DESSERTS
Cashew nut and Gram Pudding
(Madganey)
Serves: 4
Cooking time (approx.): 43 minutes
Style: South Indian Vegetarian (Konkani)
1 cup(s) split Bengal gram (chana dal)
1 cup(s) split cashew nuts soaked in water overnight
2 cup(s) sugar or jaggery to taste
2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian
markets)
1 tablespoon(s) fine rice powder
1 teaspoon(s) cardamom powder
Dissolve the rice powder in half of the coconut milk and stir so that no lumps
are formed. Keep aside. Discard the water in which the cashew nuts were soaked
and cook them in enough water for 20 minutes or till they are half-done.
Now, add the washed gram and cook on medium / low heat for 15 minutes or till
soft .
Add the rice powder dissolved in coconut milk, sugar or jaggery and the
remaining coconut milk. Stir well. Keep on low heat for about 8 minutes till the
mixture comes to a boil. Remove from heat and sprinkle cardamom powder on top.
Serve hot or cold.
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Pradhaman
Ingredients
Adda
One packet (ready made available)
Jaggery (Sharkara) One kg
Coconut 4 (for extracting milk)
Coconut One cup (Cut into very small thin pieces)
Cashew nut One cup
Kismis (dry grapes) ½ cup
Cardamom 6 (powdered)
Dry Ginger (Chukku) One teaspoon (powdered)
Ghee One cup
Method
Grate the coconut and grind it in a grinder and extract the first milk (say 6
cups). Then add one cup water to the ground coconut and grind it well to take
the second milk (diluted milk).
Fry cashew, grapes in one table spoon of ghee and keep it aside.
Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour
cold water on it so that it does not remain sticky. Drain water from it.
Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is
completely melted. Now add the ghee and keep on stirring well. After 30 seconds
add the Adda and mix well. Now add the second milk and mix well till it boils.
Add cashew and grapes. Mix well.
Remove from the fire and after one minute pour the first thick coconut milk
along with the dry ginger powder and cardamom powder. Mix well.
If the payasam is very thick, you can dilute it to your preference by adding
more thick coconut milk or drinking milk.
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Carrot Pudding
(Gajar Halwa)
Serves: 4
Cooking time (approx.): 19 minutes
Style: North Indian Vegetarian
200 grams (about 8 oz.) carrots grated
1 cup(s)milk
2 tablespoon(s) condensed milk
2 tablespoon(s) fresh cream
4 tablespoons fine sugar
2 tablespoon(s) ghee (clarified butter)
a little cardamom powder, and chopped nuts (like almonds and raisins).
Heat ghee (clarified butter) on medium level in a pan till hot. Add grated
carrots and mix well. Fry the carrots for about 10 minutes or till they are
cooked.
Mix milk, sugar and condensed milk (replace condensed milk with 4 tablespoons
khoya, if available). Add to carrots and keep on low heat uncovered for about 7
minutes, stirring periodically.
Dot with fresh cream. Sprinkle cardamom powder and chopped nuts. Keep on low
heat for about 2 minute(s).
Serve hot or cold.
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