ABCDlady Magazine - for the American Born Confident Desi

Cocktails and Cuisine

By Rajni Hatti

Sweet Treats for Special Occasions

Every August, South Asians around the world celebrate two important milestones–Pakistani and Indian Independence Day. After centuries of colonial British rule, Pakistan became a sovereign nation on August 14, 1947, with India following suit the very next day. The fight for freedom was led by many great leaders, such as Mahatma Gandhi, who to this day is revered by millions around the world for his integral part in helping India and Pakistan gain independence using non-violent tactics.

Although festivals and religious holidays are celebrated differently in respective South Asian regions, Independence Day is a unique holiday when people in all parts of South Asia unite to celebrate with flag-raising ceremonies and cultural programs, as well as exchanging sweets with friends and family.

These easy recipes for South Asian sweets are perfect for any special occasion. Both desserts store well, so you can make them ahead of time and give them as gifts or serve them when entertaining.

Tip: When you give food as a gift, make it special by packaging it in a reusable gift tin or canister, which you can find at most party or gift shops.

Doodh Peda (Saffron-Cardamom Fudge)
Makes 4-6 servings

Doodh Peda is a common dessert made for festivals and celebrations. It is best to make it a day before you want to serve it, so that it has enough time to cool and firm completely.

Ingredients:
6 tablespoons unsalted butter
1 14-ounce can sweetened condensed milk
1 cup instant non-fat dry milk (also called milk powder)
1/8 teaspoon ground cardamom
5-10 strands of saffron, crushed
1 tablespoon unsalted pistachios, roughly ground

Instructions:
1. Put a heavy medium size pan over medium heat. Add the butter. Stir occasionally until the butter begins to simmer and looks golden in color.

2. Add condensed milk and stir constantly until the butter and condensed milk are completely combined—about five minutes (you will notice that the butter first settles around the edges of the pan, but as you continue to stir, the butter will mix in with the condensed milk).

3. Mix in the dry milk gradually, as you continue to stir.

Tip: Look for condensed milk and instant dry milk in the baking aisle of your supermarket.

4. Remove from heat and mix in the cardamom and saffron. Set the mixture aside until it is cool enough to handle, about 10 minutes.

5. Cover a baking pan or large cutting board with aluminum foil and grease it very lightly with butter.

6. Take about a tablespoon of the mixture and roll it into a ball using your palms. Flatten the ball (peda) into a ½ inch thick circle and indent the center slightly. Place the peda on the aluminum foil. Repeat this step with the rest of the mixture.

7. Sprinkle some of ground pistachios in the center of each peda. Cool the peda completely (about an hour). Transfer to an airtight container, using wax paper between each layer, and store for at least 8 hours before serving.

Tip: Doodh peda has a shelf life of about 2-3 weeks and should be stored in the cupboard, not the refrigerator.

Cashew Chikki (Cashew Brittle)
Makes 4-6 servings

Chikki is a popular snack food and is most commonly made with nuts, puffed rice or sesame seeds.

Ingredients:
1 cup roughly chopped cashews
1/3 cup unsweetened dry coconut
1 teaspoon ground cardamom
1 cup sugar
Canola or vegetable oil, to coat

Instructions:
1. Cover a baking sheet or large cutting board with aluminum foil. Coat aluminum foil lightly with oil. Coat a knife and rolling pin lightly with oil and set aside.

Photos by Rajni Hatti

2. Heat a medium size pan over medium heat. Add cashews, coconut and cardamom to pan. Stir often with a mixing spoon until coconut begins to turn golden brown and mixture gives off an aroma, about 5 minutes (the mixture will burn easily, so make sure to adjust heat as necessary).

3. Remove from heat and set mixture aside in a bowl. Wipe pan and mixing spoon clean with a dry cloth. Coat mixing spoon lightly with oil.

4. Return the pan to medium heat. Add sugar to pan, stirring occasionally until sugar begins to melt. As sugar melts down, begin to stir constantly until all lumps have melted and the sugar is golden brown (this whole process should take about 5-8 minutes).

5. Add cashew mixture to pan and stir to combine. Transfer mixture to prepared sheet.

6. Using a rolling pin, spread out mixture into a ¼ inch thick layer. Using a knife, make 1 inch square indents. Let cool to room temperature, about 15 minutes.

7. Once cooled, break into pieces along the indentations. Store in an airtight container, using wax paper between each layer.

Tip: For easier clean up, put utensils in the pan you used to make the chikki and fill it with hot water. Let stand until sugar loosens, about 15 minutes.

Rajni Hatti teaches an Indian cooking series called "A Taste of India" in the greater Washington D.C. area and is currently writing a cookbook that focuses on simple and delicious Indian cooking. Check out her website at www.rajnihatti.com for free monthly recipes and a detailed look at cooking Indian cuisine. Rajni can be contacted at info@rajnihatti.com.