Aflatoon is a very unique sweet only available in Mumbai. It’s a Bohri delicacy which resembles to Halwa but it is much richer in flavor. Traditionally, it’s made with eggs, mawa, sugar and then baked. My version is eggless and it is cooked on a stovetop.
Growing up, it was a must for Diwali in Mumbai. As me and my brother would eagerly wait for my Mamma (uncle) to visit us especially my mother for Bhau Beej/ Bhai Dooj and he will always get a box of Aflatoon from Dongri. The original creator of these sweet is Suleman Mithaiwala on Mohammed Ali Rd. They have quite a few varieties of Aflatoon.
Aflatoon is a sweet, when you take a bite, the first thing that hits your tongue is the ghee and then the caramelized sugar and milk solids. The Aflatoon should have a grainy texture.
The original recipe calls for equal amounts of ghee which I have reduced in half and I don’t find much of a difference in taste.
Traditionally, Aflatoon are individually wrapped in parchment/ butter paper. You can skip this step if you like.
Prep time : 5 minutes
Cook time: 25 minutes
You will need:
- 1 cup Mawa/ khoya grated
- 3/4 cup milk powder (unsweetened)
- 1/2 cup semolina/ sooji
- 1/2 cup sugar
- 3/4 cup whole milk
- 1/4 cup ghee/ clarified butter
- 1/4 cup chopped mix nuts (Almonds, pistachio and cashews)
- 1 tsp cardamom powder
- 1/4 tsp nutmeg
- few drops of kewra or rose essence (optional)
- greased tray
How to proceed:
- On medium heat in a thick bottom pan, roast semolina with 1/4 cup of ghee till golden brown. About 5 minutes.
- Add sugar and milk powder and roast till brown in color, stirring continuously. About 10 minutes.
- Add mawa and milk and cook till the mixture leaves sides of the pan and come together. About 5-7 minutes.
- Add cardamom powder, nutmeg add some nuts and few drops of essence and mix well.
- Spread the mixture on prepared tray.
- Spread evenly and garnish it with the reserve nuts.
- Once cool completely, cut Aflatoon in rectangular pieces and wrap individually with parchment paper or plastic wrap.
- Aflatoon can be stored at room temperature up to a week.