Stepwise pictorial recipe of Dry Fruit Madra : A Sugerfree Dessert.
In India, Diwali is one of the prestigious festival and usually arrives during the month of October or November.
Every year on this day, this dessert was being made in my family by my mother-in-law since ages.
I had never heard about this dessert before my marriage and this is only after my marriage, I tasted and learned this recipe.
I don’t know why she used to make it on Diwali only, may be because this dessert is very hot by its nature & character (which we call ‘Garam Taseer’ in Hindi) & Diwali arrives alongwith the arrival of winters. I also don’t know why she named it ‘Madra’ (which I am reproducing as Dry fruit Madra).
It’s taste and aroma is so mesmerizing that I used to concentrate on cherishing it instead of making any queries 🙂
As my beloved mother-in-law is no more with us and this Madra, being the traditional Diwali dessert of my family, I decided to stick to the traditional values and prepared this rich and tasty dessert.
However I have brought a little change in this recipe. My Mother-in-law used to make it with sugar whereas I am making the Sugerfree version.
*Dates – 24-25
**Dry Fruits (mixed) – 2/3 cup
(I used almonds, cashews, walnut, pistachio, dry dates & magaz)
Coconut (grated) – 2-3 tbsp
Desi Ghee/clarified butter – 1 tbsp
Milk – 2 cups + 1 cup + 1 tbsp
Kewra essence or Rose essence – 2-3 drops
***Saffron – 2-3 strands
About 3-4 servings
1. Boil 1 cup of milk in a small pan and keep aside.
2. Remove the seeds from the dates, roughly chop the dates and soak them in the milk you have just boiled. Keep aside for 15-20 minutes.
3. Take a tbsp of lukewarm milk in a small bowl, soak saffron strands in it and keep aside.
4. Prepare the dry fruits you are using.
(Blanch your almonds either by soaking them overnight or boiling them for 2-3 minutes and then remove their skin, deseed dry dates, crack walnuts & peel pistachio and magaz).
5. Roughly break your dry fruits and keep aside.
6. Grate coconut or roughly chop it in small pieces and keep aside.
7. Now take out the soaked dates and grind them to a fine paste. Use few tsps of milk if finding difficulty in making a paste. Keep aside the paste and the soaking milk.
5. Take a pan, add ghee and place it on a low flame.
6. When the ghee is slightly hot, add all the dry fruits and coconut and stir for a minute or two.
7. When the aroma of slightly golden brown dry fruits errupts, immediately add 2 cups of milk and also the soaking milk (in which dates were soaked).
8. Let the milk begin to boil on a high flame and keep stirring.
9. When the milk starts boiling, bring the flame to low, add the dates paste and let it boil.
10. Add essence & saffron soaked milk.
11. Let everything mix together properly.
Your Dry Fruit Madra is ready to be serve. It tastes better when served hot.
* If you want to bring the sweetness of sugar in it, then replace dates and all the associated process with the dates from the above mentioned method.
** You can use the dry fruits of your own choice and availability and in the ratio suitable to your need.
*** If you don’t have saffron, use yellow food colour. You can even use a pinch of turmeric too but then it need to be added after stage 5 when ghee is slightly hot. Add turmeric in the luke warm ghee otherwise it may burn.
If you like, you can totally avoid giving a colour to the dessert.
PAYAL BALI SHARMA
with SHAILENDER SHARMA
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