Recipe from Dalbir Chadda:
This has been my all time favorite dessert. Ever since I was very little, I can remember
asking for seconds and thirds. What makes this dessert unusual is that it is not as sweet
as most Indian desserts. It is fairly simple to make. Make sure that the vermicelli is
very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese
stores is the best).
Ingredients
1 stick Butter
Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli
into butter until it turns light brown. Pour in the milk and stir over medium heat until it
boils. Put in the raisins, almonds and sugar. Continue to cook under low heat for 10
minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat
and, when cool, chill in the refrigerator before serving
(6 servings)
Ingredients
4 1/2 c Milk
Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook
over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add
sugar and stir for 2-3 minutes more. Cool (in refrigerator for 30 minute) add the rose water,
almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.
Ingredients
1 c Besan
Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring
constantly to prevent burning until it has changed to a brown color and smells done.
(Test: a few drops of water sprinkled on it sputters instantly). Turn off the heat and
stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it
has cooled down.
Ingredients
1/2 c Rice
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour. Boil the rice in the same water
until it is coated and the water dries up. Add the milk and simmer on low heat for 1 1/2
hours. Scrape the sides and bottom frequently to prevent sticking and mash rice while
stirring. When it is creamy, add sugar and stir in well. Remove from heat and add crushed
cardamom seeds, rose water and shredded almonds. Serve hot or cold decorated with silver
leaves (optional). [Silver leaves are VERY FINE, tasteless sheets of silver.]
Ingredients
1 c Bisquick
Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together.
Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?).
Make 12-14 small balls. Heat the water, add sugar, bring to boil, add cardamom seeds and
simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the
balls to a golden brown or until they are dark brown---almost black. Soak in sugar syrup
until they double in size (1 hour or overnight). Serve hot or cold.
(4-6 servings)
Ingredients
1/2 c Suji (semolina)
Boil sugar and water together for 5 minutes. Heat ghee add suji and stir on low heat until
mixture becomes light creamy in color and ghee leaves the side of the pan. Add the syrup and
stir briskly until it is absorbed in the semolina. Mix in crushed cardamom seeds, almonds,
and raisins. Serve hot.
Ingredients
2 c Sewian (vermicelli)
Fry the sewian in hot oil until golden brown. Heat the milk to boiling and add the sewian.
Cook until the milk is reduced by half. Add sugar and cook on low heat until creamy (about 25
minutes). Remove from the heat. Add in rose water. Decorate with blanched finely shredded
almonds and pistachio nuts and silver leaves if desired.
Ingredients
4 lbs Carrots
Clean and grate the carrots. Heat milk to boiling and add the carrots. Cook until liquid is
almost gone, stirring to prevent sticking and burning (3 to 4 hours). Add oil and cook more,
stirring often, to roast the carrots well (about 1/2 hour). Add the powdered milk and sugar
and cook until all the liquid is gone and the mass does not stick to the sides. Add the nuts
and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep
in the refrigerator for up to 1 week.
Ingredients
1 ltr Homogenized Milk
Bring the milk to a boil and add vinegar to the boiling milk to separate the whey. Throw
away the liquid part by sifting the stuff onto a muslin cloth. Pour some cold water over
the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let
the excess water drip off. Put the curd in a food processor or blender and blend at high
speed to get a smooth consistency. You may add just a little (1 tsp or so) water while
blending, if the curd is too dry and will not blend. Be very careful so as not to add any
extra water. Remove the paste and make small balls (1-2" in diameter). Boil water in a wide
vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water
and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a
light syrup. Continue boiling the syrup and gently drop the curd balls in the boiling syrup.
Cook the balls in the boiling syrup for 30-40 minutes. Remove from the heat and let the stuff
cool down. Put the balls and the syrup in a storage container and refrigerate (don't freeze).
Serve cold.
This is a great desert which can be made with very little effort. You can replace the
Mango pulp with any other pureed fruit.
Ingredients
1 can Condensed Milk
It is very confusing to describe quantities as 1 can. Well, I do not remember the exact
numbers so let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter.
I think it is the only size available in an Indian store. The condensed milk can is about 3"
high and about 2.5" in diameter and should be available in your neighbourhood grocery store.
Mix all of the pulp, condensed milk and whipped cream in a bowl. Put in the freezer for about
8 hours.
KHEER (VERMICELLI PUDDING)
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 Tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
RICE FLOUR PUDDING
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
BESAN BURFI
1 c Shortening
1 c Sugar
4 Cardamom seeds
Nuts (optional)
KHEER
4 c Milk
1/4 c Raisins
3/4-1 c Sugar
1 t Cardamom seeds
1/4 c Shredded blanched almonds
6-8 drops Rose water
1/2 c Water
GULAB JAMUNS (EASY METHOD)
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 Cardamom pods
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
SUJI HALVA (SEMOLINA HALVA)
1/2 c Sugar
1/2 c Ghee
1 1/2 c Water
1 oz Sliced almonds
1 oz Raisins
8 Green cardamom pods
SEWIAN (VERMICELLI)
3 1/2 c Milk
3/4 c Sugar
1/4 t Rose water (or 6-8 small cardamom seeds)
Ghee
CARROT HALVA
1/2 gal Milk
2 c Sugar
2 c Carnation milk powder
1 c Oil
to taste Nuts
RASGOOLA
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
MANGO ICE CREAM
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
last updated 10/31/99