1,000 Indian Recipes (327 page)
Read 1,000 Indian Recipes Online
Authors: Neelam Batra
Variation:
There are many ways to serve
kaala jaams
: rolled in sweetened shredded coconut; cut in half and dusted on the cut or the round sides with a sprinkling of dessert masala (this gives you twice as many pieces); or cut into halves or quarters and served in a pool of
rabdi
(
traditional thickened milk pudding
) garnished with some dessert masala.
Sweet Pretzel-Shaped Desserts
Jalebis
Makes 15 pieces
Sticky and oozing with a sugary syrup,
jalebis
are crispy, saffron-colored, pretzel-shaped desserts made from a fermented flour batter. The batter is squeezed through an icing cone straight into the hot oil. The fried batter is then added to hot syrup that gets absorbed, and you are left with these delicious sweets.
Indians are very passionate about their
jalebis
, serving them at tea time and as after-dinner desserts. As if their own calorie content was not enough,
jalebis
are often paired with
rabdi
and
kulfi
, and also dropped in a glass of hot milk.
1 teaspoon active dry yeast
1 teaspoon sugar
1
⁄
2
cup warm water (about 110°F)
1
⁄
2
cup all-purpose flour
1
⁄
4
teaspoon saffron threads
1 cup sugar
1
⁄
2
cup water
1
⁄
2
teaspoon ground green cardamom seeds
1 to 1
1
⁄
2
cups vegetable oil for deep-frying
1 tablespoon melted ghee for deep-frying
Icing cone fitted with a
1
⁄
8
-inch or smaller tip or a small funnel
1.
In a large bowl, dissolve the yeast and 1 teaspoon sugar in the warm water and set aside until frothy, about 5 minutes. Add the flour and mix vigorously to make a smooth batter with the consistency of heavy cream. Add up to 3 tablespoons more water, as needed, to achieve the desired consistency. Cover and place in a warm, draft-free spot until the batter is full of bubbles and has doubled in volume, about 2 hours. Then, with a fork or ladle, mix the batter one more time until smooth.
2.
In a small saucepan, mix 1 cup sugar,
1
⁄
2
cup water, and the cardamom seeds and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 1 minute. Then reduce the heat to low to keep the syrup warm. Add 1 to 2 tablespoons more water if the syrup begins to thicken too quickly.
3.
Heat the oil and the ghee in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a small piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds. Keeping a finger over the opening, place the batter in an icing cone fitted with a
1
⁄
8
-inch or smaller tip. Keeping the cone directly over the oil, remove your finger and squeeze the batter into the hot oil in a figure-8, double concentric circles, or the shape of small pretzels. As soon as the batter touches the oil, it will firm up. Cook the jalebis, turning once, until golden on both sides; this happens very quickly, in about 30 seconds.
4.
As each one is removed from the oil, dip it directly into the sugar syrup, hold it there for about 10 seconds, and transfer to a serving platter. Serve hot.
Creamy Semolina Pancakes with Thickened Milk
Mal-Pudha
Makes 15 pancakes
Mal-pudhas
are to Indians what pancakes are to Westerners—a comforting breakfast food. But
mal-pudhas
can also be a dessert, especially when presented with
Traditional Thickened Milk Pudding (Rabdi)
.
1 to 2 tablespoons
Dessert Masala
1
⁄
2
cup fine semolina
1
⁄
4
cup all-purpose flour
1
⁄
4
cup instant nonfat dry milk
1
⁄
2
cup sugar
1
⁄
4
teaspoon ground green cardamom seeds
1
⁄
4
teaspoon baking powder
1
1
⁄
4
cups water
2 tablespoons vegetable oil
1.
Prepare the dessert masala. Then, in a bowl, mix together the semolina, flour, dry milk, 1 tablespoon sugar, cardamom seeds, and baking powder. Add about
3
⁄
4
cup water and mix well to make batter with the consistency of pancake batter. Set aside about 30 minutes.
2.
In a small skillet, mix together the remaining sugar and water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the syrup thickens to the consistency of honey, 2 to 4 minutes. If the syrup thickens too much, add some water and return to a boil. Remove from the heat.
3.
Heat
1
⁄
2
teaspoon oil in a small nonstick skillet over medium heat. Add about 2
1
⁄
2
to 3 tablespoons batter to form a 4-inch pancake. After about 30 seconds, the pancake will firm up and the bottom will be golden (check by lifting the pancake with a spatula). Turn over and cook until the other side is golden, about 30 seconds.
4.
As each pancake is done, remove it, and, using tongs, immediately dip it into the sugar syrup, leaving it to rest there about 1 minute. Transfer to a serving platter and arrange the pancakes in an overlapping manner. (Do not stack them.) Sprinkle the dessert masala on top and serve.
5.
Variations: Make these pancakes using only all-purpose flour, or mix in some whole-wheat flour. Add 2 to 3 tablespoons chopped almonds and pistachios to the batter, or add 2 teaspoons fennel seeds and
1
⁄
2
teaspoon ground black pepper.
Hot and Cold Beverages
Drinks in India can be quite different than what you find in the United States. Ever heard of soda water with lemon juice and spices, milky-white tea with cardamom and cinnamon, or yogurt whipped up like a smoothie with dry-roasted cumin seeds? They stretch the imagination, but untraditional though these potions might seem, they are quite popular in India, wonderful with Indian foods (and other cuisines, too), and worth trying.
To Indian people, the flavorful combinations in these beverages are considered very meaningful in terms of purpose and taste. Carefully selected additions to the beverages may aid digestion, counter the effects of heat or chill, or refresh and rejuvenate you.
So be adventurous and try some of these brews; you may find yourself actually loving them. They can be very quick to make if your cupboard is stocked with the seasonings called for. If not, a little extra effort may be necessary to buy the ingredients or prepare them, but that's part of the culinary experience.
= Vegan
= Pressure-Cooker Quick
Yogurt Drinks (Lussi)
Lussi—often spelled lassi, but truthfully pronounced luh-see—is a cold yogurt-and-water drink made throughout India. There are many variations, with northern Indian flavorings often including roasted cumin and southern versions including curry leaves.
Sweet Yogurt Cooler