dessert Archives | The Indian Foodie

In Dessert

Rum Cake

It is the winter holidays, and school is out. Dad is stationed in Calcutta. Dad and Mom’s social life is pretty hectic. Nanny watches us like a hawk when they are out for cocktails, dinner, or at the club.

Daniel, our cook, is prepping for a pre-Christmas party. Some of us, older siblings, have helped him beat the eggs for the vanilla cake and are fascinated as he slowly places the cake in a large round tin half filled with sand sitting on top of the sigiri (a clay stove fueled with coal).

Daniel tests to see if the sand is hot enough. He then slowly sets the cake pan in the middle of the drum on top of the sand. He then covers it with a fitted lid and places hot coal on top. This way of cooking was the method that Daniel preferred to use to bake our cakes, and they always turned out delicious.

In those days, other than clubs, restaurants, and military dining halls, ovens (other than tandooris) were not widely used in Indian homes since most Indian cuisine did not require it. The local bakeries, schooled under the British Raj with recipes handed down for generations, baked some of the best pastries and cakes I have ever eaten. They would also oblige families by baking any homemade cakes in their ovens upon request—and for a fee, of course!

With time, stovetop and small electric ovens found their way into homes. Baking ovens have now become a necessity in most urban Indian homes.

I used to bake cakes from scratch, but when I moved to the US, I took the easy way out and used packaged cake mixes. The one that I like best is the Super Moist Yellow Cake Mix. My twin was in town one holiday season when I prepared to bake the cake. She suggested I substitute some water with rum and fix a rum cake.

The Rum Cake became a big hit at potlucks, church gatherings, dinners, and as baked gifts to my neighbors for Christmas. Thank you, Twin!

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Rum Cake

Prep Time 10

Cook Time 30

Total Time 40

Servings 12

A delicious, festive, super moist yellow cake drizzled with rum!

Ingredients

1 box yellow cake mix (I like Betty Crocker's Super Moist Yellow Cake or Duncan Hines Classic Yellow Deliciously Moist Cake)
½ cup vegetable oil (Please check the instructions on box to see the exact amount of oil needed as it may differ)
3 eggs
¾ cup water
¼ cup rum (Ensure it is an excellent strong rum, white or dark)
powdered sugar (for dusting the cake - more or less, per your taste)
dash cake sprinkles

Instructions

Yellow Cake

Prepare according to the instructions on the box.
Keep an eye on the cake towards the end to ensure it does not dry out. I generally stick a bamboo skewer into it 5 minutes before the bake time. If it comes out clean, I remove it from the oven and allow it to cool.
Once cool, dust it with the powdered sugar and decorate the top with sprinkles.

Notes

Where the recipe on the box indicates adding water, substitute it for ¼ cup of the water with a ¼ cup of rum (I've already done this in the recipe above).

Sometimes, my twin will make a Buttercream frosting or rum drizzle.

Buttercream Frosting

Check Wilton's easy recipe. Click the link here: Best Homemade Vanilla Buttercream Frosting.

Buttercream Rum Drizzle

1 cup Buttercream Frosting

¼ cup rum

Heat the cup of buttercream frosting in a saucepan on low heat. When it starts to bubble, add the rum. Be careful as the rum makes the frosting bubble up.

Stir and drizzle it over the cooled cake.

When I prepare the drizzle, I take a cup of store-bought frosting and zap it in the microwave for less than a minute. Remove from the microwave, and add the rum. Stir and drizzle the mixture over the cake.

I do prefer the light sugar dusting!

Course: Dessert

Cuisine: American, British

Keyword: Christmas, rum, yellow cake

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In Dessert

Gajar ka Halwa (Carrot Halwa)

By The Indian Foodie

Gajar Ka Halwa/Gajrela or Carrot Halwa (a sweet, creamy, rich pudding from Punjab, with the aromatic taste of cardamon) is a dessert that is a popular dish served at festivals. It is a warm dessert and is best enjoyed in winter. It is an easy dish with few ingredients but not a quick one (unless you use a pressure cooker). Like most halwas, it requires attention while cooking. Being a warm dish, it was a perfect dessert for cold winter days. The carrots in this recipe are regular store-bought carrots rather than the sought-after deep orange carrots normally found in wintertime in Northern India.

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Gajar ka Halwa

Prep Time 15

Cook Time 45

Total Time 1

Servings 6

Gajar ka Halwa is a creamy, rich dessert with the aromatic taste of cardamom.

Ingredients

10 medium carrots
2 cups whole milk
1 cup whipping cream
2 tbsp unsalted butter
2 whole green cardamom
¼ tsp fresh ground green cardamom powder
1 tbsp golden raisins
½ cup granulated sugar
a pinch of salt
12 blanched almonds (save half for garnish)

Instructions

Scrub the carrots with a vegetable brush and peel them.
Using a hand grater or food processor, grate the carrots.
Transfer the grated carrots, milk, and whipping cream into a heavy-bottomed medium-sized pot. Bring to a boil on medium heat. About 10 minutes.
Add the whole cardamom and cardamom powder. Simmer on medium-low, occasionally stirring, until 75% of the milk is reduced. About 20 minutes.
Add the sugar and golden raisins. Stir in half the nuts. Cook for another 10 minutes until most of the liquid has evaporated, but the halwa is still moist.
Carefully transfer the cooked dessert to a serving dish and garnish with the rest of the nuts. Serve hot or warm.

Notes

You can use sautéed cashew nuts instead of almonds. If you are not sure of nut allergies when serving to guests, you can omit cooking the halwa with the nuts and just serve them on the side.

You can also garnish with silver foil to get that traditional, authentic feeling!

Course: Dessert

Cuisine: Indian

Keyword: carrots, dessert, pudding

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In Dessert

Seviyan Kheer (Vermicelli Pudding)

By The Indian Foodie

My neighbor has sent over some Seviyan Kheer she has fixed for Eid-al-Fitr, one of the biggest Muslim festivals. It marks the end of the holy month of Ramadan, a time of fasting and prayer. Celebrating religious festivals was special in India due to the diversity of faiths. It was common for neighbors to share the sweets prepared to celebrate their festivals, irrespective of religion. This was especially so in smaller towns than big cities.

Seviyan, is made out of roasted vermicelli, milk, sugar, plums, cardamom, and almonds. It is a quick fix and a dish most Indians like to make as a dessert. There is also Sweet Seviyan, a dish that does not involve milk.

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Seviyan Kheer (Vermicelli Pudding)

Prep Time 10

Cook Time 35

Total Time 45

Servings 6

Seviyan is a delicious dessert made from roasted vermicelli,milk, sugar, plums, cardamom, and almonds.

Ingredients

1 cup roasted vermicelli/seviyan (available at Indian grocery stores—see notes )
5 cups milk
½ cup sugar
¼ cup roasted slivered almonds (save some for garnish)
¼ cup golden raisins (save some for garnish)
⅛ tsp green cardamom powder (or take 2 cardamom pods and crush it in a mortar pestle till coarsely powdered—remove husks)
2 drops Kewra water (optional—available at Indian grocery stores)

Instructions

Break the roasted seviyan into several bits.
Heat a heavy-bottomed large saucepan on medium heat and add the tablespoon of butter and the seviyan. Stir for about 1 minute.
Pour it onto a plate and set aside.
Return the pan to the stove, and on medium heat, add the milk and bring it to a boil—about 10 minutes.
Once it boils, reduce the heat to medium-low.
Add the crushed cardamom and let it simmer uncovered for about 15 minutes until the milk is reduced slightly. Stir often, scraping the sides and bottom to avoid the milk sticking and burning.
Add the roasted vermicelli and let it cook for about 2 minutes.
Add the sugar and stir to dissolve. About 3 minutes.
Do a taste test and add more sugar if desired.
Add almonds, golden raisins, cardamom powder, and kewra drops.
Simmer for another 5 minutes,stirring gently, until the pudding mix is creamy.
Pour into a serving dish and garnish with reserved almonds and raisins.
You can serve Seviyan warm or chilled.

Notes

1. If you cannot get roasted vermicelli, you can roast it yourself. Add 2 teaspoons of ghee or unsalted butter into the pan and roast the vermicelli for 3-4 minutes on medium heat till golden. Be careful not to burn. Remove from pan and set aside. Now add your milk to the pan and follow the rest of the instructions.

2. Seviyan kheer will thicken as it cools and get a film on top. If you plan to serve it chilled, cover it with cling wrap and keep it in the refrigerator. When ready to serve, mix it well. You can add some heavy cream or half-and-half to thin it out if it is too thick. It should have the consistency of porridge. You can then pour it into a serving bowl or individual bowls and garnish it.

3. Tip: When using a stainless steel pot to boil milk, rinse it with water first, as the milk tends to form a quick film at the bottom that tends to burn.

Course: Dessert

Cuisine: Indian

Keyword: dessert, kheer, pudding, seviyan, vermicelli

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