Meethay Ghoday ....Hyderabad Specialty for Indian Cooking Challenge

The last few days have been terribly hectic, I normally have my posts ready much before the scheduled date, my cooking and clicking both were done,for the ICC  but I did not manage to draft  the recipe.I guess from the plus 400 posts that I have done, perhaps this must be one of those rare ones where I am drafting and editing on the day I have to post.

Now I must have a solid reason..yes most of you know that my son got engaged two days back, with all the rituals and ceremonies going on, life has suddenly taken a turn. We are so happy for the couple and there is so much excitement in the family that I actually forgot that I had to post, Thank God for these smart phones that you are updated with all your soon as I saw Valli's post, I realized...anyway here is how I made these Meethay Ghoday, which is a traditional dish from Hyderabad.

The recipe has been adapted from Zaiqa and it happens to be one of those rare recipes, which is made on festivals. Mireille , thanks for suggesting .

 3/4 cup all purpose flour
Pinch of Salt
1 tsp ghee
Water for kneading
1 1/2 cups milk
1/2 cup sugar
Chopped almonds
Combine flour,salt, ghee and water to knead the dough.
Cover with damp cloth and keep aside for 15 minutes.
Divide the dough into two and roll it into thin discs.
Using a pizza cutter or a sharp knife cut these discs into small squares.
Holding the corners and bring them together at the centre, thus forming a flower shape.
Leave them to dry for 6-8 hours .
Heat the ghee in pan and deep fry till to golden.
Drain them on kitchen towel.
Heat the milk  .Let boil.
Cook for a while and then add sugar.
Now add shallow fried almonds  transfer into serving bowl.
Let  cool . Serve at room temperature.

However hard I tried I just could not get the actual shape, so finally I settled for this shape.I made a few and had to ask for help as I found this quite time consuming.I did not cook them much as I wanted a slight crunch while eating them.Also I kept them dry , it was as though these were coated with a mild sugary syrup..something like condensed milk.The taste was something like the Rajasthani Malpua.

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