Author: Master Chefs of India
Publisher: Roli Books
Year: 2001
Language: English
Pages: 96
ISBN/UPC (if available): 8174361561
Description
This illustrated book on art paper is not just a cookbook, chock-a-block with recipes, but contains carefully selected sweets and desserts that will put the finishing touch to any meal. With more than 60 traditional specialties this book illustrates the diversity of regional cooking styles.
Divided into four sections, the first section covers easy-to-make confections such as coconut burfee (fudge), besan ladoo (sweet gram flour balls), sandesh (creamy cheese fudge), and so forth. You will find your favorites in the hot and cold desserts section, which includes a wide array of sumptuous delights, made not only during festivals, but also on holidays. From milk-white rasgullas (cottage cheese dumplings) swimming in bowls of syrup to rajbhogs (cardamom-stuffed cheese dumplings) and chenna payas (cottage cheese dumplings in thickened milk), all the regional delicacies are there, just waiting for you to make them.
Last but not least, is a section on nutritious, low-calorie desserts which will delight the hearts of all calorie and health-conscious people.
Contents
Basic Preparations
CONFECTIONERY
Anarasa
Bambaison
Besan Ladoo
Coconut Burfee
Gur Sandesh
Kesar Sandesh
Levang Latika
Zebre
HOT DESSERTS
Badam Halwa
Gajar Ka Halwa
Gulab Jamun
Imarti
Kashmiri Shufta
Lapsi
Malpua
Mithe Pille Chawal
Modur Pulao
Moong Dal Halwa
Parippu Payasam
Rawa Kesari
Suji Ka Halwa
Zauq-e-Shahi (Kala Jamun)
COLD DESSERTS
Chenna Payas
Falooda
Kashmiri Phirun
Kheer
Kujja Kulfi
Makhane Ki Kheer
Mango Kulfi
Pista Kulfi
Pista Rasmalai
Rabari
Rajbhog
Rasgulla
Sevain
Shahi Tukda Nawabi
Shrikhnd
Sikarni
Yel Adai
LOW CALORIE DESSERTS
Apple Kheer
Chenna Payas
Chocolate Burfee
Fruit Shrikhand
Gajar Ka Halwa
Gur Dosa
Makhane Ki Kheer
Mango Kulfi
Moong Dal Kheer
Phirni
Poli
Sandesh
Shahi Tukda
Sheera
Thandai