North Indian delicacies

[smitha]

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.

[smitha]

Seviyan (Sweet Vermicelli)

Ingredients

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

Method

Break the vermicelli into small pieces less than 2.5cm in length. They need not be uniform, but longer pieces make stirring difficult. Heat ghee in a heavy saucepan and fry the vermicelli till 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.

[smitha]

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

Method

Mix top four ingredients together and cook on low heat till dry and crumbly. Add last three ingredients and blend while still warm.