Practice English Speaking&Listening with: BIHARI MITHAI Trail - Silao ka KHAJA | Dhanarua ka LAI KA LADOO | Nischalganj ka PEDA | MIRJAI

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How far is Dhanarua from here?

Dhanarua

Dhanarua is around...Dhanarua thana

Yes sir it is in the direction of Jahanabad

How much kilometres it is from here?

Approximately 50 km

No not really

Not 50 kms far

So how much is the distance?

It is around 100 km

In the morning we had started from Patna

And have halted at Fatuha

Here at Neha sweets we are having the Matki ki Chai

From here we will head to Dhanarua

We will taste the Lai ke Ladoo

And will then head to Silao and will have Khaja

Then we will reach Gaya

Thik hai

*Singing a popular song

It is good that you too keep sipping tea in between

Yes sir occasionally

Sir we will get featured in the screen right!

Yes definitely

See there is peanuts on these biscuits

It has its skin intact

Where will the cover(skin) go? -Yes they have kept the cover intact

Give me some more tea.

Yes I have taken out some for you.

Tell us what else do we get to eat here in Fatuha

You get the Mirjai which is the most renowned thing

It is only available in Fatuha

Okay how far it is from here?

If you go 1 km in this direction you will reach Maharani Chowk

There it is manufactured

In all the shops you will get good stuff.

We have arrived at Fatuha Chauraha

Here we taste the Mirjai

This is the Mirjai. Tell us about it.

What is the dish and how is it made?

It is made with maida

Then we put a little sodium bicarbonate

Then it is deep fried

And it is then glazed with sugar or jaggery

And this is the special dish of Fatuha

Its sale goes up during Sawan(monsoon)

They take it to offer at the temple

Come let's taste

It tastes better when fresh

Due to the weather, it has become firm

The fat has coagulated

There is a dish called Shakar para or the Gud para

Yes that one is more crispy

Yes it is similar to the Shakar para

Yes it is more crisp

That one is cylindrical and this one is disc shaped

This was the taste of Mirjai from Fatuha

Now let's go to Dhanarua . There we will try Lai ka ladoo.

Thank you Amit Ji, thank you sir

If you are going to Gaya from Patna

On the way you have this place called Dhanarua

The lai ke ladoo are very famous over here

Come let's see how the ladoos are made

and tell you about the taste

It is too light

And this whole tin container is not even an kilo

Absolutely light

This is called khobi dana

We saw the step by step process as to how the ladoos from Dhanarua are made

The milk is first boiled

The ratio is that 50 litre milk is thoroughly boiled

38 litres milk is evaporated

And 12 kg khoya is ready

To this 6 kg sugar is added

It is then cooked

Then cooled

Then they mix cardamom powder to it

also the khobi dana

It is cooled and khobi dana is added to it

Then it is rolled into ladoos

Then they garnish it with a cashew and a raisin

All this are mixed together and thus the Lai ka Ladoo is ready

Ajay Ji for how many years you have been making the ladoos

Fifteen years

The lai ka ladoo was invented by the neighbour

Sitaram Ji

Who is from where...

He is the resident of Panditgunj and he started the ladoo

Slowly numerous shops came up here in a line

Everyone sells Lai ka Ladoo only

The specialty of this shop is that

the khoya used is freshly made

You can see its making, what ingredients are used

And enjoy these ladoos

In one kg you get nearly 32 pieces

It totally fresh and light

The flavour of cardamom is amazing

the khoya has its own sweetness

Well cooked

Absolutely light

An awesome ladoo

Okay Ajay ji. Thank You

It was great meeting you

We call it Lai ka ladoo bout its original name is mava ka lai

People call it ladoo because it is made into round shape

We don't call it ladoo but mava ka lai

It is it's original name

We were heading towards Silao to have the Khaja

But there is this small town called Nischalganj, ahead of the destination

Here there are back to back shops selling fresh peda

Where do you get the best peda

The taste is same everywhere.

Yes the quality is consistent.

Tell us how the peda is made

come let us see how the peda is made

Tell us the process how it is made

And why the Nischalgunj's peda is so popular

It is made of buffalo milk

How many litres of milk do you boil

1 kg khoya is made from 4 litres of milk.

And we add 250 gms of sugar.

We add the sugar and cook it

How long do you cook it?

Nearly a quarter of a hour

its good that you cook it on low wood fire flame

And this appears to be grainy

I think the difference between this peda and the one from Deogarh

That one isn't grainy. This one is

And this is made of pure khoya and ghee

This is the fresh khoya based peda from Nischalganj

It has khoya, chinni and elaichi.

See your hands are smeared with ghee

That signifies its freshness

Wow

Very tasty

It is soft, delicate and has a gooey taste

And it melts inside the mouth

Infact it is grainy as well.

one good thing is that you are stamping these

Everywhere there is a white coloured thing using which the pedas are being stamped

Thank you for serving us such a awesome peda

Patna to Fatuha and Fatuha to Dhanaruha

Dhanaruha to Nischalganj and now we have finally reached Silao

The Khaja here is very famous and historical

Come let's tell you it's story and how it is made

And tell you about its taste as well. Come with us

There is Khaja everywhere

How many shops are there of khaja

There are 40 to 45 shops

First the maida is kneaded into a dough using water

Then a paste is made with maida and dalda

First goes a layer of this maida based dough

then the paste of maida and dalda is smeared over it

Then it is rolled

And it has nearly 50 to 60 layers

It is again rolled out

Then it is cut into pieces and deep fried

Then they are dipped into the sugar syrup. You can have it plain as well

How meticulously you are doing this.

you are dipping it from one side so that the syrup gets in

This is the sugar syrup that has a little food colour

You add a little food colour so that it becomes a little red in colour

Lord Buddha came to Silao with his disciples

In Silao they came to this sweet shop named Kali shah

and they have two shops

They gave them khaja to eat

He asked them what sweet was it

they told Kha ja

They took it to Lord Buddha and served him

he asked what was it?

hey said Khaja and that how it came to be known as khaja

So Kha jao became kha ja

This is a famous sweet of Silao

And Silao is renowned fro this khaja

In fact it has received the GI Tag in 2018

It is believed that the water and air over here gives it this texture

It is conducive to its preparation

If the same workers make it somewhere else, you won't get this taste

It is a multilayered puffed pastry

And it is crispy. -It has 64 layers

Its ancient name is Silbhadra

That of Silao

Give us a savoury one as well

We tried the sweet one and now let's try a savoury one

It is the one

Oh it is hot

Wow

This one is better than the sweeter one

I liked the savoury one more

We also have the ghee one. That is order made. It is more tasty.

This is the dalda one. -No refine one

We don't use dalda, we use refine

We don't want to compromise on quality

We have fed this khaja to Moraji Desai

And also to our ex president Lt. Mr. Kalam

If you ask how

There is Power grid at Nalanda

We have sent 30 kg ghee based khaja over there for Ramzan

They loved it

At Jagganath Puri there is the round khaja

Again at a place called Pipra in Bihar

There you have the ones like sticks

That is different

In Jagganath Puri, the round shaped khaja is famous

Silao's kahja is different

In UP too you have the khaja

On the other side of Ganga, at Muzaffarpur you have the Topia khaja

It is very firm

It is also made in Bengal

And Andhra Pradesh as well

It is popular at many places

But this one is different from the rest

Yes it is unique

During the summers, all other sweets are a failure in front of this.

The Description of BIHARI MITHAI Trail - Silao ka KHAJA | Dhanarua ka LAI KA LADOO | Nischalganj ka PEDA | MIRJAI