Khooshiyon Ki Katori Recipe

The Ingredient List

For Preparing Mawa:

Heat 1 tablespoon ghee in a pan on low flame. Add 100 ml milk and 200 gram milk powder to the pan and keep stirring. You can add ½ tablespoon sugar (as per taste). Cook for about 15 mins until the mixture thickens. Keep aside for half an hour for it to cool down.

For Preparing Cream:

Take 100 ml chilled cream in a bowl and whip it for 5 mins using a blender. Store it in the refrigerator to use for later.

For Preparing Sugar Syrup:

Take 200 ml water to another pan and boil it on medium flame. Add 400 gram sugar to it and keep stirring for 20 mins until you get 1 string consistency, cook for 2 mins more in medium heat.

For Cooking

Boil 2 cups of water in a pan for 5 mins on high flame. Take a large strainer and add 1 packet of MAGGI Noodles to it. Dip it in boiling water for 2 mins to cook the noodles. Pour ½ tablespoon corn flour on noodles and mix it gently so these noodles don’t stick to each other.
Simultaneously, heat 2 cups of oil in a kadai for 5 mins on medium flame. Take 2 tea strainers. In 1st strainer, take some cooked noodles and grease some oil on them using a brush. Keep another strainer on it and press gently to give it a half-spherical shape. Now dip both strainers in hot oil to fry these noodles for 2-3 mins until it turns into golden brown color. You will now get a crispy and hard base in the form of katori for your dish. Put it on tissue paper to soak excess oil and wait for it to cool down.
Now dip these katoris in sugar syrup for 2-3 mins and keep them aside on the platform for garnishing.

For Presentation

Use mawa in step 1 to create flower and leaf shapes. You can add a pinch of food colors to mawa as per your preferences (Red/Yellow for flowers, Green for leaves). Add some cream from step 2 inside the flower petals. Add some sliced nuts for garnishing. Now with love, rest these flowers and leaves in our Khooshiyon Ki Katori to finalize the dish.