Tap a chip to add another filter, or use Clear all below.
An elegant and refined rice pudding infused with the warm, floral notes of cardamom, set in a caramel-coated mold like a crème caramel for elegant presentation. The subtle spice and tender rice create a comforting yet sophisticated dessert that feels both nostalgic and luxurious.
Dried urad dal (white, sometimes labelled "white lentils" or "split urad") soaks overnight, then blends with ginger, green chilli and a small amount of water into a smooth thick batter. Whipped vigorously for 5 minutes to incorporate air (this is what makes the fritters light). Asafoetida and salt season; baking soda activates right before frying. Fritters drop into 175°C oil; fry for 3-4 minutes until amber. Lifted into a wide bowl of lukewarm water; soaked for 10 minutes; squeezed gently between palms to remove most water. Plated in shallow bowls; flooded with sweet salted spiced yogurt; topped with chutneys, chaat masala, pomegranate, fresh coriander, a sprinkle of crushed papri or sev for crunch.
Khoya (or a milk-powder shortcut) blends with a small amount of plain flour, semolina, baking powder and ghee to a smooth, soft dough. Small balls fry slowly in low-temperature oil until uniformly deep gold. They drop straight into warm rose-cardamom syrup and soak 30+ minutes, the whole point is the soaked, syrup-heavy bite.
Pastry dough: plain flour, ghee, salt, ajwain seeds, and warm water are kneaded into a stiff oil-rich dough; rests for 30 min. Filling: ground beef (or lamb) sautées with onion, garlic, ginger, green chilli and a Pakistani spice blend (garam masala, cumin, coriander, chilli powder, turmeric). Frozen peas join; the mixture simmers dry; cooled fully. Dough divides into 10 balls; each rolls into a thin oval, cut in half to make 2 half-moons. Each half-moon forms a cone (one flat edge becomes the seam, sealed with flour paste). Cone fills with cooled filling. Top edge of cone seals with flour paste. Deep-fried 175°C 3-4 minutes per side until amber-crisp.