(Sweetened yogurt with saffron)
1. Put the yogurt in a muslin bag
and hand it up for 4-5 hours to drain whey. Soak saffron in milk
for 30 minutes. Whisk the drained yogurt, sugar, saffron milk, and
cardamom together until the mixture is smooth and creamy. Put in a
dish and chill until set. Garnish with the nuts.
1. Preheat oven to 350 degrees.
2. Fry cream of wheat in 2 Tbsp.
ghee until light brown. Add grated cucumber, jaggery, sugar,
cashews, cardamom powder and 1 Tbsp of ghee. Mix well. Pour in
greased pan and bake for 30-45 minutes in oven, until nicely
(Whole wheat pudding)
1. Shape the chapathi dough into rice grains by rubbing small bits of dough between thumb and forefinger (with the help of a little dry flour). Pithouries formed.
2. Meanwhile put milk in a microwaveable container and heat in the microwave on medium power for 45 minutes. Stirring occasionally. Add the rice shaped pithouries to boiled milk.
3. Continue cooking milk mixture
until it becomes thick and creamy. About 20 minutes. Cool, Add
sugar and remaining ingredients. Chill completely in the
refrigerator before serving.
1. Knead cheese into a fine, smooth paste. In a wok over low heat, cook cheese and sugar, stirring continuously. When sugar has melted and cheese starts leaving sides add cardamom powder.
2. Remove from heat. While still
warm, divide into 25-30 portions. Mold each portion into desired
shape. Serve at room temperature.
(Indian funnel cake)
1. Soak the dal in water for 4-5
hours. Drain. Grind the dal with very
2. Heat oil in a deep pan on medium heat. Make a small hole in the middle of the cloth and stitch to form a round button hole. Put the soft dough in the cloth and gather the four corners and gently squeeze into the hot oil, while moving your wrist to make a flower shape. Fry it until light brown. Remove, drain on a paper towel, and keep it aside. Continue until the dal paste has been used up.
3. Bring water to boil in a medium
sized saucepan. Add sugar and let it melt. Then boil it for 4 more
minutes. Check consistency by taking a little syrup in between 2
fingers, the fingers should separate easily and syrup should form
one string, otherwise cook a little longer. Do not overcook the
syrup. Add saffron and orange color to the syrup. Stir. Dip fried
jhangries in warm syrup and soak for 2 minutes. Remove from syrup
and arrange in a plate. Can be served at room temperature.
(Stuffed cheese balls)
Makes about 20 balls
1. For filling mix khoya, crushed nuts and cardamoms. Set aside.
2. Divide paneer into 20 equal
portions. Shape into balls. Make a well in the center of cheese
ball and fill
3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.
4. Serve at room temperature.
(Crepes in milk)
1. Make a firm dough with floor and water. Cover and set aside.
2. Boil milk in a heavy saucepan and keep simmering until thickened and reduced. Add sugar, cardamom and saffron.
3. Meanwhile, divide the dough into 1 to 1-½ inch-diameter balls and, using flour to dust the board, roll out into a thin 6" round. Fold in half and seal edge with water. Deep fry in hot oil. Drain on paper towel. Poli made.
4. Place polis in a shallow dish.
Pour the hot milk over the polis and garnish with almonds. This
dessert can be served hot or cold.
With a pair of scissors cut the
china grass into 2 inch pieces. Put china grass and water in a
large saucepan and cook on the medium heat. Cook until the chine
grass melts (about 10 minutes). Add milk and cardamoms and cook
for another 5 minutes. Cool. Then add rose water and food color.
Stir well. Pour contents onto a cookie sheet. Garnish with nuts.
Refrigerate to set (about 2 hours).
(Cream of wheat cake)
1. Roast the cream of wheat in 2 Tbsp shortening. Add the beaten egg, sugar, coconut milk (keeping 4 Tbsp of coconut milk aside) and saffron. Set aside. Heat the remaining shortening. Remove from heat and stir in the cream of wheat mixture. Heat the mixture again, and stir until it thickens.
2. Preheat oven to 350 degrees. Put
the above mixture into 19" pie dish. Pour the 4 Tbsp of
coconut milk on top. Bake a crisp golden brown. Approximately 20
minutes. Cool. Serve.
(Home made ice creams with bean strings)
In a large thick bottomed saucepan, boil milk, on medium heat. Keep boiling milk until it reduces to ½ gallon. Stir frequently so that no milk sticks to the bottom of a the pan. Add cardamoms, saffron and nuts.
Cook for 5 more minutes. Then add, condensed milk, Stir and remove from heat. Cool. Put in Kulfi molds (or popsicle molds). Freeze overnight to set.
In another saucepan, boil 8 cups of water. Add food color and sugar and bean threads. Cover and turn off stove. Cool to room temperature.
Remove kulfi from mold. Slice with
a sharp warm knife. On individual serving dishes, put sliced kulfi,
cover with a little falooda. Cover falooda with crushed ice and
add 4-5 drops of Rooh afsa to the crushed ice.
(Fried Indian Donuts)
Makes 30 balls
1. In a medium saucepan bring sugar and water to a boil. Add lemon juice and continue boiling for about 7 minutes. Dissolve baking soda in 2 Tbsp sugar syrup. Set aside.
2. In a large bowl sieve flour. To flour add liquid baking soda. Stir 2 cup of syrup at a time into flour. Mix well in between. Continue until a thick batter is formed. (If banana is being used mash and add to batter). Set aside for 1 hour.
3. Heat oil in wok. Fry by dropping tablespoonfuls of batter into hot oil. Remove with slotted spoon. Drain on a paper towel.
from the Book DAVAT (A Grand Feast from India)