Although the name sounds rather harsh on the ear this dessert or as I call it 'main course' is sublime. Today we cranked out a batch for general consumption in the household.
A specific recipe is followed. Involves the use of Dannon Yoghurt. Thank the Spaniard who founded this affair a century ago merged with the recipe from Maharashtra also a century old.
By draining out the water from the yoghurt overnight by use of a cheese cloth the cheese or 'Chakka' is born. Essentially a de-wheyed ouput, its then briskly whisked with almost 2/3rds granulated sugar by volume till a white slurry with creamy consistency is derived.
Beats going to the gym since its good cardio whilst sitting at home.
Add to that a dash of toasted saffron (Stigma from a flowering bush that grows in extreme climates this Stigma you want) and stir - and you get one of the most amazing sweet concoctions ever to grace the earth.
Certain twists on this recipe may include adding Mango puree (or Amras) to yield a fruit flavored version.
I like the genuine product the best.
Bon apetit to me!
I like chocolates. Godiva Dark with Almonds - not sure of the naked woman on the horse to be the icon of some choice cocoa based products but tastes good. Started in Belgium but now owned by some Turks. Cadburys - Fruit and Nut Milk Bars - awesome combination of dried fruit pieces along with a medley of nuts makes your toungue dance - started by a Brit now owen by Kraft USA. Lindt Hazelnut spheres - made by a Swiss confectioner are divine balls that melt in your mouth with a lingering nutty taste Ghirardelli Milk Crisp Squares - crunchy and light these milk squares are easy on the palate but pack some serious calories - all good I say! Originally founded by an Italian who moved around till he landed in SF Bay today also owned by the Swiss Lindt empire.
Is it the favourite dish of Sri Sri..(Sri to the power 'n' as I like to call him) Ravishankar?
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