Some of the Indian desserts & sweets go through paradigm shifts, some sink like tectonic plates, never to be seen again, while some continue to enjoy the spotlight. In this article, we bring to light some sweets that are not so popular, so much so, they might sound like a made-up dessert. All these recipes are wholesome from the 100% lauki sweet noodles, coconut payasam using its water and flesh plus the unusual tomato halwa studded with nuts.
1. Lauki Ke Lacche
Ingredients
- 1 kg lauki (bottle gourd)
- 250 gm sugar
- 2 tsp rose water
Instructions
- Clean the lauki under running water and peel the outer green skin using a julienne peeler. Using the peeler, create long, thin strands (kaccha), working your way around the gourd. Discard the seedy center.
- Gather the laccha strands, lightly tie them into loose bundles, and rinse under cold water. This removes any saltiness accumulated. Let them drain in a colander while preparing the syrup.
- Heat the sugar with 80 ml water in a large heavy-bottomed pan, over medium flame, stirring until sugar dissolves. Once the syrup is clear and bubbling, carefully add the drained laccha.
- Cook the laccha for 6-7 minutes without stirring. Then carefully flip the bundles. Continue cooking until the syrup thickens coats the strands, and the laccha turns translucent and glossy.
- Once the syrup has reduced significantly, transfer the cooked laccha to a plate. Untie the bundles carefully, while still warm. Then let them cool off, until comfortable to handle
- Separate the strands with your fingers and douse the laccha with rose water, tossing to coat.
- Cook the lauki by stir-frying without oil, in a nonstick pan, if the lauki still looks wet even after keeping it for a while.
2. Elaneer Payasam
Ingredients
- 2 large tender coconuts (with flesh and water)
- 500 ml whole milk
- 200 ml condensed milk
- ½ tsp cardamom powder
- 150 ml coconut milk
- 7-8 cashews
- Pistachios, for garnish
Instructions
- Pour the milk into a heavy-bottomed saucepan and bring to a boil. Once it boils, reduce the heat to low and simmer, while stirring. Simmer for 15-20 minutes, for the milk to reduce by half.
- Add condensed milk and mix well, then remove from heat and let cool completely.
- Carefully crack open both coconuts and reserve water from one coconut for later. Scrape out the tender flesh from both coconuts and divide it into two portions. Chop one portion finely.
- Add the unchopped coconut meat in a blender and pour half of the reserved coconut water. Blend till smooth, then add the remaining coconut water and blend again until smooth.
- Heat ghee in a small pan, and fry cashews until golden.
- Add the coconut puree to the cooled milk mixture and pour the coconut milk. Then follow with adding the chopped coconut meat, and mix.
- Dump the toasted cashews and cardamom powder and stir to mix. Adjust the thickness with coconut water if needed.
- Scoop into serving bowls and garnish with chopped pistachios, making sure to refrigerate for four to five hours before serving.
3. Tamatar ka halwa
Ingredients
- 4 large tomatoes
- 160 gm brown sugar
- 240 ml water, for syrup
- 4 tsp desiccated coconut
- 7 cashews
- A handful of raisins
- 1 tbsp ghee
- ¼ tsp cardamom powder
- 1 tbsp condensed milk
- 120 gm all-purpose flour
Instructions
- Wash the tomatoes well, and put them in a large pot filled with half a liter of water. Preparation. Bring to a boil and cook for 8-10 minutes.
- Once soft, cover and set aside for five minutes. Let the tomatoes cool, until comfortable to handle. Peel off skin and chop tomatoes finely, then blend into a smooth puree using a blender.
- Take a kadai, add the sugar and water, and heat over medium flame, while stirring. Cook for 15 minutes, until it turns into syrup with a one-string consistency. Test by cooling a drop between fingers - should form a single thread
- Add tomato puree to the sugar syrup and stir continuously for two minutes. Add the cardamom powder and desiccated coconut, mix, and cook for five minutes, frequently stirring.
- Gradually add flour, while stirring to prevent lumps and cook for another five minutes.
- Then add condensed milk and mix, cooking for another 10 minutes, stirring as the mixture starts to thicken.
- Add half a tablespoon of ghee to the kadhai mix and cook for three to five minutes until you reach a halwa consistency.
- In a pan, heat the rest of the ghee and fry the cashews until golden, add the raisins and fry until they puff up. Then add both to the kadhai.
- Serve the tamatar ka halwa garnished with additional cashews for a pop of flavor.