Milk Payasam

Susmitha Sakthivel MBA’20

India

Ingredients:

1 litre Milk

1.5 litres Water

3 tablespoon Raw Rice

½ cup Sugar 3 Cardamom, powdered fine

For Tempering: 2 teaspoon Ghee (Clarified Butter) 7-8 Cashew nuts, broken

Instructions:

1. Take a wide deep bottomed heavy pan. Add in the water and the milk. Let it come to a boil. Once it comes to a boil add in the washed rice to the pan.

Keep cooking on medium high flame. 2. The milk mixture will start evaporating and reducing in volume. The milk mixture would have approximately reduced by half after 30-40 minutes.

3. After about one hour and 15 minutes, the mixture will become creamy in color and thicker in consistency. Add in the sugar and mix well. Let it boil for 2 minutes. Switch off the flame and add in powdered cardamom. Mix well to combine. 4. Heat clarified butter in a pan and add in the broken cashew nuts. Fry on low flame until the nuts are slightly golden. Add it to the milk mixture.

SPECIAL NOTE: Milk Payasam is a traditional dessert which goes well with lunch.

PANQUEQUES/ CREPES CON DULCE DE LECHE

Nicolas Cicinelli MBA’20

Argentina

Ingredients:

1 cup Flour

2 Eggs ½ cup Milk

½ cup Water 1/8 tablespoon Salt 1 tablespoon Butter 1 jar (approx. 500 gr) Dulce de leche (any brand) 1 tablespoon Powdered Sugar (for decoration)

Instructions:

1. Whisk together the flour, salt, and eggs in a medium bowl. Slowly add the milk and water while continuing to mix. Beat until smooth. 2. Heat a skillet on medium heat. Add a little butter to the skillet. Using a fork, move the butter around the skillet so that it is evenly coated. Pour 1/4 cup batter into the skillet, quickly tilting it in a circular motion so that the batter evenly covers the surface. (If you prefer larger, thicker panqueques, pour 1/3 or 1/2 cup batter into the skillet.) 3. Cook for about 2 minutes or until the bottom is light brown. Loosen the panqueque with a spatula and flip over. Cook for another 2 minutes or until brown.

4. Place panqueque on a plate. Spread a layer of dulce de leche, add desired fruit, and roll up the panqueque. Top with additional fruit and powdered sugar. 5. Repeat steps 2-4, making sure to add more butter to the pan each time.

PASSION FRUIT MOUSSE

Linda Stevens MBA’22

Brazil

Ingredients:

14oz frozen passion fruit pulp (unsweetened) OR 14 oz unsweetened passion fruit nectar 14oz condensed milk. 14oz table cream

Optional: 1 fresh passion fruit and mint sprigs for the garnish.

Instructions:

1. In a blender, mix all ingredients (except for the fresh passion fruit and mint) on high for about 2 minutes.

2. Pour into glass dish/bowl and refrigerate for 3060 mins.

3. Optional: Serve with fresh passion fruit pulp and mint sprigs on top.

SPECIAL NOTE: This is more of a cream rather than a mousse. Make sure you buy unsweetened passion fruit nectar or frozen passion fruit pulp. Not the sweetened fruit juice or else the dessert will be too watery and too sweet. I recommend unsweetened frozen passion fruit pulp which can be found sometimes in the Latin section of supermarkets, in the freezer aisle.