Halwa Sond (Milk Pudding)

Ingredients

• a quarter-pound of brown sugar
• a quarter-pound of butter
• a quarter-pound of milk
• a little ghee or butter
• sliced almonds

Method

1. 1

   Mix brown sugar, butter, and milk in a pot and heat until bubbles form.

2. 2

   Pour onto a dish, add ghee or butter, and sprinkle sliced almonds on top.

3. 3

   It should be a soft semi-solid mass.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 100. The excerpt below is the record exactly as published.

ed a quarter-pound of lentils, steep them for four hours, dry them thoroughly, and fry in the mustard oil, and put in a pot with the fried condiments, with just sufficient water to cover the ingredients, adding a very small teaspoonful of salt. Simmer very slowly for about half-an-hour, or until a soft mass. (If to be eaten with another dish the sliced fried onions should be strewn over the top.) Roll out rather thinly a piece of dough much the same as puff paste, and cut out rounds with a cutter about five inches in diameter. Place a spoonful of the above mixture when cold in the centre of each round, wet the *33 BANQUETS OF THE NATIONS edges, fold over, and fry in boiling mustard oil or ghee. They are shaped like a half-moon. Eat with rice, chutnies, and other vegetables. Khiman. (Minced Meat.) Bring to the boil two ounces of ghee, in which fry a large onion finely mmced ; now put in two pounds of kid which has been passed through a fine mincer, and fry till well browned, stirring all the time ; then add four green chillies and an inch of green ginger, both thinly sliced a ground red chilli, half a teaspoonful of salt, and a large cupful of water. Stew very gently for an hour, then mix a teaspoonful of flour with a little water, and stir it into the mince along with a large tablespoonful of tamarind juice. For the British table, beef, mutton, lamb, or veal may be cooked the same way, the only seasonings, however, being salt, pepper, and onion. In Scotland this dish is known as " minced collops." Kabutar Doopiajas. (Stewed Pheasants.) Cut a plump young pheasant into eight pieces. Fry in three ounces of boiling mustard oil four large onions sliced very thin, and when of a reddish yellow place to one side. Then fry in the same oil four teaspoonfuls of ground onions, one teaspoonful of turmeric, and one teaspoonful of red chillies. When browned, fry the pieces of pheasants, and pour in two tablespoonfuls of 234 BENGAL (Hindu) water, the fried onions and condiments, and one tea- spoonful of salt. Eat with bread, or rice and chutnies. Shandesh. (Milk Balls.) Bring to blood heat three pints of milk, put in a tablespoonful of whey or a tablespoonful of essence of rennet, and stand till all the milk has solidified. Now place in a towel and hang up till nothing but the dry curd is left. Mix this with a little rice flour, and make into round balls about the size of a tennis ball. Boil sugar and water till nearly candy high, i.e., till it is quite sticky, remove from the fire, and when lukewarm put in the curd balls, and stand for a day. Strain, dish, and eat with cream (milk reduced to quarter its weight by boiling). Cajure. (Sweet Wheaten Cakes.) Mix well one and three-quarter ounces of well-washed roughly-ground wheat, two tablespoonfuls of melted butter, a pound of sugar, and a pound and three-quarters of milk. Now add sufficient flour to make a good dough- Knead well and lay to the one side for four hours, after which take pieces and make into small cakes about the size of a five shilling piece, and fry in boiling ghee. Halwa Sond. (Milk Pudding). Put a quarter-pound each of brown sugar, butter, and milk in a pot, and mix well together, and place on the fire till bubbles come out, then put it on a dish, pour a 235 BANQUETS OF THE NATIONS little ghee or butter over, and sprinkle sliced almonds

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