Mithai Mate Recipes

Belgian waffles with fruit and cream

Servings 12

  • Ingredients
    • Cup AmulMithai Mate
    • Berry Cream
      • 1 cup whipping cream
      • 1/4 cup powdered sugar
      • 2 cups sliced fresh strawberries or 1 package (10 oz) sliced frozen strawberries, thawedand drained
      • 1/2 cup fresh or frozen (thawed and drained) blueberries
      • 1 cup AmulMithai Mate
    • Shortening Mix
      • 1 cup flour
      • 1 1/2 teaspoons baking powder
      • 1/4 teaspoon salt
      • 1 tablespoon shortening, oil, or melted butter
    • Waffles
      • 1 teaspoon baking soda
      • 1 cup milk
      • 2 1/3 cups Shortening mix.
      • 2 tablespoons granulated sugar
      • 1/4 cup vegetable oil
      • Additional berries, if desired
  • Method
    • In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in strawberries and blueberries.
    • Heat Belgian or regular waffle iron (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.)
    • In small bowl, beat in milk, Soda, Shortening Mix and granulated sugar on low speed until smooth. Gently fold in oil. Pour batter onto hot waffle iron. Close lid of waffle iron.
    • Bake about 5 minutes or until steaming stops. Carefully remove waffle.
    • Top each waffle with berry cream and additional berries and a dash of AmulMithai Mate.

Blue Berry Cheese Cake

Serves - 12

  • Ingredients
    • Crust
      • 9 whole crackers/ digestive biscuits.
      • 1/2 cup old-fashioned oats
      • 3 tablespoons (packed) golden brown sugar
      • 1/8 teaspoon salt
      • 5 tablespoons unsalted butter, melted
      • 1 teaspoon vanilla essence.
    • Filling
      • 1/4 cup water
      • 1 tablespoon unflavored gelatin (measured from 2 envelopes)
      • 12 ounces Philadelphia-brand cream cheese, room temperature
      • 1 cup heavy whipping cream
      • 1 cup sugar
      • 1 tablespoon fresh lemon juice
      • 3 cups fresh blueberries
    • Topping
      • 4 1/2 pint baskets blueberries
      • 2/3cup blueberry jam
      • 1 cup chilledAmulMithai mate.
  • Method
    • For crust
      • Preheat oven to 3500F.
      • Blend crackers, oats, sugar and salt in processor until crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter spring form pan.
      • Bake crust until deep golden brown, about 12 minutes. Cool.
    • For filling
      • Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
      • Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture and blend well.
      • Pour filling into crust. Cover; chill overnight. Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.
    • For topping
      • Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat.
      • Mound coated berries in center of cake, leaving 1-inch plain border. Chill cake at least 1 hour.
      • Just before serving slice into 12 pcs& pour the chilled AmulMithai Mate around edges of the cheese cake & serve immediately.

French Crepes

For 15 crepes

  • Ingredients
    • 2 cups Flour
    • 2 1/2 cups Whole Milk
    • 1 tablespoon baking soda
    • 2 tablespoonButter (melted)
    • Pinch of Salt
    • 1/2 Vanilla Stalk or Few Drops Vanilla Extract (optional)
    • Vegetable Oil (for pan)
    • 1 tablespoonOrange thick Syrup [Asrequired]
    • Orange segments [Deveined]
    • 1 Cup AmulMithaiMate.
  • Method
    • For Batter
      • Sift flour and mix with salt and soda in a bowl.
      • Make a well and slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
      • Stir in Butter.
    • For Crepes
      • Pour a little vegetable oil on a folded paper towel, and wipe the pan evenly. Keep paper towel at hand while preparing crepes, in case you want to give it another wipe.
      • Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
      • Pour in the orange syrup & a few orange segments.
      • Add AmulMithaiMate. Cook for another minute.
      • Serve Piping Hot.


Servings 10

  • Ingredients
    • 5 cups milk
    • 1 tin Mithai Mate
    • 750 gmsgrated carrot
    • 1 to 2 tablespoonsugar
    • 2 teaspoonghee
    • 50 gmschopped mixed nuts
  • Method
    • Add the carrots to the milk in a deep pan and bring to boil.
    • Cook on a slow flame, while stirring occasionally, till milk dries up.
    • Add the condensed milk and sugar, mix well and cook on a slow flame till the mixture becomes dry, stirring occasionally.
    • Add the ghee, mix well and cook for another 10 minutes.
    • Garnish with nuts, raisins and serve hot.

BrazilianChilli Chocolate Cake

Serves 10 - 12

  • Ingredients
    • 1 box Brazilian cake mix
    • 1 teaspoon baking soda
    • 2 teaspoonDried chili flakes
    • 1 cup water
    • 1 cup corn oil (do not use vegetable or canola)
    • 1 Tin AmulMithai Mate
  • Method
    • Mix water, soda and oil until blended.Add dry cake mix and chili flakes.Mix until smooth.Mix well.Pour into greased and floured Bundt pan.Bake at 350 degrees for 40 to 50 minutes. WATCH CLOSELY.Pour the can of AmulMithaiMate & serve Hot.


Serves - 2
4 pcs of ready-madebread toast

  • Ingredients
    • For the rabdi
      • 1 1/2 cups milk
      • 4 tablespoonAmulMithai Mate
      • 1/4 teaspooncardamom powder
      • A pinch of nutmeg powder
    • For Sugar syrup
      • 1 cup Sugar
      • 200ml water
    • For the garnish
      • 1 teaspoon slivered almonds and pistachios
      • A few rose petals
  • Method
    • For the rabdi
      • Combine all the ingredients in a broad bottomed non-stick pan and bring to a boil, stirring continuously.
      • Simmer for a few minutes till the rabadi is thick.
      • Remove from the fire and keep aside.
    • How to proceed
      • Place the toast pieces in a deep serving dish.
      • Pour in the warm sugar syrup until soaked.
      • Pour the warm rabadi over the top ensuring that the toast pieces are covered with the rabadi.
      • Refrigerate till it is chilled.
      • Serve garnished with the almonds and pistachios and rose petals.

Swiss Fondue

4 servings

  • Ingredients
    • 1 tin AmulMithaiMate
    • 1/4 teaspoon cinnamon powder
    • 2/3 cardamoms
    • 2 teaspoon chocolate extract
    • 1 1/2 cups Milk
    • Pinch freshly grated nutmeg
    • Dipping items of your choice, such as Marshmallow, dew drops, bread cubes /apples/ red grapes/ any fruit of your choice.
  • Method
    • Toss the AmulMithai Mate into a pan & add cinnamon, cardamom, nutmeg.Keep stirring, until mixture is hot and smooth.
    • Remove the pan from the fire & add the milk and chocolate extract slowly but steadily mixing as you keep adding.
    • Transfer to a fondue pot and serve immediately with dippers of choice.
Old Mithai Mate Recipes