A mousse with an Indian flavour or the cooling ‘Thandai’
Preparation time: 20 minutes + setting time
Cooking Time: 15 minutes
2 tbsp thandai syrup
10 gms agar–agar (china grass)
1 cup whole milk
2 tbsp sugar
1 cup whipped cream
½ tsp lemon juice
a few pistachios for garnish
Combine the agar-agar, 1/2 cup of water and milk in a deep pan and bring to boil, while stirring continuously.
Add the sugar and thandai syrup, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
Remove from the flame and strain the mixture using a sieve.
Transfer the mixture into a steel bowl and place the bowl in a deep vessel filled with ice-cubes for 8 to 10 minutes or until the mixture cools and thickens. Whisk the mixture vigorously and continuously till it is in ice-cube vessel to avoid any lump formation.
Add the beaten whipped cream and fold gently.
Add the lemon juice and fold gently.
Pour equal quantities of the mixture into 2 individual bowls / glasses and refrigerate for 2 to 3 hours or till the mousse sets.
Garnish with pistachios and saffron and serve chilled.
Traditional Holi Fudge filled fried pastries essential on Holi !
Preparation time: 30 minutes
Cooking time: 15 minutes
1 kg Khoya (Milk Fudge)
500gms powdered Sugar
500g Refined flour
6tbsp Clarified butter
100ml warm water
Refined Oil for deep frying
Combine the flour with 6tbsp of melted ghee (clarified butter). Rub lightly using your fingers. Add a tbsp. of warm water to make smooth dough. Add more water if required. Cover with a wet cloth and set aside.
In a heavy bottom pan, sauté the milk fudge (khoya) at low flame till smooth and lightly fragrant. Add the cardamom powder, raisins, chironji, and powdered sugar. Allow the mixture to cool. Divide the mixture into 20 equal parts.
Knead the dough for two minutes again. Divide the dough into 20 equal sized balls.
Roll each ball into a disc of 4” diameter. Place one part of the stuffing in the middle of the disc and wet the edges with a little water. Fold over the disc to a half circle and press the sides firmly. Press the sides with a fork to make impressions or twist with your thumb and forefinger to make a rope like pattern.
Complete all the discs in a similar manner.
Heat the oil and add the patties 2 at a time to medium hot oil. Reduce the heat and fry to a golden pink.
Fry all the patties and allow to cool.
Saffron flavored milk fudge balls.
Preparation time: 15 minutes
Cooking time: 30 minutes
500g Soft white milk fudge (khoya)
300gms sugar powdered
½tsp cardamom powder
1tsp cardamom seeds semi crushed
1tbsp slivered or crushed pistachios
A few strands of saffron
1tbsp warm milk
2 drops saffron color (optional)
Soak the saffron in warm milk.
Crumble the milk fudge. If very hard, grate the fudge. Add powdered sugar and mix well.
Put mixture in a large heavy or nonstick pan. Heat on medium high for few minutes. Reduce the flame and cook till soft and gooey.
Make sure to stir continuously, while on heat. When mixture is thick and gooey, add cardamom and saffron. Add the color if desired.
Mix well, and take off fire. Allow to cool, gently turning occasionally.
Use cookie molds, or shape pedas with palms into patty rounds. Mix pistachios and cardamom seeds and press a bit on top of each.
If using molds, first sprinkle some at bottom. Take some mixture and press into mold. When set well, invert and carefully, unmold.
A thick creamy Awadhi dessert.
Preparation time: 20mins
Cooking time: 20mins
1 liter milk
100g basmati rice
½ tsp cardamom powder
1tbsp Almond slivers
Soak the rice in water for half an hour and grind to a smooth paste. Bring the milk to a boil in a heavy bottomed pan and add the rice paste. Simmer the milk till it thickens taking care to stir continuously. Add the sugar and cook for 2 mins. Add the cardamom powder and remove from fire. Cool and serve in individual bowls garnished with almond slivers.
Chatori Katori Chat
Chickpea and cottage cheese stuffed cups.
Preparation time: 30 minutes
Cooking time: 30 minutes + 5 minutes
1 cup boiled chick peas
¼ cup crumbled cottage cheese
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 green chilies, finely chopped
1tbsp chopped fresh coriander
½tsp cumin seeds
1tsp chat masala
Salt to taste
1tbsp lemon juice
½tsp red chili powder
A pinch of asafetida
For the Katori (cups):
½ tsp baking powder
For the chutney:
100g Jaggery (gur)
50g Tamarind paste
¼ tsp nigella (kalonji)
¼ tsp fennel seeds (saunf)
2 whole red chilies
½ tsp roasted cumin powder (bhuna jeera)
Salt to taste
To make the katori (cups):
Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs. Add 2tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins. Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold. Line in the tart molds and bake in a preheated oven at 180 degrees for 8 minutes or till it turns a golden color. If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.
To make the chutney:
Heat the oil and add the nigella and fennel seeds. Sauté for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery. Bring to a boil and allow to simmer till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow to cool.
To make the chaat:
Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to splutter. Add the boiled chick peas and toss for a while. Add the red chili powder and toss. Remove from fire. Add all the other ingredients and adjust the seasoning. Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.