ACHUMURUKKU

1 c. oil

(for frying)

5 Tbsp. sugar

1/2 c. rice flour

3/4 c. milk or coconut milk

1/2 c. all purpose flour

Utensil needed: Rosette iron.  Mix the flours, sugar and milk to make the batter. Over medium heat, heat the oil in a fry pan. When the oil is well heated, fix any

pattern you want on the rosette iron. Dip the iron into the hot oil and then dip the iron halfway into the batter to get the coating. Take iron out and dip the iron into the hot oil. Achumurukku will pop out of the iron. In case it does not pop out from the iron, using the tip of a knife, loosen the batter coating from the iron. Achumurukku turns into golden color in about a few seconds. Turn it over for the other side to be deep fried. It takes only a few seconds for both sides to be deep fried. Take it out using a fork. You can make only one at a time, but it goes fast. Achumurukku will be crisp if it is being kept in an airtight container .Makes 42 achumurukkus.

BASANTHI (Type I) A sweet milky liquid dessert.

1/4 c.almonds11/2 c. sugar
1/8c.cashews1drop yellow food color
1/4c.pistachio nuts1/4tsp. cardamom powder
1 gal.milk1/8tsp. saffron

Soak almonds, cashews and half of the pistachio nuts in water for 2 hours and grind them in a blender adding 1/2 cup of milk into a coarse paste. Heat the rest of the milk in a pan over medium heat until it boils, stirring constantly. Add the ground paste into the milk and cook for 15 minutes. Add sugar and food color and concentrate to the consistency of evaporated milk. Add cardamom powder and saffron and remove from heat. Chop the rest of the pistachio nuts and garnish the basanti with that. Let it cool and serve. 15 servings.

BASANTHI (Type II)

2qt.milk (half and half)1/8 c. cashew nuts
11/2c. sugar1/4 c. almonds
1/2 pinch saffron8 cardamom (crushed seeds)
/4 c. pistachio nutsmustard seed-size cooking camphor

Boil the milk and remove the top layer of fat repeatedly until the volume is reduced to about 1/3. Add Sugar and let it boil for about 15 minutes. Crush the removed fat into small flakes and add back to the boiling milk. Add saffron. Remove from heat. Let it cool and refrigerate. Mix crushed nuts and cardamom powder before serving. 10 servings. Dissolve cooking camphor in a teaspoon of milk, add for extra flavor (optional).

BATHAMKEER

1c. bleached almondscamphor(cooking camphor), size
1gal. milk of 2 mustards
21/2 c. sugar2Tbsp. pistachio nuts (crushed)
1/2 pinch saffron2Tbsp. cashew nuts (crushed)
  10-12 cardamom

Soak almonds in water for 2 hours and grind it in a blender adding enough water to make it into a coarse paste. Boil milk over medium heat until reduced to about half the volume. Add the almond paste. When the mixture boils, add sugar, saffron and cooking camphor. When’ the whole mixture comes to a full boil, remove from heat. Cool and add crushed nuts and powdered cardamom before serving. 8 servings.

BATHUSHA

1c. all purpose flour2 Tbsp. water 
1Tbsp. sugaroil for deepfrying
1/8 tsp. baking sodasyrup of 1/2cup sugar and 1/4 c.
1/2 stick butterwater 
1Tbsp. yogurt  

Mix flour, sugar, baking soda, butter, yogurt and water to make the dough. Cover and set aside for 1/2 hour. Knead it very well and make small round flat patties. Deep fry them in oil. Use low heat. Make a syrup using sugar and 1/4 cup of water. When the syrup is about the consistency of a thread, put the fried patties in syrup and let them soak for a couple of minutes. Take them out and set them on a flat platter. Makes 15 bathushas.

BOLl (A type of pancake with sweet filling)

1 c. all purpose flour1/4 c. coconut(shredded)
1/4 c. water15 cardamom 
1/4 c. oil1c. chana dhal 
1/4 tsp. salt11/8 c. brownsugar

Combine flour, water, oil and salt to make the dough and make it into small round balls of 15. Boil dhal with 3 cups of water and strain the water. Spread the dhal on a plate to be aired, for a few seconds.

Ground dhal and brown sugar without adding water. Saute shredded coconut, with 1 teaspoon of butter. Mix that and cardamom with the ground dhal. Make the dhal paste into 14 balls. With hand, flatten all purpose flour dough into a small circle of 2 inches in diameter. Set the ball of Channa dhal in the middle and fold the circle and cover the ball with the dough. With hand, flatten out this ball into a circle of 4 inches in diameter. Heat an iron griddle over medium heat. Brush it with butter and place the round pastry on it. When one side becomes golden brown, turn it over for the other side to become golden brown. Very good to eat when hot.

BOONTHI

1c. gram flour15cardamom
2tsp. rice flour1/8 tsp. saffron
1/8 tsp. baking soda1c. vegetable oil
3/4 c. water (for dough)12cashew nuts
11/2 c. sugar5almonds
1/2 c. water (for syrup)1tsp. butter
2drops yellow food coloring  

Mix gram flour, rice flour, baking soda with water and make the batter. Make a syrup by mixing 1 1/2 cups of sugar with 1/2 cup water over medium heat and when syrup becomes a stringy consistency, reduce heat and add coloring, powdered cardamom and saffron. In a fry pan, heat the oil. Holding a big slotted spoon over the oil, pour the batter through. In the place of a spoon you can also use the bottom part of Murukku shooter with the plates which have medium size round holes in it. As soon as the batter hits the oil it will look like small round pebbles. It will become golden

brown in 1 minute. Toke them, drain oil and dip them in sugar syrup. Continue the process of pouring the batter through the holes in the spoon, deep frying and dipping in the syrup until all the batter is used. Keep taking boonthi out of syrup before you add new ones into it. Saute cashews and almonds in butter until golden brown and mix with boonthi.

BURFI -ALMOND (Type 1)

1c. almonds1/2c. water
1/4 c. milk1/2c. melted butter
2c. sugar  

Soak almonds for 3 hours, skin it and grind it into a coarse paste, adding 1/4 cup milk. Over medium heat, make a syrup in a saucepan by mixing 2 cups of sugar with 1/2 cup of water. When the syrup is of a thread consistency, add the paste. Keep on stirring while adding melted butter for about 15 minutes until it comes to a thicker consistency. Spread it on a greased pan. When cool, cut it into small squares. Makes 20 pieces.

BURFI -ALMOND (Type II)

11/4 c. sugar1/4 tsp. cardamom (powder)
1c. blanched almonds2 drops food coloring
1stick butter 

Make the syrup with sugar and equal amount of water. Grind the almonds to a dry fine powder in the blender. Add the almond powder to the syrup and cook, stirring constantly. Add the butter gradually. After the mixture thickens to the desired consistency (when it bubbles and doesn’t stick to the pot), add cardamom and coloring. Then pour it in a pan and cut into pieces.

BURFI -ALL PURPOSE FLOUR

1c. all purpose flour1/2 c.water
2c. melted butter1 dropfood coloring
2c. sugar  

Mix flour with 1/2 cup melted butter and make a pastry. On a skillet over medium heat, mix 2 cups of sugar with 1/2 cup of water and make a syrup. When the syrup comes to the consistency of a thread, add the paste and a drop of food coloring. Keep on stirring and add the rest of the melted butter over it until it becomes soft and of a thicker consistency (about 15 minutes). Spread on a greased pan. When cool, cut it into small squares. Makes into 30 pieces. In the place of all purpose flour you can also use gram flour to make the gram flour burfi.

BURFI -CASHEW

1c. cashews (raw)1/2c. water
1/2 c. milk1 stick butter
11/2 c. sugar1/2tsp. cardamom

BURFI -CHEESE

Soak raw cashews in 1 cup of hot water. Then grind it in a blender adding 1/2 cup of milk into a coarse paste. Mix 1 1/2 cups sugar with 1/2 cup of water and make a syrup over medium heat. When the syrup comes to a string consistency, add the ground cashew paste. Keep on stirring constantly. Add the butter gradually. After the mixture comes to a thicker consistency (when it bubbles and doesn’t stick to the pot), add cardamom and then pour it in a pan. When cool, cut it into pieces.

15oz. (1 bowl) ricotta cheese1/2c. melted butter or ghee
15oz. sugar1/4tsp. cardamom (powder)
2 c. coconut2 drops food coloring
15oz. milk, powdered  

Put ricotta cheese in a fry pan and heat it over medium heat. Keep stirring until the cheese turns into a light brown color (about 15 minutes). Add sugar and keep stirring until it is dissolved (about 10 minutes). Add coconut and let it cook until it becomes thick (about 15-20 minutes). Keep stirring. Add the milk powder and mix it well. Then add ghee, cardamom and the coloring. When the mixture is well incorporated and thick, remove from heat. Pour it into a greased pan. Cool and cut it into small pieces.

BURFI -COCONUT

1 c. fresh grated coconut                           1/2 tsp. cardamom powder

1 1/2 c. sugar

Mix the above 3 ingredients and heat them on the stove over medium heat. Keep stirring until the mixture comes to a thick consistency (about 15 minutes). Pour the mixture in a greased pan. When the mixture is cool, cut it into pieces. Makes about 12 pieces.

BURFI -COCONUT CHOCOLATE

11/4c. sugar3Tbsp. Oval-tine
1/2 c. water3Tbsp. dry milk (powder)
11/2c. coconut (grated)2Tbsp. condensed milk
2Tbsp. almonds1tsp. melted butter

Mix sugar with 1/2 cup of water in a saucepan to make a syrup aver medium heat. When it comes to a stringy consistency, add coconut, almonds, Oval-tine, milk powder and condensed milk. Keep stirring. When it becomes sticky, add the butter. When it comes to a thick consistency, remove from heat and pour it on a greased pan. When cool, cut into small pieces.

BURFI -MILK

1c. milk2drops food coloring
1c. vegetable oil41/2 c. powdered milk
1c. Sugar2tsp. cardamom

1/2 c. unsalted almonds or

1 pinch saffron

cashews

Mix milk, oil and sugar and boil in a saucepan over medium heat. When the mixture comes to a full boil, add nuts, coloring, milk powder, cardamom and saffron. Stir the mixture for 6 minutes. Remove from heat and pour it in a greased pan. When cool, cut into small squares. Makes into 25-30 pieces.

CHEESE CAKE

15 oz. Ricotta cheese1measureof cheese container of
1 measure of cheese container of dry milk(powder)
sugar1/2 tsp. cardamom powder
 1Tbsp. melted butter

Mix the above ingredients well in a Pyrex pan and bake in the oven at 350 degrees for 20 minutes. When cool, cut it into small pieces. Serves 9-10 people.

COCONUT KISSES

3egg whites1tsp. vanilla.
1/4 tsp. salt3/4 c. coconut flakes
1c. sugar3c. Rice Crisps

Preheat oven to 300 degrees. Beat egg whites with salt until frothy. Beating constantly, add sugar, 1 teaspoon at a time. Continue beating until sugar dissolves and meringue forms stiff peaks. Stir in vanilla. Fold in coconut and cereal. Drop by spoonfuls onto greased cookie sheets. Decorate each piece with a candied fruit or M and M’s. Bake 20 minutes or until firm but not brown. Yields about 4 1/2 dozen.

GULAB JAMUN (Fried Milk balls)

4c. dry milk powder11/2 c. whole milk
1c. Bis-quick mix1/2lb. sugar
1Tbsp. self-rising flour5c. water
2Tbsp. butter or Crisco1tsp. rosewater
1Tbsp. buttermilkoil(for deep frying)

Combine milk powder, Bis-quick mix, self-rising flour with buttermilk, butter and milk and make into a smooth dough. Make dough into small balls (about the size of a small lime). Combine sugar and water and make it into a thin syrup by heating over medium heat for 8 minutes. Let it cool and add rosewater to the syrup. Deep fry the balls in oil over low heat. Take them out when golden brown with a slotted spoon and drain oil in paper towels. Drop balls in the syrup. Makes about 65-70 balls. Can be served hot or cold. Serve balls with syrup after they have been soaked at least 1 hour.

1c.beet root (grated)1c. sugar
1c.Ricotta cheese1stick butter (unsalted)

HALVA -CARROT (Type I)

Steam cook the grated beet root without water in a pressure cooker for 5 minutes. Remove from the cooker and let it cool at room temperature. Over medium heat in a fry pan, add sugar, steamed beet root and Ricotta cheese. Keep stirring the mixture, adding the melted butter until it comes to a consistency that it would not stick to the fingers. Remove from fire. Grated carrot can be used in place of beet root. 5 servings.

2medium size carrots (shredded)1/4c. melted butteror ghee
1c. milk1/2tsp. powdered cardamom
11/4 c. sugar2 Tbsp. chopped nuts(almond

or pistachio)

In a saucepan add the shredded carrots and milk and cook on low heat. Stir about every 5 minutes until it thickens. Add sugar to the cooked carrots and stir well. After 5 minutes or so, add the butter or ghee, 1 or 2 teaspoonfuls at a time. Add the rest of the ghee every few minutes. Keep stirring until it gets thick. Add cardamom powder and chopped nuts and mix well. Before taking it out of the heat, make sure it does not stick to the sides of the pan. Then pour it in a greased plate and flatten it to 1/2 inch thickness and cut into 2 inch square pieces.

HALVA -CARROT (Type II)

8medium carrots1/2 c. chopped nuts(pistachios,
8c. milkalmonds or cashewsor a
21/2 c. sugarcombination) 
3/4 c. butter or ghee1 Tbsp. powdered cardamom

Grate carrots (that have been washed and peeled) and set aside. In a frying pan, fry nuts until brown. Add grated carrots and fry for 10 minutes. Add milk and cook over medium low heat until carrots are done (about 15 to 20 minutes). Occasional stirring is needed at the beginning until the milk starts boiling, to prevent the sticking of milk to the bottom of the pan. Add sugar, the 3/4 cup butter or ghee and cardamom powder and let the mixture boil well for another 2o minutes over the same medium low heat. Then pour the mixture Into a greased 13 x 9 inch pan and bake in a preheated 400 degree oven for about an hour or in a preheated 350 degree oven for about an hour and a half. It has t0 bake until all the milk has evaporated and the halva becomes thick.

HALVA -CASHEW

1 c. cashew nuts (raw)

1 c. sugar

1/2 c. or more milk

1/2 c. melted unsalted butter

Soak cashew nuts for 3 hours and grind in the blender, adding as much of the milk as it needs (about 1/2 cup) to grind them into a fine paste. In a saucepan mix the paste with sugar and cook over medium heat. Keep stirring. Add butter gradually. When the mixture reaches the consistency of a gum, remove from fire. Can be served hot or cold.

HALVA -WHEAT

1c. crackedwheat2 drops food coloring (yellow)
2c. sugar 15 cashew nuts
11/2 sticksbutter 

Soak 1 cup of crocked wheat (which is sold in Indian stores) in 2 cups of water for 24 hours. Strain water and grind wheat well in a blender adding as much of the water as needed. Pour the mixture through a strainer and separate the milk. Let the milk settle for a while and remove the plain water which would be on the top of the milk. Make.a syrup by mixing 2 cups of sugar with 1/2 cup of water and heating it for about 5 minutes. Then pour the wheat milk and the food coloring and keep on stirring for about 30 minutes. Add the butter. Break cashews into small pieces and saute them in a teaspoon of butter until golden brown and add that also. When the mixture comes to the consistency of a gum, ghee will separate itself and will be floating on top. Remove from heat and drain off the ghee. Can be served hot or cold.

JANGIRI (Type I)

1c. urad dhal1 c. sugar
1tsp. rice1/2c. water
2drops food coloring (yellow)oil(for deep frying)

Mix urad dhal and rice in water and let it soak for 2 hours. Strain water and grind it in blender with 1/2 cup of water into a fine paste. Mix. the food coloring with it. Make a syrup by mixing 1 cup of sugar with 1/2 cup of water and heat it to a string consistency. Keep it ready. Heat oil in a fry pan. Take clear white cloth with a small button hole in the middle. Fill the cloth with dough and press it against the button hole. Holding it over oil, make the design. Deep fry in oil. Take it out and drop it in the syrup. After it sucks the syrup, put it on a flat plate until it gets dried. Makes about 12.

JANGIRI (Type II)

2c. all purpose flour3c. water
2tsp. yeast31/2 c. sugar
4Tbsp. yogurt2c. water
1pinchsaffron powderoil (for frying)
4dropsfood coloring  

Make the batter by mixing flour, yeast, yogurt, saffron and food coloring (2 drops only) with 3 cups of water. Cover and set aside for 2 hours. Make a syrup by mixing 3 1/2 cups of sugar with 2 cups of water and heating it to a stringy consistency. Mix 2 drops food coloring with it. Keep ready plastic mustard (yellow liquid) container which has a nozzle on the top. Cut the top of the nozzle to make it larger. Heat oil In a fry pan. Fill the mustard container with batter, make design into the hot oil. In place of mustard container, a heavy plastic bag also can be used. Fill the bag with the batter and make a small hole at one corner of the bag. Make the design by pressing the plastic bag against the hole. 3 jangiries can be made at a time depending upon the size of the fry pan. Deep fry in oil and remove from oil with a slotted spoon. Drain the oil and let it soak in the syrup for 2-3 minutes. Remove and place them on a flat plate until they are dry. Design: one circle in the center, and six circles outside.

KHEER

1c. cream of wheat12 raisins
11/2 Tbsp. melted butter1/2 tsp. cardamom powder
1c. sugar2drops food coloring (yellow)
12 cashew nuts13/4 c. water

Saute cream of wheat in 1 tablespoon of melted butter and

KESARI -CREAM OF WHEAT

1c. cream of wheat12 raisins
11/2 Tbsp. melted butter1/2 tsp. cardamom powder
1c. sugar2drops food coloring (yellow)
12 cashew nuts13/4 c. water

Saute cream of wheat in 1 tablespoon of melted butter and broken cashews and raisins in 1/2 tablespoon of melted butter separately until they all turn into golden color. In a saucepan heat 2 cups of water. Add 2 drops of food coloring in it. When water boils, add the cream of wheat. After cream of wheat is cooked, add sugar. Keep on stirring so that it will not stick to pan. Add 4 tablespoons of melted butter, raisins and cashews. Cream of wheat will be cooked in 5 minutes. Add the cardamom as soon as all the water evaporates. Remove from heat and serve hot. Serves 8-10 people.

LADDU -CREAM OF WHEAT

1c. cream of wheat1/4 tsp. cardamom powder
1c. sugar1/2 c. melted butter
1/4 c. water11 cashew nuts
11 raisins 

Dry fry cream of wheat until golden color in a fry pan. Mix sugar with 1/4 cup of water in a saucepan and make a syrup by heating it over medium heat for 4 minutes. After 4 minutes, remove syrup from heat. Add fried cream of wheat, cardamom, melted butter, cashews and raisins into the syrup and make balls about the size of a lime. Makes 6.

MYSORE PAGU

2 c. butter                                                         2 1/2 c. sugar

1 c. gram flour

Add 1/2 cup of ghee with gram flour and make into a smooth paste. Mix sugar and water. prepare sugar syrup to string consistency and cook over low heat. Add the gram flour gradually and mix. Pout melted butter over gram flour-sugar mixture a little at a time. Keep stirring and continue until all the butter is added and incorporated. This takes about 15-20 minutes. Spread the mixture on a greased pan. When cool cut into pieces. Make 25 pieces.

PAYASAM (KHEER)

1c. rice1c. condensed milk
1/2 c. sugar4c. whole milk
1Tbsp. raisins1tsp. ground cardomon seeds
1Tbsp. cashew pieces  

Add rice to milk and boil over low fire, stirring constantly, until rice is cooked (20 min.). Add condensed milk, sugar, raisins and nuts, and stir until sugar is dissolved and the mixture thickens. Add cardamon and serve hot. Note: Optionally add a few strands of saffron to the mixture. Also, almonds or pistachios can be substituted for the cashews.

PAYASAM -VERMICELLI

1 c. vermicelli(or capllini pasta)4c. whole milk
3/4 c. sugar 1Tbsp. unsalted butter
1/2c. raisins 1/2 c. broken raw cashews
1/4tsp. groundcardomon2c. water

Break vermicelli (or angel-hair/capellini pasta) into 3/4 inch pieces and fry in a large saucepan with 1 tsp. butter until vermicelli turns golden brown. Set aside.

In a heavy 3 quart saucepan, heat milk with 2 cups of water (leave out the water for a thicker payasam) on medium. As soon as the milk boils, reduce heat and add fried vermicelli. Continue to simmer for 6 minutes, or until vermicelli is well cooked. Add sugar and simmer for 15 minutes, stirring frequently to prevent sticking. When done the consistency should be creamy.

While the milk is simmering, in the frying pan used for the vermicelli, fry the raisins and cashews in the remaining 2 tsp. butter until slightly browned. Add to the milk, stir and remove from heat.

Cover and chill. Serve warm.

PAYASAM – CARROT

1c. gratedcarrots20 cashews
8c. milk 1tsp. butter
11/2 c. sugar2dropsrose-essence
1small canevaporated milk1/2 tsp. powdered cardamom
20 raisins 1pinchcooking camphor

In a saucepan mix shredded carrots with 6 c. milk and boil on a low heat until milk reduces to 3 cups. Then add 2 more cups of milk, 1 1/2 c. sugar, and small can of evaporated milk. Keep stirring. Saute cashews and raisins in a tsp. butter and add. Cook for 15 minutes., add rose essence, cardamom and camphor just before removing from heat. Serve hot or cold.

PAYASAM – TAPIOCA

1c. vermicelli1c. tapioca
2Tbsp. melted butter2c. sugar
20 raisins2
c. milk

AVAL (BEATEN RICE) PAYASAM

 
20 cashews2drops rose essence
4 c. water1tsp. minced cardamom

Saute vermicelli in 1 Tbsp. butter lightly over low heat for 3 min., and keep aside. Saute raisins, cashews in 1 Tbsp. butter until golden brown. Boil 4 c. water in a medium size saucepan. Add 1 c. tapioca and keep stirring. As soon as tapioca becomes soft, add sauteed vermicelli. Let whole mixture boil. When vermicelli becomes soft, add sugar, raisins and cashews. After 5 minutes. remove from stove and add 2 cups of boiled milk, rose essence and cardamom. Serve hot. 10 servings.

AVAL (BEATEN RICE) PAYASAM

1c. aval10 cashew nuts
6tsp. gheecooking camphor (size of 2
10 cardamom (powdered)mustard seeds)

Fry the beaten rice In 4 teaspoons of ghee (melted butter) over low heat until the beaten rice becomes light golden brown color (about 2 minutes). Then add 1 1/2 cups of water and cook for 5 minutes until the beaten rice becomes soft. Then add 1 1/2 cups of milk and cook for 2 minutes. Add sugar; mix well and let it cook for 5 minutes over medium heat. Fry cashew nuts in 2 teaspoons of ghee until golden brown and add it to Payasam, along with powdered cardamom. A small piece of cooking camphor may be dissolved in 1 teaspoon of milk and added to Payasam.

CUSTARD PUDDING

6eggs1/4 tsp. nutmeg (powdered)
2slices bread1tsp. vanilla
1can evaporated milk1/4c. chopped cashews
1c. homogenized milk1/4c. raisins
11/2 c. brown sugar1tsp. lemon rind

1/4 tsp. cardamom (powdered)

Beat egg whites separately until stiff and keep them. In a mixing bowl, soak bread in milk. Add egg yolk, sugar and beat well. Mix in spices, vanilla, cashews, raisins, lemon rind and beaten egg whites. Pour into a glass pan and bake for 50 minutes or until done in 350 degree oven. 6-8 servings. Can be eaten hot or chilled.

RASAGULLA

   
11/2gal. milk8 to10 c. water 
juicefrom1 whole lemon15 or 30 seeds whole cardamom
2to 2 1/2c. sugarl or2 tsp. rosewater (optional)

Heat milk. When it is boiling vigorously, add the lemon juice slowly. Milk will start turning into cheese and water. When the water looks clear, remove from heat. Drain the water thoroughly and put the cheese in a cheesecloth or white cloth and make a small bundle and tie it with a rubber band and put it in the refrigerator. or about 2 hours. Now prepare the sugar syrup by adding sugar and water in a medium size pan. Keep it aside. After 2 hours take the cheese out, unwrap it and put it in a pan and knead it thoroughly until it becomes very smooth. Before starting to make

the balls, put the sugar water on medium heat and let it boil for 10-15 minutes. Now make 15 or 20 cheese balls with 1 or 2 cardamom seeds in the center of each ball. Before dropping the balls in. the sugar water, make sure it is boiling. After dropping the balls in the sugar water, boil for 20 to 30 minutes. Take it from the heat. Add the rose water in the sugar syrup before serving.

CHUM CHUM

Ingredients and preparation are same as rasagulla, except, spoon before making sugar syrup, put 1/4 cup of sugar in a dry pan and fry it in low heat. It will start melting slowly, stir constantly until it becomes thick brown syrup. Remove from heat and add water and the rest of the sugar and heat it again. Before dropping the balls let it boil for 20 to 30 minutes vigorously. Continue as for rasagulla.

RASAMALAI

32oz. Ricotta cheese1tsp. rosewater
1 c. sugar6cardamom
16oz. half and half1Tbsp. pistachio (powdered)
1/2 c. sugar1pinch saffron

Mix Ricotta cheese and sugar in a rectangular baking tray. Mash it into a paste with a fork and bake in a preheated oven at 350 degrees for 35 minutes. When done, it will set like thick pudding. Cool and cut into 1 inch squares and set aside. Do not take the squares out of the dish. Boil the half and half and sugar for 5 minutes. When cooked, pour over the rasamalai pieces. Sprinkle with rosewater, cardamom, pistachio and saffron. Refrigerate. Serve chilled.

SUHIAN (A snack in the shape of a small ball with a sugared coconut filling)

1/2 c. urad dhal1coconut
1/2c. water2c. brown sugar
1/8tsp. salt1/4 tsp. cardamom powder
2 Tbsp. rice flour2c. oil

Soak urad dhal in water for 2 hours and grind it in the blender with 1/2 cup of water, salt and 2 tablespoons of rice flour, to a fine paste. This batter is used as a coating for the suhian. Instead of the batter, you can also use a batter made of 1 cup of all purpose flour mixed with 1 cup of water. Grate coconut and on a low heat mix grated coconut with sugar and cardamom in a skillet. Keep stirring this mixture for 10 minutes. Remove from heat and let it cool outside. Make this paste into small balls about the size of a lime. Heat oil in a fry pan over medium heat. Dip each ball in the urad dhal batter and drop it in the oil. Then deep fry 4 or 5 balls at a time and when golden brown, take them out with a slotted spoon. Makes into 20-25 suhians depending on size.

BREAD PUDDING

Custard:

3eggs large11/4 c. sugar
11/2 tsp. vanilla11/2 tsp. nutmeg
11/2 tsp. cinnamon1/4 c. butter melted
2c. milk 1/2 c. raisins (or dates)
1/2 c. pecans chopped (or other nuts)  
 Beat eggs. Add sugar, then seasonings, butter and milk. Mix well.
 Bread:   
5cupsvery stale French bread  

Sprinkle bread with raisins and nuts. Pour on the custard mix. Let sit at least 45 min (or a day). Place in a baking dish. Place in oven preheated to 325 F. Reduce oven temperature to 275 F and bake for 40 min. Raise temp to 400 F and bake 15-20 min until brown.

Lemon sauce:

1lemon halved1/2c. water
1/4 c. sugar2 tsp. cornstarch (dissolved
1tsp. vanillain1/4 c. water)

Heat or microwave all ingredients, till it thickens (1 min in microwave)

Chantilly cream(yummy on fruit cake etc,too): 
1c. whipping cream1tsp.vanilla
1tsp. brandy 1tsp.Grand Marnier or triple-sec
3Tbsp.sourcream   

Beat cream until thick, add flavorings and sugar. Just as peaks form add the sour-cream.

To Serve, put about 2 teaspoons lemon-sauce in a serving dish, then add a square of pudding and top with Chantilly cream.

POACHED FRUIT

5lb. fruit (apples, pears, etc)11/2 c. sugar
1tsp. vanilla essence1lemon

Peel fruit (also core apples). Bring 1 quart water to a gentle simmer, dissolving sugar in it. Grate the rind off the lemon, and add to sugar solution. In addition cut the lemon and add the juice of lemon along with vanilla to the sugar solution. Add the fruit and letter simmer until the fruit are soft (about 15 minutes). If more liquid is needed to cover fruit add water and sugar in the ratio 8:3. Serve with ice-cream or chantilly-cream.

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