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DESSERTS
Cheese Burfi
(Sweetened Cheese
Cubes, Nepali style)
Dudhbari
(Sweetened Milk Balls in Pistachio-Flavored Cream Syrup)
Rasbari
(Sweetened Milk Balls in Rose Water-Flavored Syrup)
Sikarni
(Spiced Sweet Yogurt-Pistachio Dessert)
Khuwa Barfi
(Pistachio-Flavored Milk Cubes)
Khir
(Himalayan Rice Pudding)
Carrot Burfi
(Carrot Fudge Dessert, Nepali Style)
Selroti
(Rice Donut, Nepali Style)
Anarasa
(Buttered Rice Cookies, Nepali Style)
Arsa
(Nepali Rice Molasses Patties)
Nepali
Pistachio Ice-cream (Pistachio-Flavored
Ice-cream, Nepali Style)
Nepali
Mango Ice-cream (Mango-Flavored
Ice-cream, Nepali Style)
BEVERAGES
Nepali Chiya (Regular Tea, Nepali Style)
Nepali Spiced Chiya (Spiced Tea, Nepali Style)
Himalyan Salty
Butter Tea (Tea Seasoned with Salt and
Butter, Tibetan Style)
Lassi (Plain Yogurt Drink, Nepali Style)
Mango Lassi (Mango Yogurt Drink, Nepali Style)
Papaya Lassi (Papaya Yogurt Drink, Nepali Style)
Cheese Barfi
(Sweetened Cheese Cubes, Nepali style)
INGREDIENTS:
2 cups khuwa (milk solids)
2 cups ricotta cheese (packed in cheese cloth liner and drained overnight)
1/2 can sweet condensed milk
1/2 cup sugar
1/4 cup sifted flour
1/4 teaspoon baking powder
1 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup almonds, coarsely chopped
For cream sauce:
3 cups half-and-half cream
1 teaspoon ground cardamom
1 tablespoon rose water
1/2 cup sugar
In a food processor, combine milk solids (khuwa), ricotta cheese, condensed milk, sugar,
flour, baking powder, ground cardamom, and salt to a smooth paste-like mixture. Pour into a
large bowl. To the cheese mixture, add almonds; fold in thoroughly. Butter a baking dish well and pour the mixture;
spread into one-inch thick layer. Smooth out the surface and bake at 325oF for 10 to
15 minutes, or
until the top is lightly brown. Allow to cool down; cut into one-inch cubes.
In a sauce pan pour cream; add one half teaspoon of ground cardamom, rose water,
and one half cup of sugar. Allow to simmer slowly, constantly stirring, until the
cream mixture has thickened into a syrupy consistency. Remove from heat;
allow to cool. To serve, put a few cubes in a serving bowl, add some
cream sauce, topped with almond slices.
Dudhbari
(Sweetened Milk Balls in Pistachio-Flavored Cream Syrup)
INGREDIENTS:
2 liters whole milk
4 tablespoons vinegar
1 cup khuwa (milk solids)
1/2 cup sugar
1 teaspoon ground cardamom
2 tablespoons melted butter
Syrup
3 cups half-and-half cream
1 teaspoon ground cardamom
1 tablespoon rose water
1 cup sugar
Pinch of salt
1 cup pistachio, shelled
1/2 cup almond slivers
In a large sauce pan, heat milk; bring to a boil. Add vinegar and give a
gentle swirl. The milk solids will have formed. Separate solids from
liquid by straining through a colander lined with a cheese cloth. Allow to
drain for a few hours. Transfer the milk solids into a mixing bowl and
combine with khuwa, sugar, ground cardamom and melted butter into a smooth, yet
firm textured paste . Make 1/2-in balls
from the mixture. Reserve the milk balls in a non-reactive pan.
In a sauce pan pour cream; add cardamom, rose water, sugar, salt,
pistachio and almond slivers. Allow to simmer slowly, constantly stirring, until the
cream mixture has thickened into a syrupy consistency. Remove from heat;
allow to cool. Pour the syrup mixture into a blender and process into a
smooth sauce; coarser if desired. Finally, pour the syrup over the milk
balls in the pan. Chill in the refrigerator. To serve, put a few cubes in a serving bowl, add some
cream sauce, topped with whole pistachio.
Rasbari
(Sweetened Milk Balls in Rose Water-Flavored Syrup)
INGREDIENTS:
2 liters whole milk
4 tablespoons vinegar
1/2 cup sugar
1 teaspoon ground cardamom
2 tablespoons melted butter
Syrup
2 cups water
1 teaspoon ground cardamom
2 tablespoons rose water
1 cup sugar
Pinch of salt
In a large sauce pan, heat milk; bring to a boil. Add vinegar and give a
gentle swirl. The milk solids will have formed. Separate solids from
liquid by straining through a colander lined with a cheese cloth. Allow to
drain for a few hours. Transfer the milk solids into a mixing bowl and
combine with sugar, ground cardamom and melted butter. Make 1/2-in balls
from the mixture. Reserve the milk balls in a non-reactive pan.
In a sauce pan pour water; add cardamom, rose water, sugar and salt. Allow to simmer slowly, constantly stirring, until the
sugar mixture has thickened into a syrupy consistency. Remove from heat;
allow to cool. Finally, pour the syrup over the milk balls in the pan.
Chill in the refrigerator. To serve, put a few cubes in a serving bowl,
topped with rose water syrup.
Sikarni
(Spiced Sweet Yogurt-Pistachio Dessert)
INGREDIENTS:
6 cups regular yogurt
2 cups sour cream
1/4 cup double cream
2 cups sugar
1/2 teaspoon ground cinnamon
1/2 teapoon ground black pepper
1 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 teaspoon saffron (optional)
1 cup unsalted, shelled pistachio nuts, cut into thin slices
In a large bowl, mix yogurt and sour cream
together. Pour the yogurt mixture into a large colander with a cheese cloth
liner. Allow draining for about 12 hours. Transfer the mixture into a mixing
bowl. Dissolve saffron, if used, in luke warm cream. To the yogurt mixture add sugar,
cinnamon, black pepper, cardamom, nutmeg, dissolved saffron, and pistachio nuts;
fold in thoroughly. Chill overnight in refrigerator. To serve, scoop a cup of
chilled dessert into a serving plate, topped with a generous amount of unsalted,
shelled, whole pistachio nuts.
Khuwa Barfi
(Pistachio-Flavored Milk Cubes)
INGREDIENTS:
2 cups ricotta cheese (packed in cheese cloth liner and drained overnight)
2 cups khuwa (milk solids)
1/2 cup condensed milk
1 cup sugar
1 cup melted butter
3 cups half-and-half cream
1 teaspoon ground cardamom
1 tablespoon rose water
1/2 cup sugar for cream sauce
1 cup unsalted pistachio, sliced into thin slivers
In a large bowl,
combine drained ricotta cheese and khuwa. Heat melted butter, add half of
cup of pistachio nuts; fry for a minute or so. Set heat to low; add the
ricotta-khuwa mixture and fry, stirring continuously, until the mixture turns
slightly brown. Add sugar, condensed milk and one half teaspoon of
ground cardomom; mix well. Continue to stir until the entire mixture has
stiffened. Take off heat and pour the mixture into a large
lightly-buttered baking sheet. Spread into an inch-thick layer; smooth out
the top surface. Sprinkle the remainder amount of pistachio nuts over the
layer and let rest in refrigerator for at least four hours to set firm.
Cut into one-inch cubes.
In a sauce pan pour
cream; add one half teaspoon of ground cardamom, rose water,
and one half cup of sugar. Allow to simmer slowly, constantly stirring, until the
cream mixture has thickened into a syrupy consistency. Remove from heat;
allow to cool. To serve, put a few cubes in a serving bowl, add some
cream sauce, topped with pistachio slices.
Khir
(Himalayan Rice Pudding)
INGREDIENTS:
1 gallon whole milk
2 cups cream
1/2 cup butter
1 cup milk solids (khuwa)
1 cup basmati rice
1 cup sugar
5-6 cardamom, finely chopped
1/4 cup coconut, coarsely shredded
1/4 cup golden raisins
1/2 cup cashews
In a large cooking pan, heat butter over low
heat. Add rice and stir for 2-3 minutes. Pour milk into the rice mixture. Add
milk solids (khuwa), cream and sugar; stir thoroughly. Bring to a boil and allow to simmer over low
heat, stirring constantly, for about 20 minutes, or until the rice has
softened. Add cardamom, coconut, raisins, and cashews; stir well. Cook for
another 10 minutes, or until the rice is cooked soft and the mixture has
thickened to consistency of your like. Chill the pudding overnight in
refrigerator. Serve with handful of toasted cashews.
Carrot Barfi
(Carrot Fudge Dessert, Nepali style)
INGREDIENTS:
2 cups carrots, finely grated
2 cups khuwa (milk solids)
2 cups half-and-half milk
1/2 cup butter
1 cup sugar
1 teaspoon ground cardamom
1/2 cup almonds, thinly slivered
1/2 cup golden raisins
A dash of red coloring
In a cooking pan, combine grated carrots and milk. Bring to a boil and simmer
over low heat for an hour, until the carrot has softened. Add khuwa, butter, sugar,
cardamom, almonds, and raisins; mix thoroughly. Sprinkle a dash of red
coloring and simmer the mixture, stirring continuously, for another 15-20
minutes until the carrot mixture has thickened. Remove from heat and transfer
to a well-butter container; spread into a 2-in. thick layer. Chill overnight in
refrigerator. Cut into 2-in. cubes. Serve chilled, topped with sliced almonds.
Selroti
(Rice Donut, Nepali Style)
INGREDIENTS:
3 cups Basmati rice, soaked for a few hours
3 cups soft butter
1 cup sugar
1 teaspoon vanilla extract
1 tablespoon ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
2 tablespoons grated coconut
3 cups chilled whole milk
1 teaspoon salt
1 liter cooking oil
Powdered sugar for dusting
In a blender, grind soaked rice, grated coconut, almond and cashew nuts into a
coarse paste. In a large bowl, combine ground rice, butter and sugar; mix
well. Add vanilla extract and salt; incorporate well. Start adding
milk gradually to the rice-butter mixture, constantly stirring. The end
result should yield a batter with consistency similar to that for pancakes.
Heat oil. Pour some of the batter into a baking pipe. Pipe out the
mixture into oil so that you have created an enclosed circle. Allow frying
until the oil side of Selroti is golden brown; turn over on the other
side. Remove from oil once both sides are cooked to golden brown and
crispy. Place on a sheet of paper towel to absorb excess oil.
Continue frying until all the batter is finished. To serve, place two
Selrotis on a plate; dust them with powdered sugar.
Anarasa
(Buttered Rice Cookies, Nepali Style)
INGREDIENTS:
3 cups Basmati rice, soaked for a few hours
1 cup soft butter
3 cups sugar
1 teaspoon rose water
1 tablespoon ground cardamom
1/4 cup almond nuts
1/4 cup cashew nuts
1/2 cup whole milk or as needed
1 teaspoon salt
1 teaspoon baking powder
2 cups melted butter for frying
1 cup almond slices
In a blender, grind soaked rice, soft butter, almond, cashew nuts, sugar,
rose water, milk, baking powder and salt into a relatively dry dough.
Reserve in a large bowl, cover and let rest for overnight in refrigerator.
This resting process is critical to this preparation, and would allow sugar to
melt down and as a result the dough will have attained a softer, more pliable
texture.
Make two-inch balls from the cookie dough. Place a plastic wrap on a
board; coat surface lightly with melted butter; sprinkle almond slices. Flatten
a dough ball into a one-quarter of inch thick patty of approximately 4-5 inches
in diameter. With a fork, pierce holes on the patty. Repeat with
other dough balls. Heat butter in a shallow cast-iron frying pan; gently drop
a rice patty in the oil with the almond-coated side facing upwards. Allow frying
until the oil side of Anarasa is golden brown, gradually scooping up hot
butter and applying to the top surface; do not turn over on the other
side. Remove from oil once the cookie is cooked to golden brown and
crispy. Place on a sheet of paper towel to absorb excess oil.
Continue frying until all the other patties are finished. To serve, place
two Anarasa cookies on a plate; dust them with powdered sugar.
Arsa
(Nepali Rice Molasses Patties)
INGREDIENTS:
3 cups Basmati rice, soaked for a few hours
1 cup soft butter
2 cups molasses
1 teaspoon rose water
1 tablespoon ground cardamom
1/2 cup almond nuts
1 cup whole milk
1 teaspoon salt
1 liter cooking oil
1 cup sesame seeds
In a blender, grind soaked rice, soft butter, almond, sugar,
rose water and salt into a smooth paste. Combine milk and molasses;
bring to a boil and start adding rice
mixture, a little at a time, constantly stirring. The end result should
yield a pliable cooked dough.
Make two-inch balls from the cooked dough. Place a plastic wrap on a
board; coat surface lightly with melted butter; sprinkle sesame seeds.
Flatten a dough ball into thin five-inch diameter patty. Sprinkle some
sesame seeds on the top of the patty. Repeat with other dough balls. Heat oil;
gently drop a rice patty in the oil. Allow frying
until the oil side of Arsa is golden brown; turn over on the other
side. Remove from oil once both sides are cooked to golden brown and
crispy. Place on a sheet of paper towel to absorb excess oil.
Continue frying until all the other patties are finished. To serve, place
two Arsas on a plate; dust them with powdered sugar.
Nepali Pistachio Ice-cream
(Pistachio-Flavored Ice-cream, Nepali Style)
INGREDIENTS:
2 cups half and half cream
2 cups whole milk
1 cup khuwa (milk solids)
1 tablespoon cardamom seeds
1 cup pistachio nuts, shelled and crushed
1 cup sugar
1 cup whole pistachio nuts for garnish
In a large pan, heat cream, milk, khuwa, cardamom, pistachio nuts and sugar.
Stir constantly and allow cooking for thirty minutes or longer until the amount
is reduced by one third. Take off the heat and allow
cooling.
In a blender, combine the cooled milk mixture into a smooth ice-cream mixture.
Pour the mixture into a bowl and place in freezer for at 8-12 hours.
After the ice-cream has stiffened, add whole pistachio nuts and fold gently in
the ice-cream. Serve immediately.
Nepali Mango Ice-cream
(Mango-Flavored Ice-cream, Nepali Style)
INGREDIENTS:
2 cups half and half cream
2 cups whole milk
1 cup khuwa (milk solids)
1 tablespoon cardamom seeds
1 cup mango pulp
1 cup sugar
1 cup ripe mango chunks for garnish
In a large pan, heat cream, milk, khuwa, cardamom, mango pulp and sugar.
Stir constantly and allow cooking for thirty minutes or longer until the amount
is reduced by one third. Take off the heat and allow
cooling.
In a blender, combine the cooled milk mixture into a smooth ice-cream mixture.
Pour the mixture into a bowl and place in freezer for at 8-12 hours.
After the ice-cream has stiffened, add mango chunks and fold gently in the
ice-cream. Serve immediately.
Nepali Chiya
(Regular Tea, Nepali style)
INGREDIENTS:
1 pouch or 1 tablespoon black tea, Nepali or Indian
1 cup whole milk
1 teaspoon sugar
2 pods green cardamom, bruised (optional)
In a small cooking pot, pour milk; add all the other ingredients. Set heat to
low; bring mixture to a boil and allow simmering for about 5 minutes. Strain
tea with a help of a tea strainer. Serve hot.
Nepali Spiced
Chiya
(Spiced Tea, Nepali style)
INGREDIENTS:
1 pouch or 1 tablespoon black tea, Nepali or Indian
1 cup whole milk
1 teaspoon sugar
2 pods green cardamom, bruised
2 cloves
1 pod black cardamom (alaichee), bruised (optional)
1/4 teaspoon freshly ground pepper (optional)
1 teaspoon ginger, chopped
1 small cinnamon stick
Pinch of salt
In a small cooking pot, pour milk; add all the other ingredients. Set heat to
low; bring mixture to a boil and allow simmering for about 5 minutes. Strain
tea with a help of a tea strainer. Serve hot.
Himalayan Salty
Butter Tea
(Tea Seasoned with Salt and Butter, Tibetan Style)
INGREDIENTS:
1 tablespoon regular black tea (preferably Nepalese or Indian)
1 cup whole milk
1 tablespoon unsalted soft butter
1 teaspoon sugar (optional)
Salt to taste
Boil tea with milk
for 2-5 min, depending upon the strength of tea desired; strain into a tea cup.
Add butter, salt and sugar if desired. Stir thoroughly and serve hot.
Lassi
(Plain Yogurt Drink, Nepali
Style)
INGREDIENTS:
2 cups natural yogurt
1 cup whole milk
1 teaspoon roasted cumin seeds
1 tablespoon chopped fresh mint
1 teaspoon cardamom seeds
1/2 teaspoon salt
1 cup crushed ice
Mint leaves for garnish
In a blender, combine yogurt, milk, cumin seeds, chopped mint, cardamom, salt
and ice; blend to a smooth drink. Pour in a drinking glass, garnished with mint
leaves. Serve immediately.
Mango Lassi
(Mango Yogurt Drink, Nepali
Style)
INGREDIENTS:
2 cups natural yogurt
1 cup whole milk
2 cups chunks of ripe mango
4 tablespoons sugar
1 teaspoon cardamom seeds
1/2 teaspoon salt
1 cup crushed ice
Slivers of ripe mango for garnish
In low heat, bring milk to a boil. Add cardamom seeds and allow simmering for
at least five minutes. Allow cooling; strain milk to filter the cardamom seeds
out.
In a blender, combine yogurt, milk, mango chunks, sugar, salt, ice, and cardamom
flavored milk. Blend all ingredients to a smooth drink. Pour in a drinking
glass, garnished with mango slivers. Serve immediately.
Papaya Lassi
(Papaya Yogurt Drink, Nepali
Style)
INGREDIENTS:
2 cups natural yogurt
1 cup whole milk
2 cups fresh papaya slices
4 tablespoons sugar
1/2 teaspoon salt
1 cup crushed ice
Slivers of papaya for garnish
In a blender, combine yogurt, milk, papaya slices, sugar, salt, ice, and milk.
Blend all ingredients to a smooth drink. Pour in a drinking glass, garnished
with papaya slivers. Serve immediately. |
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