For the Indian Cooking Challenge
, I was really very early in selecting the challenge. I requested Mireille
to suggest something she wants to make. She referred me to dish shared by Mona of Zaiqa,
called the Meethay Ghoday.
Mona says it’s a traditional Hyderabadi Dessert and they make for their festivals. I was so intrigued by the shape and the process. The recipe might sound very complicated or even lengthy. However if you get down making this, it’s actually quite simple. The wheat flowers take the maximum time.
As I said I was very early and on time after many months. I was very happy on being so prompt. Anyway the result was I was done with my dish and pictures almost three weeks back and was making sure I don’t miss out my posting date. So on clue, here I am sharing the challenge as we did. It was fantastic and I thoroughly enjoyed making it and eating it as well.
Making it took me well into the night and I was all on my own making the flowers.
I am sure if you have somebody to share making the flowers, this recipe is a breeze.
This just after making the flowers
This after drying for over 12 hrs
Meethay Ghoday – Traditional Hyderabadi Milk and Flour based Dessert
Adapted from Mona
Wheat Flour – 1 cup (you can also use maida)
Salt – 1/4 tsp
Oil – 1 tsp
Water to knead
Milk – 2 cups
Sugar – 1 cup
Raisins and sliced almonds – 3 tbsp, shallow fried
Cooking oil for deep frying
How to make Meethay Ghoday
Take the flour, salt, oil in a bowl. Add water slowly to knead to a stiff dough. Cover with a damp towel and keep aside for 30 minutes. Later knead for 5-10 minutes until the dough is smooth, firm and pliable. Make the dough into a log and cut into 3 equal sized pieces. Roll into a ball between your palms. Using a rolling pin roll each ball into into a disc.
Make sure that the circle is as thin as it can be and try to use as less flour as possible to aid in the rolling process. Cut the rolled out dough into squares using a knife or a pizza cutter. Shape each square into a flower as shown in the picture and keep them aside on a tray. Continue until all the dough is used up. Leave the shaped flowers on the tray uncovered for 5-8 hours or overnight until they are dry and hardened a little bit.
Once the flowers are dry, heat a kadai with oil, and deep fry the dried flowers. Deep fry them all until they are nicely golden brown in color. Using a slotted spoon, remove them onto a kitchen towel.
Boil the milk in a heavy bottomed saucepan. Once the milk boils over, add about 1 cup water and add the deep fried dough flowers. Mix well and let it simmer covered for 10-15 minutes until they are softened. Give it a stir once in a while.
Add sugar and mix. Add more water if you need to cook them more. Once cooked thoroughly, add the shallow fried raisins and sliced almonds. Transfer to a serving bowl. Let cool to room temperature. Ghoday is ready to be served.