Unique desserts lost in translation from a Byegone era

If they had a voice, these sweets which used to be in the spotlight once upon a time, would say, forget me not. We made sure they won’t disappear by putting the limelight on some of the rarely heard Indian sweets and desserts that are slowly becoming a part of nostalgia for the older generations. Make these today and share them with your loved ones and social media to keep the diversity of the sweets alive, for they are entwined in our cultural fabric, not to mention simply delicious.

1. Thaen mittai

Ingredients

• 190 gm parboiled short-grain rice
• 55 gm urad dal, whole
• Orange food coloring, as needed (can skip but recommended)
• 200 gm sugar
• 60 ml water
• Oil for deep frying

Instructions

1. Wash the rice and dal thoroughly and soak for three hours, drain, then blend with a little water until you get a thick and smooth paste.
2. A little grainy texture is fine, then add orange food coloring and mix. Set aside.
3. Boil the sugar and water in a saucepan on high heat until it reduces a two-string consistency. Turn off the heat and set aside.
4. Heat oil in a kadhai, take small portions of the batter with your hands and drop it into the hot oil. Fry until golden and crispy, for about three to four minutes.
5. Once the little balls are crisp, drain them from the oil properly and transfer them to the sugar syrup saucepan.
6. Let them soak for two to three minutes, then remove them from the syrup, drain well, and serve.

2. Benami Kheer

Ingredients

• 1 liter milk
• 35 gm garlic cloves, peeled
• 100 gm sugar
• 2 tsp dry fruit, slivered
• ½ tsp vinegar
• ½ tsp rose water
• ½ tsp cardamom powder

Instructions

1. Peel the garlic cloves first if not done already. Then take a heavy-bottom saucepan and pour the vinegar, water, and add the garlic cloves.
2. Pour milk into a separate pot and bring both to a boil. Keep the heat lower for the saucepan and medium heat for the milk, make sure to stir frequently.
3. Once the milk boils well, for some minutes, add sugar, and cardamom powder and mix well. Once the milk starts to thicken, strain the garlic water, you need the liquid, not the cloves.
4. Add the garlic liquid to the milk pot, mix, and keep cooking. Then pour the rose water and mix again. Let it bubble a little then turn off the heat, add dry fruits and mix.
5. Pour into individual bowls and serve hot or warm.

3. Elo Jhelo

Ingredients

To make Dough:

• 100 gm maida
• 60 ml water, for dough
• 2 tsp ghee
• 300 ml oil, for deep frying
• ¼ tsp salt
• ¼ tsp baking soda

To make Syrup:

• 300 gm sugar
• 120 ml water
• 4 cardamom pods

Instructions

1. Take a deep vessel to make the dough. Add the maida and salt to it and mix properly.
2. Add ghee and two tablespoons each of ghee and white oil and mix to combine. Knead once the dough forms, for three to five minutes. You should have a sandy textured dough.
3. Add a little water and knead for a few minutes. Add water and go on kneading until you get a tight and elastic dough.
4. Cover the vessel with a porous cloth and set aside for 30 minutes.
5. Divide the dough into 20 parts and shape each into a ball.
6. Now, you need to roll the ball out, using a rolling pin, roughly to the size of an average puri or luchi – a small disc around four to five inches in diameter.
7. Leaving half inch gap around the periphery, make parallel slits on the puri, around seven to eight strokes, with a sharp knife.
8. Start rolling the puri inwards from one edge to the other, following the slits. Once rolled lightly press the edges, the twin gaps of the puris basically, to seal.
9. Repeat for the rest of the dough balls carefully rolling out, slicing and sealing.
10. Pour refined oil of choice in a kadhai or wok for deep frying and before the oil can get too hot, deep fry all the Elo Jhelo.
11. Once fried the sweets will turn golden brown and crispy, especially in the centers. Drain the oil and let them cool completely.
12. Now, while the Elo Jhelo cools, boil the sugar and water, in a big saucepan or kadhai, on high heat. It will take about five minutes for a sticky syrup to from.
13. Once it reaches a two-string consistency, switch off the heat.
14. Immerse the fried Elo Jhelo to the sugar syrup for 15-20 seconds to coat properly.

15. Drain off excess and arrange on a greased plate, letting them stand for an hour. Store in a sealed container until ready to eat.