A chef and food strategist with Foodhall India strikes a sweet note with two desi fave sweets.
These make the perfect pop-in-the-mouth and they’re gone sweet treats!
¼ tsp cardamom powder
½ cup sugar
1 ½ cup milk
1 cup coconut, freshly grated
A tsp of ghee
- Heat the ghee in a pan and saute the coconut for 30 seconds.
- Add the milk and cook while stirring, for about 15 minutes until it thickens.
- Add the sugar and cardamom powder, and continue to cook for 30 to 40 minutes till the mixture firms up.
- Take off the flame and allow to cool. Once cool, make small balls of the mixture and roll them in desiccated coconut to coat.
- Chill and serve.
The western region of India calls this milky treat Basundi, while north Indians know and love it as Rabri.
1 tsp slivered pistachios
¼ tsp saffron
2 tsp cardamom powder
1 tsp slivered almonds
1 tsp charoli (chironji) seeds
50 g sugar
1 litre milk
- Place the milk on a low flame and boil until it reduces to one-third the original quantity.
- Add the sugar, saffron, charoli seeds, almond and pistachio slivers and the cardamom powder.
- Take off the flame, cool and refrigerate.
- Serve chilled.