North Indian delicacies

[smitha]

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.

Ingredients

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

Method

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.

[smitha]

Shrikhand-Indian Yogurt Desert

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

Method

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.

[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.

[smitha]

Barfi Badam

Ingredients

Yield: 16 pieces
4 c Milk
3/4 c Sugar
125 g Blanched almonds, pulverized In blender, or 1 cup ground Almonds
Pinch of ground cardamom
2 T Blanched pistachio nuts
Edible silver leaf-optional

Method

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.

[smitha]

Phirni

Ingredients

(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.

[oceancadet]

Paneer

Ingredients

3.5 litres milk
250 ml warm water
5 Tbsp white vinegar

Method

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.

[oceancadet]

Rassogolla

Ingredients

Yield: 4 servings
300 g Paneer
175 g Ricotta cheese
350 g Sugar
1 1/4 l Water

Method

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.