Read 1,000 Indian Recipes Online
Authors: Neelam Batra
1
⁄
4
cup ghee
2 cups all-purpose flour
2 to 3 tablespoons water
1 cup coarsely chopped seedless dates
1 cup finely chopped raisins and raw mixed nuts
1 to 2 tablespoons honey
1
1
⁄
2
to 2 cups peanut oil for deep-frying
1.
With clean fingers, work the ghee into the flour till it forms a ball without crumbling. Add the water, a little at a time, and keep working the dough with your fingers. Use only as much water as needed to make a semi-firm dough that does not stick to the fingers. Cover and let the dough rest, at least 1 but no more than 4 hours, at room temperature. (This allows the wheat gluten to develop.) If you're keeping the dough longer, refrigerate until ready for use.
2.
In another bowl, mix together the dates, nuts, raisins, and honey until the ingredients bind together. Reserve.
3.
With lightly oiled hands, divide the dough and the filling each into 12 equal portions. Shape each portion of dough into a ball, and, with a rolling pin, roll each ball into a 4-inch circle. Baste the edges of the circle with water, then place a portion of the filling on one half of the circle. Fold the other half over the filling to form a semi-circle. Press, first with your fingers, then with a fork to seal.
4.
Heat the oil in a large wok over medium-high heat until it reaches 325°F to 350°F on a frying thermometer or until a piece of dough dropped into the hot oil rises to the top after 15 to 20 seconds. Add the pastries, in 2 batches, and slowly fry, stirring and turning with a slotted spatula until golden on both sides. Drain on paper towels and serve at room temperature.
Halva
The
halva
(often spelled
halvah
) sold in Indian stores in America is nothing like what is made in Indian homes. While it is true that shops in India sell their share of firm
halvas
with a long shelf life, the fresh homemade versions are much more authentic. With
ghee
or butter and sugar as the common denominators, they are made from grains, flours,
dals
(legumes), and vegetables. These homemade
halvas
are far more perishable than the packaged varieties, so they are made as needed and are always served as hot as they can safely be consumed. (This dessert should not be confused with the dense sesame seed candy called
halvah
.)
Traditional Semolina Halva
Sooji ka Halva
Makes 4 to 6 servings
Served on many happy and auspicious occasions throughout India, every region adds its own special touches to
halva
. It is a quick and spontaneously made dessert, especially pleasing to families with children. When my children were young, whenever I made this, they were be suspiciously well-behaved until they got to enjoy it.
1
⁄
3
to
1
⁄
2
cup unsalted butter
1 cup fine semolina
3 cups boiling water
1 cup sugar
1
⁄
2
teaspoon ground green cardamom seeds
1
⁄
4
cup blanched raw almonds, coarsely chopped
2 tablespoons shelled raw pistachios, coarsely chopped
4 (4-inch) silver leaves (optional)
1.
In a large wok or saucepan, cook the butter and semolina over medium-low heat, stirring, until it turns a rich brown, 20 to 25 minutes. Standing far from the pan, carefully add the boiling water and stir. (Use caution when adding the water, because as soon as it touches the hot wok, it will steam and splatter for 5 to 10 seconds.) Cover the pan and simmer on low heat, stirring occasionally, until all the water is absorbed, 5 to 7 minutes.
2.
Add the sugar, cover, and continue to simmer, stirring occasionally, until it is absorbed, 3 to 5 minutes. Reserving some of the nuts, mix in the cardamom seeds, almonds, and pistachios.
3.
Uncover the pan and cook, stirring, until the halvah pulls away from the sides of the pan and a shiny glaze appears on top, 2 to 4 minutes. Transfer to a serving bowl, garnish with the silver leaves and reserved nuts, and serve hot.
Traditional Semolina Halva with Chickpea Flour and Raisins
Sooji—Besan ka Halva
Makes 4 to 6 servings
Very similar to
Traditional Semolina Halva
, this recipe, courtesy of my mother-in-law, is enriched with chickpea flour and raisins. It has a unique fragrance, smooth texture, and the occasional crunch of caramelized sugar. It has become a family favorite.
1 to 2 tablespoons
Dessert Masala
1
⁄
3
to
1
⁄
2
cup unsalted butter
2
⁄
3
cup fine semolina
1
⁄
3
cup chickpea flour
1
⁄
4
cup golden raisins
1 cup sugar
1
⁄
2
teaspoon ground green cardamom seeds
1
⁄
4
cup blanched raw almonds, coarsely chopped
2 tablespoons shelled raw pistachios, coarsely chopped
3 cups boiling water
4 (4-inch) silver leaves (optional)
1.
Prepare the dessert masala. Then in a large wok or saucepan, mix the butter, semolina, and chickpea flour and cook, stirring, over medium-low heat until the mixture is rich brown, 20 to 25 minutes. During the last 5 minutes of cooking, mix in the raisins.
2.
Add the sugar, cardamom seeds, almonds, and pistachios and continue to cook, stirring, about 5 minutes. This process roasts the nuts and lightly caramelizes the sugar. Standing far from the pan, carefully add the boiling water. (Use caution when adding the water, because as soon as it touches the hot wok, it will steam and splatter for 5 to 10 seconds.) Cover the pan and simmer, stirring occasionally, until all the water is absorbed, 5 to 7 minutes.
3.
Uncover the pan and cook, stirring, until the halva pulls away from the sides of the pan and a shiny glaze appears on top, 2 to 4 minutes. Transfer to a serving bowl, garnish with the silver leaves and dessert masala, and serve hot.
Whole-Wheat Flour Halva
Kadhaa
Makes 4 to 6 servings
Called
kadhaa
, and traditionally served as a
prasaad
in Sikh
gurdwaras
(temples), this
halva
is made with the four basics found in almost all Indian homes: whole-wheat flour, sugar,
ghee
, and water. Without any nut garnishes or spice additions, its fragrance comes from the
ghee
and the long, slow roasting of the whole-wheat flour. That is why its color is very pale when compared to similar
halvas
.
1
⁄
2
cup melted ghee
1 cup stone-ground durum whole-wheat flour
2 cups water
1 cup sugar
1.
In a large wok or saucepan, mix the whole-wheat flour and the ghee and cook, stirring, over medium-low heat, until fragrant and a few shades darker, 30 to 40 minutes.
2.
In another saucepan, mix together the water and sugar and bring to a boil over high heat. Standing far from the pan, carefully add the sugar-water to the roasted flour and stir to mix. (Use caution when adding the sugar-water, because as soon as it touches the hot wok, it will steam and splatter for 5 to 10 seconds.) Cover the pan and simmer, stirring occasionally, until all the water is absorbed, 5 to 7 minutes.
3.
Uncover the pan and cook, stirring, until the halva pulls away from the sides of the pan and a shiny glaze appears on top, 2 to 4 minutes. Transfer to a serving bowl and serve hot, without garnish.
Almond and Saffron Halva
Kesari Badaam Halva
Makes 4 to 6 servings
Made in much the same way as traditional
halvas
, here ground almonds replace part of the semolina, and saffron threads lend their unique color and aroma.
1 to 2 tablespoons
Dessert Masala
1
⁄
4
teaspoon saffron threads
2 tablespoons whole milk
1
⁄
3
to
1
⁄
2
cup melted ghee
1
⁄
2
cup fine semolina
1 cup shelled ground raw almonds
1 cup sugar
1
⁄
2
teaspoon ground green cardamom seeds
2 tablespoons coarsely chopped shelled raw pistachios
3 cups boiling water
4 (4-inch) silver leaves (optional)
1.
Prepare the dessert masala. Then, in a small bowl soak the saffron threads in the milk about 30 minutes.
2.
In a large wok or saucepan, mix the ghee and semolina and cook, stirring, over medium-low heat, until golden, 12 to 15 minutes. Mix in the ground almonds and cook, stirring, until the nuts turn golden, 5 to 7 minutes.