Semolina and Chickpea Flour Halva with Almonds and Saffron
In Bengal this halva is called mohan bhog, “captivating dish”, and is a personal favorite. Flavored with warm aromatics –saffron, black pepper, fennel seeds and cassia leaves –it is rib-sticking fare for a cold winter day. Preparation and cooking (after assembling ingredients): about 30 minutes Ingredients • Milk or a mixture of 1 cup (240 ml) milk and 1 ¼ cups (300 ml)...
Creamy Pineapple and Rice Jubilee
This dish goes well on a festive holiday menu but does not keep well. It should be made within a few hours of serving. Preparation • Freshly cooked basmati or other long-grain white rice – 2 cups (260 g) • Unsalted butter or ghee – 1 tablespoon (15 ml) • Ground cinnamon – ¼ teaspoon (1 ml) • Freshly ground nutmeg – ½...
Khubsurat
Ingredients • Muscat date – 400 gms • Mava (ricotta cheese) – 100 gms • Cashew nut – 100 gms • Walnut – 25 gms • Almond – 25 gms • Pistachio – 25 gms • Cardamom's powder – 6-7 • Sugar – 5 tbsp • Dry coconut, grated – 1 cup • Milk – 2 tbsp • Ghee – 1 tbsp • Water – 1 ½ cup • Sugar...
Coconut sevai
Ingredients • Rice noodles – 200gms • Water – about 1.5 liters • Salt – as per taste For Seasoning: 1. Grated coconut – ½ cup 2. Mustard seeds – ½ tsp 3. Urad dal – 2 tsp 4. Cashew nuts – 1 tbsp 5. Green chilies – 4 6. Curry leaves – 2 strings 7. Asafetida – a pinch 8. Oil – 1.5 tbsp 9. Salt – as required Preparation 1. Cook the...
Surti ghari
Ingredients •Khoya/mawa (grated)……………2 ½ cups •Gram flour (besan)………………. 2 tsp •Almonds…………………………. 8-10 •Sugar (powdered)………………… 6 tbsp •Cashew...