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INDIAN DESSERTS


Copyright Š 2014 design and photography Tesla Grobaski

All rights reserved. No portion of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, mechanical, electronic, photocopying, recording, or otherwise, without permission in writing from the publisher.


INDIAN DESSERTS


TABLE OF

INTRODUCTION

BASIC SPICES

9

11


CONTENTS CHAPTER

CHAPTER

CHAPTER

CHAPTER

PUDDING

DRINKS

FROZEN

MISCELLANEOUS

1

2

3

4

INDEX

AC K N OW L E D G E M E N T S

38

39


INTRODUCTION India is well known for its surprisingly delicious sweets. The desserts are unexpected because many of them bear little resemblance to the traditional Western desserts we’ve become accustomed to. When first introduced to Indian treats it can be hard to decipher what we are eating and how to eat it. This compilation of recipes makes it simple. Chapters are color coded for convenience, making it easy to find every recipe. Each recipe in this book is also subtitled with a well-known Western dessert to make it easier to decide on what you’re eating. Many Indian desserts are not baked; they are instead cooked over an open fire or the stove top. What do many of these desserts consist of? Turn the page to find out.

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BASIC SPICES Saffron is the most expensive spice in the world. Derived from the dried stigmas of the purple saffron crocus, it takes anything from 70,000 to 250,000 flowers to make one pound of saffron. Moreover, the flowers have to be individually hand-picked in the autumn when fully open. Fortunately, only a little needs to be added to a dish to lend it color and aroma; too much makes the food bitter and large quantities of it can be toxic Cardamom is one of the world’s very ancient spices. It is native to the East originating in the forests of the western ghats in southern India, where it grows wild. Today it also grows in Sri Lanka, Guatemala, Indo China and Tanzania. Cardamom has a warm eucalyptine with camphorous and lemony undertone flavor.

COMMONLY USED INGREDIENTS •• •• •• ••

Nuts (Pistachios, almonds, cashews) Mangos Rose Water Milk

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CHAPTER

1


PUDDING


SEVAYA KHEER (Vermicelli Milk Pudding) SERVES 4

Instructions

Ingredients ••

2 tbsp. ghee

Melt ghee in a 4-qt. saucepan over medium-high.

••

3 oz. vermicelli pasta,

Cook pasta until reddish-brown, 3–4 minutes.

broken into 1" pieces

Add milk; boil. Reduce heat to medium; cook,

••

5 cups whole milk

stirring occasionally to prevent scorching, until

••

½ cup sugar

thickened, 15–17 minutes. Stir in sugar, pista-

••

¼ cup pistachios, minced

chios, raisins, almonds, and cardamom; cook 2–3

••

3 tbsp. golden raisins

minutes. Serve warm.

••

3 tbsp. sliced almonds

••

½ tsp. ground cardamom

16 IND IAN D ESSERTS


GAJAR KA HALWA (Punjabi-Style Carrot Pudding) SERVES 4

Ingredients

Instructions

••

½ cup ghee

Melt ½ cup ghee in a 12" nonstick skillet over

••

4 medium carrots, coarsely grated

medium-high heat; stir in carrots. Add milk; boil.

••

3 cups whole milk

Reduce heat to medium; cook, stirring occasion-

••

1 cup sugar

ally, until carrots are very tender and sauce is

••

¼ cup heavy cream

thickened, 30–35 minutes. Stir in sugar, cream,

••

1½ tsp. ground green cardamom

cardamom, and rose water; cook until sugar is dis-

••

½ tsp. rose water

solved and halwa is thick, about 25 minutes. Melt

••

2 tbsp. golden raisins

remaining ghee in an 8” skillet over medium-high

••

2 tbsp. roughly chopped cashews

heat; cook raisins, cashews, and almonds until

••

1 tbsp. roughly chopped almonds

raisins are plump and nuts are lightly toasted, 3–4

••

1 tsp. minced pistachios

minutes. Stir mixture into halwa and garnish with pistachios; serve at room temperature.

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CHAPTER

2


DRINKS


MANGO LASSI (Mango Smoothie) SERVES 2–4

Instructions

Ingredients ••

2 cups plain, full-fat yogurt

Purée yogurt, ice, milk, sugar, vanilla, and man-

••

1 cup ice cubes

goes in a blender until smooth. Pour into glasses

••

½ cup whole milk

and top with 1–2 tbsp. ice cream or heavy cream

••

¼ cup sugar

if you like; garnish with additional mango.

••

½ tsp. vanilla extract

••

2 ripe mangoes, peeled, pitted, and cut

into 1" pieces, plus more for garnish

••

Vanilla ice cream or heavy cream,

for topping (optional)

20 IND IAN D ESSERTS


How to Cut a Mango ------------------------------------------

------------------------------------------

STEP 1 (shown left) Using a long, sharp knife slice off each side of the mango lengthwise avoiding the seed in the middle. STEP 2 On one of the sides just sliced off, cut through the flesh vertically making sure not to go through the skin. STEP 3 Cut the flesh horizontally. STEP 4 The mango’s flesh should now have scores in it. A spoon can be used to scoop out the pieces of mango at this point, or continue to step 5. STEP 5 Apply pressure to the skin of the mango. The cubes will pop out. Cut the cubes out.

22 IND IAN D ESSERTS


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STEP 3

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STEP 4 STEP 2


CARAMEL LASSI (Caramel Smoothie) SERVES 2–4

Ingredients

Instructions

••

8 cups whole milk

Boil milk in a 6-qt. saucepan. Reduce heat to

••

¼ cup sugar

medium-high; cook, stirring occasionally, until

••

3 tbsp. golden raisins

reduced by two-thirds, 40–45 minutes. Stir in

••

3 tbsp. pomegranate seeds

sugar; cook until sugar is dissolved, 2–3 minutes.

••

3 tbsp. chopped cashews

Let cool; pour into glasses. Garnish with chopped cashews, golden raisins, and pomegranate seeds.

24 IND IAN D ESSERTS


HYDERABADI-STYLE SWEET LASSI (Grape Smoothie) SERVES 2–4

Ingredients

Instructions

••

2 cups plain, full-fat yogurt

Chill a mixing bowl in the freezer. Add yogurt and

••

½ cup ice-cold water

water to bowl and, using a whisk, beat yogurt

••

½ cup sugar

and sugar until smooth. Whisk in Rooh Afza;

••

1–2 tbsp. Rooh Afza or

pour into glasses and top with 1–2 tbsp. ice

grape juice concentrate

cream or heavy cream if you like.

••

Vanilla ice cream or heavy cream,

for topping (optional)

25


MASALA CHAI (Spiced Tea) MAKES 4  ½ CUPS

Ingredients

Instructions

••

½ cup evaporated milk

Bring milk, sugar, tea, cardamom, and 4 cups

••

5 tsp. sugar

water to a boil in a 2-qt. saucepan. Remove from

••

6 black tea bags

heat; let steep for 5 minutes. Strain and serve hot.

••

5 pods green cardamom, crushed

26 IND IAN D ESSERTS


THANDAI

(Spiced Almond Drink) SERVES 4

Ingredients

Instructions

••

2 tbsp. white poppy seeds

Combine poppy and fennel seeds, peppercorns,

••

1 tbsp. fennel seeds

and cardamom in a spice grinder; grind into a

••

1½ tsp. whole black peppercorns

powder and transfer to a blender. Add almonds,

••

4 green cardamom pods

sugar, and ½ cup water; purée into a smooth

••

½ cup blanched almonds

paste. Add milk, rose water, and another 1

••

¹∕3 cup sugar

cup water; purée until smooth. Strain mixture

••

1½ cups whole milk

through a fine-mesh sieve into a pitcher; serve

••

2 tbsp. rose water

over crushed ice.

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CHAPTER

3


FROZEN


PISTACHIO KULFI (Pistachio Ice Cream) SERVES 10

Ingredients

Instructions

••

8 cups whole milk

Heat 8 cups milk in a 6-qt. Dutch oven over

••

¼ tsp. saffron threads

medium-high heat, stirring constantly, until it just

••

8 tbsp. sugar

reaches a boil. Stir in saffron, reduce heat to low,

••

Cardamom seeds from 2 pods, crushed

and gently simmer milk, stirring occasionally,

••

4 tbsp. finely chopped pistachios

until reduced to 3 cups, about 4 hours. Remove pan from heat and whisk in the sugar and crushed cardamom seeds; let cool to room temperature. Stir in pistachios. Pour mixture into 10 paper cups or kulfi molds. Freeze for 6 hours or until set. To serve, pinch molds to release kulfi onto plates.

30 IND IAN D ESSERTS


MANGO KULFI (Mango Ice Cream) Ingredients

Instructions

••

1 (12 fl oz) tin evaporated milk

Mix together the milks and cream. Mix in the

••

1 (14 oz) tin condensed milk

pureed mango pulp. Add in the flavorings and the

••

1 cup heavy cream,

nuts. Pour in your popsicle moulds/dixie cups or

••

½ cup pistachio, coarsely crushed

an ice cube tray and freeze for at least 6-8 hours

into small pieces

or overnight. (If using dixie cups, once you pour

••

few strands saffron, optional

the kulfi mixture in, cover the cups with alumini-

••

3-4 cardamoms, powdered

um foil and pierce a small hole in the foil with the

••

3 mangoes, pureed

skewers sticks. Make sure the sticks are straight.

••

18 (3 oz) dixie cups (or popsicle moulds,

Put the cups in the freezer until frozen. The Kulfi

in case you have them)

expands as it freezes. Don’t fill the canister or

••

18 popsicle sticks

molds more than two-thirds full.) When ready to serve, remove the moulds from the freezer and just roll them between your hands. The heat will melt the kulfi a bit and it would be easier to remove the kulfi from the molds. Serve garnished with some pistachio nuts or with sweetened rose water vermicelli, or just have plain.

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CHAPTER

4


MISC.


GULAB JAMUN

(Cardamom Syrup-Soaked Donuts) Makes 16

Ingredients

Instructions

••

8 cups whole milk

Bring milk to a boil in a 4-qt. nonstick pan.

••

2½ cups sugar

Reduce heat to medium-low; cook, stirring,

••

¼ sp. saffron

until very thick, about 5 hours. You should have

••

1 tsp. rosewater

1½ cups of thickened milk; let cool to room

••

8 cardamom pods, cracked

temperature. Bring sugar, saffron, rosewater,

••

¼ cup all-purpose flour, sifted

cardamom, and 1¾ cups water to a boil in a 1-qt.

••

¼ cup semolina flour

saucepan. Cook, stirring, until sugar dissolves,

••

½ tsp. baking powder

8–10 minutes; let cool. Combine thickened milk,

••

3 tbsp. ghee or clarified butter,

the flours, and baking powder in bowl of a stand

plus more for frying

mixer fitted with a paddle attachment; mix.

••

1 tbsp. plain yogurt

Add ghee, yogurt, and egg; continue to beat

••

1 egg

until dough forms. Cover with plastic wrap and set aside for 10 minutes. Heat 2" ghee in a 6-qt. pan until a deep-fry thermometer reads 275°. Using wet hands, divide dough into 16 pieces; roll into balls. Working in batches, fry, stirring to keep donuts submerged until cooked through, 12–15 minutes. Using a slotted spoon, transfer to paper towels to drain briefly; transfer hot donuts to syrup and let soak for at least 30 minutes before serving.

34 IND IAN D ESSERTS


KAJU KATLI (Indian Cashew Fudge) Ingredients

Instructions

••

120g raw cashew nuts

Put the water and sugar in a small saucepan

••

100ml water

and leave to boil. Don’t stir or it will crystallize.

••

3 ½ tbsp caster sugar

Put the cashew nuts in spice grinder or blender

••

1 cardamom pod

and grind to a powder. Remove the seeds from inside the cardamom pod and crush to a powder using a pestle and mortar. Stop boiling the sugar when it begins to form threads when you dip a spoon in. Take off the heat. Add a pinch of the ground cardamom. Then the ground cashew and stir in quickly. It should be the consistency of a thick dough. Add a splash of water if it won’t all combine. Put the dough onto greaseproof paper and flatten until. It is about 1/2 to 1 cm thick. Leave to cool for half an hour in the fridge. Cut into diamond shapes and top each one with a pistachio. Store in a cool place.

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MALPURA

(Ricotta Pancakes in Cardamom Syrup) Makes About 13 Pancakes

Ingredients

Instructions

••

1 cup sugar

Simmer sugar, saffron, cardamom, and 1 cup

••

¼ tsp. saffron

water in a 1-qt. saucepan over medium heat for

••

3 whole green cardamom pods, cracked

12 minutes. Mix ricotta, flour, and ¾ cup water

••

1 cup ricotta cheese,

in a bowl to make a batter. Heat ghee in a 12"

drained in a sieve overnight

nonstick skillet over medium-high heat. Working

••

1 cup flour, sifted

in batches, spoon 2-tbsp. portions of batter into

••

¼ cup ghee or clarified butter

skillet, and fry until golden, 2-3 minutes. Arrange

••

¼ cup chopped pistachios

pancakes in a shallow dish with sides; pour cardamom syrup over top, sprinkle with pistachios, and let soak for 5 minutes before serving.

36 IND IAN D ESSERTS


JALEBI

(Indian Fried Dough) Ingredients: ••

2 cups self raising flour

••

½ tsp baking powder

••

1 cup yogurt

••

Vegetable/canola/sunflower

cooking oil for deep frying

••

1 cup sugar

••

Few strands saffron

••

¼ tsp cardamom powder

••

2 drops orange food color

••

2 tbsps rose water

Instructions Mix the flour, baking powder and yogurt into a batter and keep aside for 24 hours to ferment. Pour batter into a ketchup dispensing bottle. To make sugar syrup: Melt the sugar with the rose water and boil to get a one thread consistency. To check for one thread consistency, carefully dip the tip of your index finger into the syrup, touch your finger and thumb together and gently tease apart. If one thread is formed between your finger and thumb the syrup is done. Turn off fire, add the saffron strands and cardamom and stir well. Heat the oil in a deep wok-like dish. To test for the right temperature, drop a small amount of batter into the oil. If it sizzles and rises to the top of the oil, the oil is hot enough. Keep the flame on medium at all times to ensure all round cooking of the jalebis. Now hold the ketchup dispenser over the hot oil and squeeze the batter into the oil into a wiggly, randomly coiled circle. Squeeze out several at a time. Fry till light golden and then remove and put directly into the sugar syrup. Allow to soak for 2-3 minutes and then remove. Serve warm.

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INDEX Page Name 24

Caramel Lassi

17

Gajar ka Halwa (Punjabi-Style Carrot Pudding)

34

Gulab Jamun (Cardamom Syrup-Soaked Donuts)

22

How To Cut a Mango

25

Hyderabadi-Style Sweet Lassi

37

Jalebi

35

Kaju Kalti (Indian Cashew Fudge)

26

Masala Chai Tea

31

Mango Kulfi

20

Mango Lassi

30

Pistachio Kulfi

16

Sevaya Kheer (Vermicelli Milk Pudding)

27

Thandai (Spiced Almond Drink)

38 IND IAN D ESSERTS


ACKNOWLEDGEMENTS Dedicated to my mom, Penny Grobaski and grandma, Janet Larson. Designed, compiled, and edited by Tesla Grobaski RECIPES “Caramel Lassi.” SAVEUR. Bonnier Corporation. 14 Aug. 2014. Web. 22 Nov. 2014. “Gajar ka Halwa (Punjabi-Style Carrot Pudding).” SAVEUR. Bonnier Corporation. 25 July

2014. Web. 22 Nov. 2014.

“Gulab Jamun (Cardamom Syrup-Soaked Donuts)” SAVEUR. Bonnier Corporation. 14

March 2013. Web. 22 Nov. 2014.

“Hyderabadi Style Sweet Lassi.” SAVEUR. Bonnier Corporation. 14 Aug. 2014. Web. 22

Nov. 2014.

“Kaju Katli – Indian Cashew Fudge.” Searching For Spice. 7 Dec 2011. Web. 22 Nov. 2014. “Mango Lassi.” SAVEUR. Bonnier Corporation. 14 Aug. 2014. Web. 22 Nov. 2014. Sarkar, Petrina Verma. “Jalebi.” About Food. 11 Aug 2008. Web 22 Nov. 2014. “Pistachio Ice Cream.” SAVEUR. Bonnier Corporation. 17 Dec 2009. Web. 22 Nov. 2014. “Sevaya Kheer (Vermicelli Milk Pudding).” SAVEUR. Bonnier Corporation. 14 July 2014.

Web. 22 Nov. 2014.

Chauhan, Shumaila. “GARAM MASALA TUESDAYS: KAVITA MASSI’S MANGO KULFI.”

The Novice Housewife. 17 May 2011. Web 22 Nov. 2014.

“Spiced Tea (Masala Chai).” SAVEUR. Bonnier Corporation. 8 March 2010. Web. 22 Nov. 2014. “Thandai (Spiced Almond Drink).” SAVEUR. Bonnier Corporation. 29 July 2014. Web. 22

Nov. 2014.

39


INDIAN

DESSERTS Edited and compiled by Tesla Grobaski

Indian Desserts is a compilation of the most flavorful desserts in Indian culture. It is narrowed down into 4 categories; pudding, sweet drinks, frozen treats, and miscellaneous desserts. Each recipe in the book contains easy to follow instructions and ingredients lists so anyone can learn how to create the sweets of India.

Indian Desserts  

A compilation of delicious Indian dessert recipes. Chapters are color coded for convenience, making it easy to find every type of recipe. Ea...

Indian Desserts  

A compilation of delicious Indian dessert recipes. Chapters are color coded for convenience, making it easy to find every type of recipe. Ea...

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