From Saudi Arabia comes this sweet treat. Indian Muslims on Hajj brought milky mithai with them on their pilgrimage to Mecca. The Saudis liked the traditional Indian sweets so much they made their own version! Humble milk powder is transformed into delicious bite sized candies with the rich flavors of saffron, cardamom, and pistachios in this easy recipe.
|The best milk powder ever!|
(No, Nestle did not pay me to say this nor provide any products in this recipe.)
1 C sugar
1/2 C water
1 tsp lemon/nimbu juice
Seeds of 5 green cardamoms/elaichi, ground finely
8 to 10 strands of saffron (optional)
1/4 C pistachio nuts, chopped finely
4 C full cream milk powder
Extra whole pistachios for garnishing
Here's what to do:
1) Place sugar, water, lemon juice, cardamom, and saffron in a medium saucepan. Stir and bring to a simmer over medium heat low heat for 4 minutes or until it turns into a thick syrup. Remove from heat and set aside to cool.
2) Add 2 C of milk powder and chopped pistachios to cooled syrup and stir until well combined.
Labaniah tastes like doodh peda but has a slight chewy texture, not fudgy like kalakand or malai burfi.
To make the labaniah taste even more Indian try wetting your hands with a few drops of kewra or rose water when rolling the dough.