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Best Easy Mihir Dana Recipe

Name: Best Easy Mihir Dana Recipe
Total time: 60 min
Yield: 90 g
Ingredients: Whole milk 4 cups; Ricotta cheese 1.5 cups; Paneer 8 oz; Sugar 0.75 cup; Rose water 1 tbsp; Cardamom powder 1 tsp; Chopped pistachios 2 tbsp

Indulge in the authentic flavors of Mihir Dana, a classic Indian dessert crafted with time-honored techniques. This cherished sweet is a staple at family gatherings and festive occasions.

Cook 60 min Difficulty NORMAL 210 kcal

#vegetarian #indian dessert #festive sweets

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Ingredients

Main ingredients

Whole milk 4 cups
Ricotta cheese 1.5 cups
Paneer 8 oz

Seasonings/Sauce

Sugar 0.75 cup
Rose water 1 tbsp
Cardamom powder 1 tsp
Chopped pistachios 2 tbsp

Nutrition summary

Carbohydrates 28 g 53%

Protein 6 g 11%

Fat 8 g 36%

Serving size 90g

Cooking steps

1

Line a sieve with cheesecloth and set it over a bowl. Crumble paneer and place it on the cheesecloth to drain excess moisture for at least 15 minutes.
2

In a heavy-bottomed saucepan, combine whole milk and ricotta cheese. Bring to a gentle simmer over medium heat, stirring frequently to prevent sticking.
3

Add the drained paneer to the saucepan. Cook on low heat, stirring constantly, until the mixture thickens and leaves the sides of the pan—about 20-25 minutes.
4

Gradually add sugar, cook on low, and stir until fully dissolved and the mixture thickens further but remains soft, roughly 10-15 minutes more.
5

Remove from heat; stir in rose water and cardamom powder thoroughly. Let cool slightly, then shape into balls or squares and garnish with chopped pistachios before serving.

Personalized Q&A

Q. What's the key ingredient in this Mihir Dana recipe?

The key ingredients are whole milk, ricotta cheese, and paneer, which together create the classic soft, rich texture and authentic base that defines Mihir Dana. Their combination gives the dessert its creamy body and delicate structure.

Q. Are there any important cooking tips to get the best texture for Mihir Dana?

Gently simmering the milk, ricotta, and paneer mixture while stirring constantly is essential to avoid sticking or burning. Take care to cook the mixture on low heat until it thickens but doesn't dry out—this control gives Mihir Dana its signature moist, smooth texture.

Q. How can I ensure my Mihir Dana doesn't become grainy or overcooked?

Continuous stirring and attentive heat control are crucial throughout the process. Overcooking or high heat can cause the mixture to become grainy; stop cooking as soon as it thickens and leaves the pan sides, but stays soft.

Q. What are the nutrition facts per serving for this Mihir Dana recipe?

Each 90g serving contains approximately 210 kcal, with 28g carbohydrates (53% of calories), 6g protein (11%), and 8g fat (36%). This balance highlights Mihir Dana as a moderate-calorie dessert with a good proportion of carbs and some protein.

Best Easy Mihir Dana Recipe

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