Dum-Ka-Rout (Imperial Pudding)

Ingredients

• half pound of flour
• one and a half pounds of ghee
• one pound of sugar
• three ounces of almonds blanched and sliced
• six ounces of walnuts
• three ounces of dried figs
• half pound of cream
• quarter ounce of cloves
• half ounce of cinnamon
• quarter ounce of cardamoms
• quarter ounce of yeast

Method

1. 1

   Melt yeast with milk, add to flour with cream and mix.

2. 2

   Beat sugar and ghee, add fruits and spices, mix lightly.

3. 3

   Let rise for two hours, then cook in a pan or oven.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 127. The excerpt below is the record exactly as published.

Dum-Ka-Rout (Imperial Pudding) Muzaffer Nash Patee (Saffron Toast) (Baked Pears) Akhrote-Ka-Mithai (Almond Tablet) Phal (Fresh Fruits) 308 MADRAS (Mussulman) Khabab Machli. (Grilled Salmon.) Cut eight fillets into two-inch squares and wash thoroughly in cold water. Make a mixture of one tea- spoonful each of ground coriander, turmeric, red chillies, and salt, a pinch of mace, a ground point of garlic, and a tablespoonful of tamarind juice. Rub the pieces of salmon with this, and let soak for an hour. Now wipe the pieces and thread them on to skewers with a piece of pickled mango between each fillet. Roast in front or over the fire. Machleeka Salan. (Curried Soles.) Remove the heads, tails, and black skin from two soles each weighing about a pound. Cut each into three pieces and wash thoroughly. Rub well with the follow- ing mixture — one teaspoonful each of turmeric and coriander, half a teaspoonful each of ground garlic, red chillies, and salt. Lay to the one side for an hour. Fry in four ounces of boiling ghee four ounces of finely shred onions, and when nicely browned place to the one side. Wipe the pieces of fish, and fry them lightly on both sides. Now put in the fried onions and add a table- spoonful of water and one of cream (milk reduced to a fourth of its bulk by boiling), two ounces ghee, four inches cinnamon, a large red chilli sliced, three cloves, a ground point of garlic, a pinch of saffron and a little more salt. Close the lid of the pot very tight, and stew very slowly at the side of the fire for half an hour. Eat with bread and fish chutnies. There should be little or no gravy. 3°9 BANQUETS OF THE NATIONS Gosh-ka-Pillau. (Pillau of Mutton.) Take a big, wide-mouthed vessel with a tight lid, and fry in half a pound of boiling ghee one pound small onions sliced, five sliced green chillies, quarter ounce whole cloves, half ounce whole cardamoms, quarter ounce stick of cinnamon, and fry till the onions are a brown colour. Cut two pounds of mutton in small pieces, which place in the pan with condiments, and continue frying, stirring from time to time ; add one cupful of milk, one cupful of curds, and salt to taste ; boil till the meat is almost cooked, then add a paste made of quarter ounce of garlic, half ounce green ginger, half ounce poppy seeds, one ounce almonds, and the juice of one lemon. In another vessel boil one pound of rice along with a little salt, and six cloves, twelve cardamoms, and a stick of cinnamon. When the rice is half boiled, strain it, picking out the cloves, &c. Spread the rice evenly over the cooked meat in the first vessel, and on which sprinkle melted ghee and saffron water. Close the lid. Keep the vessel over a gentle fire, and put some live coals over the lid, or put it in an oven till the rice is fully cooked. Before dishing mix the rire and meat. Khabobs. (Meat Rissoles.) Mince two pounds of mutton or beef very fine, and mix thoroughly with it a teaspoonful of ground onions ; add a pinch of cayenne pepper, a teaspoonful of pow- dered coriander, same quantity of turmeric, a pinch of powdered cloves, and salt to taste. 310 MADRAS (Mussulman) Take iron rods about the thickness of a pencil and a foot long, rub them with ghee and coat them with the paste about one inch thick, winding a sewing thread round in a spiral fashion to keep the meat from falling off. Place these in front of the fire, turning often, or put them in the oven till they get brown. Remove the thread, slip the rods out, and cut in pieces. Serve with the pillau. Margika-Salan. (Curried Chicken.) Fry in four ounces of boiling ghee four sliced medium- sized onions ; then fry three teaspoonfuls of ground onions, one teaspoonful of ground turmeric, one sliced red chilli, a teaspoonful of whole ginger, a teaspoonful of poppy seeds, a teaspoonful of roasted coriander seeds, and a quarter of a teaspoonful of ground garlic. When brown lay in the chicken (which you have cut in eight parts), and fry to a nice brown, then add one teaspoonful and a half of salt with a cupful of water, also curdled milk till gravy is thick, and simmer very slowly for at least an hour. Serve with rice, ghee, and pickles. Khargosh-Ka-Salan. (Curried Hare.) Remove the legs, and cut the back into three pieces, and place the seven pieces in water. Boil four ounces of ghee, in which fry two large onions sliced, one teaspoonful coriander, turmeric, cumin, poppy seeds, mustard seeds, and cardamoms, a broken stick of cinnamon, one point of garlic, three coriander leaves, one bay leaf, 311 BANQUETS OF THE NATIONS an inch of green ginger, and a teaspoonful of salt. When the onions are browned, fry the pieces of hare in the above till brown all over, then pour into the pot a cupful of water, a cupful of cocoanut milk, and two cupfuls of curds. Cover the pot very close, and bring to the boil. If too little liquid, add some more curds. A few minutes before serving, stir in a teaspoonful of sugar and two table- spoonfuls of tamarind juice. Serve with rice, ghee, and pickles. Tamarind Juice. Pour a pint of boiling water over four ounces of tamarinds, and twenty minutes afterwards squeeze and strain. Dum-Ka-Rout. (Imperial Pudding.) Take half pound of flour, one and a half pounds of ghee, one pound of sugar, three ounces of almonds blanched and sliced, six ounces of walnuts, three ounces of dried figs (both chopped), half pound of cream (milk reduced to a fourth of its bulk by boiling) , quarter ounce of cloves, half ounce of cinnamon, quarter ounce of cardamoms (all three ground), and quarter ounce of yeast

Cook this with the app: pantry check, scaling, and the assistant.