I have made nearly 80+ cookies from around the world, but have never attempted our Indian cookie Nankhatai. Nankhatai is made with a mix of besan, semolina and maida which gives a nice flavour and crunch to the cookies. These are shortbread biscuits famous in India and Pakistan. The name is derived from Persian words, naan meaning bread and khatai meaning biscuits. In Afghanistan and Iran these are available as Kulcha-e-Khataye. (source: WIKI)
Ever since I saw the desi burger chat in Vaishali’s space, I was itching to try it out. And then I was one recipe less for this week’s marathon. And there was some buns in my pantry. So I decided to finish this week’s BM with this delicious fusion chat. I know the buns look super cute, but you will have to wait for the recipe. It has been reserved for December. But you can use any burger bun to make this chat. I am sure most of you will have green chutney and sweet chutney in your fridge. Then it is really easy to put together. This chat is from the streets of Haridwar.
For the second day of single serve dishes, I am here with one more easy breezy preparation of tawa pulao. Nowadays, I am always left with myself at noon and I hate to cook just for me. Either I cook rice and finish with curd and pickle or eat what I made for breakfast. But after selecting this theme, I made this just for me. But still I would go back to curd and pickle after this week.
After the Turkish Pide yesterday, I am back with an Indian flat bread Rumali roti. Also known as Roomali roti, this is an ultra thin, soft flat bread which goes very well with any tandoor dish. Rumal means handkerchief in Hindi and this roti resembles a thin handkerchief. And the fact is that it stays that way even after so many hours of cooking. This is famous both in India and Pakistan. In Pakistan, it is called as the Lamboo roti, meaning longer roti. These are made in huge sizes often cooked on a rounded tawa or stove. The shaping is also very unique and there are so many YouTube videos showing experts making this roti. I just love watching them, but replicating it in house is next to impossible. I have seen some who cook it on an inverted tawa, but I did it on my usual tawa.
For the third day of frozen treats, I have an awesome treat for you. When I made Basundi for the Indian Milk Sweets series, we couldn’t finish it off as it was too rich. I had a plan which I didn’t mention to my daughter. In fact, I kept this idea a secret until it was ready to be relished. You know children, once we talk to them about an idea, they start pestering until we get sick of that idea itself. So I have started keeping my ideas secret and just surprise my daughter with whatever I make. As I have mentioned in Basundi post, it takes a lot of time to make it from scratch. No short cuts. And the final result is a rich, decadent bowl of basundi. If you couldn’t eat it all, than here is the plan.
When you read the title, you might think that it is a baked cake 9like the hot milk cake), but no, you are mistaken, it is a milk sweet from Uttar Pradesh. Even I mistook the name for some cake when I first saw this at Nishamadhulika. But when I saw how it is made, I immediately bookmarked it, but never got a chance to make it until now. Think of this as a cousing to kalakand. For kalakand, we cook paneer, mawa and sugar but it is set when it is soft and white in colour, but for the milk cake, milk is reduced to thick consistency like mawa, then lemon juice is added to curdle the mixture and then sugar uis added and cooked until dry. So the result is a deep browned sweet, which is slightly tangy and absolutely delicious.
While preparing the dishes for this BM, I was on a cooking spree. I completed three dishes a day during the last week of August. And on the day I made Kala Jamums, I also made these Channar Puli. This is a Bengali sweet made with paneer. Though some posts say that it is gulab jamun made with paneer, I felt that it tasted different with more flour in the recipe. I saw this first at milkmaid website. The recipe uses sweetened condensed milk in the dough and uses comparatively larger amount of maida.
For the fourth day, here is a sweet which has been in my to do list for long. Ever sice I started blogging, I wanted to try these dry kala jamuns, but never got an occasion for that. This Indian milk sweet theme fitted it perfectly and so I noted it down on my board. Kala jamuns are as the name suggests very dark in colour and are not served with syrup like the regular gulab jamuns. These are on the drier side without any syrup dripping from it. That is what makes it more tasty. When I was a kid, I used to love that sugar syrup more than the jamuns and I used to drink it after relishing the jamuns. But now, I couldn’t even think about that with out my teeth aching. So nowadays, I prefer these types of dry sweets which are not overly sweet.
For the third day, here is a famous sweet from North. I am always confused with basundi and rabdi. When I read about those, some said that rabdi was thicker and basundi is a little thinner than rabdi. Following those instructions I made basundi. It is a quite rich dessert full of nuts and thick reduced milk. I reduced the sugar to make it mildly sweet, even then we couldn’t consume more than a few teaspoons. Serve this chilled and you will be in heaven. There are so many ways to make quick basundi, but I took the longer route.
For the second day of Indian Milk Sweets series, I have a delicious easy to make Bengali sweet, Sandesh/ Sondesh. Though the making of sandesh is very easy, there are some ponts to be noted before starting the preparation. If made properly, sandesh will be smooth and will not be grainy and crumbly in texture. The first point to be noted is the preparation of paneer. Follow my paneer recipe which is used in sweets. Rubbing the paneer with your palm ensures that there are no granules in paneer. Adding powdered sugar makes it easy to mix into paneer. And cooking on mild heat is extremely important to avoid getting dry sandesh.