Jammu special madra Recipe

26 Oct Jammu special madra Recipe

Last Updated on October 24, 2024 by blessmyfoodbypayal

Jammu special Madra recipe | Jammu’s special madra | dry fruit madra with step wise pictorial method.

In India, Diwali is one of the prestigious festival and usually arrives during the month of October or November. Every year on this day, Madra was being made in my family by my mother-in-law since ages. I heard, tasted and learned about this recipe only after my marriage.

I don’t know why she used to make it on Diwali only, may be because this dessert is very hot by its nature & character (which we call ‘Garam Taseer’ in Hindi) & Diwali arrives along with the arrival of winters.

It’s taste and aroma is so mesmerizing that I used to concentrate on cherishing it instead of making any queries 🙂

As my beloved mother-in-law is no more with us and this dry fruit madra, being the traditional Diwali dessert of my family, I decided to stick to the traditional values and prepared this rich and tasty dessert.

I have never brought any changes in this recipe and always make the way my Mother-in-law used to make.

Step wise pictorial method of Jammu special madra recipe

1. Add desi ghee in a pan and place it on low flame.
2. When ghee melts, add almonds, cashews and dry dates and roast them on low flame for a minute. You really don’t need to make them brown.
3. Add turmeric powder and mix.
4. Now add grated coconut & roast it too for a minute. This too is not required to turn brown.
5. Add milk and sugar and let the sugar melt on medium to high flame.
6. When milk begins to boil, lower the flame and let it simmer for 5 minutes. Keep stirring and scraping the sides of pan at short intervals.

After 5 minutes, your madra is ready. Enjoy. It tastes better when served hot.

NOTES

1. You can use the dry fruits of your own choice and availability and in the ratio suitable to your need. However i remained stick to what i have seen my mother-in-law doing. She used to add only almonds, cashews, dry dates and coconut.
2. If you don’t want to add turmeric, soak a pinch of saffron in warm milk for couple of minutes and then add to the madra. However, if you like, you can totally avoid giving a colour to the dessert.

ALSO SEE

few more dessert recipes from Jammu

• jammu special sund
• pude recipe
• Traditional dogri recipe gheur
• Jammu special madra
• jammu chocolate recipe
• Gulra recipe
• Sasrut recipe

To know more about jammu and Kashmir recipes, click here.

Visit this blog for more Sweets and desserts and Diwali recipes.

Jammu special Madra recipe – Recipe Card

Jammu special Madra Recipe

blessmyfoodbypayal

Madra recipe is a dessert from Jammu made with mixed dry fruits & milk.

Print Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine Dogri, Jammu

Servings 4

Ingredients

  

• 2 tbsp Almonds chopped
• 2 tbsp Cashew chopped
• 2 tbsp Dry dates chopped
• 1/2 cup coconut grated
• 1 tbsp desi ghee
• 1/8 tsp Turmeric powder
• 1/2 cup sugar
• 3 cup milk

Instructions

 

• Add desi ghee in a pan and place it on low flame.
• When ghee melts, add almonds, cashews and dry dates and roast them on low flame for a minute. You really don't need to make them brown.
• Add turmeric powder and mix.
• Now add grated coconut & roast it too for a minute. This too is not required to turn brown.
• Add milk and sugar and let the sugar melt on medium to high flame.
• When milk begins to boil, lower the flame and let it simmer for 5 minutes. Keep stirring and scraping the sides of pan at short intervals.
• After 5 minutes, your madra is ready.
• Enjoy it warm

Notes

1. You can use the dry fruits of your own choice and availability and in the ratio suitable to your need. However i remained stick to what i have seen my mother-in-law doing. She used to add only almonds, cashews, dry dates and coconut.
2. If you don't want to add turmeric, soak a pinch of saffron in warm milk for couple of minutes and then add to the madra. However, if you like, you can totally avoid giving a colour to the dessert.