One day I’m going to ask someone about the origin of these names. I mean why Arab ka meetha? Why not aloo ka meetha? Because amazingly that’s one of the components of this sweet dish. Even so there’s nothing of the potato in it once it’s cooked. And it would be very difficult to convince someone who hasn’t seen how it was cooked to agree that the humble spud went into it.
Okay enough rhapsodizing. Once again back to that competition where the maker of this meetha, my brother’s wife Ping came 2nd. Ping was absolutely reluctant to take part in the competition because she felt everyone else would make something better. Of course I bullied her into entering the competition and no one was more surprised and thrilled when she got second place.
Her savoury dish was a Bengali prawn dish called Posto Chingri that she made from a Masterchef India recipe book. No doubt it was fab. For her sweet dish Ammi helped her out with this Arab ka Meetha.
It’s very simple to make. All you need is
1/2 kg khova
200 gms cashewnuts
1/2 kg sugar
Yellow food colour
A couple of cinnamon sticks and cardamom pods
Fried cashewnuts to garnish
Boil potatoes. Peel and mash. Grind the khova in a mixie and mix with mashed potatoes. Soak cashewnuts in hot water for a little while and grind to a paste. Mix with khova mixture along with sugar and cook till it reaches creamy and thick consistency. Mix the cinnamon and elaichi along with the fried nuts. Cool and serve.
(Okay about the name of this dish, I asked ammi and she said that the name was given whimsically by one of her uncles and it’s been called that ever since. )
Ammi also suggested that this meetha would be great as a filling for tarts and it has certainly got me thinking. One day soon maybe. Until then I’ll write a post about how I made andey ka halwa shortbread. Not in this post but the next one hopefully.