Balochistan Food Festival at Hotel Ocean Pearl by Mahesh Nayak Bovikana

About the author: 
Mahesh Nayak is a journalist, creative writer and graphic designer by profession, located in Mangaluru. Hailing from the famous Bovikana Nayak family, he has studied life and living style of various cultures. From his schooling days, he has been writing articles which have been published in various books, magazines, journals and newspapers. His articles and graphic designs reveal a touch of class, while taking us into the reality of virtual world.

Though we are living in the same locality, I came to know Mahesh just 6 years ago. Mahesh is at least a decade junior to me, his writing abilities and his penchant for good food and living have brought him closer to me. He loves traditional foods and has a good knowledge of GSB style food and ingredients. Mahesh has travelled widely and has left no stone unturned, when it comes to sharing his experiences.

His pastimes are mainly reading, writing true stories and poems, petty adventures, animal care, video documentaries, studying flora and fauna and socialising with creative groups. He has been the executive editor of Mangalore Today print magazine since many years. He runs Iris Design & Communications, an advertisement and designing consultancy in Kodialguthu East, Mangaluru.

This is Mahesh's first article for Kudpiraj's Garam Tawa. In this article, he has reviewed the Balochistan Food Festival which is running at the Ocean Pearl, Mangaluru. I am sure, it will enthrall the readers while taking us into a virtual journey through the colours and aroma of the lavish Balochistan spread.

Thank you Mahesh for the inputs.

- Kudpi Raj

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Balochistan Food Festival 

Balochistan could well have been Timbuktu. Hardly anyone even knew it existed on the map. But it’s been in the news lately for political reasons, the result of which is a food festival at Hotel
Ocean Pearl. Balochistan Food Festival, I suspect, is a brain child of the hotel’s marketing department, which would have instantly smelled an opportunity to please the guests with the region’s new found mystique.

Balochistan is the largest of Pakistan’s five provinces and is wedged between Pakistan (which it hates), Afghanistan, Iran etc. That’s as bad as life can get. Much of its cuisine has to do with roasting direct on fire and some say it’s the birth place of kebab. Anyway I was sufficiently excited by the idea of the festival and decided to check it out.

Coral Restaurant, the venue of the food festival wore a festive look with cutouts of camels and enticing displays of sacks full of grains and spices. The festival features a-la-carte menu. Unfortunately I had only me to order for and I had to choose carefully. True to Balochistan’s reputation, most of the food items were of Tandoori lineage and there was good choice between fish, chicken and lamb preparations along with some treats for the veggies too.

I decided to begin with soup and asked for a Murgh Asrafi Shorba. It was good. This I followed with Saaji Chicken, which is supposed to be a popular dish. Normally a whole chicken is roasted. Here I was served with four roasted chicken thighs. Though tasting a bit unfamiliar it was good to eat – maybe the strangeness is because the spices and herbs used in the masala are alien to us. For main course I asked for Murgh Dum Biryani, which was a mix of white rice and coloured rice with two chicken pieces thrown in. It was delicious, but not much different from Coral’s regular Biryani. For dessert I had Kesari Phirni, which was also good.

Murgh Asrafi Shorba

Saaji Chicken

Murgh Dum Biryani

Kesari Phirni

Balochistan Food Festival is worth a try. The price is reasonable and the quantity is generous. The taste might seem unfamiliar, but after all it’s supposed to be from an unfamiliar place.

When it comes to food festivals it’s a good idea to go as a big crowd as you can try out many more dishes. I was trapped into a solo position. Hence I had to order very little and still parcel about half the stuff.

Balochistan Food Festival is hosted by Hotel Ocean Pearl (Coral Restaurant) and runs from 11th June to 24th June.

A footnote: My lunch was actually a treat from my rich friend Abdullah who could not join in the feast as he was fasting for Ramzan. The dude not only suffered the torture of witnessing me gobble to glory on an empty stomach, but also paid the bill without a second thought. Here is a photo of my friend commanding his portion of the table.

New Year's Greetings

"Wishing You all A Very Happy and Prosperous Year!"

Karachi Halwa(Bombay Halwa)

Diwali, the most celebrated festival of lights is here again, and I have come out with Karachi Halwa(Bombay Halwa) in two flavours for our followers.

Strawberry flavoured chewy Karachi Halwa

When I talk about Karachi Halwa, my memory dates back to the mid Sixties, when my brother Shashikanth got his job in Bank Of India and settled in Bombay. Every year when he visited home town, he used to bring two types of halwas from Bombay, the popular Mahim Halwa or the Ice Halwa and the chewy sticky Karachi Halwa. Those days we called it Bombay Halwa. This halwa was formulated by the Sindhis from Karachi before Independence, when Karachi was part of India, and trade activities were brisk between Bombay and Karachi.

Karachi Halwa is a chewy Indian sweet meat made with arrowroot powder or corn starch, loaded with the goodness of almonds, pistachios and other dry fruits. In Mumbai it is available in different colours and flavours, sold in every nook and corner by mithaiwalas and this sweet has a prime place among Diwali Sweets. Typically they make this adding hydrogenated vegetable oil or vanaspati, but this tastes awesome when we make it with pure ghee. The chewy sticky halwa releases vivid flavours as we bite into the crunchy roasted nuts embedded within. Fine halwa comes in two textures, soft and sticky. Soft ones can not be preserved for more than 2 weeks and they also smell old sooner. Sticky ones can be preserved for over a month. The whole process requires nothing but patience, for you may need to keep stirring the contents for one to and one and half hours.

I am fond of this halwa which I wanted to make long ago, but somehow never tried until recently. First I tried this recipe from NDTV Food Channel by Chef Niru Gupta, but with my own variations. I also added strawberry crush which is readily available in 750ml bottle. That enhanced the taste of the halwa, making the eater crave for more and more!

Saffron flavoured soft Karachi Halwa

Second attempt was, making this with saffron flavour. This time I reduced the amount of added sugar and also set the halwa faster, which made it firm but soft. You can add amount of sugar in the proportion 1:1 but you can also increase the amount of sugar upto 1:2, that is for 1 cup arrowroot powder, you add 2 cups sugar. My preference is 1:1 for soft halwa and 1:1.5 for chewy one. Adding any fruit crush which has sugar in it, calls for reduction in amount of added sugar proportionately. In such case, my 1:1.5 formula works wonderfully well. Please also note that the total volume of added ghee should be not less than 100 ml for 1 cup of arrowroot powder and proportionate sugar. If you add more ghee, it floats over the top after setting the halwa, and can be used for making some other sweet dish or can also be used for pouring over Puran Polis. I didn't add cardamom to this halwa, as it spoils the flavour of strawberries as well as saffron.

Happy cooking, "Happy Festival of Lights to you all"!

Ingredients:
Sugar - 250-500 Gm(1-2 Cups depending on your requirement)  
Arrowroot Powder/Corn Flour - 1 Cup(115 Gm)
*Red/Orange/Green Food Coloring(As per the flavour you choose) - 3-5 Drops 
Strawberry/Orange/Pineapple/Lychee/Grape or any similar tangy fruit crush - 1/4 Cup(Optional)
Saffron - A generous pinch(Optional)
Lemon juice - 2Tsp or 1/2Tsp Ciric Acid dissolved in little water(I used lemon juice concentrate)
Ghee - 100 to 110 Ml
Almonds - 40 Gm 
Pistachios - 30 Gm 
Melon Seeds(Magaz) - 30 Gm
Water - 4-5 Cups 

Method:
Roast nuts and chop almonds and pistachios.
If you use saffron, soak it in little hot water and keep aside.
Dissolve sugar in 2 cups of water. 
Stir and boil for 5 minutes.
Mix arrowroot powder with sugar syrup.
Add 2-3 cups cold water to make a thin solution.
Strain through a sieve lined with muslin cloth.
Cook, stirring constantly with the wire whisker or wooden ladle, until the mixture thickens into a semi transparent gum.
Add lemon juice, food colour, optional fruit crush or saffron soaked in hot water.
Lemon juice/citric acid prevents sugar from crystalising. 
Keep stirring on medium heat, taking care not to char the contents.
When the mixture starts to stick to the base of the pan, add 1 tbsp ghee.
Keep stirring constantly with preferably a wooden ladle.
Now you can increase the heat to high.
Keep adding one tablespoon ghee every 3-5 minutes until the mass begins to foam, and forms sticky lump.
When stirring becomes difficult, the contents move with the ladle in one sticky mass and ghee oozes from the sides, switch off the flame.
Fold in the nuts. 
Pour into a greased tray. 
Smoothen with a greased spoon. 
Allow to cool completely.
This takes over 2-3 hours.
Cut into 1 inch squares and store in an airtight container.

Karachi Halwa with Lychee flavour

*As per flavours you choose, you can add these colours:
Strawberry/Raspberry/Cranberry - Red
Saffron - Orange Red
Pineapple - Yellow
Orange - Orange Red
Grape/Mixed Berry - Purple
Lychee flavour - No colouring
Plain(Without any added fruit pulp or flavouring) - Green 

Mango Kesar Burfi

Before I get on to the main thing, let me narrate a story about how I was interested in sweet making, especially burfi.

It was year 1964 and the month was May. I was just Seven year old boy then, and my only sister was getting married on the 24th. An expert sweet maker called 'Mithai Venkatesha' was hired by my father for making traditional sweets such as Besan Laddu, Besan Burfi(Khadi), Saat, Maalpuri and Mysore Pak, if not the savoury items like Sev, Tukdi and Banana Chips. Two days before the wedding, Venkatesha arrived at our home with his implements and established himself in the utility room at the back of the house. Loads of flour, tins of pure Agmark ghee and heaps of sugar, raisins and cashewnuts were indented from Kumble's shop in Bunder Mangalore. I called it a day and sat in a corner to watch Venkatesha in action. It was hot summer, sweat trickled down the pinkish red face of Venkatesha who patiently handled sweet making, taking care to maintain utmost hygiene. That's the beauty of traditional Mangalorean cooks. They are very meticulous!

Of all the sweets, I very well remember how he made besan laddus and besan khadi. The heat and smoke of wood fire made me intolerant and skip watching further. However, I noticed how he roasted besan or chickpea flour with ghee, how he mixed in cardamom powder, cashewnut bits and castor sugar to make besan burfi or khadi, which is the simplest burfi among Indian sweets.

Many years later, I tried my hands at making besan burfi and succeeded. I also made that adding pineapple juice to make Pineapple Khadi. 

Burfi is one of the most popular North Indian sweets. It is more famous as Bombay(Mumbai) Sweet, as expert sweet makers from Karachi, Gujarat, Rajasthan and UP have settled in Mumbai and they make awesome burfis and pedas. Burfi can be made with different flavours, adding fresh fruit pulp or dry fruits, mixing with milk solids like khova, milk powder and some flour like besan, refined flour or corn flour. Mango Burfi is essentially an invention by sweet makers of Mumbai. Today, Chitale Bandhu Mango Burfi from Pune is the best as per their claim online. When I saw the ad for Chitale Bandhu Mango Burfi on Facebook, I was tempted not to order that online, but to try my hand at making similar burfi at home!

Now is season for fresh mangoes, I thought of making Mango Burfi and checked for recipes online. I found one convincing, but that turned out to be a disaster, as the author has given wrong proportions of ingredients. I ended up making mango halwa instead of burfi!

Then I looked into more recipes, many seemed easy and convincing, but I didn't have the heart to try them, as I had failed with one recipe already. Meena said, burfi needs to be but soft not chewy, firm and easily cut into squares or diamonds without blunt edges. I logically deduced the ingredients for making burfi and tried my own method twice with slight changes, succeeding in getting the right texture and taste. Consistency wise the last attempt was better, and that was just perfect!

You can make this burfi softer or harder according to your liking. If you want it harder, add little more roasted besan or chickpea flour. You can also add little corn flour along with castor sugar to make them harder.

Few points to remember while making mango burfi:
1. Don't roast or fry the ingredients on high flame or char the contents.
2. Ratio of solids to liquids should be almost 4:1.
3. Don't add too much ghee or oil to burfi. It will change the consistency and makes the stuff chewy like halwa.
4. Don't fry the ingredients after you add powdered(Castor) sugar. Castor sugar helps in binding the burfi and allows the knife to cut through them while giving the burfis sharper edges.
5. Use best quality mango for making this burfi, such as Alphonso, Mallika or similar more pulpy, less fibrous and juicy variety.

The ingredients given in the list can be varied according to personal preference, but don't cut down on besan much. After you mix in besan, it blends well with the mango pulp, sugar and khova, giving a brittle consistency to the burfi, neutralising the stickiness within the mango pulp blended with sugar and khova, while it loses its typical aroma completely. I didn't add cashewnut bits, as I like the burfi with just mango taste and saffron flavour.

Ingredients:
Chickpea flour(Besan) - 1/2 cup
Ghee - 3 teaspoons
Tiny Cashewnut Bits(Optional) - 1 Tbsp
Mango Pulp - 1/2 cup(Or approximately 100 Gms)
Crystal Sugar - 1/2 Cup(Adjust according to taste)
Castor Sugar - 1/4 Cup
Khova(Mawa) - 200 Gms(approx 1 cup crumbled)
Saffron - A pinch soaked in 2 Tsp hot milk
Crushed Cardamom Seeds(Optional) - 1/4 Tsp

Soft Burfis that need to be refrigerated after 3 days

Method:
Grease a 7" square baking tray or a 7" diameter stainless steel shallow plate for moulding burfi.
Crumble khova and keep aside.
Heat a thick bottom nonstick pan and melt 2 teaspoon ghee.
Add besan, reduce heat to medium low and roast well for 5-8 minutes, taking care not to burn the ingredients.
Add optional cashewnut bits, roast for one more minute and remove from heat, keep aside.
Wipe the wok clean with a kitchen cloth.
Heat the wok again, add one teaspoon ghee.
Add the mango pulp along with crystal sugar and keep stirring on medium flame until the pulp starts to thicken.
Reduce the heat and keep stirring for another 3-5 minutes, when the mango syrup gets as thick as jelly.
Add the crumbled khova and keep mixing on low flame.
As the mass starts to thicken again, add the saffron soaked in milk and stir well.
Keep mixing until you feel the ladle is not moving freely and the mass can be rolled into a firm ball.
Now add the roasted besan and mash the contents for 2-3 minutes using a paav bhaaji masher or a heavy churner, until the mass feels smooth and brittle like chapati dough.
Switch off the flame, mix in castor sugar and optional cardamom powder.
Collect the mass together and transfer into the greased burfi mould.
Pat with the ladle to spread the dough evenly.
Smoothen with a spoon to get an even surface.
Burfi spread should be at least 1/3 inch thick.
Allow to cool down for 10-15 minutes at room temperature.
Score(Make crisscross gashes) on the surface at equal distance to design almost 1 inch squares.
Allow the burfi to cool down completely.
Cut along the scored markings to get perfect burfis.
Store in an airtight container to consume over the next 7 days or more.
If the burfis are soft, store them in the fridge after 3 days.

Hard Burfis that can be kept at room temperature for a week

Eggless Carrot Date and Walnut Cake

Of late, I have been exploring the possibility of making simple vegetarian cakes that are healthy as well as tasty. Since I took to baking, I more or less come out with perfect cakes, thanks to my strong science subject in College, that is Chemistry. 

Yes. if you apply science in general and Chemistry in particular, baking is kid's play for you. All you should know is to balance between liquids and solids, leavening and shortening agents and of course the right measure of alternative protein rich supplements like yogurt, milk or khova.

Meena had been making Carrot Date and Walnut cake since tile immemorial, but she follows the method adding eggs. For our vegetarian followers, I felt like making the eggless version. Besides, we had left over grated carrots in the fridge that I wanted to consume faster in some recipe or the other. So here it is, soft spongy delicious Eggless Carrot, Date and Walnut Cake for you all. Don't forget to have a cup of hot coffee, tea or chocolate drink by your side when you relish this.

Ingredients:
Refined Flour(Maida) - 2 Cups
Salt - 1/3 Tsp
Baking Powder - 3/4 Tsp
Baking Soda - 1 Tsp
Brown Sugar(Demerara Sugar) - 3/4 Cup
Butter - 120 Gms Softened(Or Olive or Sunflower oil 1/2 Cup)
Caramel - 1 Tbsp
Plain Yogurt - 3/4 Cup
Carrots - 1 Cup grated
Dates - 200Gms deseeded and chopped
Walnut Kernel - 100Gms chopped
Vanilla Essence - 1 Tsp
Honey(Optional) - 1 Tbsp

Method:
Set the oven to 200°C and preheat for 10 mins.
Grease a long 8" x 4" loaf tin and line with butter paper. 
Sift flour with salt, baking powder and baking soda.
Cream butter with brown sugar for 10 minutes.
Add yogurt, caramel, honey, vanilla essence, beat for another 5 minutes.
Add grated carrot, chopped dates and walnut, mix well.
Fold in flour mixture, 1/3 portion at a time and prepare the cake mixture.
Scrape the cake mixture into the prepared tin and smoothen the surface.
Cover the tin with aluminum foil.
Bake at 200°C for 10 minutes and then at 160°C for another 10 mins.
Remove the aluminum foil and continue baking at 160°C for another 25 mins or until the surface turns brownish and a skewer inserted comes out clean.
Allow to cool down completely on the rack for 1 hour.
Slice and store in airtight cake box.
Relish with hot or cold beverages.

Dum Ka Rote (Ash Gourd Semolina Cake)

I had presented the wonderful sweet dish famous in Bengaluru called 'Dumrote Halwa' couple of years ago. Dumrote is based on Dum Ka Rote, a kind of semolina cake mostly baked by the Muslims of Hyderabad but we also find it in Tamil Nadu. I think these delicious cakes made by Muslims is basically from Persian origin and the Sindhis of Karachi have brought it to Hyderabad.

Dumrote Halwa is cooked traditionally on dum, that is slow heat in a closed vessel. I have seen original Dumrote at Balepet Udupi Sri Krishna Bhavan and also at Venkateshwara Sweet Meat Stall having golden brown crust on them. Last time when I made the halwa, I made it in a kadai just like we make Sheera or Kashi Halwa. I had a vague idea then to bake dumrote in the oven like a cake. Dum Ka Rote is almost like a cake with a crusty outer and soft inner as per few recipes I glanced. It is made with semolina, milk, ghee and sugar adding flavours and dry fruits. I thought of making it with added ash gourd.

Just when I was thinking about that, my friend Dr. Sai Giridhar Kamath, a leading ophthalmologist in Mangaluru sent me message, asking if I want ash gourd grown in his garden. He said, today is Manjeshwar Shashti, a festival during which majority of GSBs cook ash gourd at home. Though I don't follow that festival, now is holiday season, and baking a cake with ash gourd should be a fine example for all. So, I didn't hesitate to say yes! 

He brought an ash gourd weighing just above 2 Kilos, which is suitable for my recipe. Then I had to think about how to bake it. Halwa is normally a very moist and sticky sweet dish whereas cake should have a moist but fluffy and grainy texture. Using the right amount of solids and liquids, adding right amount of leavening and shortening agents make a cake perfect. Apart from that, one needs guts to experiment with a cake that has expensive ingredients going in. I had that courage and self confidence. So I formulated the recipe according to the following scientific explanations.

1. I increased the amount of semolina and also used chiroti rava, which is superfine Bombay rava.
2. I didn't roast the semolina but just coated it with ghee, so that each grain swells up slowly as liquids heat up and get absorbed by the grains.
3. I chopped the raisins so that they mix well in the batter. I roasted the cashew nuts in ghee so that they remain firm.
4. Adding one cup of milk and avoiding adding water ensures homogeneous mixing of khova with the wet ingredients.
5. I covered the baking tin with aluminum foil for half the time, so that the upper crust of the cake remains golden and does not get burnt. This is a vital step in baking any crusty dishes.
6. I added calculated amount of salt, baking powder and baking soda to make the cake taste better and become fluffy.

So once I decided to make the cake, I didn't waste any time. Ash gourd was fresh, all other ingredients were in stock and most of all, the electricity department MESCOM was kind to me by not shutting down power! The end result can be seen in the pictures, but those who tasted the cake have given a Hi Five. What more can I expect than seeing happy faces! You too can make your family and friends happy this Christmas by baking this delicious moist fluffy Dum Ka Rote Ash Gourd Semolina Cake.

Ingredients:
Ash Gourd(Well grown one) - 2 Kg
Chiroti Rava(Semolina) - 2 1/2 cups
Salt - 1/4 Tsp
Baking Powder - 3/4 Tsp
Baking Soda - 1 1/2 Tsp
Ghee - 180 Ml
Sugar - 2 cups(Reduce or increase according to taste)
Khova - 200 Gms crumbled(Or Condensed Milk 100 Ml)
Milk - 1 Cup
Cashew bits - 25 Gms
Raisins - 25 Gms chopped
Green Cardamom - 6-8 pods, peeled and seeds crushed
Edible Camphor(Pachcha Karpooram) crystals - A pinch
Orange Red Food colour - A pinch dissolved in little warm water
Saffron(Optional if you are not using food colour and camphor) - A pinch dissolved in little warm milk

Method:
Wash peel and cut ash gourd into thick wedges.
Grate them and collect the grated ash gourd in a bowl.
Using a juice strainer, squeeze out the juice from the grated ash gourd and collect the juice separately.
You should get 3 cups of the grated ash gourd and little more of the juice.
Heat 3-4 Tbsp of ghee in a nonstick pan.
Fry the cashew bits, drain and keep aside.
To the same ghee add grated ash gourd on high flame, mixing continuously, so that it doesn't get burnt.
Keep stirring for about 10 mins when the mass gets partly cooked, changes colour and ghee starts leaving the sides.
Now add the collected ash gourd juice and keep mixing.
Stir fry on high flame for another 10 mins when the mass gets mushy and semi dry.
Allow to cool and then mix in milk and crumbled khova.
Add chopped raisins, nuts, camphor and cardamom powder.
Mix well.
Preheat oven to 225° C for 10 minutes.
Grease a 12" x 8" baking tin and keep ready.
Mix semolina with salt, baking powder and baking soda.
Add remaining ghee and mix well to coat the semolina.
Now fold in semolina and sugar into cooked ash gourd milk and khova mix.
Add food colour or optional saffron in milk and mix gently.
Pour the mixture into greased baking tin.
Bake at 225° C for 10 minutes and then at 180° C for another 30-35 minutes, or until edges turn brown and a toothpick or skewer inserted comes out clean.
Allow to cool on the rack for about 1 hour.
Once cool, slice into pieces and store in an air tight cake box.

Note: 
All measures are in standard cup of volume 200Ml.
If you add condensed milk instead of Khova, reduce the quantity of sugar.
You can also make this cake by replacing ash gourd with cucumber.

Kesar Doodh Peda

Doodh Peda is the most popular and basic milk based Indian Sweet. In Maisuru it is categorised under 'Bombay Sweets' as against Bengali Sweets, which are mostly made with cottage cheese or paneer. Doodh peda also known as Milk Fudge, and is a delicious sweet meat distributed by people to celebrate festive occasions. Milk Khova/khoya/mawa is mixed with calculated amount of sugar and flavouring ingredients to make these. In Hindi Doodh is milk, and Peda means small ball. 

I first tasted doodh peda in the Sixties, when Taj Mahal and Komal's in Mangalore made them with pure milk khova, adding Kesar or saffron. The aroma of the pedas and the taste lingered on for a long time after we relished them those days. The softness and the grainy texture of khova still comes to my mind as I reminisce over them! Dharwad Peda or Mathura Peda is slightly different, dark brown in colour and is rolled in castor sugar. Kesar Doodh Peda is my most favourite, and I have also tasted very good Kesar Peda at Bombay Tiffanys in Maisuru, Kanthi Sweets, Chandra Sweets and Arya Bhavan in Bengaluru and Agarwal Bhawan in Chennai. 

At present, in Mangaluru we have Shreya's Sweets which makes good Kesar Peda, but it is not made with pure khova. I was surprised to know that some sweet makers add milk powder to make doodh peda! I was working for a Bank in Chickpet Bengaluru in the Eighties, where Bombay Anand Bhawan was a customer. I saw their stock statement which mentioned milk powder, and I asked the messenger from Bombay Anand Bhawan, why milk powder is used. He told me that it is added to make doodh peda. Then I realised why some of the whitish looking pedas taste different. Doodh peda made with pure khova looks a bit darker than pure white or light cream colour ones with added milk powder. The one with milk powder tastes bad, and leaves a bad feeling on the tongue after eating it.

Diwali was here, and I wanted to give return gift of sweets to a friend. I had Nandini brand khova in stock. Nandini brand is also inexpensive and pretty good. So I decided to make Kesar Doodh Peda at home. Browsing through various recipes, I found out that most of them go the easier way of combining condensed milk and milk powder to make pedas. Few recipes showed how to make milk khova by condensing milk and then make peda. I used my own method, and made these fantastic delicious kesar doodh pedas. Adding little liquid glucose to sugar syrup makes them stay softer, as liquid glucose is a stabiliser that prevents sugar from getting crystallised. If you get khova easily, you can also make this faster than following the elaborate method of condensing milk! If you don't get ready made khova, you can boil 4 liters of milk in a thick bottom kadai, keep stirring it for an hour or more on low flame and make khova. After all, freshly made khova makes the doodh pedas more delicious!

Ingredients:
Milk Khova/Mawa - 400 Gms crumbled
Sugar - 200 Gms(Adjust according to taste)
Liquid Glucose - 2 Tsp
Ghee - 2 Tsp
Kesar(Saffron) - A generous pinch soaked in 2 tbsp hot milk
Pistachios - 25-30 slivered length wise
Cardamom Powder(Optional) - 1/2 Tsp

Method:
Heat 1/4 cup water in a thick bottom pan, add sugar.
As sugar starts to boil and forms a thin syrup, mix in liquid glucose, combine well.
Lower the heat and add crumbled khova, once it melts, add ghee.
Keep mixing  on low heat for 10-15 minutes, or until the mass starts to get thick.
Add saffron soaked in milk and mix well.
Take care not to burn the ingredients.
Keep mixing, and when the mass is almost dry, transfer it to a platter, spread it evenly and allow to cool down completely.
Knead the mass well and make gooseberry size balls, make a depression in the center with your finger, flatten them slightly between your palms, or just make a ring pattern using the potato peeler like I did.
You can also use a floral mould to make lovely patterns on them.
Stick a piece of slivered pistachio on center top of each one of them, arrange on a plate and enjoy delicious Kesar Doodh Pedas.
You can store them in an airtight jar and keep them fresh for 3-4 days, then transfer them into a fridge.

Tender Coconut Kulfi

Kulfi, the Desi Indian ice cream mostly sold by street vendors, has won global acclaim today as a traditional dessert. Master chefs and ice cream manufacturers have introduced kulfi in their menu. A Mumbai based ice cream manufacturer has created record for selling kulfi based natural ice creams and today Natural Ice Cream has become a house hold name in nooks and corners of India. Kulfi is made with creamy milk, sugar and some fruit pulp or chunks. Dry fruits are added to make it more rich and also add to the crunchy taste. Tender Coconut Ice Cream by Natural's has won my heart, the success of making Tender Coconut Pudding has inspired me to try making Kulfi with tender coconut malai at home.

Some years ago, we have ventured into making vanilla and pista ice cream at home. It works out very expensive and also does not come out as smooth as Ideal Ice Creams, which are also cost effective. Hence we stopped making ice cream at home. I was not much into eating Kulfi in the past. Once or twice I had tasted kulfi at the Gajalee Restaurant Mangaluru. Ideal Ice Creams also make kulfi, but I have not tried it as yet.

I love tender coconut, and I drink water from one everyday. We also have coconut trees in our garden, and obtaining the malai(tender coconut kernel) is not a difficulty. I reserved one full malai from a tender coconut for making kulfi. It was slightly grown and I minced it lightly by running in pulse mode in the mixer. I also added half a cup of very thin malai chopped into tiny bits. That gives a better taste if added along with thick malai. I don't boil the malai along with milk like suggested in some online recipes. That changes the taste of kulfi. Malai better be added after the milk cools down completely.

Whole milk with full cream is recommended for making this. I used 1/2 liter packet of Nandini Good Life milk. Also added 1/2 can of condensed milk for that rich creamy taste. If you add condensed milk, cut the amount of sugar because condensed milk is already sweetened. Avoid adding cardamom, vanilla, saffron or other flavouring, as the flavour of tender coconut blended with rich creamy milk gives a better feeling. You may add some cream if you want, to make the kulfis more smooth. Adding some chopped nuts like almonds or pistachios gives that crunchy taste as you bite into this wonderful creamy cool dessert. As the kulfi melts in your mouth, tit bits of coconut malai make chewy bites and that also adds to fun. Kids will definitely love eating these.

My friend Shibrur Mukund Kamath, Managing Partner of Ideal Ice Creams has tasted this Kulfi and has approved it as perfect. What more can we ask for!

Ingredients:
Whole Milk - 1/2 Liter
Sugar - 1/4 Cup
Condensed Milk - 1/2 Can(200 Gm)
Tender Coconut Malai - 1 cup

Method:
Chop tender coconut malai into tiny bits.
If the malai is thick, chop into small pieces and run in a mixer in pulse mode twice.
Mix milk and condensed milk thoroughly and heat in a thick bottom pan.
Bring to a boil and on slow heat, stir the milk and cook for 10-15 minutes or until milk thickens and gets a custard like consistency.
Take care not to burn the milk.
Add sugar and continue stirring for another 5 minutes.
Switch off the flame, keep the pan for cooling and allow to cool dwn to room temperature.
Add the coconut malai and mix well.
Pour into kulfi moulds or muffin moulds and freeze for 8-12 hours.