Doodhi Malai - a very delicious, rich tasting, unusual dessert. I made this dessert for the Chennai meet in June. Doodhi (lauki or bottle gourd) - 2 cups (grated) Milk - ½ litre Nutmeg & cardamom powders - ½ tsp each Saffron - a pinch (warm & powder) Pure ghee - 1 tbsp Orange food colour - a pinch (optional) Gulab jamun mix - ½ packet Sugar - 1 cup (or less by preference) Basmati - 1 tbsp Clean & grate doodhi. Wash twice, squeeze out water & spread on a cloth to dry. Now heat ghee in a kadai & sauté doodhi on a high fire till translucent. Take off the fire & cool. Boil milk, add rice & continue to boil till milk is reduced to nearly half. Add little saffron colour & remove. Add saffron, nutmeg, cardamom & let cool. Make the gulab jamun dough as per instructions & make tiny balls. Deep fry on a low fire & soak in sugar syrup. When well soaked, remove from syrup. Add syrup gradually to milk mixture, stirring all the while. Toss the jamuns lightly & carefully into the doodhi & spread out evenly in an attractive dish. Pour the milk mixture all over & mix gently. Chill & serve.
Seviyan Ki Kheer - The Id special, I receive every year ! My flatmate Ms Sadique Ali gives this dish to me every year, without fail. This time she kindly showed me a demonstration & I tried at home very successfully. Milk - 1 litre (preferably full cream) Vemicelli (sevian) - 1/3 cup Grated or coarsely powdered black dates (called khajur) - 1 tbsp Finely grated copra - 1 tbsp Grated almonds - 1 tbsp Grated pista - 1 tbsp Charoli - 1 tbsp Raisins - 1 tbsp Ghee - 2 tbsp Condensed milk - ½ of 400 gms tin Boil milk in a vessel & soak raisins in water in a small cup. In the next stove, heat the ghee in a kadai. First fry sevian to golden brown & add to milk. Next, heat the remaining ghee & fry in order, dates, coconut, almonds, pistas & charoli, on a low fire. Add them to the boiling milk. Let the mixture boil for 10 mts. Now switch off & add the condensed milk, mixing thoroughly. Now, wash the raisins well, squeeze gently & add. Served warm, this tastes best .
Pink Semiya Payasam - Specially for Deepavali ! I tried this by a different method this time ! Milk - 1 litre Semiya (broken well) - ¾ cup Sugar - 1 cup ( or to taste) Ghee - 2 tsp + 1 tsp Cardamom powder - ½ tsp Cashews & raisins - 1 tbsp each Boil milk & keep aside 1 cup. Heat 2 tsp ghee & fry semiya to golden colour on a low flame, stirring very well. Remove & add the reserved 1 cup of milk. Do not put back on fire. The semiya will soak & get cooked well. In a tall vessel, mix this, sugar and the rest of the boiled milk & stir very thoroughly. Keep this inside a pressure cooker , close & keep the weight. When the first whistle comes, lower the flame & cook for 30 mts. Cool, open, add cardamom powder & cashew-raisin roasted in the remaining ghee. This is very rich, very creamy (without stickiness!) & very tasty, looking a beautiful pink ! More than chilled, it tastes best warmor even at room temperature.
Indian Cheesecake - a steamed pudding for a change ! Make thick curds & hang in a thin cloth to drain the watr as completely as possible. Hung curds - 1 cup Milk - 1 cup Sweetened condensed milk - 400 gms tin Saffron - a pinch – warm & powder Cardamom powder - 1 tsp Chopped nuts - to garnish Blend all ingredients, except nuts, well to a uniform consistency. Transfer it to a pudding mould or a vessel with flat bottom. Steam it in boiling water, lowering the flame, once the water starts boiling. Water should come up to half the height of the vessel. Steam on a low flame for about 40 mts. Remove, cool & sprinkle nuts. Serve chilled.
Mishti Dhoi - the favourite of Shonar Bangla ! I used 1 cup of melted palm jaggery which gives a unique flavour. But my Bengali friend says, one can add upto 2 cups. Full cream milk gives best results with thick mishti dhoi. Full cream Milk - 1 litre Curd - 3 tbsp Melted jaggery - 2 cups Cardamom powder - ½ tsp Boil milk on a low flame till thick & creamy. Cool thoroughly & add the curd. Also stir in the melted, cooled jaggery & the cardamom. Leave to set in a warm place overnight for 8 hrs. It is customarily set in indivual mud pots.
Sago-Milk-Jaggery Payasam - this is rich in taste ! In this method, sago is shallow fried in ghee & cooked completely in milk. Hence it is rich & creamy. Milk - 1 litre Sago - 1/3 cup Jaggery - 1 cup Cardamom powder - ½ tsp Ghee - 3 tsp Cashews - 2 tbsp Raisins - 2 tbsp Boil the milk & keep ready. Heat 2 tsp ghee & roast the sago on a low fire. The sago must puff up uniformly – this is important. Now add the hot milk & simmer. Cook for 10 mts, stirring continuously, on a low fire. In the meanwhile, add ½ cup of water to jaggery in a saucepan & heat till it dissolves. Strain & heat till it becomes little syrupy. Remove the sago-milk mixture from stove & add this jaggery syrup, stirring continuously for 10 mts, to prevent “breaking” of milk. Do not put back on fire. Add cardamom powder & cashew-raisins roasted in ghee. Best served warm – do not refrigerate. If it becomes thick, add little more milk, when serving.
Sago-Jaggery Payasam - very simple, less rich, but no compromise on taste ! Sago - ½ cup Water - upto 4 cups (varies with the quality of sago) Milk - 1 cup Jaggery - 1 cup Cardamom powder - ½ tsp Ghee - 2 tsp Cashews & raisins - 2 tbsp each First boil 2 cups of water & when boiling add sago, stirring. Cook, stirring regularly. Add boiling water ½ cup at a time, as the mixture thickens, till the sago is completey cooked. In the meanwhile, add little water to jaggery & boil till it dissolves. Strain & add to the cooked sago mixture. Cook, stirring till a sauce consistency is reached. Remove, add milk & stir thoroughly. Add cardamom powder and cashew& raisins fried in ghee. Do not refrigerate.
Cornflakes Payasam - my New Year Special ! Cornflakes (without any flavour) - 1 cup Milk - 500 ml Sugar - 2-3 tbsp Sweetened condensed milk - ¼ cup Ghee - 2 tsp Cashews & raisins - 2 tbsp each Cardamom powder - ½ tsp Saffron - a pinch (warm & powder) Boil milk & simmer for 10-15 mts for it to thicken slightly. In a kadai, heat ghee & fry cashews & raisins. Remove &fry cornflakes till lightly & uniformly roasted. Add ½ cup of water & sugar. Simmer & allow sugar to dissolve. Now add thickened milk & condensed milk. Mix well & simmer for a few mts. Add cardamom powder, saffron & remove. Garnish with the roasted cashews and raisins.
Oats Pradhaman - call it Oats Payasam! Oats - 1 cup Moong dhal - 1 tbsp Jaggery - 1 cup (more or less is optional, depending on how thick you like it) Freshly grated coconut - 1 cup Cardamom powder - 1 tsp Dry ginger powder - ½ tsp (optional) Cashew broken - 2 tbsp Raisins - 2 tbsp Ghee - 2 tbsp Roast the dhal till the colour changes lightly. Cook till soft. Add first 1 cup of warm water to coconut & extract first milk. Next add 1 more cup of warm water & take the second milk. Add ½ cup of water to powdered jaggery & heat to dissolve completely. Strain & keep ready. Heat the ghee in a kadai & roast cashew-raisins. Remove & set aside. Next roast oats till it turns pink. Add the second coconut extract & simmer till oats get cooked. Now add the cooked dhal & strained jaggery syrup. Simmer to boil on a low fire for 5 mts. Switch off, add first extract & spice powders. Stir well for thorough blending. Add the roasted cashews & raisins. Serve hot or at room temperature.
Caramel Semiya Payasam - easier & quicker than Caramel Payasam Milk - 1 litre Semiya - ¾ cup Sugar - 1 cup Ghee - 2 tsp Cornflour - 4 tsp Smear ghee on the semiya & roast on sim flame in a kadai till uniformly fried. Keep ¾ cup water hot & ready. Remove the semiya, add hot water & keep aside. Keep the milk boiled & ready. Heat a heavy saucepan very well on a high flame till it gets really hot.Add 1 tbsp of sugar. Do not stir.sugar will start caramelizing.When it becomes dark brown add ½ cup of hot water (beware, it will splash!) . Then add the milk. When it starts boiling, add the cornflour mixed with 2 tbsp cold milk. Simmer to boil, stirring well. Add semiya, boil for 5 mts. Switch off the flame, add sugar & keep covered for 10 mts. Open & stir well so that the sugar will dissolve completely. If you want to aoid adding cornflour, boil the milk for 20-25 mts to thicken on its own.