The memory of eating this pudding came suddenly one afternoon when I was preparing lunch for Ali. For some reason the smell of carrots cooking down reminded me of this pudding. The memory that came rushing was sitting in the back of the car peeping out of the window on a Friday morning with my father driving the car to Abu Dhabi. My mothers’ eldest brother stayed and we would drive down to see them. I vividly remember how the highway was deserted and billboards would appear on the horizon about every five minutes and I would slowly grow in height as the car grew nearer. Some months, we would drive down every other weekend. The advertisements weren’t changed too often back then and I would make a mental note of what was the last hoarding that stood at the outskirts of Abu Dhabi which meant the city wasn’t too far away. This is a pudding my aunt used to make. I was never fond of Payasams. Ammayi was a pioneer when it came to making non-traditional desserts. Crème caramel, brightly colored Agar Jelly Pudding and cool glasses of Falooda were a few of the desserts she made 25 years ago. On that day in my kitchen, I wanted to try my hand at making this Pudding. I didn’t even know what was in it and I called my cousin inquiring about the sweet orange colored pulp with custard on top. She instantly knew I was talking about her Pumpkin and Carrot Pudding.
Ramadan is undoubtedly, the busiest time on my blog. I have been lying low throughout the year but closer to Ramadan, I feel obliged to shoot and share recipes for my table and yours. I almost always start planning with dessert for the day of Eid and then work my way backwards. This year I made a Pistachio Milk cake for an Iftar I hosted for my cousins and was inundated with requests to share the recipe. There were a few ideas that didn’t make it beyond the testing stage on the blog and I felt I had to make it up for it with more dessert. Given that we’ve been blessed with the season of mangoes coinciding with the month of fasting, it made perfect sense to try my hand at making a refreshingly light milk cake that would make for a sweet (and cool!) ending after generous servings of celabratory Biriyani.
Ramadan Kareem to you! It’s that time of the year to reflect, to be grateful and to gather around the table with family and loved ones. We’re precisely halfway through the month and the routine of kitchen frenzy is balanced with introspection and worship. It is also the time when the last round of Iftar invites are sent out before the blessed ten nights of worship begins. Through this week, I will be sharing recipes that will make entertaining easier. Like these elegant croissant sandwiches filled with garlicky Chicken salad and a tang of citrus. It comes together very quickly and will make a classy yet fun addition to grace your table.
We’re inching towards the middle of Ramadan and the temperature is rising steadily but with His Mercy, the humidity still hasn’t set in yet. If you entertain quite a bit, this recipe would make a perfect dessert considering it is a no-bake one. This dessert is especially for those who hated their daily dose of milk. Chances are that a spoonful of malt powder went into the glass and was vigorously stirred and handed over in the hopes it would be go down without gagging revolts. Regardless this is almost effortless and something sweet to end a long day of fasting.
Ramadan Kareem! My blog is the busiest at this time of the year and it has become a ritual of sorts picking and planning on what to share with you. This year, I started looking into recipes from my parents’ time. A few of them were dishes Umma made only during Ramadan too. With all the recipes out there, I was convinced that there would be some variation of this drink on the internet. It is part of planning process to see how many variations of the recipe are available and only pick to publish those recipes that aren’t too common to avoid adding more to the mainstream. So imagine my surprise when I found no recipe even remotely similar to this. I did a quick pop quiz with the above photograph too with the grand prize of a sinfully chocolate cake freshly baked. Alright, I did make it difficult and gave the bare minimum clues. I thought given the few ingredients seen, I would have at least one right guess. The guesses bordered on the dessert spectrum including sago pearl, rice and a rather ambitious coconut rose creme brûlée. Nothing remotely traditional except for one lovely lady who suggested a beverage given to increase lactation in new mums. If you’ve drunk that, I’m wincing with you too.
When I first baked a cheesecake, I didn’t know I was stepping on what is considered to be a slippery slope. I first baked it for my husband on his birthday because its his favorite. Honestly, not knowing that its a recipe that might fail more than succeed helped because I just followed the instructions, put it in its water bath and let it bake. And it came out just fine. Later on when I was hoping to be a bake something other that the classic version did I encounter the horror stories. Cracked tops, collapsing middles and still wet insides. There seemed to be so many things that could go wrong. After having read that, the next time I attempted to bake a cheesecake I added some fear. And this despite having read troubleshooting tips from my trusted baking bloggers’ list. It came out of the oven with a crack on the top pretty much like the Mercedes logo. I laughed aloud at the coincidence and didn’t bother covering it up. It did make me want to find a daunting free cheesecake recipe.
It makes me anxious. Well before the set date, I would have made four lists. A shopping one, the intended menu, preps to be done the day before and what needs to be finished on the day itself. All this time, I’ve only helped prepare the main course or casually looked after dessert. After our move to Dubai, I’ve entertained for my extended family thrice. I feel we don’t do the social house visits, even to the homes of close family, as much as it was done when I was a child. Our lives are just much more busier than what it used to be. However, gathering together for a meal is still a family affair. While preparing for it, I don’t know why I have an adrenaline rush that feels exactly like I am about to sit for an exam. The Math paper, for which I’m unprepared for, to be specific. It’s the nerves of the responsibility of having to do prepare everything solo. Coupled with my little one, it takes a bit longer considering his meals and acitivites are priority. Yet, I love entertaining. I relax once everyone arrives and the conversations overpower the nervous chattering in my head. Needless to say, dessert is the least stressful (and my favourite) course. This was dessert no.2 the night I made that simple Shahi Tukra. Considering how easy it comes together, it would be a wonderful addition to a dinner your’e hosting or even to take over for potluck.
Ramadan Kareem everyone!
I was never the child who winced at the sight of the milk. Nor the one who stealthily poured it down the sink when mom was not looking. I don’t start the day to pretty lattes or a steaming mug of tea. It is a habit lost on me. I start my day with tepid milk most likely with muesli. When we eat out for breakfast, there’s always a little part of me missing my glass of milk. Coming home from school, there’s usually a tall glass of milkshake (usually banana) waiting on the kitchen table. In the cooler months it was a mug of warm Cadbury hot chocolate.
A morsel of royalty. The khansamas, the Royal chefs of the Mughal kitchen, are recognised for inventing this dessert. The key ingredient in this recipe is bread which, come to think of it, is a staple in a poor mans’ diet. On paper, it is quite simply put, a bread pudding.The nobility, perhaps, was achieved with the elaborate process of frying bread triangles in pure ghee. Further progressing its status was milk, sweetened and boiled till it thickens like cream. This Rabri was flavoured and perfumed with the crushed whole spices and saffron imparting its hue. Certainly not a dessert to be taken lightly (pun intended).