R & D







North Indian gourmet

| Malai Peda | Sandesh | Kheer (Rice Pudding) | Makhanna Kheer | Rabri | Kheer (Vermicelli Pudding) | Santra Kheer (Banana-Orange Pudding) | Badam Phirni (Almonds Pudding) | Kulfi (Indian Ice-Cream) | Aam Kulfi (Mango Ice-Cream) | Sprouted Moong Raita |


33/4cups milk
6tbsp. sugar
A pinch of citric acid, mixed with 2 tbsp. water
1/2tsp saffron strands
1tsp. corn flour
1/2tsp green cardamom seeds (ground)
1tsp almonds (flaked)
1tsp. pistachios (flaked)

Boil the milk until it is reduced to half.
Add sugar and boil for another 5 minutes.
Now add the citric acid mixture gradually, until the milk curdles a little.
Then add the saffron and corn flour to the milk.
reduce the heat and go on cooking ,constantly stirring until the mixture
leaves the sides of the pan clean.

Add cardamom powder and mix well. Allow it to cool.
Make ping-pong size balls of the mixture.
Decorate with nuts and serve.


225gms Paneer
150gms sugar
1tbsp. rose water
1/2tsp green cardamom seeds (ground)
10 pistachios (thinly sliced and crushed)

Combine the sugar and paneer and mix well. Place the mixture over the heat and stir constantly to avoid lumps.
When the mixture solidifies, splash the rose water on it and remove the pan from the heat. Stir few more times.

Place the cardamom and pistachios in two separate plates.
Now divide the mixture into several portions of the required size and flatten them to give the desired shapes.
Dip each piece into both plates in turn so that the front of the sandesh is coated with crumbs.
Serve cold.


1/4th cup long grain rice (washed and drained)
4-5cups milk
2-3 cardamom seeds (crushed)
2 tbsp. almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1tbsp skinned pistachio nuts (chopped)
1tbsp raisins (optional)
2-3tbsp. sugar or as desired

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove from heat and serve either warm or chilled.  

100gms soft white Makhanas  1tsp. ghee  5 cups milk  4tbsp. sugar or as desired  1tbsp shredded almonds  1tbsp grated pistachios  1tsp green cardamom seeds (crushed)


Cut makhanas into halves and put it in a saucepan along with ghee. Fry over a low heat for about 5 minutes. Add milk and sugar and stir well.  Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency. During this period stir from time to time so that milk does not sticks to the bottom of pan.  Now add almonds and pistachios and leave for further 10 minutes  Sprinkle crushed cardamom. Serve hot or cold, as desired.  


10cups milk
4tbsp sugar or as needed
4 green cardamom seeds
4 drops of kewra essence
A pinch of green cardamom powder
A pinch of pistachio powder

Bring the milk to boil in a deep heavy pan.
Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.
Remove from the heat and add the kewra esscence.
Sprinkle with the cardamom and pistachio powders and serve hot or cold with faluda.


3tbsp. ghee

1cup Seviya (Vermicelli) broken into 4 cm bits
5 cups milk
1/2 cup sugar
1/3 cup almonds (sliced)
1/4 cup unsalted blanched pistachio, silvered
1/2 tbsp. rose water
Silver or gold papper (varak)

Heat the ghee in a heavy bottomed non-stick pan over medium heat and add seviya and fry till golden brown, stirring constantly. Pour the milk, sugar, almonds, pistachio and stirring constantly bring to boil.
Cook for about 20 minutes or until the milk is slightly thickened.
Cool to room temperature, add rose water and chill thoroughly. Stir well and serve in individual bowls with a piece of silver or gold paper (varak).


2 large Bananas (peeled and thinly sliced)
2 large santras (peeled into segments with pipe removed)
1/2tsp saffron strands
2tsp. sugar
1/2tsp. freshly ground black pepper
1/2tsp red chili powder
1tsp salt
2(140 ml) cartons curd (plain yogurt)


Mix the sugar, pepper, chili powder, salt and curd together.
Add the bananas and santras and mix together for 2 minutes.
Dissolve the saffron in a tsp of water and sprinkle it over the dish before serving.


2 cups milk  2tbsp. rice  3tbsp. sugar  1/4th cup blanched almonds (sliced)  1tsp. green cardamom (crushed)  1/2tsp kewra essence  silver or gold foil paper (varak)


Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
  In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.  Remove from heat and add almonds.  Put in serving bowl and chill.  Garnish with silver or gold foil paper (varak) and serve.


4 cups milk
8 tsp. sugar or to taste
1/2 tsp. ground green cardamom seeds (chotti elaichi)
1tbsp. skinned pistachios, thinly sliced
1tbsp. skinned almonds, finely ground (optional)

Put the milk into a wide, heavy pan and bring to boil over high heat, stiring constantly. Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 13/4th cups. (This will take about 40-45 minutes). Stir the sides of the pan constantly to avoid scalding. Now add the sugar, nuts and cardamom seeds, stir well, allow to cool. Pour the mixture into Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap or foil and freeze until set, about 6 hours. To serve, remove the ice-cream from the molds by running a sharp knife around the edges. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.


Ingredients: (Serves : 6)
4 cups whole milk
1/4 cups heavy cream
1/4th tsp. grated nutmeg
5tbsp. sugar
1cup mango puree, fresh


Combine the milk and cream in a medium heavy-bottomed saucepan and bring to boil over a medium heat . Add the sugar. Reduce the heat and simmer, stirring often, until it reduces to half, to about 21/2 cups. Set aside to cool. When cool, stir in the nutmeg and mango puree. Pour the mixture into 6 Kulfi molds or small ramekins, distributing evenly. Cover with plastic wrap and freeze until set, about 6 hours.
To serve, remove the ice-cream from the molds by running a sharp knife around the edges. Slip each kulfi on to a dessert plate, cut across into 3-4 slices, and serve.


sprouted moong- 1cup, jeera power- 1tsp, pepper power- 1/2tsp, butter- 1tbsp, sweet curds- 1cup, Coriander, Salt

Method : Melt butter in a pan, add moong and stir a while Remove and cool it then add. curds, pepper, and coriander and salt to taste jeera. (Sugar, optional). Recipe from Preeti Patil.

To make the sprouted moong dal: Wash and soak the moong dal in water overnight. Next morning tie in a cloth and hang it on a stand for 24 hours. Sprouted moong dal is now ready

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