Food For Peace
Syrup:
4 1/2 cups sugar
4 1/2 cups water
Dough:
2 1/2 cups fine milk powder
1/2 cup white flour
1/2 teasp. baking powder
1/4 cup fresh ghee
1 cup warm milk
Method:
Syrup:
1. Boil sugar and water 5 minutes.
2. Remove from heat. Set aside.
Dough:
1.Sift milk powder, flour and baking powder.
2. Knead warm milk into milk powder mixture until a spongy dough forms.
3. With dry, well-oiled hands, roll into 24 balls.
4. As balls are made, set aside on a milk-sprinkled tray. Balls must be free from cracks.
Sprinkle with a little milk as you go, to keep them from drying out. If dough becomes too
dry, it will be difficult to form balls that are free of cracks. If that happens, add a
Tablesp. of warm milk to dough and knead again.
5. Melt enough fresh ghee in a wok or frying-pan, so balls can be immersed completely free
of solids or it may froth over during frying.
6. When ghee has melted, turn off heat.
7. Place 1/3 of the balls into ghee.
8. When they start floating, turn heat on low.
9. As balls begin to roll around on their own, slightly, increase heat.
10. Stir constantly, browning balls evenly all over.
11. Increase heat gradually in 5 minute stages until high.
12. When balls are deep brown, remove from heat.
13. Immerse in syrup.
14. Soak gulobs 1-24 hours.
15. Serve at room temperature or hot.
16. If serving hot, boil 1 minute before serving.
(These keep well 2-3 days out of refrigerator, or weeks in the fridge.)
* Yields 24 gulobs.
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Syrup:
2 1/2 cups sugar
2 1/2 cups water
Dough:
1 cup milk powder
1/4 cup potato or tapioca flour
1 Tablesp. nutmeg powder
1 teasp. cardamon powder
1/2 teasp. baking powder
1 teasp. butter or fresh ghee
1/4 cup mashed potatoes
3 Tablesp. warm milk
fresh ghee for deep-frying
Method:
Syrup:
1. Boil sugar and water 5 minutes.
2. Remove from heat. Set aside.
Dough:
1.Sift milk powder, potato flour, nutmeg, cardamon and baking powder.
2. Rub ghee evenly into milk powder.
3. Knead in mashed potatoes.
4. Knead in warm milk until a stiff dough forms.
5. Divide into 12 crackless balls.
6. Melt enough ghee in a wok or frying pan to accommodate 1/3 of the balls.
7. When ghee has melted, turn off heat.
8. Place 1/3 of the balls into ghee.
9. Turn ghee on a low heat.
10. Ass balls begin to roll around on their own, gradually increase heat every 5 minutes
until high. Stir constantly.
11. When balls are deep brown, remove from heat.
12. Immerse in syrup.
13. Soak balls 1-24 hours.
* Yields 12 gulobs.
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Syrup:
3 cups sugar
2 2/3 cups water
Batter:
2 cups white flour
1 1/2 Tablesp. semolina or ground rice
1/4 teasp. baking powder
2 Tablesp. yogurt
1 1/4 cups warm water
1/2 teasp. saffron threads soaked in 2 Tablesp. water (optional)
ghee for deep-frying
Method:
Syrup:
1. Boil sugar and water 5 minutes.
2. Remove from heat. Set aside.
Batter:
1. Whisk flour, semolina, baking powder, yogurt, warm water and 1/2 the saffron-thread
solution
2. Cover. Set aside in warm place 24 hours.
Assembling:
1. Heat deep-fryer to moderate temperature.
2. Put batter into a forcing bag or clean, empty washing-up liquid bottle.
3. Squeeze round swirls of batter into ghee.
4. Fry about 30 seconds on each side until golden brown.
5. Remove from ghee.
6. Shake off excess ghee.
7. Immerse in syrup. Soak only 15 seconds. Jallebies must not get soggy.
8. Place on serving tray to dry and cool.
* Yields 24 jallebies.
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Syrup:
6 cups water
2 cups sugar
Dough:
1 1/2 cup CHENNA cheese (See Milk Products
Recipes.)
Method:
Syrup:
1. Boil sugar and water 5 minutes.
2. Set aside.
Dough:
1. Knead CHENNA by rubbing it back and forth on a dry surface.
2. When cheese is creamy, roll into 16 balls.
3. Gently boil 1/2 the syrup.
4. Leave remaining syrup aside to cool.
5. Place balls into boiling syrup, allowing room for them to triple in size.
6. Boil balls uncovered 15 minutes.
7. Every 5 minutes, add 1/4 cup fresh water to maintain level of syrup.
8. Cover pot tightly.
9. Boil rasagullas another 5 minutes.
10. Remove from heat.
11. Add remaining cold syrup.
12. Soak balls 1-24 hours.
* Yields 16 balls.
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2 cups milk powder
1 cup butter, melted
1 3/4 cups icing sugar
2 Tablesp. vanilla essence
1/2 cup raisins (optional)
Method:
1. Sift milk powder, icing sugar, raisins and vanilla.
2. Rub in butter until mix sticks together when squeezed in your hand.
3. Pinch off walnut-sized amounts of dough.
4. Squeeze dough between hand-palms and fingers to make balls.
* Yields 36 balls.
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1 cup semolina
1/2 cup butter
3/4 cup sugar
2 cups water
1/2 cup raisins (optional)
Method:
1. Melt butter.
2. Add semolina. Roast on very low heat.
3. Stir constantly until grains become golden brown.
4. Boil sugar, water and raisins. Dissolve sugar completely.
5. While boiling, pour water over semolina. Stir until all water has absorbed.
6. Cover tightly with a lid.
7. Set aside 10 minutes to steep.
(This is nice served with whipped cream or yogurt on top.)
* Yields 2 cups.
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1 cup dry mashed potatoes
1 1/2 cup milk
1 cup sugar
2 Tablesp. butter
1/2 teasp. vanilla essence or cardamon powder
Method:
1. In a heavy-bottomed pot, beat all ingredients together.
2. Bring to a rolling boil.
3. Reduce heat.
4. Gently boil until mixture begins to thickens.
5. Stir constantly as it thickens more and more.
6. When halava no longer sticks to pot, stir in vanilla or cinnamon.
7. Serve hot or cold.
* Yields 1 cup.
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1 cup grated carrots
1 cup sugar
2 Tablesp. butter
1/2 teasp. cardamon powder
Method:
1. In a wok or frying-pan, combine all ingredients.
2. On a low heat, stir until sugar has dissolved.
3. Stir occasionally until carrots look glazed. This will take about 30 minutes.
4. Increase heat and stir often.
5. When halava looks bright orange and sticky, pour onto a tray to cool.
* Yields 1 cup.
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1 cup sugar
1/4 cup water
1 cup fresh grated or desiccated coconut
Method:
1. In a heavy-bottomed pot, melt sugar and water on a low heat.
2. Stir in coconut.
3. Continue stirring until coconut thickens and takes on a glassy appearance.
4. Spread on a greased tray to cool.
* Yields 2 cups.
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4 cups milk
2 Tablesp. rice
4 Tablesp. sugar
1 teasp. cardamon powder or vanilla essence
Method:
1. In a heavy-bottomed pot, bring milk and rice to a boil.
2. Reduce heat.
3. Gently boil until milk has reduced to 1/2 the original amount.
4. Stir occasionally, scraping cream from sides of pot.
5. When thick and creamy, stir in sugar and cardamon.
6. Simmer 5 minutes.
7. Serve cold.
* Yields 2 cups.
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2 cups yogurt (See Milk Products Recipes.)
4 Tablesp. sugar
1/4 teasp. vanilla essence or 2 saffron threads dissolved in 1/4 teasp. water
Method:
1. Whisk yogurt, sugar and vanilla.
2. Pour into cheese cloth.
3. Hang 8 hours. Place bowl underneath to catch dripping whey.
4. Scrape shrikand from cloth.
5. Serve chilled or at room temperature.
* Yields 1 cup.
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1 cup CHENNA cheese (See Milk Products
Recipes.)
1 cup fresh or frozen strawberries
3 Tablesp. honey
Method:
1. Blend CHENNA, strawberries and honey until smooth.
2. If blender is not available, knead cheese on a dry flat surface.
3. Whisk together with other ingredients.
4. Chill.
* Yields 2 cups.
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1 cup CHENNA cheese (See Milk Products
Recipes.)
1/4 cup sugar
Method:
1. Knead chenna on a clean, dry surface by rubbing back and forth with palm of your
hand.
2. When creamy, scrape cheese into a neat pile.
3. Knead sugar into cheese until thoroughly mixed.
4. Gather cheese into a pile.
5. Divide into 8 balls.
6. Store in refrigerator.
(To create variety, rub 1 drop vanilla essence or 1 teasp. grated lemon or orange peel
into cheese with the sugar.)
* Yields 8 balls.
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1 cup PLAIN SANDESH (Listed in this section.)
1/4 teasp. saffron threads
1/2 Tablesp. hot milk
1/4 cup raw pistachios, ground
1/4 cup cashews or almonds, grated
Method:
1. Divide sandesh into 3 equal parts.
2. Dissolve saffron threads in milk. Set aside.
3. Rub saffron-milk into 1 part of sandesh until pale yellow. Set aside.
4. Rub pistachios into second part of sandesh until green. Set aside.
5. Rub almonds into third part of sandesh until beige. Set aside.
6. On a tray, pat the yellow layer of sandesh into a 1/4-inch square.
7. Gently pat green layer over yellow.
8. Gently pat beige layer over green.
9. Sooth triple-layered block of sandesh all over, evening up the sides.
10. Slice into squares.
11. Store in refrigerator.
* Yields 9 squares.
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1 cup PLAIN SANDESH (Listed in this section.)
1 teasp. carob powder
1/2 teasp. vanilla essence
Method:
1. Divide sandesh into half.
2. Rub carob into one half.
3. Rub vanilla into remaining half.
4. Pat vanilla sandesh into a square slab.
5. Pat carob sandesh over vanilla.
6. Even up all sides.
7. Cut into squares.
8. Store in refrigerator.
* .Yields 9 squares.
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2 Tablesp. JAM (See Bread Spreads Recipes.)
Method:
1. Make PLAIN SANDESH (Listed in this section.)
2. Pat sandesh into a square slab.
3. Spread evenly with jam.
4. Cut into squares.
5. Store in refrigerator.
* Yields 9 squares.
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2 cups sesame seeds, dry roasted
1 1/2 cups golden syrup
1 Tablesp. lemon juice
Method:
1. Boil and stir sesame seeds, golden syrup and lemon juice 5 minutes.
2. Immediately pour mixture onto well-oiled flat surface.
3. With a well-oiled rolling pin, roll mixture into a 1/4-inch thick slab.
4. Cut into squares while warm.
* Yields 20 squares.
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2 cups chickpea (besan) or white flour
3/4 cup butter
3/4 cup icing sugar
Method:
1. Melt butter.
2. Stir in flour.
3. Roast slowly until light brown.
4. Add icing sugar.
5. Stir until mixture thickens. (About 10 minutes.)
6. Spread on greased tray to cool.
7. Cut into squares or form into balls.
* Yields 20 balls.
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2 cups milk powder
1 cup icing sugar
1 cup butter
1/2 cup chopped hazel nuts
1/2 cup raisins
1 teasp. cumin seeds
1 teasp. anise seeds
1/2 teasp. ginger powder
1/2 teasp. cinnamon powder
1/2 teasp. nutmeg powder
1/2 teasp. clove powder
1/2 teasp. vanilla essence
Method:
1. Mix milk powder and icing sugar. Set aside.
2. Melt butter.
3. Roast cumin, anise, and nuts until brown.
4. Remove from heat.
5. Stir in all other ingredients.
6. Squeeze into balls. (Add more butter if mixture is too dry to hold together.)
* Yields about 20 balls.
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2 cups sugar
1/2 cup water
3/4 cup butter
2 cups white flour
variation:
Add 1 teasp. vanilla essence, 1/2 cup carob powder or 3/4 cup chopped nuts
Method:
1. Boil sugar and water until sugar completely dissolves. Set aside.
2. Melt butter.
3. Roast flour slowly until golden.
4. Stir in sugar-water and flavoring.
5. Reduce heat to low.
6. Stir and boil until mixture thickens and is sticky.
7. Pour onto a greased tray.
8. Smooth away all cracks.
9. Cool completely.
10. Cut into squares or roll into balls.
* Yields 20 balls.
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1 3/4 cups butter
3 cups chickpea (besan) flour
1 cup milk
1 cup water
1 1/4 cups sugar
1/4 cup chopped cashews
2 Tablesp. grated coconut
Method:
1. Melt butter.
2. Stir in flour.
3. Stir in nuts and coconut.
4. Roast until brown.
5. In a separate pot, boil milk, water and sugar until sticky like honey.
6. Stir syrup into flour.
7. Boil over low heat until thick.
8. Pour mixture onto a greased tray.
9. Cool completely.
10. Cut into squares.
11. Press a whole cashew on top of each square.
* Yields 24 pieces.
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1/2 cup sugar
1 cup water
3 Tablesp. butter
1 2/3 cups. milk powder
1/3 cup chopped nuts (optional)
Method:
1. In a heavy-bottomed pot, boil sugar, water, butter and nuts for 5 minutes.
2. Remove from heat.
3. Stir in milk powder.
4. Return pot to moderate heat.
5. Stir constantly until mixture is reduced to a thick paste.
6. Pour onto a greased tray.
7. Smooth away all cracks.
8. Cool completely.
9. Cut into squares or roll into balls.
* Yields 20 balls.
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4 cups milk
4 Tablesp. sugar
1 Tablesp. butter
Method:
1. In a heavy-bottomed pot, gently boil all ingredients until milk reduces to half the
original amount.
2. Stir constantly.
3. Continue boiling until it thickens and starts to pull away from sides of pot.
4. Pour onto a greased tray.
5. Cool completely.
6. Cut into squares or roll into balls.
* Yields 16 balls.
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1 cup dried dates, chopped
1 cup dried figs, chopped
1 cup desiccated coconut
1/4 cup soft butter or liquid honey
1 cup additional desiccated coconut, set aside
Method:
1. Mix dates, figs, butter and coconut.
2. Squeeze into balls.
3. Roll each ball in remaining coconut until no longer sticky.
* Yields 12 balls.
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1 cup dried apricots, chopped fine
1/2 cup raw peanuts, deep-fried to golden brown
1 3/4 cup desiccated coconut
3/4 cup liquid honey
1 3/4 cup additional desiccated coconut, set aside
ghee for deep-frying
Method:
1. Mix apricots, peanuts, coconut and honey.
2. Squeeze into balls.
3. Roll in coconut until no longer sticky.
* Yields 12 balls.
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1 3/4 cups sesame seeds, dry-roasted
1/2 cup milk powder
3/4 cup liquid honey
1 1/2 cups additional dry-roasted sesame seeds, set-aside
Method:
1. Mix sesame seeds, milk powder and honey.
2. Squeeze into balls.
3. When all balls are firmly formed, roll in sesame seeds until no longer sticky.
* Yields about 12 balls.
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1 cup ground poppy seeds
1 cup soaked raisins
2 teasp. cinnamon, ground
2 teasp. clove powder
1 cup unground poppy seeds, set aside
Method:
1. Drain water away from raisins.
2. Knead all ingredients together except unground poppy seeds.
3. Squeeze into 14 balls.
4. Roll each ball in poppy seeds until ball is no longer sticky.
variation:
Substitute roasted sesame seeds for poppy seeds or use another dried fruit like apricots,
prunes, etc.
* Yields about 12 balls.
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1 1/2 cups PEANUT BUTTER (See Bread Spreads
Recipes.)
1 cup milk powder
1 cup desiccated coconut
3 Tablesp. carob powder (optional)
honey, enough to bind
1/2 cup coconut set aside
Method:
1. Mix peanut butter, milk powder and coconut.
2. Knead in honey until a stiff dough forms.
3. Press dough into walnut-sized balls.
4. Roll balls in coconut until no longer sticky.
* Yields about 12 balls.
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whole dried pitted dates
Filling:
walnut pieces, whole shelled almonds, butter or MARZIPAN (Listed in this section.)
Method:
1. Cut dates in half.
2. Replace pit with chosen filling.
3. Shape into balls.
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1 cup ground almonds
3/4 cup powdered sugar
1 teasp. almond essence
1/4 cup butter
Method:
1. Cream together all ingredients.
2. Roll into balls or use as a filling.
* Yields 10 balls.
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Syrup:
2 cups water
2 cups sugar
1 teasp. cardamon powder or vanilla essence
Dough:
3 cups CHENNA cheese (See Milk Products Recipes.)
1 /12 Tablesp. white flour
1 cup milk powder
1 teasp. baking powder
ghee for deep-frying
Method:
Syrup:
1. Boil all ingredients 5 minutes until sugar dissolves.
2. Set aside.
Dough:
1. Sift flour and milk powder. St aside.
2. On a flat surface, rub chenna until soft and creamy.
3. Wash, dry and lightly oil hands.
4. Divide dough into 18 portions.
5. Roll each portion into a seamless log.
6. Heat deep-fryer to moderate temperature.
7. Slip logs into ghee. (At first, they will sink to bottom of deep-fryer. After about 5
minutes, logs will rise to surface.)
8. Stir constantly with slotted spoon.
9. Increase heat every 5 minutes until arriving at highest temperature.
10. Fry logs until seep-brown.
11. Immerse 1 log in syrup. If it collapses, fry remaining logs 5 minutes longer.
12. Soak logs in syrup at least 2 hours.
* Yields 18 logs.
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2 cups sugar
1/4 cup grated gur (or dark brown sugar)
1/2 cup milk
1 1/4 cups grated fresh coconut
3 Tablesp. ghee or butter
Method:
1. Gently boil sugar, milk and gur 10 minutes until sticky.
2. Stir in butter and coconut.
3. Pour onto a greased tray to cool.
4. Roll into balls while still warm.
* Yields 20 balls.
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2 1/2 cups whipping cream
1/2 cup sugar
1 1/2 teasp. vanilla essence
2 Tablesp. grated orange peel or 1/2 cup strawberries (optional)
Method:
1. Blend or whisk together all ingredients until cream becomes stiff.
2. Place into freezer.
3. Whisk every 45 minutes until hard. (Takes about 5 hours.)
* Yields 2 cups.
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1 cup SHRIKAND (Listed in this section.)
2 Tablesp. grated orange peel or 1/2 cup strawberries (optional)
Method:
1. Blend shrikand and flavorings.
2. Place into freezer.
3. Whisk every 45 minutes until hard.
4. Takes about 5 hours.
* Yields 1 cup.
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1 1/2 cups whipping cream
1/2 cup evaporated milk
1/2 cup yogurt
1/2 cup sugar
1 1/2 teasp. vanilla essence
Method:
1. Whisk or blend whipping cream, sugar and vanilla until stiff.
2. Beat in evaporated milk and yogurt.
3. Place into freezer.
4. Whisk every 45 minutes until hard. (Takes about 5 hours.)
* Yields 3 cups.
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1 (400 gram) tin condensed milk
4 cups milk
2 Tablesp. custard powder
1/4 cup cold milk
1/2 teasp. vanilla
Method:
1. Mix custard powder and cold milk. Set aside.
2. Boil condensed milk and milk together.
3. Stir in custard-milk mixture.
4. Continue boiling and stirring until thick.
5. Stir in vanilla.
6. Cool completely.
7. Place in freezer.
8. Whisk every 45 minutes until hard.
* Yields 4 cups.
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1 cup whipping cream
2/3 cup sugar
juice from 1 lemon
1 cup yogurt
1 1/2 teasp. grated lemon peel
a drop of yellow food coloring (optional)
Method:
1. Whisk or blend cream and sugar until stiff.
2. Stir in all other ingredients.
3. Place into freezer.
4. Whisk every 45 minutes until hard. (Takes about 5 hours.)
* Yields 2 cups.
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whole ripe bananas
Method:
1. Deep freeze whole bananas.
2. Homogenize frozen bananas in a Champion Juicer.
3. Serve immediately.
variation:
For different flavors, freeze other fruits and homogenize them along with bananas.
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