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!
Cool cat the Japanese are Tokyo at dusk My second visit to this land of the rising sun after almost a decade. Back then clearly I was wet behind the ears product manager and likely didn’t pay attention to all (efficient) things Japanese. But today I did and of course continue to be impressed. It is as much the obvious stuff like on time travel that is both clean and comfortable and all that which makes it possible. The impressive landmark and landscapes that these humans have put together despite their cramped (or because of it) surroundings and precarious geological conditions could amaze a novice architect among us. But it’s also the little things that someone had to think about which have a phenomenal impact on day to day lives that make the Japanese stand apart. Below are few random examples- 1. Providing a very fine machined wooden toothpick in every packet of wooden chopsticks. The said chapsticks are simply set on the To Go counter of any food vendor/ convenience store wher...
Is it the favourite dish of Sri Sri..(Sri to the power 'n' as I like to call him) Ravishankar?
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