Recipes

Pudding

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25 Min

Payasam

Almost every old culture has embraced a tradition of a sweet milky pudding and India not only has several, but every state has their own. Payasam is said to have originated from the southern state of Kerala, thousands of years ago.

30 Min

Moonlight Milk Chaat

Tucked deep within the belly of a famous street market in Delhi, is a legendary ethereal dessert that is often compared to eating a cloud. Served on carts over ice and only made during the coldest winter months, the delicate as dew Daulat ki chaat (translates as snack of abundance or bliss) is said to have traveled to India from Afghanistan where it was made using mare’s milk. During the early hours of the morning over moonlight, raw milk with cream and aromatics like cardamom and mace is churned with a mallet by hand. The foam is then carefully skimmed off the top and the process is repeated over and over. The early morning dew is supposed to make it light and frothy. Rose water, ground nuts or crumbled milk solids are slowly incorporated, and it’s topped with saffron cream. Just like every other street food in India, each street vendor his or her own iteration; some use almonds, some pistachios, some the essence of rose or vetiver and it is often finished marigold or rose petals and gold or silver leaf. One cold February morning, I finally got to enjoy it with a cup of chai, discussing its nuances with the enthusiastic vendor, whose family has been making this chaat for over 100 years. It is challenging to recreate the charm of street food in the comfort of our western homes however, I tried several iterations and landed on this simple recipe. I decided to turn a cake with whipped cream on its head and added tiny amounts of dry-soaked cake crumbs to whipped cream. Use old sponge or angel food cake and I suggest using a stand mixer for best results. Enjoy it on a moonlit evening over the holidays with your friends and family!

40 Min

DF

GF

V

Persimmon Tapioca Pudding

The common American persimmon grows wild across the South and as far west as the Colorado River in Texas. Pondicheri chef Anita Jaisinghani says it took her some time to understand how to enjoy the strange yet delicious orange fruit, and she discovered that the astringent varieties need to ripen and soften before eating. In this recipe, combined with coconut and cardamom, she says, the tapioca pearls pick up the flavor of persimmon, making for a simple, sweet aromatic finish. The pudding can be enjoyed warm or cold.

40 Min

GF

NF

BeautyBerry Panna Cotta

Beautyberries are all over Texas, on roadsides, in forests — their stunning pungent purple berries forming brilliant large clusters. Native Americans use these berries, their roots and stems for many medicinal purposes from mosquito repellents to stomach ailments.

45 Min

GF

Saffron Chocolate Rice Pudding

Rice pudding is usually a rich finish to a meal but using only milk instead of cream brings a lightness to the pudding. The pudding is also delicious cold the next day.

20 Min

GF

Saffron Pistachio Panna Cotta

While panna cotta may be known as an Italian dessert of sweetened cream thickened with gelatin, every culture has its own version. In India, this is called ‘China Grass’.

45 Min

GF

NF

Masala Chai Pudding

Masala chai is the spice-forward aromatic iconic hot drink of India, to be had in homes, train stations, streets and markets.

20 Min

GF

Caramel Bananas with Saffron Cream

This simple dessert, a crowd pleaser and sure to make kids happy highlights the glory of saffron.

40 Min

GF

Fruit Custard

With the bounty of summer fruit arriving, especially berries, mangoes and peaches, a fragrant homemade custard is one of the best ways to complement it.

60 Min

GF

Persimmon Rice Pudding

Persimmon, when ripe is fruit from the heavens! It reminds us of the custard apples of India. When the fruit is ripe and soft, the pulp is the best part to use.

20 Min

GF

Saffron Crème Anglaise

This is a classic creme angaise laced with cooling saffron notes and the fragrance of cardamom. It is best served with a crisp pie or fruit galette.

60 Min

GF

Saffron Tapioca Pudding

It can be easy to overdue tapioca pudding. Once it is somewhat thick and the tapioca pearls are clear, take it off the stove and let it thicken some more.

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