Booter Mithai (বুটের মিঠাই)

Recipe Name: Booter Mithai (বুটের মিঠাই)

Ingredients:

• Chola (chickpea) besan (gram flour)

• Ghee (for deep frying)

• Jaggery

Preparation:

1. Preparing the Besan Batter:

• Start by preparing a batter with chola (chickpea) besan.

• Add water to the besan gradually, kneading it into a thick, smooth dough. The consistency should be firm yet pliable to hold shape when fried.

Cooking Process and Method:

1. Frying the Besan:

• Heat ghee in a deep frying pan until it is hot and ready for frying.

• Use a sieve or a slotted spoon with narrow holes (ঝাঁঝরি) to pass the dough through, creating thin, long strands of the besan dough.

• Fry these strands in the hot ghee until they turn golden and crispy.

• Once fried, remove them from the ghee and let them drain well on paper towels to remove excess oil.

2. Preparing the Jaggery Syrup:

• In a separate pan, melt jaggery to create a thick syrup. The consistency should be sticky and similar to thick sugar syrup.

3. Coating and Shaping the Mithai:

• Add the fried besan strands (ঝুরি) to the thick jaggery syrup while it’s still warm.

• Stir the mixture well to ensure all the strands are evenly coated with the syrup.

• While the mixture is still warm and pliable, take portions of it and shape them into small balls (similar to ladoos) by hand.

Serving:

• Booter Mithai is a traditional sweet that is enjoyed as a crispy and sweet delicacy.

• Serve the mithai once it has cooled slightly and set into firm shapes. It is best enjoyed fresh when the strands are still crispy and the jaggery is sticky and flavorful.