Mitha Dahi Vada

Mitha Dahi Vada

Sweet, syrup-soaked semolina and flour patties infused with saffron and rose
Yield: Serves 6–8 | Total time: 2 hours (including resting and soaking time)

This Bohra sweet dish is traditionally served during special occasions such as weddings and festive meals like Lailat al-Qadr. Unlike the more common North Indian Balushahi, this version is fried dough soaked in sugar syrup, reflecting the Bohra preference for integrating sweetness into celebratory meals. It is often served at the beginning or end of a thaal as part of the meetha course.

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Ingredients

For the Dough

• 1 cup maida (all-purpose flour)

• ¾ cup rava (semolina/suji)

• ½ cup pure ghee

• 1½ cups sour curd

• 1 tsp baking soda

• 1 tsp rose water

• 2 tbsp saffron water (saffron soaked in warm water)

• Pinch of salt

For the Sugar Syrup

• 500 g sugar

• 1½ cups water (or enough to cover sugar)

• Few strands saffron

• Few drops rose water

For Frying

• Ghee or oil, as needed

For Garnish

• Chopped almonds, pistachios, or any dry fruits of your choice

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Method

1. Prepare the sugar syrup:
   In a saucepan, combine sugar, saffron, and water. Heat until the sugar dissolves and the syrup is slightly sticky. Turn off heat, stir in rose water, and set aside.

2. Make the dough:
   In a large mixing bowl, combine maida, semolina, curd, ghee, rose water, saffron water, baking soda, and a pinch of salt. Knead into a tight dough. Add more curd if needed for binding. Cover and let it rest for 1 hour.

3. Shape the vadas:
   After resting, take a large portion of the dough and roll it out into a thick roti. Roll the roti tightly like a log, then cut into 2-inch pieces. Flatten each piece into a small patty using your palms.

4. Fry the vadas:
   Heat ghee or oil in a deep frying pan on medium-low heat. Fry the patties gently, flipping to ensure even golden-brown color on both sides.

5. Soak and serve:
   Once fried, drain and immediately transfer the patties into the warm sugar syrup. Let them soak for at least 1 hour before serving.

6. Garnish and plate:
   Garnish with slivered dry fruits and saffron strands. Serve at room temperature or slightly chilled.

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Chef’s Notes

• Use sour curd to give a slight tang that balances the sweetness of the syrup.

• Resting the dough is crucial for softness — don’t skip it.

• If you like, you can serve these with a drizzle of chilled sweetened curd for a richer experience.

• For a variation, stuff the patties with chopped dry fruits or mawa before frying.

• These patties store well in the fridge for 2–3 days when kept in the syrup.