Madhya Pradesh recipes reflect both sweet and salty flavours. The recipes of this state are unique in their own way from other culinary traditions that are found in India. The food patterns are highly influenced by the climate and weather. The dishes and the meals are prepared depending on the availability of the seasonal vegetables.
In terms of daily meals, people use wheat, jowar and maize as the core grains. One of the important foods of Madhya Pradesh is wheat cake dipped in ghee. The people have a strong liking for sweets and desserts. The traditional sweets are quite common in the homes of this state. During summers, mangoes, watermelons, bananas, papayas and guavas are consumed after heavy meals.
Food habits in Madhya Pradesh differ from region to region. Wheat and meat are mostly consumed in the northern and western regions, while the people of south and east relish rice and fish.
Some of the popular recipes of Madhya Pradesh are:
Kusli can be easily prepared with very less ingredients and in minimum time. Its is a form of stuffed sweet and is generally fried in ghee.
Ingredients of Kusli for the Covering:
1 cup maida (white flour)
2 tbsp ghee
Ingredients of for the Stuffing:
Half cup sooji (semolina)
1 large katori powdered sugar
Half large katori badam
Half large katori khismish (raisins)
Half tbsp dried coconut, grated
Half tsp elaichi powder
3-4 tbsp ghee
Method of Preparing Kusli
Make stiff dough from the flour, ghee and water.
Roll out small circles.
Separately fry sooji in the ghee.
Add raisins, badam and elaichi powder.
Allow it to cool.
Place a small quantity of the stuffing -- about 3 tsp -- in the centre of each circle.
Fold in half and edge with a fork.
Deep fry on medium heat till pink not red.
Jalebi is a kind of fried sweet that is usually served hot. Its also required very little time to be prepared.
Ingredients of Jalebi
1 cup refined flour
1/2 cup yogurt
3 cups sugar
1 tablespoon milk
Saffron a few
Ghee for deep-frying
Method of Preparing Jalebi
Take a large bowl and whisk refined flour, yogurt and sufficient water to a smooth and pouring consistency batter.
Cover and keep in a proper place to ferment for 24 hours. Beat the batter using hands again for 15 minutes.
Cook sugar with 2 cups water in a non-stick pan on high heat. Keep stirring. Continue till the sugar dissolves completely.
Add milk. When the scum rises to the top, collect it with a ladle and discard.
Add saffron and cook. Keep stirring, till the syrup reaches one string consistency. Keep the syrup warm.
Heat ghee in a kadai on medium heat.
Pour some batter onto a jilebi cloth, gather the edges and make a tight potli.
Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
Drain and soak in sugar syrup for 2-3 minutes.
Take them out of the syrup.
Cashew Burfi is a nutritious dessert that is usually baked. Its can be prepared easily without much hassle.
Ingredients of Cashew Burfi
1 cup powdered sugar
4 tbsp milk powder
A little milk
Half tsp powdered elaichi
1 cup cashews
1 tbsp ghee
Method of Preparing Cashew Burfi
Grind cashews in a blender till they turn into fine powder.
Knead the ground cashew with powdered sugar, milk powder, cardamom, ghee and a little milk.
Keep on kneading till they become thick buttery dough.
Roll out and cut into diamonds and bake in the oven till a light golden brown.
Just like sweet and varied flavoured recipes, the hospitably of Madhya Pradesh is sweet. They give tremendous respect to their guests and are avid followers of the adage 'Atithi Devo Bhava' (Guest is akin to God). To taste their delicacies and experience their generosity, one will have to take a tour to Madhya Pradesh.
(Last Updated on : 13-03-2014)
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