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3. Knead well adding milk if necessary.
4. Make a smooth ball, cover and let rest (30 minutes?).
12.6. SUJI HALVA (SEMOLINA HALVA) 75
5. Make 12-14 small balls.
6. Heat the water, add sugar, bring to boil, add cardamom seeds and
simmer.
7. Boil, then simmer to reduce the water by half.
8. Heat the oil until hot and fry the balls to a golden brown or until they
are dark brown|almost black.
9. Soak in sugar syrup until they double in size (1 hour or overnight)
10. serve hot or cold.
12.6 Suji Halva (Semolina Halva)
4 - 6 servings
Quantity Ingredient
1
c Suji (semolina)
2
1
c Sugar
2
1
c Ghee
2
1
1 c Water
2
1 oz. Sliced almonds
1 oz. Raisins
8 Green cardamoms
Method
1. Boil sugar and water together for 5 minutes.
2. Heat ghee add suji and stir on low heat until mixture becomes light
creamy in color and ghee leaves the side of the pan.
3. Add the syrup and stir briskly until it is absorbed in the semolina.
4. Mix in crushed cardamom seeds, almonds, and raisins.
5. Serve hot.
76 CHAPTER 12. DESSERTS AND OTHER GOODIES
12.7 Sewian (Vermicelli)
Quantity Ingredient
2 c Sewian (vermicelli)
1
3 c Milk
2
3
c Sugar
4
1
t Rose water (or 6-8 small cardamom seeds)
4
Ghee
Method
1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is
reduced by half.
3. Add sugar and cook on lowheat until creamy (about 25 minutes).
4. Remove from the heat. Add in rose water.
5. Decorate with blanched nely shredded almonds and pistachio nuts
and silver leaves if desired.
12.8 Carrot Halva
Quantity Ingredient
4 lbs. Carrots
1
gal Milk
2
2 c Sugar
2 c Carnation milk powder
1 c Oil
to taste Nuts
Method
1. Clean and grate the carrots.
2. Heat milk to boiling and add the carrots.
12.9. RASGOOLA 77
3. Cook until liquid is almost gone, stirring to prevent sticking and burn-
ing (3 to 4 hours).
4. Add oil and cook more, stirring often, to roast the carrots well (about
1
hour).
2
5. Add the powdered milk and sugar and cook until all the liquid is gone
and the mass does not stick to the sides.
6. Add the nuts and raisins and turn o the heat.
7. Pour in a serving dish and serve warm or cold. Will keep in the refrig-
erator for up to 1 week.
12.9 Rasgoola
Quantity Ingredient
1 L Homogenized Milk
2 tsp White Vinegar
1
1 C Sugar
2
3 C Water
Method
1. Bring the milk to a boil and add vinegar to the boiling milk to separate
the whey.
2. Throwaway the liquid part by sifting the stu onto a muslin cloth.
3. 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
o .
4. 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.
5. Remove the paste and make small balls (1-2" in diameter).
78 CHAPTER 12. DESSERTS AND OTHER GOODIES
6. 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.
7. 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.
8. Remove from the heat and let the stu cool down. Put the balls and
the syrup in a storage container and refrigerate (don't freeze).
9. Serve cold.
12.10 Mango Ice Cream
This is a great desert which can be made with very little e ort. You can
replace the Mango pulp with any other pureed fruit.
Quantity Ingredient
1 can Condensed Milk
12 oz. Whipped cream(Cool whip)
1 can Mango pulp (Alphonso)
It is very confusing to describe quantities as 1 can. Well, I do not remember
the exact numbers so let me describe the sizes. The Mango pulp can is about
6" high and 3" in diameter.I think it is the only size available in an Indian
store. The condensed milk can is about 3" high and about 2.5 " in diameter
and should be available in your neighbourhood grocery store.
Method
1. Mix all of the pulp, condensed milk and whipped cream in a bowl.
2. Put in the freezer for about 8 hours.
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