CH49 Sweet Dishes

MILK BALLS

1. Fried milk balls with cardamom

2. Milk balls in syrup

PUDDINGS

3. Carrot pudding

4. Marrow pudding

5. Pumpkin pudding

6. Rice pudding with cardamom and nuts

7. Semolina pudding Gurkha style

UNCLASSIFIED

8. Barfi

9. Bundia

10. Jalebi

11. Sweet balls

The Art of Gurkha Sweets

MILK BALLS

1. FRIED MILK BALLS WITH CARDAMOM SYRUP (RAS DHANNA)

10 PORTIONS

Ingredients

Dried milk                                                            100 g

Plain flour                                                             50 g

Milk                                                                      50 ml

Sugar                                                                    400 g

Cardamoms                                                           2

Bicarbonate of soda                                         pinch

Rose water                                                        10 ml

Oil for deep frying

Method

1. Sieve together the dried milk, flour and bicarbonate of soda into a bowl.

2. Add the fresh milk and mix to a smooth dough.

3. Divide the dough into 20 pieces and shape into balls.

4. Heat the oil to a blue haze and cook the dough balls to a pale golden colour allowing them to double in size. Drain and keep warm.

5. Mix 250 ml of water with the sugar, add the cardamoms, bring to the boil and cook to a thick syrup. Remove from the heat.

6. Add the cooked milk balls to the syrup and soak them for 5 minutes then add the rose water and allow to stand for 5 minutes.

Note The milk balls may be served hot or cold.

2. MILK BALLS IN SYRUP (RASBHARI)

10 PORTIONS

Ingredients

Milk                                                                         1 ltr

Sour curds                                                             40 g

Limes                                                                        3

Jalebi syrup                                                          500 ml

Method

1. Bring the milk to the boil, squeeze in the juice of the limes and then add the curds to separate the milk.

2. Strain off the water by passing through a muslin cloth.

3. Shape into 50 g balls and soak in the jalebi syrup for one hour.

4. Remove from the syrup and serve the sweetmeats and syrup separately.

PUDDINGS

3. CARROT PUDDING (GAJARA KO HALUWA)

10 PORTIONS

Ingredients

Carrots                                                                 400 g

Milk                                                                      750 ml

Single cream                                                      200 ml

Jaggery                                                                 175 g

Sugar                                                                    100 g

Ground almonds                                                 225 g

Butter                                                                   40 g

Cardamom seed                                                   5 g

Pistachio nuts                                                      25 g

Flaked almonds                                                   25 g

Method

1. Peel and grate the carrots through a coarse grater.

2. Bring the milk, cream and carrots to the boil in a heavy saucepan stirring constantly.

3. Reduce the heat and simmer for one hour, stirring occasionally, until there is only half the original volume left.

4. Stir in the jaggery and sugar and cook for 10 minutes then add the ground almonds and butter and cook stirring constantly, for a further 10 minutes until the mixture draws away from the side of the pan in a solid mass.

5. Remove from the heat and stir in the crushed cardamom seeds.

6. Put into a heated serving dish, decorate with toasted pistachio nuts and toasted almonds and serve warm.

4. MARROW PUDDING (LAUKA KO HALUWA)

10 PORTIONS

Ingredients

Marrow                                                                800 g

Milk                                                                     150 ml

Sugar                                                                    150 g

Butter                                                                   125 g

Cardamoms                                                           1

Nutmeg                                                                pinch

Cinnamon stick                                                1 x 3 cm

Method

1. Peel the marrow and cook the flesh in boiling water.

2. Remove the marrow from the water and mash it to a smooth puree.

3. Boil together the milk, sugar and spices, add the marrow and stir thoroughly.

4. Mix in the butter and serve the pudding in a heated dish.

5. PUMPKIN PUDDING (PHARSI KO HALUWA)

10 PORTIONS

Ingredients

Pumpkin                                                               800 g

Milk                                                                      150 ml

Sugar                                                                     150 g

Butter                                                                   125 ml

Cardamoms                                                            1

Nutmeg                                                                pinch

Cinnamon stick                                                 1 x 3 cm

Method

1. Peel the pumpkin and cook the flesh in boiling water.

2. Remove the pumpkin from the water and mash it to a smooth puree.

3. Boil together the milk, sugar and spices.

4. Add the pumpkin and stir thoroughly.

5. Mix the butter and serve the pudding in a heated dish.

6. RICE PUDDING WITH CARDAMOM AND NUTS (KHEER)

10 PORTIONS

Ingredients

Rice                                                                      50 g

Milk                                                                     1.5 ltr

Sugar                                                                  200 g

Almonds                                                              60 g

Cardamom seeds                                               3 g

Rose water                                                        10 ml

Flaked almonds

Method

1. Pick and wash the rice.

2. Bring the milk to the boil in a heavy saucepan stirring constantly to prevent a skin forming.

3. Reduce the heat and simmer for 30 minutes stirring occasionally.

4. Rain in the rice and cook for 30 minutes, stirring frequently until the grains have almost disintegrated.

5. Add the sugar and chopped almonds and cook for 15 minutes until the mixture coats the back of a spoon.

6. Remove from the heat and stir in the cardamom seeds and rose water.

7. Pour the pudding into a shallow baking dish.

8. Sprinkle the toasted flaked almonds on top, allow to cool then refrigerate for 4 hours and serve cold.

7. SEMOLINA PUDDING GURKHA STYLE (SUJI KO HALUWA)

10 PORTIONS

Ingredients

Semolina                                                              300 g

Milk                                                                       1 ltr

Sugar                                                                    150 g

Oil                                                                          15 g

Nutmeg                                                                pinch

Cardamom                                                             1

Cloves                                                                     1

Cinnamon stick                                                  3 cm

Method

1. Boil together the milk, sugar and spices.

2. Heat the oil to a light haze, add the semolina and fry until thoroughly cooked.

3. Strain the boiling milk onto the semolina stirring constantly.

4. Reboil for one minute.

Note: The semolina may be served hot or cold whole.

UNCLASSIFIED

8. BARFI

10 PORTIONS

Ingredients

Besan                                                                   100 g

Sugar                                                                     75 g

Oil                                                                          25 g

Peanuts                                                                 25 g

Method

1. Put the sugar in a saucepan, add sufficient water to dissolve the sugar, bring it to the boil, remove from direct heat and keep warm.

2. Heat the oil to a light haze, add the besan and cook gently for 10 minutes until the besan has lost its odour.

3. Add the peanuts and the sugar stock and stir for one minute. Pour out onto a lightly greased dish.

4. Allow the mixture to cool until set then turn it out and cut into the required number of portions.

Note: Desiccated coconut may be sprinkled on the top if desired.

9. BUNDIA

10 PORTIONS

Ingredients

Besan                                                                   100 g

Sugar                                                                    200 g

Baking powder                                                    25 g

Turmeric                                                               3 g

Oil for deep frying

Method

1. Sieve together the besan and turmeric, add sufficient water to make a stiff batter and whisk for 15 minutes. Add the baking powder and whisk for a further minute.

2. Put the sugar into a saucepan, add sufficient water to dissolve the sugar. Bring it to the boil, remove from direct heat and keep warm.

3. Heat the oil to a blue haze then rub the batter into the oil through a fine sieve.

4. Cook the batter to a golden brown, remove it from the oil, drain then place in the sugar stock.

5. Remove the sugar stock from the heat and pour it over the Bundia ensuring it is coated with the sugar.

6. Serve cold.

10 JALEBI

10 PORTIONS

Ingredients

Atta                                                                      350 g

Besan                                                                    25 g

Yellow colouring

Oil                                                                        500 ml

Water                                                                   250 ml

Salt                                                                           3 g

Jalebi syrup                                                          500 ml

Method

1. Sieve together the atta and salt. Mix in sufficient water to make a smooth batter.

2. Mix the besan and yellow colouring into the batter and allow to stand in a cool place for 12 hours.

3. Heat the oil to a blue haze.

4. Place a quantity of the batter into a piping bag with a small tube. Pipe the batter into the hot oil in figure of 8 surrounded by a circle.

5. Fry until crisp and golden brown, then remove from the oil and drain.

6. Place the jalebi in the jalebi syrup and allow to soak thoroughly.

11. SWEET BALLS (GULAB JAMON)

10 PORTIONS

Ingredients

Atta                                                                      400 g

Besan                                                                   200 g

Water                                                                  500 ml

Oil                                                                        125 ml

Yellow colouring

Jalebi syrup                                                        500 ml

Salt

Method

1. Sieve together the atta, besan and salt, add the water and mix to a smooth batter. Add yellow colouring then allow to stand for 2 hours.

2. Heat the oil to a blue haze and rub the batter into the oil through a fine sieve.

3. Cook to a light golden brown, remove from the oil, drain and allow to cool.

4. Place the cooked batter into the jalebi syrup, divide into 50 g pieces. Mould into balls and then serve cold in the jalebi syrup.