Kheer,Fruit vermicelli pudding,deep fried bananas

Kheer - 1 tbsp ghee 2” cinnamon stick ¾ cup brown sugar 1 tsp elaichi pdr

1 cup coarsely ground rice 5 cups milk ½ cup raisins ¼ cup sliced almonds

½ tsp freshly ground nutmeg

in a heavy pan melt ghee & fry the cinnamon stick & sugar. Keep frying sugar until it begins to caramelize, reduce heat at once. Add the rice & ½ the milk. Bring to a boil, stirring to avoid the milk boiling over. Reduce the heat & simmer until the rice is cooked, stirring regularly. Stir in the remaining milk, with the elaichi, raisins & nuts. Leave to simmer until the mixture thickens, stirring constantly to prevent the kheer from sticking to the base of the pan. When the mixture is thick & creamy, spoon it into a serving dish. Serve hot/cold, sprinkle nutmeg.

Fruit vermicelli pudding- 6 tbsp ghee 1-cup vermicelli coarsely broken saffron

¼ cup sliced almonds ¼ cup pistachio nuts ½ cup raisins 1/3-cup dates sliced

5 cups milk 4 tbsp dark brown sugar

heat 4 tbsp ghee & sauté the vermicelli until golden brown. Heat the remaining ghee; fry the nuts, raisins & dates over medium heat till the raisins swell. Add the vermicelli & mix gently. Heat the milk in large heavy pan, add the sugar. Bring to a boil, add the vermicelli mix & let the liquid return to a boil, stirring constantly. Reduce the heat & simmer until the vermicelli is soft & you’ve a fairly thick pudding. Stir in the saffron & cook for 1 min. serve hot/cold.

Deep-fried bananas - 1 cup maida 1/3 cup rice flr ½ tsp salt 1 cup water

Finely grated lime rind 8 small bananas oil for deep frying caster sugar & 1 lime cut in wedges to serve.

Sift the flours & salt together. Add just enough water to make a smooth batter. Mix well, and then stir in the lime rind. Heat the oil. Peel the bananas & dip them into the batter 2-3 times. Deep-fry it until crisp & golden. Drain & serve hot, dredged with sugar. Offer the lime wedges to squeeze over the bananas.