Indian cuisine is distinctive and varied. Its distinctive feature is the abundance of spices and spices, often unusual for Europeans to taste. Indian cuisine is also rich in desserts. They are prepared from rice, semolina, dry and whole milk, various fruits using exotic sauces.
Indian dessert chawal ka khir
Indians are considered to have a sweet tooth, so desserts are given a special place in Indian cuisine. They are very diverse. These are casseroles made of rice, semolina and milk with the addition of nuts, and jalebi pancakes in syrup, and small balls of gulab yamuns made from yogurt, flour and almonds, and kulfi (an Indian version of ice cream).
It is not at all necessary to go to India to experience the culture of this country and taste exotic dishes. You can cook them at home. For example, make a popular Indian delicacy called chawal khir. This is a rice dessert with nuts, the original version of Indian pudding. It will require:
- 180-200 g of rice;
- 1 liter of milk;
- 20-25 pieces of cashew nuts;
- 2 pinches of saffron;
- 200 g of granulated sugar;
- 2 tbsp. l. raisins;
- 2 tbsp. l. ghee;
- a pinch of ground cardamom;
- a handful of peeled pistachios (for decoration).
Sort and rinse the rice, then cook in milk over low heat until almost cooked. This will take about 10 minutes.
Cashews are lower in calories than almonds or walnuts. Cashews are also believed to help manage asthma, bronchitis, toothache, and hypertension. In addition, in India, cashews are used as an antidote for snake bites.
Fry the cashews in a dry skillet until light golden brown.
Towards the end of cooking the rice, add the fried cashews and saffron to it, stir and cook until cooked through, about 3-5 minutes. Then remove from heat, add granulated sugar, mix everything well and cool.
Add the presoaked and dried raisins, cardamom and ghee to the rice cooled to room temperature. Stir everything thoroughly.
Pour Indian chawal ka khir into the bowls and garnish with pistachios and a little saffron when serving.
Dessert recipe gajar ka halva
This Indian dessert is carrot halva. To cook gajar ka halva, you need to take:
- 2-3 medium-sized carrots;
- 3-4 tbsp. l. ghee;
- 3 glasses of milk;
- 1 glass of powdered milk;
- 1 tsp. ground cardamom;
- 1 ½ cups granulated sugar;
- a pinch of saffron;
- cashew nuts;
- peeled pistachios;
- seedless raisins.
Indian ghee is called ghee or ghe and is made from cow's milk. It has a pleasant nutty taste, has a long shelf life and is considered a healing product with anti-aging and tonic properties.
Peel, wash, dry the carrots and grate on a coarse grater. Heat the ghee in a saucepan or a skillet with a thick bottom and fry the prepared carrots over medium heat for 5-7 minutes, not forgetting to stir. If suddenly the carrots start to burn, reduce the heat to a minimum.
Pour milk into a deep bowl, add milk powder and stir thoroughly so that there are no lumps. Then pour the milk mixture into the bowl of carrots.
Add sugar, cardamom and saffron, stir and simmer for about half an hour, stirring occasionally.
Lightly fry the cashews in a dry skillet, then chop most of them with a knife. Rinse and dry the raisins and chop the pistachios. Set aside some of the nuts to decorate the dessert, pour the rest into the finished carrot halva and mix.
Arrange gajar ka halva in portioned vases or bowls, decorate with nuts and serve warm.
