KITCHEN TABLE

HAPPY MITHAI-DAY!

Hetal Vasavada was a contestant on MasterChef and is the founder of the blog Milk & Cardamom. These delicately spiced sweets, redolent with the flavours of home and updated for the time-strapped immigrant, are from Milk & Cardamom, Page Street Publishing, US$21.99.

Gajar No Halwo. Image courtesy: Milk & Cardamom by Hetal Vasavada.

GAJAR NO HALWO

3 tbsp raw chopped walnuts

1 tbsp ghee

2 cups carrots, grated

1 cup milk

1/4 cup granulated sugar

2 tbsp dark brown sugar

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp salt

1 tbsp raisins

Add the walnuts to a small nonstick skillet over medium heat. Toast for 4 mins and pour into a bowl to cool. In a large nonstick saucepan add the ghee and melt over medium heat. Add the grated carrots and sauté for 5 mins.

Pour in the milk and cook for 5 mins, stirring occasionally. Add the granulated sugar, brown sugar, cinnamon, ginger, nutmeg and salt and mix well. Cook for another 8 mins., or until most of the liquid has evaporated and the carrots are tender. Mix in the walnuts and raisins. Serve the gajar no halwo warm or at room temperature. You can garnish it with additional walnuts before serving.

Besan Burfi. Image courtesy: Milk & Cardamom by Hetal Vasavada.

BESAN BURFI

1-1/2 cups ghee plus more for greasing

3 cups chickpea flour

3 tbsp semolina

1-1/2 cups powdered sugar

1-1/2 tsp cardamom powder

1/4 tsp salt

3 tbsp sliced almonds

Generously grease a 9x5-inch loaf pan with 1/2 tbsp of ghee and set aside.

Heat the ghee in a medium saucepan over low heat. Once the ghee melts, add the chickpea flour and semolina. Cook while stirring continuously for 10 to 12 minutes. The chickpea flour will start to change colour to a darker yellow/brown and start smelling nutty. Pour the mixture into a medium bowl. Add the powdered sugar, cardamom and salt. Mix well and be careful not to touch the burfi mixture – it’s very hot!

Pour the mixture into the greased loaf pan and smooth out. Tap the pan on the counter a couple of times to get rid of any air bubbles. Sprinkle with the sliced almonds and place in the fridge overnight to set. Once the besan burfi has set, cut into 1-1/2-inch squares. Store in an airtight container for up to 2 weeks.

Rava Na Ladva. Image courtesy: Milk & Cardamom by Hetal Vasavada.

RAVA NA LADVA

1/4 cup raw cashews

2 tbsp ghee plus more for your hands

1 tbsp raisins

1 cup semolina

1/4 cup durum wheat flour or  whole wheat flour

1/4 cup finely shredded unsweetened coconut

1/2 cup almond meal or ground almonds

1/4 cup jaggery powder

1/4 cup granulated sugar or to taste

1/4 tsp salt

1/2 cup whole milk

Coarsely chop the cashews and set aside.

In a medium skillet over medium heat, melt the ghee. Add the chopped cashews and raisins and cook for 30 seconds while stirring continuously.

Add the semolina and wheat flour and cook for 5 mins., while stirring continuously so that the semolina doesn’t burn.

Add the shredded coconut and almond meal and stir for an additional 2 mins.

Add the jaggery, granulated sugar and salt and stir for 1 min. The mixture should look like light brown wet sand at this point.

Pour the mixture into a medium bowl and let it cool for 5 mins.

Add the milk a tbsp at a time, mixing well between each addition.

Grease your hands with a tsp of ghee and take two tightly packed tbsp of the mixture and press tightly into a ball with your fist.

Keep pressing and gently rolling until you have a round ball/laddoo.

If the mixture is too crumbly, add an additional tbsp of milk, mix well and try again. Roll all the ladva and store in an airtight container in the fridge for up to 1 week.

Almond Chikki. Image courtesy: Milk & Cardamom by Hetal Vasavada.

 ALMOND CHIKKI

1/4 cup raw almonds

2/3 cup jaggery powder

1/4 cup light corn syrup

1 tbsp ghee, divided

1 tbsp water

1/2 tsp cardamom seeds, finely crushed

1 tsp baking soda

1/4 tsp fine salt

Flaky sea salt

Line a 9x13 inch baking sheet with parchment paper and grease with cooking spray.

Add the almonds to a medium skillet over medium-low heat. Toast the almonds for 5 mins., stirring continuously. When done, chop coarsely and set aside.

In a medium nonstick saucepan, add the jaggery powder, corn syrup, 1/2 tbsp of ghee, water and cardamom. Bring to a boil over medium low heat until it reaches 300 °F,  about 10 mins. If you don’t have a thermometer, drop a small amount of the brittle into a glass of cold water. If it hardens into threads that are easily broken once cooled, it’s ready. Add the chopped almonds, baking soda, fine salt and 1/2 tbsp of ghee. Remove from the heat and mix well.

Pour the mixture onto the greased parchment-lined baking sheet. Use a spatula to press the chikki until it is 1/4-inch thick. You can also place another sheet of greased parchment on top and use a rolling pin to flatten the chikki. Sprinkle some flaky sea salt on top and press it in with a spatula. Let it cool completely and break into small pieces. Store in an airtight container for up to 1 month.

Milk & Cardamom is published by Page Street Publishing, US$21.99.