When I came to abroad, I started missing first my family (parents and only brother) and second Bangladeshi sweets. (Still missing family but not sweets any more) I get so good milk here that making sweet is easy job. Just need your precious time for that. Because making sweets are time consuming. But I promise that you will just love the result.
Mouchak is a sweet which taste close to cham cham and kalojam but very decorative. You can roll Mouchak in dry mawa. I haven’t roll in dry mawa this time.
• 2 cups full cream milk powder
• ½ cup self raising flour
• 1 tablespoon semolina
• 1/8 teaspoon nutmeg powder
• Pinch of saffron imitation
• 200ml thicken cream
• 3 cups sugar
• Red food color
• Oil to deep fry(you can use half oil and half ghee)
How to make:
1. First put a sauce pan on heat with 3 cups water and sugar. When sugar is melt and syrup comes into boiling point boiling point, turn off the heat. Keep aside. We need lukewarm syrup to soak the sweet.
2. Mix milk powder, self raising flour, semolina, nutmeg, saffron and cream. Need to be careful about adding cream because we want soft dough which we can work with (don’t make to soft which hard to shape). But on the other hand hard dough will make crack on sweet.
3. Divide the dough into 8-10 balls and make each into cylinder shape.
4. Heat the pan on low medium high with oil for deep fry. When I say deep fry that it means enough oil to deep the sweet while frying. Check the oil to put a little piece of dough in the oil if it sizzles and comes up slowly .It means the oil is ready.
5. When oil is ready (don’t make oil too hot, we will slow fry them), put the sweet in the oil with care and fry it all side till it becomes golden brown.
6. Take out the sweet from oil and straight put into lukewarm syrup. Repeat the same step for rest of sweet.
7. Soak sweet at least ½ hr. Take out the sweets from syrup and cut into half. Decor with red food color.
8. Serve Mouchak chilled.