SWEETS FROM INDIA with Ravi Phull
Gulab Jamans (Sweetmeats in Syrup)
Ingredients
- 4 cups cold water
- 1 1/2 cups sugar
- 4 or 5 whole cardamom pods, crushed
- pinch saffron (optional)
- 1/2 cup whole milk powder
- 3 tablespoons self-rising flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cardamom
- 1 tablespoon soft ghee*
- 3 tablespoons cold water
- canola oil for frying plus 1 tablespoon ghee
Syrup: Pour the water into a large pan. Add the sugar and cardamom pods. Heat over medium heat, stirring until the sugar dissolves. Add the saffron, if desired, and simmer for about 10 minutes to allow the syrup to thicken slightly. Remove the pan from the heat.
Sift the milk powder, flour, soda and ground cardamom into a large bowl. Add the ghee, and using your hands, rub it into the mixture. Stir in approximately 3 tablespoons of cold water, a little at a time, to make a firm, but pliable dough. Roll the dough into balls the size of small walnuts. (It may help to grease your hands with a little ghee when rolling.)
In a large pan, heat canola oil and 1 tablespoon of ghee over medium-low heat until a piece of dough dropped into the hot oil rises to the surface immediately and turns golden brown without burning. Fry gulab jamans a few at a time until they are golden to dark brown, remove them with a slotted spoon and drain them on paper towels. (The jamans must be fried over medium-low heat to avoid burning the exteriors, while fully cooking the interiors.)
When the gulab jamans cool slightly, add them to the syrup, turning each one over carefully. Allow them to sit for 5 minutes. The jamans will absorb the syrup and expand. Cool completely and serve chilled, or at room temperature. Makes 16 to 18.
* Ghee (clarified butter) may be purchased at specialty stores.
Kheer (Indian Rice Pudding)
Ingredients
- 5 tablespoons cold water
- 6 cups whole milk
- 3 green cardamom pods, crushed
- 1 cup basmati rice
- 1 or 2 medium carrots, peeled and grated
- 1/2 cup golden raisins, soaked in boiling water and drained
- 1 tablespoons blanched almonds, slivered or halved
- 6 tablespoons sugar
Pour 5 tablespoons of water into a large saucepan. (This prevents milk from burning or sticking to the pan.) Add the milk and bring to a boil over medium-high heat. Reduce the heat to low, add the cardamom pods and simmer for about 15 minutes.
In the meantime, wash the rice thoroughly in several changes of water until the water runs clear. Drain well. Add the rice to the milk, stir, partially cover and cook over low heat for 10 minutes. Add the carrots, raisins and almonds, mix well, partially cover and cook for 45 minutes more. Stir frequently during cooking to prevent the rice from sticking.
Turn off heat. Stir in the sugar. Taste and add more sugar if desired. Serve the rice pudding hot or cold. Serves 6 to 8.
Tip: Kheer is delicious served with fruit.
Seviyan (Vermicelli Pudding)
Ingredients
- 2 tablespoons butter or ghee*
- 1 cup vermicelli
- 2 cups 2% or whole milk
- pinch saffron (optional)
- sugar, to taste
Melt the butter or ghee over low heat in medium-sized saucepan. Add the vermicelli (if using long vermicelli, break it into 1/2-inch pieces). Cook the vermicelli, stirring, until it is a slightly darkened, reddish brown color. Remove the pan from heat. Slowly add the milk and return the pan to the heat. Bring to the boil over medium-high heat, reduce the heat to low and partially cover the pan and cook for about 15 minutes. Stir frequently to prevent the vermicelli from sticking to the bottom of the pan. Remove the pan from the heat and add the saffron. Return to low heat, partially cover and simmer for about 15 minutes more, or until the vermicelli is cooked. Remove the pan from the heat and stir in the sugar, to taste. Serve the pudding hot or cold. Serves 4.
* Ghee (clarified butter) may be purchased at specialty stores.
Fruit Chaat (Spicy Fruit Salad)
Ingredients
- 5 to 6 cups of exotic fruits of choice (pineapple, papaya, kiwi fruit, star fruit, mangoes, apples, oranges, melon, etc.)
- juice of 1 lemon
- 1 tablespoon chaat masala, or to taste
Prepare the fruits by peeling and cutting into bite-size pieces. Place the fruit in large bowl. Pour the lemon juice over the fruit, toss, add the chaat masala and toss again. Serves 10 to 12.
Gajjar Halva (Carrot Sweetmeat)
Ingredients
- 2 tablespoons ghee*
- 1 pound carrots, peeled, washed and grated
- 1/2 cup water
- 1 cup sugar
- 1 cup whole milk
- 1/4 cup whole milk powder
- 1/4 teaspoon ground cardamom
- 2 tablespoons slivered almonds
Melt the ghee over medium heat in a heavy, medium-sized saucepan. Add the grated carrots and reduce the heat to medium-low. Cook uncovered until the carrots are soft and most of the liquid has evaporated, about 30 minutes. Stir frequently during cooking to prevent burning.
While the carrots are cooking, make the syrup: Pour the water and sugar into another saucepan, heat over medium heat and stir until sugar has dissolved. Bring to the boil and allow to simmer for about 5 minutes. When the carrots are ready, add the syrup and mix well.
Stir in the milk, milk powder and cardamom. Cook the mixture over low heat, stirring often until most of the liquid evaporates and the mixture becomes sticky, about 45 minutes. Remove the pan from heat and spoon the mixture evenly into a greased 8-inch serving dish. Allow to cool. Decorate the top with slivered almonds. Cut the halva into wedges, diamond shapes, or squares. Makes 8 servings.
* Ghee (clarified butter) may be purchased at specialty stores.
Tip: Gajjar Halva is great served with a cup of Indian spiced tea.
Mango Lassi (Yoghurt Drink)
Ingredients
- 1 cup Greek or European style thick plain yoghurt
- 1/2 cup canned mango pulp
- 1 small fresh mango diced
- 1/4 cup ice cold water
- pinch ground cardamom
- 2 to 3 drops rose water
- ground cinnamon, nutmeg and mint sprigs
Place the yoghurt, mango pulp, diced mango, ice cold water, cardamom and rose water in the blender. Process until smooth. Pour the mango lassi into two tall glasses. (Serve over ice if desired.) Sprinkle with cinnamon and nutmeg and garnish each with a sprig of fresh mint. Serves 2.
Recipes by Ravi Phull.
