Aatha
The recipe is already on my website but is of a v big batch . So below I’m giving recipe for a small batch .
Basically in the video i wanted to explain the important factors like roasting each ingredient in ghee on medium low flame very well till golden and fragrant. Also the most common mistake people make in making Aatha is over cooking the gudh which makes the aatha hard . It’s very important that you use light golden Color gudh and chop it into small pcs so that it melts quickly. And as soon as the gudh melts completely , you should switch off the heat and put little milk and immediately pour this on the other ready ingredients. If you bring the gudh to boil or cook it more , your aatha will turn hard .
In the above video you will see that u have not used pistachios and not sprinkled sliced nuts on all trays as I have made it like this on my aunts demand. Below is the recipe that you can follow for around 2 kg aatha
We need 600-700 gm ghee in this recipe
Firstly slice or grind 200-250gm of your choice of nuts ( you can use 50 gm each of kaju , badam , pista, akhrot and dry coconut ) ( on the website I have also written kishmish and charoli which I don’t use now in aatha , if you like you can put ) ( to enhance the flavour you can roast nuts in ghee and then slice or grind )
Then Roast 50gm Makhana in ghee and then crush or grind and use .
Then roast 35-50gm goondh in ghee and crush ( you can increase the quantity of makhana and goondh as per your liking )
Then separately roast in ghee 100gm singoda aata , 50-100 gm rava , and 200 gm wheat flour . ( make sure you roast on medium low heat very well till golden)
Collect all these ingredients in a big vessel and mix well .
Heat all the remaining ghee and add half kg of finely chopped gudh and let it melt ( keep stirring and make sure you switch off heat as soon as the gudh melts ) then put half cup milk . Mix and pour this on the other ingredients. Mix well and fill in greased trays and level it . Make cuts and put grated coconut and sliced nuts on top. Let cool for 2 hours and then transfer to containers. Enjoy.
