Archive for the ‘Desserts’ Category

Besan Ladoo – Indian Cookie Balls

June 16, 2008

Besan Laddoo or Chickpea Flour balls are an all-time favorite. The best way I can describe this dessert is a cookie ball. Besan Ka Laddoo is a heavenly dessert different from any western dessert. The chickpea flour releases an aromatic nutty flavor as the chickpea flour is browning. The cardamom and almonds add a subtle dimention in taste and texture to besan ladoos/balls.

4 cups besan
2 cups ghee
2 cups brown sugar or powdered sugar
1 tbsp cardamom powder
6 tbsp. chopped almonds
Melt the ghee in a wok over medium low heat.
Add the besan and brown till you get the nutty aroma and the flour darkens to a golden color. The heat is still medium low and this can take upto 20-30 minutes.
Add the cardamom and nuts and mix well.
Mix in the powdered sugar. Stir well.
Turn off the heat and allow the ladoo mix to cool.
When cool, form into golf ball-sized balls. Place on a lightly greased, flat tray.
After completely cooled store in an air-tight container in a cool place.


Date Pistachio (Ladoo) Treats

June 16, 2008

Makes about 20
1 brimming cup chopped pitted dates
juice of one lemon 
1 cup raw pistachio
1 tsp. cardamom powder
1/2 cup unsweetened dried coconut powder

Place dates, lemon juice, pistachio seeds, cardamom powder in a food processor. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll a tablespoon of mixture into a ball. Now roll the ball in coconut.

This makes a healthy dessert.

Kheer, Payasam Recipe – Indian Rice Pudding

June 16, 2008

This dish quickly becomes a favorite. Kheer is delicately flavored with cardamom, saffron and almonds. It’s a delightful dessert for anytime of the year and is served in many of India’s festivals. Kheer is called Payasam in the south and Payesh in east India.

Serves 4
10 cups whole milk
4 oz. or 1/2 cup Ajika Almond, Cardamom and Saffron Sugar
1/3 cup Basmati rice
2 tbsp. rose water
1/4 cup pistachio crushed
1 tsp. strands of saffron
Rose petals or crushed pistachio as a garnish (optional)
-Wash the rice well and soak for half an hour in enough water to cover it fully and partially cook the rice.
– Boil the milk, in a heavy bootom pot. When the milk comes to a boil, add the rice and simmer. Stir to insure that the milk does not stick to the bottom.
– Cook till the rice is cooked and the milk thickens and reduces to half its original volume.
– Add the rose water and Ajika sugar and cook for 5 more minutes.
– Turn off the fire and add the saffron. Stir well. (the kheer may be blended for a smooth consistency)
– Allow the kheer to cool, then chill.
Serve cold garnished with pistachio, saffron and rose petals..

© Kavita Mehta
photo credit Kavita and Vinay Mehta

Mixed Fruit with Cardamom and Saffron

June 16, 2008

A refreshing, healthy snack or dessert. Any combination of fruits may be chosen for this recipe.

3 bananas diced
2 cups pineapple chunks
2 cups papaya or apple cut into 1″ cubes
2 cups seedless green grapes
4 tbsp. Ajika Almond, Cardamom, Saffron Sugar
Mix all ingredients gently in a bowl. Serve chilled.

Garnish with toasted almonds

Yogurt Indian dessert – Srikhand or Shrikhand

June 16, 2008

This dish is delicious, cooling and simple to make.  It makes a great sweet yogurt snack, dessert or fruit topping.

4 cups thick natural yoghurt, drained. You can use the any thick yoghurt that doesn’t need draining 
6 oz. or 10-12 tbsp. of Ajika Almond, Cardamom, Saffron Sugar
A few strands of saffron, soaked in 1 tbs. of warm milk or water  (optional)
A few pistachio’s crushed

If using home made yoghurt, hang it in a muslin cloth for 2 hours, allow the whey to drain. Mix the yogurt and all the rest of te ingredients in a bowl and mix well. 
Serve chilled garnished with pistachio and rose petals.

Semolina Custard – Sooji Ka Halwa

June 16, 2008

 1/2 cup Semolina (Sooji)
1/4 cup sugar (to taste) 
1/4 cup Ghee
1 cup water
1/4 tsp. Cardamom powder
1/4 cup Raisins 
2 tbsp. Sliced almonds
1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning. 3. Add sugar water (syrup) and mix rapidly to prevent lump formation.
4. Cook over medium heat until the water gets completely absorbed.
Decorate with sliced almonds and serve hot.

Icecream Topped with mango and Pistachios

June 16, 2008

2 soups vanilla icecream
4 Tbsp. Mango Puree
1 tsp. crushed pistachios (optional)

Serve 2 scoups of ice-cream in a bowl.  Top with mango and garnish with pistachios.

Carrot Pudding or Gajjar Halwa

June 16, 2008

Carrot Halwa is a rich Indian pudding flavored with nuts and dried fruits. It is usually served warm. A scoup of vanilla icecream goes well with warm halwa.

 2 lb. Carrots washed and grated
1 cup whole milk
6 oz. Ajika Almond, Cardamom, Saffron Sugar 
1 cup Ghee
2 tablespoons Raisins soaked and kept aside
2 tablespoons Pistachios crushed for the garnish
sugar to adjust in the end as per individual taste

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
Add the milk. Cook on a low flame stirring occasionally. Add Badam Feast, mix well and cook till the all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add raisins. Mix well.
Remove the halwa from heat and arrange in a serving dish. Garnish with  pistachios. Serve cold, hot or at room temperature.

Vermicelli Dessert called Payasam or Kheer

June 16, 2008

A milk based dessert/drink where ground almonds are cooked in milk and sugar and flavored with saffron and cardamom.
Ever been to an Indian restaurant and been delighted with their Kheer or Payasam dessert. This recipe is an easy and quick way of recreating that taste sensation/experience. Whether it is a special occasion or just a regular meal, this easy dessert will always satisfy.

1 package MTR Payasam Mix
4 – 5 cups milk.

Boil 5 cups of low fat skim milk. Once the milk boils add the contents of this pack.
Stir continuously on low flame for about 10 – 12 min, till fully cooked.
Serve hot or warm