Rasbhari Mithai

To make Rasbhari Mithai, start by heating ghee in a pan and roasting 1 cup of semolina until it turns golden brown. In a separate pot, boil 2 cups of water with 1 cup of sugar to create a sugar syrup. Gradually add the boiling syrup to the roasted semolina while stirring continuously. Then, mix in 1 cup of milk and 1 tbsp of cardamom powder, cooking until the mixture thickens. Once thickened, remove from heat, let it cool, and shape into small balls, garnishing with chopped nuts.

Rasbhari Mithai is not gluten-free as it contains semolina, which is derived from wheat. If you're looking for a gluten-free alternative, consider using gluten-free flour or almond flour in place of semolina, but keep in mind that the texture and flavor may vary.

If you don't have ghee on hand, you can substitute it with unsalted butter or coconut oil. Both options will provide a rich flavor, although using coconut oil will impart a slight coconut taste to the Mithai.

To store leftover Rasbhari Mithai, place it in an airtight container and keep it in the refrigerator. It should stay fresh for up to a week. You can also freeze it for longer storage; just make sure to wrap each piece individually to prevent sticking.

Rasbhari Mithai pairs wonderfully with a cup of masala chai or a glass of sweetened milk. You can also serve it alongside other Indian sweets like Gulab Jamun or Jalebi for a delightful dessert platter.