The Big Book of Curry Recipes (50 page)

Mix in the almonds, sugar, raisins and ground cardamom. When the mixture has cooled, but is still warm to the touch, shape into lime-sized balls (add more ghee if needed). Arrange the besan ladoo in a dish and serve.

If you like your ladoo with a little texture, substitute 4 tbsp rava (semolina) for 4 tbsp of the gram flour.

Jangri

Jangri is a traditional Indian recipe for a classic dessert of orange-coloured ground bean fritters that are fried and soaked in syrup before serving.

Ingredients:

For the Jangri:

90g (3 oz) whole white urad dhal (husked black chickpeas)

1 tsp rice flour

a few drops of orange food colouring

pinch of salt

For the Sugar Syrup:

150g (5 1/2 oz) sugar

1/2 tsp lemon juice

4 drops rose essence

a few drops of orange food colouring

oil for frying

Method:

Wash the urad dhal, place in a bowl, cover with plenty of water and set aside to soak for 2 hours. After this time, drain the beans, place in a food processor with 3 tbsp water and process to a smooth and fluffy batter. Mix in the rice flour, a pinch of salt and just enough food colouring to give the batter a deep orange colour. Pour into a bowl and set aside to rest.

In the meantime, prepare the syrup. Place the sugar in a pan, add just enough water to cover then gently bring to a boil, stirring constantly. Add the lemon juice, rose essence and just enough of the food colouring to give the syrup an orange hue. Beat thoroughly then take off the heat.

Heat oil to a depth of 3cm (1 in) in a broad, flat-bottomed frying pan. Take a plastic freezer bag, make a hole in one corner with a small nail and pour in the urad dhal batter. When the oil starts to bubble in the bottom pipe in your jangris.

Pipe an outer double circle about 4cm in diameter. Now fill the circle with a spiral pattern so that it’s completely filled in. Make as many of these as you can in the pan. Fry the jangris until golden brown on the base then flip over (chopsticks are the best tool for this) and cook on the other side.

Take out the jangris and immediately immerse in the still warm orange syrup. Drain then arrange on a plate and allow to air-dry for 30 minutes before serving.

If you have not made these before, then practice piping out the jangris onto a sheet of clingfilm (plastic wrap) before piping into the oil for real.

Phirni (Sweet Rice Pudding)

Phirni (Sweet Rice Pudding) is a traditional Indian recipe for a classic dessert of ground rice and cinnamon with sugar cooked in a milk base until thick and which is often served for Diwali.

Ingredients:

1.25l (5 cups) whole milk

2 x 3cm (1 in) lengths of cinnamon sticks

90g (3 oz) rice

150g (6 oz) sugar

walnuts, to garnish

slivered almonds, to garnish

Method

Wash the rice, place in a bowl, cover with water and set aside to soak for 2 hours.

After this time, drain the rice, turn into a food processor and grind coarsely.

Pour the milk into a heavy-based pan. Add the cinnamon sticks and bring to a boil. Stir in the ground rice and continue cooking, stirring frequently, for about 20 minutes or until the rice is completely cooked and tender.

At this point, add the sugar and stir until dissolved. Reduce the heat and cook gently for 30 minutes more then take the pan off the heat. Set the phirni aside to cool completely then turn into serving bowls and chill in the refrigerator for at least 30 minutes.

Garnish with a walnut and slivered almonds then serve.

Puli Pithe

Puli Pithe is a traditional Indian recipe for a classic sweet porridge of coconut and semolina in a sweetened milk and ream base which is commonly served for Diwali.

This is a dish with many variants throughout India and Bangladesh. In Bengali it’s called ‘paak’.

Ingredients:

220g (9 oz) fresh coconut, grated

150g (6 oz) semolina (rava)

360ml (1 1/2 cups) single cream

180ml (2/3 cup) milk

350g (12 1/2 oz) brown sugar (adjust to taste)

ground cardamom, to garnish (optional)

Method:

Heat a wok and use to dry-toast the coconut until aromatic. Add the semolina, 200g (1 cup) sugar and 120ml (1/2 cup) of the single cream and cook, stirring constantly, until the mixture comes together and thickens sufficiently to begin coming away from the sides of the pan.

Take off the heat and set aside to cool until the mixture can be handle. Using the palms of your hands, mix the dough into little cylinders.

In the meantime, combine the remaining cream in a pan with the milk and 150g (6 oz) sugar. Cook over low heat until the sugar dissolves and the mixture begins to thicken (this could take up to 60 minutes). Once it’s thick enough (think whipping cream) stir in the grated coconut and the dough cylinders.

Bring to a boil and cook for about 6 minutes more. Divide between individual serving dishes, garnish with ground cardamom (if desired) and serve.

Ukkarai

Ukkarai is a traditional Indian recipe for a classic dessert of a ground black chickpea porridge sweetened with jaggery and flavoured with cardamom that’s served topped with fried cashew nuts and which is often served as a Diwali dessert.

Ingredients:

150g (6 oz) channa dhal (black chickpeas/Bengal gram)

180g (6 1/2 oz) jaggery (palm sugar), scraped

pinch of ground cardamom

3 tbsp ghee

10 cashew nut halves, fried in ghee until golden

Method:

Wash the chana dhal, place in a pan, cover with water, bring to a boil and cook for about 20 minutes, or until just beginning to soften. Drain the beans and set aside to cool then transfer to a blender and process until puréed (add a few tablespoons of water, as needed).

Heat a pan and add the jaggery and 3 tbsp water. Heat until the sugar melts then add the channa dhal paste. Cook, stirring constantly, until the ingredients are thoroughly combined.

Add the ghee and ground cardamom and cook, mixing constantly, for 5 minutes more. Take off the heat, turn into a serving dish, scatter over the cashew nuts and serve.

Kubani (Dried Apricot Dessert)

Kubani (Dried Apricot Dessert) is a traditional Indian recipe for a classic dessert of dried apricots that are soaked, cooked to a sweet puree and served with the kernels.

Ingredients:

20 whole, dried apricots

160g (5 3/4 oz) sugar

Method:

Wash the apricots, place in a bowl, cover with 500ml (2 cups) water and set aside to soak over night.

The following day, remove the pits from the apricots, crack the pits and remove the kernels. Set these aside.

Combine the apricot flesh and their soaking water in a pan. Bring to a gentle simmer and cook for about 15 minutes over medium heat then mash the flesh as best as you can.

Stir in the sugar and continue cooking until the mixture thickens. Stir in the kernels, cook for 5 minutes more then take off the heat.

This makes an excellent topping for ice cream. It can also be served with cream or custard.

Double ka Meetha

Double ka Meetha is a traditional Indian recipe for a classic dessert of fried bread soaked in a milk and milk solids mixture that’s served garnished with nuts and fruit.

Ingredients:

4 slices of bread

500ml (2 cups) whole milk

50g (2 oz)
Khoya
, grated

100g (1/2 cup) sugar

90g (3 oz) mixed nuts (cashew nuts, almonds, pistachios, raisin)

ghee for deep frying

generous pinch of ground cardamom

generous pinch of saffron, crumbled

Method:

Trim the crusts from the bread then slice the remainder into quarters.

Heat ghee to a depth of 2cm (1 in) in a pan, add the bread pieces and fry until golden brown all over. Remove the slices with a slotted spoon and set aside to drain on kitchen paper.

In a separate small pan, add the milk and bring to a boil. Stir in the cardamom and saffron, reduce to a simmer then stir in the sugar and the grated khoya (milk solids). Continue simmering, stirring frequently, until the mixture reduces to half its original volume and thickens.

Arrange the fried bread slices in a deep dish. Pour over the sweetened and thickened milk, adding it slowly so that the fried bread is completely covered and soaked. Set the mixture aside until the bread has absorbed all the milk (if the mixture still looks a little liquid even after 20 minutes place in an oven pre-heated to 180ºC (350ºF) and bake for 6 minutes).

Scatter over the fruit and nuts and serve.

Mal Pua (Coconut Pancakes)

Mal Pua (Coconut Pancakes) is a traditional Indian recipe for a classic sweet dessert pancake made from a blend of desiccated coconut, rice flour and milk flavoured with cardamom that’s cooked in deep oil and is often served during Diwali.

Ingredients:

100g (3 1/2 oz) desiccated coconut

120g (4 oz) rice flour

250ml (1 cup) milk

2 tbsp sugar

seeds from 1 cardamom pod, crushed

oil for deep frying

Method:

In a bowl, mix together the desiccated coconut and rice flour then beat in the milk until the mixture is smooth and the consistency of a runny batter (add more milk as needed).

Sprinkle over the sugar and cardamom pod and stir to combine.

Heat oil to a depth of 5cm (2 in) in a deep-sided pan. When the oil is very hot drip in the batter by the tablespoonful (it will spread to form small pancakes). Deep fry the pancakes on both sides until golden brown all over.

It is best to cook them individually. When done, drain on kitchen paper and serve.

They are either eaten plain, with honey or with a syrup made by boiling together 250ml (1 cup) water and 200g (4/5 cup) syrup for about 15 minutes and flavouring with rose water or kewra water.

Oat Mittai with Fruit and Nuts

Oat Mittai with Fruit and Nuts is a modern Indian recipe for little sweet cakes made from a blend of toasted oats, nuts and fruit bound with sugar that are typically served for Diwali.

Ingredients:

6 tbsp oats

6 tbsp sugar

10 almonds or cashew nuts

6 dates

10 raisins

1 tbsp vegetable oil

Method:

Place a non-stick pan over low heat, add the oats and toast lightly for about 3 minutes. Turn onto a plate and set aside.

Chop the dates, raisins and nuts into tiny pieces and set aside.

Place the sugar in a large pan, set over medium heat and allow to melt without stirring then continue cooking until it caramelizes a light brown. Add the chopped nuts and fruit along with the vegetable oil then stir to combine and cook for 1 minute over low heat.

Sprinkle the oats over the top of the mixture and allow to cook without stirring for 10 seconds. After this time stir the mixture for between two or three minutes, or until the oats are thoroughly coated in the caramel mixture.

Take the pan off the heat and quickly shape the mixture into your preferred shapes (a jar lid is a good mould).

Kozhukattai Payasam

Kozhukattai Payasam is a traditional Indian recipe for a dessert or sweet dish of rice flour balls served in a condensed milk sauce that is often presented during Diwali.

Ingredients:

210g (1 1/2 cups) rice flour

250ml (1 cup) milk

250ml (1 cup) water

pinch of salt

1 tsp sesame oil

For the Sauce:

1 tin (400g [14 oz]) sweetened condensed milk (or coconut milk)

6 cashew nuts, fried in butter until browned

1 tsp crushed cardamom pods

Method:

Boil the water in a pan with the salt and a few drops of sesame oil. When the water just comes to a boil gradually whisk in the rice flour, ensuring that no lumps are formed. Cook until the mixture is thick then form into balls (these are the kozhukattai).

For the sauce, pour the condensed milk in a pan. Bring to a simmer, stirring constantly and cook for 5 minutes. Add the cashew nuts and cardamom pods and cook for 5 minutes more.

Add the kozhukkattai balls to a serving bowl, pour over the condensed milk sauce and serve.

Red Rice Rava Kheer

Red Rice Rava Kheer is a traditional Indian recipe for a classic Diwali dish of sweetened milk and condensed milk thickened with red rice rava that’s finished with dried fruit and ghee.

Ingredients:

75g red rice rava, washed

100g (1/2 cup) jaggery

3 tbsp milk

500ml (2 cups) condensed milk

1 tsp dried fruit of your choice

1 tsp ghee

Method:

Pour the milk into a heavy-based pan and bring to a boil. Add the washed red rice rava, bring to a boil and cook for about 5 minutes or until the rava is soft and the milk has thickened.

Once the mixture begins to thicken add the condensed milk and stir well to combine. Bring back to a simmer and cook until the mixture is thick. Take off the heat and set aside to cool.

Stir in the jaggery until dissolved. Heat the ghee in a ladle, add the dried fruit then pour into the kheer and stir well to combine.

This dish can be served either warm or chilled.

Gothambu Paayasam

Gothambu Paayasam is a traditional Indian dessert of a coconut milk and crushed wheat mix served garnished with ghee, nuts and fruit.

Ingredients:

120g (1 cup) crushed wheat

1l (4 cups) water

875ml (3 1/2 cups) medium thick coconut milk (500ml [2 cups] thick coconut milk + 275ml [1 1/2 cups] water)

250ml (1 cup) thick coconut milk

2 tsp ghee

3 cardamom pods, crushed

To Garnish:

2 tsp ghee

4 tbsp cashew nuts

4 tbsp raisins

8 tbsp coconut pieces

Method:

Either boil or pressure cook the crushed wheat until soft.

In the meantime, melt the jaggery in a pan with 120ml water. Strain this mixture through a fine-meshed sieve then mix this in a bowl with the cooked crushed wheat.