Cream Cheese Barfi
(Sweetened Cream Cheese Cake)
Ingredients
- 1.5 lb cream
cheese
- 1.5 lb sour cream
- 1 can sweet condensed milk
- 1/2 cup
sugar
- 1/3 cup sifted flour
- 1/4 teaspoon baking powder
- 1/4
teaspoon salt
- 1/4 cup almonds, coarsely chopped
- 1/4 cup cashews, coarsely
chopped
- 1/4 cup golden raisins
- 1/4 cup coconut, coarsely chopped
Directions
In a food processor, combine cream cheese, sour
cream, condensed milk, sugar, flour, baking powder, and salt to a smooth
paste-like mixture. Pour into a large bowl. To the cream cheese
mixture, add almonds, cashews, raisins, and coconut; fold in thoroughly.
Butter a baking dish well and pour the mixture; smooth out the surface and bake
at 325oF for 15 to 20 minutes, or until the top is lightly
brown. Chill it overnight in refrigerator. To serve, cut into 2-in.
cubes and top it with whipped cream.
Sikarni
(Spiced Sweet Yogurt-Pistachio Dessert)
Ingredients
- 4 cups regular yogurt
- 2 cups sour
cream
- 1/4 cup double cream
- 2 cups sugar
- 1/2 tsp ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground
nutmeg
- 1 teaspoon saffron
- 1 cup unsalted, shelled pistachio nuts, cut
into thin slices
Directions
In a large bowl, mix yogurt and sour cream
together. Pour the yogurt mixture into a large colander with a cheese
cloth liner. Allow draining for about 12 hours.
Transfer the mixture
into a mixing bowl. Dissolve saffron in luke warm cream.
To the
yogurt mixture add sugar, cinnamon, black pepper, cardamom, nutmeg, dissolved
saffron, and pistachio nuts; fold in thoroughly. Chill overnight in
refrigerator.
To serve, scoop a cup of chilled dessert into a serving
plate, topped with a generous amount of unsalted, shelled, whole pistachio
nuts.
Rasbari Dessert
(Cheese Balls in Cream Syrup)
Ingredients
- 4 cups ricotta cheese
- 2 cup cream
cheese
- 1 can sweet condensed milk
- 2 cups sugar
- 1/2 cup flour,
sifted
- 6 cups half-and-half milk
- 1 teaspoon ground cardamom
- 1 1/2
tablespoon rose water
- 1 teaspoon saffron
- 1/2 cup almonds, sliced into thin slivers
Directions
In a large bowl, combine ricotta cheese, cream cheese,
flour, condensed milk, and 1 cup of sugar. Mix thoroughly to a smooth,
stiff mixture. Make 1-in. balls and line them up on the bottom of a
well-buttered baking pan.
Bake in oven for 15-20 minutes at
325oF, or until the cheese balls are lightly browned. Transfer
cooked cheese balls into a container.
In a sauce pan, pour milk; add cardamom and
saffron. Allow slow simmer, constantly stirring, until the milk has
thickened into a syrupy consistency.
Remove from heat. Pour cream
syrup over the baked cheese balls. Add rose water and almonds
slivers.
Refrigerate overnight. Serve cheese balls with chilled
cream syrup.
Khir
(Himalayan Rice Pudding)
Ingredients
- 1 gallon whole milk
- 2 cups
cream
- 1/2 cup butter
- 1 cup basmati rice
- 1 cup sugar
- 5-6 cardamom,
finely chopped
- 1/4 cup coconut, coarsely shredded
- 1/4 cup golden
raisins
- 1/2 cup cashews
Ingredients
In a large cooking pan, heat butter over low heat.
Add rice and stir for 2-3 minutes. Pour milk into the rice mixture.
Add cream and sugar; stir thoroughly. Bring to a boil and allow to simmer
over low heat, stirring constantly, for about 20 minutes, or until the rice has
softened.
Add cardamom, coconut, raisins, and cashews; stir well.
Cook for another 10 minutes, or until the rice is cooked soft and the mixture
has thickened to consistency of your like.
Chill the pudding overnight in
refrigerator. Serve with handful of toasted cashews.
Carrot Barfi
(Carrot Fudge Dessert)
Ingredients
- 2 cups carrots, finely grated
- 2 cups
half-and-half milk
- 1/2 cup butter
- 1 cup sugar
- 1 teaspoon ground
cardamom
- 1/2 cup almonds, thinly slivered
- 1/2 cup golden raisins
- 1/2
cup cashew nuts
- A dash of red coloring
Directions
In a cooking pan, combine
grated carrots and milk. Bring to a boil and simmer over low heat for an
hour, until the carrot has softened.Add butter, sugar, cardamom, almonds,
raisins, and cashews; mix thoroughly. Sprinkle a dash of red coloring and
simmer the mixture, stirring continuously, for another 15-20 minutes until the
carrot mixture has thickened.
Remove from heat and transfer to a
well-butter container; spread into a 2-in. thick layer.
Chill overnight in
refrigerator. Cut into 2-in. cubes. Serve chilled, topped with
sliced almonds.
