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.
9
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
11
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.
17
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 ------------------------------------------
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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.
27
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.
31
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.
35
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.
37
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.