Kheer (Vermicelli Pudding)
What makes this dessert unusual is that it is not as sweet as most Indian desserts. It is
fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok
but the very fine vermicelli that can be bought at chinese stores is the best).
- 1 stick Butter
- 2 handfuls Very fine vermicelli
- 4 cups Milk
- 1 pint Whipping cream
- 1 handful Raisins
- 3 tblsp Sugar
- 4 Almonds (optional) peeled and thinly sliced
Melt butter in a 4 qt pot. Break vermicelli into 3"
pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the
milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10
minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat
and, when cool, chill in the refrigerator before serving
Rice Flour Pudding
- 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
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
- 1 c Besan
- 1 c Shortening
- 1 c Sugar
- 4 seeds Cardamom
- Nuts (optional)
Melt shortening 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.
- 1/2 c Rice
- 4 c Milk
- 1/4 c Raisins
- 3/4-1 c Sugar
- 1 t Cardamom seeds
- 1/4 c Shredded blanched almonds
- 6-8 drops Rose water
- 1/2 c Water
Wash and drain the rice. Soak in 1/2 c water for 1/2 hour.
Boil the rice in the same water until it is coated and the water dries up. Add the milk
and simmer on low heat for 1 1/2 hours.
Scrape the sides and bottom frequently to prevent sticking
and mash rice while stirring. When it is creamy, add sugar and stir in well. Remove from
heat and add crushed cardamom seeds, rose water and shredded almonds.
Serve hot or cold decorated with silver or
gold leaves (optional). [Silver/Gold leaves are very fine and tasteless.]
- 1 c Bisquick
- 2 c Carnation powder
- 2 c Water
- 1 1/2 c Sugar
- 4 pods Cardamom
- few drops Rose water
- 1/2 stick Butter (4 T)
- 1/8 c Yogurt
- Oil for frying
Heat butter and pour in a bowl. Add Bisquick, carnation
powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth
ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom
seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot
and fry the balls to a golden brown or until they are dark brown---almost black.
Soak in sugar syrup until they double in
size (1 hour or overnight). Serve hot or cold.
- 1/2 c Suji (semolina)
- 1/2 c Sugar
- 1/2 c Ghee
- 1 1/2 c Water
- 1 oz Sliced almonds
- 1 oz Raisins
- 8 Green cardamoms
Boil sugar and water together for 5 minutes.
Heat ghee add suji and stir on low heat until mixture becomes light creamy in color and
ghee leaves the side of the pan. Add the syrup and stir briskly until it is absorbed in
the semolina. Mix in crushed cardamom seeds, almonds, and raisins. Serve hot.
- 2 c Sewian (vermicelli)
- 3 1/2 c Milk
- 3/4 c Sugar
- 1/4 t Rose water (or 6-8 small cardamom seeds)
Fry the sewian in hot oil until golden
brown. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by
half. Add sugar and cook on low heat until creamy (about 25 minutes). Remove from the
heat. Add in rose water. Decorate with blanched finely shredded almonds and pistachio nuts
and silver leaves if desired.
- 4 lbs Carrots
- 1/2 gal Milk
- 2 c Sugar
- 2 c Carnation milk powder
- 1 c Oil
- to taste Nuts
Clean and grate the carrots. Heat milk to
boiling and add the carrots. Cook until liquid is almost gone, stirring to prevent
sticking and burning (3 to 4 hours). Add oil and cook more, stirring often, to roast the
carrots well (about 1/2 hour). Add the powdered milk and sugar and cook until all the
liquid is gone and the mass does not stick to the sides. Add the nuts and raisins and turn
off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator
for up to 1 week.
- 1 ltr Homogenized Milk
- 2 tsp White Vinegar
- 1 1/2 C Sugar
- 3 C Water
Bring the milk to a boil and add vinegar to the boiling
milk to separate the whey. Throw away the liquid part by sifting the stuff onto a muslin
cloth. 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 off.
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. Remove the paste and make small balls (1-2" in diameter).
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.
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. Remove from the heat and let the stuff cool down. Put the balls and the syrup in
a storage container and refrigerate (don't freeze). Serve cold.
Mango Ice Cream
This is a great desert which can be made
with very little effort. You can replace the Mango pulp with any other pureed fruit.
- 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.
Mix all of the pulp, condensed milk and whipped cream in a
bowl. Put in the freezer for about 8 hours.