04 Nov Palang tod Mithai recipe | Palangtod sweet recipe of pathankot

Posted at 21:03h in Sweets/Desserts by blessmyfoodbypayal 0 Comments

0 Likes

Sharing is caring!

Jump to Recipe Print Recipe

Last Updated on November 4, 2023 by blessmyfoodbypayal

Palang tod Mithai recipe | palangtod sweet recipe of pathankot with step wise pictorial and video method.

WHAT IS PALANG TOD MITHAI ?

It’s a delicious sweet made by evaporating the milk alongwith sugar, cardamom and ghee. Finally topped with nuts of your choice.

HISTORY OF PALANG TOD MITHAI OF PATHANKOT

There’s a famous mithai shop at Pathankot named BANARSI DI HATTI.

We have come to know about the detailed history narrated by the present owner of Banarsi Di Hatti Mr. Purshottam through a video posted by S. Rockey Singh on Facebook.

Palang Tod used to be made in Lahore Pakistan and its initial name was “Khoye Ka Messu“.

The halwai named Sudaan Chand, who used to make Khoye ka Messu in a mithai shop at Lahore had some estrangement with the owner of the shop.

Mr. Sudaan Chand left that shop in the year 1947 and came to work with the then owner of Banarsi Di Hatti, Sh. Banarsi Lal (father of present owner) and started working there.

After 3 months, India was divided and Pakistan was created. Mr. Banarsi Lal ji alongwith Mr. Sudaan Chand came to India and renamed the mithai as “Sindhi Kalakand“.

It kept on going with this new name. One day after 5-6 years, one Mr. Brigadier, who was the regular customer came to the shop and said that this Sindhi Kalakand is such a worthless name.

The way it produces energy in the body, its name should be Palang Tod alias PGT.

The then owner agreed to it and since then this mithai is called Palang Tod or PGT.

MITHAI OF PATHANKOT

Place needs to be mentioned here because palang tod Mithai is not made only at 1 single city or place.

There are also so many other places as well, whose palang tod Mithai is famous, which includes Banaras, Shamli, Lakhnow, Paryagraj and many other places.

We are not sure that at all the places, this meethai is made by following similar method because if you explore the internet, you will find various looks of the recipe.

From pale yellow to deep yellow to brown in colour, everywhere it looks different so may be, I repeat may be the process must be different everywhere.

Actually not much information is available on net about Palang Tod, so you will find difference in almost every posted recipe.

So name of the city is needed to be mentioned whose recipe we are sharing after following the video.

SOURCE OF THE RECIPE

The above mentioned video is also the source of the recipe.

Though that wasn’t a recipe video but it has been orally explained by the owner of Pathankot’s most famous mithai shop Banarsi Di Hatti.

Mr. Parshotam has explained that palang tod is made by simmering the milk until it reaches rabri consistency and sugar and ghee is added to it. It’s brown colour is not artificial but is attained from simmered milk.

In conclusion, from its royal origin to the diverse names, this dessert remains an integral part of India’s culinary heritage. The name may suggest bed-breaking sweetness, but it’s the bond it creates among people and the joy it brings.

STEP WISE PICTORIAL RECIPE OF PALANG TOD MITHAI RECIPE

1. Take a heavy bottomed pan and add 2 tbsp water in it. Water prevents the milk from burning.

2. Add 3 litre milk.

3. Leave the milk to boil.

4. When milk begins to boil, add 450 gram sugar.

5. Mix and don’t let malai form on the surface of milk.

6. Also keep on scrapping the sides of the pan where the malai is sticking.

7. Do stir occasionally to prevent milk from burning.

8. After some time milk will begin to change it’s colour. Keep boiling and stirring occasionally.

9. A stage with comes when milk will begin to thicken like a porridge.

10. Add 1 tsp cardamom powder and 3 tsp desi ghee.

11. Give it a good mix.

12. At such a stage, you need to continuously stir to prevent the milk from burning at the bottom.

13. Lastly a mass is formed which will start leaving the sides of the pan.

14. Immediately transfer it to a greased pan or cake tin or tray.

15. Sprinkle melon seeds over the top.

16. Let it cool down completely.

Cut into slices and enjoy.

ALSO SEE

PALANG TOD MITHAI RECIPE – RECIPE CARD

Palang tod Mithai recipe | palangtod sweet recipe of pathankot

blessmyfoodbypayal

It's a delicious sweet made by evaporating the milk alongwith sugar, cardamom and ghee. Finally topped with nuts of your choice.

Print Recipe Pin Recipe

Cook Time 2

Cooling time 2

Course Sweets

Cuisine punjabi

Servings 800 gram

Ingredients

1 Cup = 200 ml

3 litre Milk (15 cup - full fat)
450 gram sugar (2 cup)
1 tsp cardamom powder
3 tsp desi ghee
2 tsp melon seeds
2 tbsp water

Instructions

Take a heavy bottomed pan and add 2 tbsp water in it. Water prevents the milk from burning.
Add 3 litre milk.
Leave the milk to boil.
When milk begins to boil, add 450 gram sugar.
Mix and don't let malai form on the surface of milk.
Also keep on scrapping the sides of the pan where the malai is sticking.
Do stir occasionally to prevent milk from burning.
After some time milk will begin to change it's colour. Keep boiling and stirring occasionally.
A stage with comes when milk will begin to thicken like a porridge.
Add 1 tsp cardamom powder and 3 tsp desi ghee.
Give it a good mix.
At such a stage, you need to continuously stir to prevent the milk from burning at the bottom.
Lastly a mass is formed which will start leaving the sides of the pan.
Immediately transfer it to a greased pan or cake tin or tray.
Sprinkle melon seeds over the top.
Let it cool down completely.
Cut into slices and enjoy.