Of all the sub-continental dishes Kalakand is my favourite, be it plain or with some nuts like pistachio or almond. It is easy to make, though takes a bit of a time and does not require a long list of ingredients. Since it is made up of milk, people with some sort of allergy to milk should avoid it.

Do give this simple yet really delicious Indian/Pakistani sweet (mithai) a try. Ok, here we go..

INGREDIENTS:

• 2 Litres of milk (Fresh if possible)
• 3/4 Cup Sugar
• Pistachio or almonds finely grated in long slices
• Warq (Silver foil, optional for decoration)
• 1/2 tsp Citric Acid dissolved in 1/2 cup water.

INSTRUCTIONS:

1. Let us begin by boiling half the milk and adding the citric solution when s it comes to boil.
2. Now switch off heat. Let the sediment (chenna) settle down and then sieve through a muslin cloth, press out excess water, take in a plate and press lightly.
3. Do not knead.
4. Now put the remaining milk in a heavy pan and boil to about half of original volume.
5. Add the chenna and boil till the mixture thickens, stirring continuously.
6. Add the sugar and continue to cook, stirring all the while till it softly thickens in a lump.
7. Set in a tray, apply silver foil and sprinkle the chopped nuts.

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Special Semolina Pudding – Shahi Suji Ka Halwa is a variation of the traditional way of preparation of this sweet dish where semolina is initially stir fried without oil. In this special dish specifically done in Pakistani city of Mianwali, we do the frying with ghee/oil. This is the easiest and quickest of the Indian/Pakistani sweet dishes brought to you by none other than www.bestdesicooking.com Surprise your family posing as an experienced chef

INGREDIENTS:
* 1 Cup Semolina
* 1/2 Cup Ghee/Oil
* 1/2 Cup Sugar
* 4 Cups of Water
* 12 x Almonds (de-skinned & chopped)
* 4 x Green cardamoms (crushed)
* Saffron a few strands (Optional)

INSTRUCTIONS:

1. Soak the almonds in warm water to aid in peeling off the skin.
2. Lets start off with making the syrup by boiling the water, sugar, green cardamoms, and saffron together for 5 minutes. Set aside.
3. Now heat the ghee in a deep pan/wok, then add all semolina and fry it with continuous stirring to avoid sticking. Do it till it is golden brown and a nice aroma arises.
4. Mix the syrup with the semolina, keep stirring briskly and cook till the ghee/oil surfaces and the semolina leaves the sides of the pan.
5. Serve immediately, garnished with almonds. Its that simple.

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Russ Malai is very special sweet dish in India and Pakistan as well as with millions of expatriates world over. Traditionally the preparation of russ malai has been best left to professional sweet makers, now  www.bestdesicooking.com brings it your home. Enjoy this great sweet recipe and come back for more.

INGREDIENTS:
* 1500 ml Milk
* 1 Cup Sugar
* ½ Tsp Baking Powder
* 1 Tsp Semolina
* ½ Cup Cream
* 1 Lemon
* 10 Nos Cardmoms (Ground seeds only)
* 10 Nos Almonds (skinned) or Pistachio (salt free)
* ½ Cup Water

INSTRUCTIONS:

1. Start off by heating 1 Litre of milk in a pan. Stop halfway through before it boils.
2. Allow it to cool off a bit and then squeeze in the lemon. This will cause sedimentation to start and water will separate from solids.
3. Drain the solids (Khoya) and hang this khoya in a clean piece of cloth so that all moisture is drained completely.
4. Once the Khoya is free of visible moisture add baking powder and semolina and mix well by kneading it.
5. Form ping pong sized round or elongated balls of this dough.
6. Add sugar and same amount of water to a pan and bring to boil creating a semi thick syrup.
7. Add the formed balls to this syrup while still hot and cover it for 10 minutes, better still place it on very low heat.
8. Bring to boil the remaining half litre of milk till it reduces to about half of its original volume. Now add cream and ground cardmom seeds.
9. Ok, we are almost done. Finally add the syrup drenched balls to the milk and cream mixture. If this mixture is very thick add some syrup that was used to drench balls.
10. Garnish with pistachio or almonds and refrigerate for a while to serve cold.
11. Delicious Russ Malai is an all time favourite of the young and old alike.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes!

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This summer why not start off with this no bake chocolate lime pie? It is an all time favourite of our friend and cooking expert Mr. William (Wullie) Callan and has been specially sent for Best Desi Cooking. For the taste of this delicious English summer pie here’s what you will need to do:

INGREDIENTS:
* 2 Nos. 200 gms packs of ginger nut biscuits
* 125 gms of unsalted butter
* 2 Nos. Packs of lime jelly solid type (not the powder)
* 5 Nos. Un-waxed limes if you can get them, otherwise rinse limes under hot water
* 568 ml of double cream
* 200 gms tub of mascarpone cheese
* 150 gms 70% dark chocolate

EQUIPMENT:
* 1 Rolling pin and plastic bag (to crush the biscuits) Or A food processor
* 1 balloon whisk
* Or electric hand whisk
* 1 Grater
* 1 9″ spring form tin
* 1 Sheet baking parchment
* 1 Large bowl

INSTRUCTIONS:

1. Line the base of the spring form tin with the baking parchment.The easy way to do this is to place paper over the base, attach the spring form upright part of the tin and then tear of excess. Place in freezer.
2. Crush / blitz the biscuits to crumbs .
3. Melt the butter, place in a jug and microwave for 20-30 seconds till melted.
4. Add the butter to the biscuits and mix till all are coated.
5. Pour the biscuits into the tin and pat down to form a base. Place back in freezer.
6. Mix up 2 packs of jelly in jug make up to 1 pint ignoring pack instruction. (The pie will not set properly if the jelly is diluted) .
7. Zest and juice the limes add to jelly mix (Allow jelly to cool to room temp) .
8. Add cream and Mascarpone to bowl and mix to firm peaks (if you lift out the whisk it should leave a trail in the cream).
9. Grate half of the chocolate and add to the cream mix.
10. Once the jelly has cooled to room temp slowly add small amounts to the cream to start and whisk, continue until all the jelly is incorporated. The consistency will be liquid (don’t worry).
11. Pour the mixture in the cake tin and place back in freezer to set, Once set, about 2 hours or so the cream should be firm to the touch.
12. Grate remaining chocolate over.
13. When serving run a knife around the edge of the cake tin to aid the release.
14. Serve and enjoy.

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Not that you have to have a brand new baby boy to celebrate the occasion with these marvellous Ladoos! Since in Pakistan and India the birth of a baby boy is most commonly celebrated by gifting Ladoos to friends and family. However, you can enjoy this great sweet recipe minus all the hassle just by asking for it. We at  http://www.bestdesicooking.com are here with a helping hand. 

INGREDIENTS:

Boondhi:
* 2 1/2 cups of Gram Flour (besan)
* 1/2 tsp. of Cardamom Powder (Ilaichi Powder)
* 500 ml of Whole Milk
* 3 cups of Clarified Butter/Ghee for frying
* Strainer Spoon (holes within)
*1 Tbsp. Melon seeds, peeled (if you wonder what’s this, leave it out!)

Syrup:
* 2 1/2 cups of Sugar
* 2 tbsp. of Whole Milk
* A few drops of Saffron (Kesri Color)
* 3 1/2 cups of Water

INSTRUCTION:

1. First lets prepare the syrup. Add the sugar and water to a cooking pot and bring to a boil.
2. When the sugar dissolves fully, add in the milk. Boil well for 5 minutes or until scum forms on the top. Strain it with the strainer spoon and return to cooker/stove.
3. Now add the saffron kesri and boil until it is sticky but thread have not started to form. Add in the cardamom powder and mix well. Set aside.
4. Now on to the boondhi (staple mass) preparation.  Mix well the flour and milk to a smooth batter.
5.  Heat the butter/ghee in a heavy frying pan. Hold the strainer on top with one hand. With the other hand pour some batter all over the holes. Tap gently on the pot/pan edges until all of the batter has fallen into the hot clarified butter in the shape of fat droplets. Stir with another strainer and remove once it is light golden. Set aside. Repeat for the remaining batter.
6. Immerse the prepared boondhi in the syrup. Drain any excess syrup. Spread in a large plate. Sprinkle the melons seeds, cover and set aside for 5 minutes.
7. While  the boondhi is still warm shape it in ping pong sized round balls with moist palms. If the boondhi cools down the syrup crystallizes and ball forming becomes difficult.
8. Serve either hot or cold. Can be stored at room temperature for 2-3 days.

Fancy cooking an exotic meal tonight? Best desi cooking recipes from Pakistan, India and rest of the world. Visit http://www.bestdesicooking.com and enjoy deliciously free recipes.

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