Sheera or Semolina Pudding
Ingredients:
1 cup semolina (or cream of wheat)
1/4 cup sugar or more to taste
1/2 cup ghee (clarified butter)
3 cups water
1/2 tsp.cardamom powder, chopped nuts (like cashewnuts and almonds) and raisins
Method:
Heat ghee (clarified butter) in a pan on medium level till it is hot. Add semolina. Stir well and fry on low heat for 7 minutes or till the semolina is lightly roasted. Keep aside
Mix the sugar, cardamom and water in a vessel. Bring to boil and keep on medium / low heat uncovered for 2 minute(s) stirring periodically.
Now add the water mixture. Stir well. Bring to boil and turn heat on low immediately. Keep on low heat, stirring periodically (after every minute), till the mixture is dry.
Sprinkle chopped nuts and raisins. Serve with a dollop of ice-cream.

Kahara Prasad or Temple Sweet Pudding or  a variation of the above recipe - This prasad or temple offering is given in Sikh temples during the full moon day around October-November when Guru Nanak was born, and during Guru Parab, the birthday of Guru Gobind Singh. It is a day when they rededicate themselves to unity, brotherhood and equality among all human beings. After all this religion was created to bring hindus and muslims together.
Ingredients:
5 cups rava or coarsely ground wheat flour or cream of wheat or semolina
5 cups ghee
5 cups sugar
Method:
Heat ghee and add the rava or the flour. Fry, stirring constantly, till each grain is brown. Add sugar little by little and continue cooking till ghee separates and the sugar is blended. No flavoring must be added. Serve hot

Coco Pista Pasand (Coconut Pistachio Sweetmeat)
Madhur Jaffrey's Flavours of India - Gujarat
This recipe is from Gujarat, a state of desert and semi-desert which runs along India's upper west coast. If there is haute cuisine for vegetarians, it can be found here. The region's traditional dishes are an amazing combination of flavours and textures, all based on sound nutritional principles, with delicious surprises like this version of a sponge roll; the outside is sweetened coconut and the inside is pistachios. Serve slices of the roll with fresh lychees for a traditional finish to an Indian meal.
2 tbsp shelled, unsalted pistachios
1 tbsp icing sugar
1 tsp white poppy seeds
1/2 tbsp milk
For the Coconut Casing:
120 g sugar
5 cardamon pods ground in a grinder
120 g unsweetened desiccated coconut
4 tbsp canned condensed milk
To make the filling: put the pistachios into the container of a clean coffee grinder. Grind to a coarse powder. Put the ground pistachios, sugar, poppy seeds and milk into a bowl. Mix to a paste. Put aside.
To make the coconut casing: put the sugar into a small heavy-bottomed pan. Add 4 tablespoons of water. Stir and bring to a simmer. Cook over a medium-high heat for 2-3 minutes until the syrup forms a single thread when a little is dropped from a spoon into a cup of cold water. Remove from the heat. Add the coconut and cardamom. Mix well. Add the condensed milk. Stir to mix.
Lay a 23 cm piece of cling film on your work surface. While the coconut paste is still warm, roll it into a thick 9 inch sausage. Put the coconut sausage horizontally on to the centre piece of cling film and flatten it to form a rectangle about 9 cm wide.
Roll the pistachio paste into a separate sausage of the same length. Put the rolled pistachio sausage on the coconut rectangle, slightly below the centre, a little closer to your end. With the aid of the cling film, fold the coconut paste over the pistachio paste. Press down on the cling film to firm up the roll. Now continue rolling, being careful to keep the cling film on the outside of the roll, until you have a slim "Swiss Roll". Press down evenly on the cling film to get a neat roll. Let the roll cool and harden a bit. Remove the cling film and cut crossways into 1 cm thick slices.

Rasmalai
2 quarts milk
1/4 cup lemon juice
3 cups plus 1 tablespoon sugar
5 whole cardamom pods
1 teaspoon fine grained semolina
3 to 4 drops rose essence
1 quart half and half
1/8 teaspoon cardamom seeds
1 tablespoon shelled, unsalted pistachios
Make the chena with the milk and lemon juice according to the directions in the preceding recipe with this difference. Hang up the milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute pan. Bring to a fast simmer over a medium flame. Once the sugar has dissolved completely, turn the heat to low and let the syrup simmer gently for 2 minutes. Turn off the heat.
Flatten the ball of chhena and add the semolina as well as the rose essence to it. Knead for 5 minutes, making sure the semolina and rose essence are well mixed in. Now make 20 crack-free balls, rolling each with just a little pressure between the palms of your two hands.
Bring the syrup to a simmer over a medium flame. Drop the balls into the syrup. Bring to a simmer again. Adjust the heat so the syrup simmers gently for 5 minutes. During this period, move the balls around and turn them over occasionally, using a very gentle touch. Make sure you do not damage the balls. Turn the heat up and bring the syrup to what might be described as a furious simmer. The syrup should look like a mass of tiny moving bubbles, but it should never boil over. Sprinkle the balls with 2 tablespoons of water, cover, and cook for 10 minutes. During this period, the balls should swell up.
Uncover, sprinkle the balls with another 2 tablespoons of water, cover and cook, simmering furiously for another 10 minutes. Turn off the heat. Using a slotted spoon, transfer the balls to an empty bowl. ( the syrup can now be discarded. ) Pour the half and half over the balls and let them soak in it for 3 hours.
Take the balls gently out of the half and half with a slotted spoon and put them in another bowl. Pour the half and half into a skillet or saucepan and boil it down until you have about 2 cups left. Turn off the heat. Crush the cardamom seeds finely in a mortar and mince the pistachios. Add the crushed cardamom, the minced pistachios, and the one tablespoon of sugar to the reduced half and half. Pour this half and half over the chhena balls. Allow to cool. Cover and refrigerate for at least 2 hours, and serve cold, as a dessert along with the creamy sauce.


Narkeler Payesh Indian (Coconut Scented Rice Pudding)
Rice pudding prepared with milk is more common in Bengal, but this coconut milk version, which is quicker to make, has a fragrant, sweet aroma. Since coconut has an affinity with fish, I often serve this dish after a seafood meal. Try as is, or arrange slices of fresh ripe papayas, bananas, or mangoes around the pudding.
This dessert is best enjoyed soon after it is made. If allowed to sit for several hours, it will become dry. If that happens, add a little milk (or coconut milk), reheat, and serve.
3/4 cup Basmati or other fine long grain rice
1 1/2 cup water
2 Tbs. raisins (preferably golden)
2 Tbs. toasted cashews or slivered almonds
1 tsp. ground cardamom
1/4 cup plus 1 Tbs. sugar
1 1/4 cups fresh or unsweetened canned coconut milk, stirred until evenly mixed
Note: You can substitute a mixture of 1/2 cup coconut milk and 3/4 cup whole or 2% low fat milk
Garnish: chopped raw pistachios
Bring rice and water to boil in a pan. Simmer, covered, until all water is absorbed and rice is tender, 20 or so minutes.
Add raisins, cashews, and cardamom. Dissolve sugar in the coconut milk and stir into the rice mixture gently, so as not to break the rice kernels. Raise heat slightly and cook uncovered until the mixture thickens, 5 to 10 minutes. Remove from heat. Let cool slightly. Garnish with pistachios and serve.
6 servings


Cham-Cham Bengali Dessert
These milky-white ovals, floating in a clear sweet sauce, are irresistible.
For the dumplings:
Fresh cheese
1 tsp. regular Cream of Wheat
10 to 12 unsalted raw pistachios, chopped
For the syrup:
1 cup sugar
4 cups water
Flavoring: dash of rosewater (optional)
Make sure that the fresh cheese is well drained; too much moisture may cause the dumplings to crack as they cook. Place the well drained and well kneaded cheese on a board. Sprinkle Cream of Wheat evenly over the cheese and knead again to uniformly incorporate it. Let rest a few minutes.
Prepare the dumplings: Pinch off portions of the dough and roll into balls about 1 inch in diameter. Gently insert your little finger halfway into each ball, place 1 or 2 pistachio bits in the indentation, and reshape into a smooth ball that doesn`t show any cracks on the outside. Flatten into an oval about 2 inches long and 3/4 inches thick. ( Use any remaining pistachios for garnish.)
Make the syrup: Bring the sugar and water to a boil in a deep pan about 10 inches in diameter .. Boil for 10 minutes, then lower the heat. Place each ball on a spoon and gently lower into the syrup. Simmer, covered, 1 hour.
Transfer cham-chams and any remaining syrup to a large bowl. Let cool, then refrigerate for several hours or, for best results, up to 2 days. Sprinkle with rosewater and decorate with any remaining pistachios.
Makes about 20 cham-chams.


Ricotta or Paneer Halva
Ingredients
15 oz. ricotta cheese or Paneer
3/4 cup sugar
1/2 stick butter
1/2 cup milk powder
a few threads saffron soaked in warm milk
powdered cardamoms
pistachios for garnishing
Preparation
Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three ingredients and blend while still warm.

Coconut Burfi - A South Indian sweet
Ingredients
2 cups gms Sugar
2 Coconuts
35 gms Cashewnuts
7-8 Cardamom
70 gms Ghee
Procedure
Shred the coconut. Break the cashewnuts into small pieces and fry them in ghee. Powder the cardamom.
Heat water in a vessel containing 1/4 ltr. of water and add the sugar to it. After the sugary liquid is no longer thin, add the coconut shreds and heat it until it turns thick.
After sufficient stirring, add the fried cashewnut pieces and ghee and stir the mixture well. Add the powdered cardamom and mix it thoroughly and stop heating.
Pour the mixture onto a plate which could accomodate sufficient thickness. Cut into rectangular pieces while hot.

Coconut Fudge (Naryal ki Barfi)
Serves 10
1 cup milk
2 Tbl. veg. oil
2 cups sugar
1 coconut, shelled and grated
1 tsp. ground green cardamom
Lightly grease a medium size shallow baking pan or cookie sheet. In a large saucepan, bring the milk and oil to a boil over medium heat. Stir in the sugar and add the grated coconut and cardamom, stirring constantly for 6-8 minutes, until the coconut becomes thick and glazed. Remove from the heat and pour into the baking pan. Cool, cut into squares, and serve.


Shrikhand-Indian Yogurt Desert - From Feast of India by Rani.
Ingredients
4 cups Yogurt, plain
1/2 tsp Saffron threads
1/4 cup Sour Cream
1/3 cup Sugar
4 green Cardamon pods, husked, ground Fruit, fresh, berries, etc.
2 TBS Almonds, sliced, toasted
Directions
Line a colander with double thickness of cheesecloth. Spoon the yogurt into the cloth, gather up corners, tie with string and hang to drip dry for at least 15 hours. (In summer do this in fridge.) Yields about 1 3/4 cups yogurt cheese
Place saffron threads in small pan and toast over low heat until brittle. Cool and crush with a rolling pin.
Transfer yogurt cheese to a bowl. Add the saffron, sour cream sugar and cardamon. Mix thoroughly with the back of a spoon. (May be made up to 4 days ahead and kept covered in the refrigerator.)
To serve, scoop into sundae dishes or goblets. Top with fruit of choice and garnish with almonds.
Serves 2 or 3 midgets.

Cake-Like Fried Milk Balls in Scented Syrup (Gulab Jamun)
from Yamuna Devi
The dough for this dish takes only minutes to assemble, but the balls must be fried under carefully controlled temperatures. Some recipes call for more flour, but the less flour in the dough the better the qulaity of the gulab jamun. This recipe takes time and attention
2 1/2 Cups water
2 1/4 Cups sugar
1 Tbsp rose water or 1/2 tsp rose essence
ghee for deep frying
2 Cups instant nonfat dried milk powder
1 1/2 Tbsp self-rising flour
1/2 cup warm milk, or as needed
1 tsp ghee or unsalted butter
Combine the water and sugar in a 3 qrt pan over moderate heat and stir constantly until the sugar is dissolved. Raise the heat and boil for 5 minutes. Remove the pan from the heat and stir in the rose water or essence and set aside.
Pour ghee to a depth of 2 1/2 - 3 inches in any deep-frying vessel at least 10 inches in diameter. Place over very low heat while making your dough.
Brush a plate with a film of oil. Place the milk powder and flour on a sheet of waxed paper or in a small bowl and mix thoroughly. Combine the warm milk and 1 tsp ghee in a large mixing bowl. Sprinkle the dry mixture with one hand, stir with the other hand to make a pliable dough. Working quickly, wash and dry your hands and rub them with oil. Divide the dough into 24 portions and, exerting pressure, roll each portion between your palms into a smooth ball. Place the balls on a plate.
Raise the heat to moderately low and when the ghee reaches 215 degrees F (102 deg C), slip in the balls, one by one. They will sink to the bottom of the pan but do not try to move them. Instead, gently shake the pan to keep the balls from browning on just one side. After about 5 minutes, the balls will rise to the surface. Now they must be gently and constantly agitated with a wooden spoon to ensure even browning. After 5 minutes, the temp should increase to 220 deg F (104 deg C); after 10 minutes to 225 deg F (107 C); after 15 minutes to 230 deg F (110 C). After about 25 minutes, the balls should be golden brown and the temp between 245-250 F (118 - 121 C). Remove one ball and slip it into the syrup. If it does not collapse in 3 minutes, add the remaining balls. Otherwise, fry the balls for about 5 minutes more. The balls should soak in the syrup for at least 2 hours before serving and may be stored, well sealed and refrigerated, for up to four days. Return to room temp or warm before serving.
Makes 24 gulab jamuns.

Mango Milk Shake - A refreshing Indian summer drink
This is a delicious, refreshing, and easy-to-make drink for hot summer days.
Ingredients (6 12-oz drinks)
1 lb sweet mango pulp (available in our store)
6 cups whole milk
12 ice cubes
Procedure
Blend mango pulp, milk, and 6 ice cubes into the blender. Blend until smooth. Serve.

Aresalu or Sweet Rice from South India
Ingredients:
2 cups Rice (Soak rice for 24 hours and then dry it on a flat plate with the rice evenly spread in a single layer, thern drey roasted and finely powdered)
2 cups Brown sugar (Jaggery or Bellam)
Poppy seeds
Oil to fry
Method:
Mix 2 cups of water and 2 cups of Brown sugar and then boiled to a level where it is neither too sticky nor too diluted (THEEGA PAAKAM should be fine). Now with the syrup still on the stove set to low flame, add rice powder slowly to this syrup by mixing it evenly till it becomes a paste. Set this paste aside and shape into small round balls the size of a lemon and patted in the poppy seeds container and pressed flatly. Fry this in oil or ghee until brown. Drain on a paper towel.

Jelebi (Deep Fried Batter Swirls)
Yield: 4 servings
Batter
2 c Plain flour
1/2 c Rice flour
7 g Fresh compressed yeast or 1/2 t Dried yeast
1/2 c Lukewarm water
1/4 t Saffron strands
2 T Boiling water
1 T Yoghurt
Vegetable oil for frying
Syrup
3 c Sugar
3 c Water
1 T Light corn syrup
Rose essence to flavour
1 1/2 t Liquid orange food colouring
Sift the flour and rice flour into a large bowl. Sprinkle yeast on the warm water in a small bowl, leave to soften for 5 minutes and stir to dissolve. Put saffron strands in a cup and pour the boiling water over. Leave to soak for 10 minutes.
Pour dissolved yeast and saffron with its soaking water into a measuring jug. Add tepid water to make up 2 1/4 cups. Stirring with a wooden spoon, add the measured liquid to the flour and beat well until batter is very smooth. Add yoghurt and beat again. Leave to rest for 1 hour. Batter will start to become frothy. Beat vigorously again before starting to fry jelebis. (While batter stands make syrup and leave it to become just warm).
Heat vegetable oil in a deep frying pan and when hot use a funnel to pour in the batter, making circles or figures of eight. Frying, turning once, until crisp and golden on both sides. Lift out on a slotted spoon, let the oil drain for a fews seconds, then drop the hot jelebi into the syrup and soak it for a minute or two. Lift out of the syrup (using another slotted spoon) and put on a plate to drain.
Syrup: Heat sugar and water over low heat, stirring until sugar dissolves. Raise heat and boil hard for 8 minutes; syrup should be just thick enough to spin a thread. Remove from heat, allow to cool until lukewarm, flavour with rose essence (about 1.2 tsp of good quality essence is sufficient) and colour a bright orange with food colouring.
*Jelebis are coils of crisply fried batter with a rose-scented syrup inside the coils. How the syrup gets into the coils is a mystery unless you do some research on the subject.


Gulab Jamun (Rose Sweets)
Yield: 6 servings
8 T Full cream milk powder
3 T Self-raising flour
1/4 t Bicarbonate of soda
1/4 t Ground cardamom
1 T Soft butter or ghee
3 T Water (approx.)
Ghee or oil for frying
SYRUP
2 c White sugar
4 c Water
5 Bruised cardamom pods
2 T Rose water or few drops rose Essence
Sift milk powder, flour, bicarbonate of soda and ground cardamom into large bowl. Rob in butter or ghee, then add enough water to give a firm but pliable dough which can be moulded into balls the size of large marble, or into small sausage shapes.
Fry slowly in hot ghee until they turn the colour of unblanched almonds. The frying must be done over gentle heat. Drain on absorbent paper.
Have ready the syrup, made by combining, sugar, water and cardamom pods and heating until sugar is dissolved. Put the fried gulab jamun into the syrup and soak until they are almost double in size, and soft and spongy. Add rose water when they have cooled slightly. Allow to cool completely and serve at room temperature or slightly chilled.

Seviyan (Sweet Vermicelli)
Yield: 4 servings
1 1/2 T Ghee
125 g Fine vermicelli
1 1/2 c Hot water
1/4 t Saffron strands
1/2 c Sugar
2 T Raisins
2 T Slivered blanched almonds
1/8 t Ground cardamom
Break the vermicelli into small pieces less than 2.5cm (1 inch) in length. They need not be uniform, but longer pieces make stirring difficult.

Heat ghee in a heavy saucepan and fry the vermicelli intil golden brown, stirring so it colours evenly. Add hot water and saffron and bring to the boil, then turn heat low, cover and simmer gently until vermicelli is cooked. Add sugar and raisins and cook uncovered until liquid is absorbed. Stir in the almonds and cardamom, stir well and serve warm with cream.

Barfi Badam (Almond Cream Sweetmeat)
Yield: 16 pieces
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverised In blender, or 1 cup ground Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional
In a heavy-based saucepan or large frying pan boil the milk over fairly high heat, stirring all the time, until it is reduced and very thick. Add sugar and stir for 10 minutes on low heat. Add the ground almonds and continue to cook and stir until the mixture comes away from sides and base of pan in one mass. Remove from heat, sprinkle cardamom over and mix well. Turn on to a greased plate. Smooth top with back of butter spoon. Cool slightly, mark in diamond shapes with knife and decorate with halved pistachio nuts and sliver leaf.

Before it is quite firm cut with sharp knife along the markings then leave to get quite cold before separating into pieces.

Rassogolla (Cheese Balls in Syrup)
Yield: 4 servings
300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 l Water
Rub the paneer and ricotta cheese with palm of your hand until smooth and creamy. Divide into 16 balls.
Boil the sugar and water for 5 minutes over medium heat. Put the balls into the syrup and boil for 40 minutes.
Cover and continue to boil for another 30 minutes. Serve warm or cold.

Paneer (Home-made cottage cheese)
3.5 litres milk
about 250 ml warm water
about 5 Tbsp white vinegar
Bring the milk to the boil, stirring constantly, over a high heat. Remove from heat.
Combine the water and vinegar.
Slowly add the vinegar solution to the boiled milk, stirring with a wooden spoon. As soon as the milk curdles, do not add any more. (The curd and whey will separate.)
Place three or four layers of cheesecloth in a sieve and strain the curdled milk through them. Ties up the ends of the cheesecloth and squeeze out as much of the liquid as possible. Hang it up to drain thoroughly.
Note: When adding the water and vinegar mixture to the milk, do not add more than necessary as this tends to harden the paneer.


Phirni or Rice Flour Pudding
(6 servings)
Ingredients:
4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Method:
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.

Besan Burfi
Ingredients:
1 c Besan
1 c ghee
1 c Sugar
4 seeds Cardamom
Nuts (optional)
Method:
Melt ghee 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.

Rasgoola
Ingredients:
1 ltr Homogenized Milk
2 tsp White Vinegar
1 1/2 C Sugar
3 C Water
Method:
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.

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