When the rain starts pouring outside and a cup of hot tea feels incomplete without something sweet, there is no need to rush to the nearest sweet shop. A dessert called Palangtod Mithai can be made entirely at home, without any khoya, and it holds its own against anything sold at a traditional sweet shop. The biggest draw is that it needs neither too many ingredients nor hours of effort, and it appeals to everyone from children to elders.
What you need in the kitchen
The ingredient list is short and mostly things already sitting in an Indian kitchen. It calls for 2 cups of wheat flour, 1 cup of desi ghee, 1 cup of powdered sugar, half a cup of chopped almonds and cashews, 2 tablespoons of pistachios, 1 teaspoon of cardamom powder, and a small amount of poppy seeds or dried coconut.
The step-by-step method
Desi ghee is first heated in a heavy-bottomed pan. Wheat flour is then added and roasted on low flame, stirring continuously, until it turns golden brown. Once the flour starts giving off a rich aroma and takes on a light brown shade, the flame is switched off.
The mixture is then allowed to cool slightly. Once cooled, powdered sugar, cardamom powder and the chopped dry fruits are mixed in thoroughly. This mixture is spread out on a greased tray or plate, and pistachios along with poppy seeds or dried coconut are sprinkled on top.
As the mixture begins to set, it is cut into whatever shape is preferred, squares and diamonds are both common choices. Once it cools down completely, the sweet is ready to be eaten.
Why it suits the monsoon so well
This sweet pairs particularly well with tea, and the rains only make that combination more appealing. The ghee and dry fruits give it a rich, indulgent flavour, and since it is made entirely at home, there is no concern about the kind of adulteration that can come with market-bought sweets during this season.
The advantage of skipping khoya
Khoya, or milk solids, can be tricky to source and even trickier to cook just right, which puts off many home cooks from attempting traditional sweets. For anyone who wants a genuinely tasty dessert without that extra effort, Palangtod Mithai is a solid option. Its simple recipe, rich and authentic flavour, and a texture that is crunchy on the outside yet soft within are what set it apart from more elaborate sweets.
