-08ff9627-2168-43c3-a26a-ef67736ef0ce [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-446356e1-9ee4-4db5-a0fd-963934ceacdc","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cc7967f2-d067-45ae-9905-c53ead4bb4e7","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-bf7228df-49b6-4b01-bcae-099fc1d096ac","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Combine besan, sugar, ghee, milk, cardamom powder, and saffron milk. Mix well until a thick liquid forms.

Step 2

[{"selector":"#anim-b3759509-c119-4644-a23c-f410ba48cdbd [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b060598f-02b5-45da-a5ad-af6e7d46e555","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-53be203a-f0c6-45a6-a358-3eccefd54e94","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f139a1b2-6928-4f42-a1de-5929e6b84de0","keyframes":{"transform":["translate3d(0px, 327.18251%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Cover the liquid and let it rest for 30 minutes.

Step 3

[{"selector":"#anim-12220413-ddfa-46e0-8c54-b5e548ad83aa [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-3b7d4404-af93-4b28-a1a2-0e7dd21b775e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-906e6261-7d06-4a2f-b977-48d7d411b3b4","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d0d23b98-f464-4074-8eff-8ff24b8a31fc","keyframes":{"transform":["translate3d(0px, 143.14240%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat oil in a deep pan over medium heat. Fry the mihdana liquid over a strainer until golden brown and crispy.

Step 4

[{"selector":"#anim-1c89088f-4d27-494b-b1eb-87274352df6f [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-b54b0647-ae5f-4b52-9a51-47a57065e634","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9cee7534-e513-4d01-9cc3-6bf5f48e9963","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-517c2844-e84d-4fa8-a5e2-a556d57bc761","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Drain the mihdanas on paper towels and let them cool completely.

[{"selector":"#anim-f8c883b0-8a0c-40d8-8384-15b86c82af77 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More