Put 2 ½ gallons milk on to boil at high heat, stirring occasionally to prevent burning. In a big wok melt 4 lb. butter (have 2 ½ lb. more butter unwrapped nearby). When butter melted, add 15 cups farina and mix in. Let sit at high heat till browned, then stir, being careful not to burn. When browning too fast to keep up with, turn down heat a bit. When milk comes to a boil turn it to a rolling boil that does not boil over, and let it boil for 10 minutes or so, then add 15 cups sugar, stirring until dissolved over high heat. Bring boiling back to rolling boil.
When farina gets a golden brown [toast the pecans] fully brown, add 5 cups raisins to the boiling milk and add the pecans to the farina. Not more than 5 minutes later, add the remaining butter to the grains. When the butter is melted, add the orange peel to the milk, stir for 5 seconds and then start adding the grains to the milk. Bring to boil, stirring thoroughly. Then turn off heat and stir till thick.
Alternate Halvah Recipe:
When semolina is a few minutes from roasted, add the sultanas to the milk to soften. When semolina is golden-brown add remaining butter and stir till melted. When butter nearly melted add finely-chopped orange-rind (and nuts) to milk, then, when butter melted, add boiling milk mixture to grains and butter (or vice-versa) and stir over low heat until thick enough to suspend the raisins. After one thorough mixing, let sit off the heat (no lid till cooled) and it will form a nice cake. Melting in an additional pound of butter after mixing ingredients at end makes incredible halva. Nicest when offered warm, but also good cool. Fantastic option is to add in a spicy pineapple chutney, along with the milk, to the grains right at the end. Chaunced pineapple halva results (pineapples chopped in small bits, directions below.) Another option is to add in a good quantity of smashed fresh fruits (like strawberries) instead of orange peels, sultanas, or cloves. Fruit should go in at the last when mixing milk and grains. The final opulent option is to replace one pint of milk with cream, or even double-cream.
2. Sweet Rice (Khir)
10 pints milk to 1 lb. basmati rice (as much as 16 to 1 ratio is possible, but in that case boil off several pints liquid from milk before beginning). Put the milk on to boil and wash rice. When the milk is boiling add the rice along with some shredded saffron (difficult to estimate quantity on saffron - it is very strong, but use enough to slightly yellow the preparation, bring the saffron to a boil in a tiny bit of water and then pour this mixture into the milk) and some freshly crushed seeds from cardamom pods (about 10 ordinary white or green pods). Adjust heat so that mixture is at slowly rolling boil, stirring occasionally. As it slowly thickens, be very careful of burning, if necessary lowering heat, and stirring constantly. Do not allow sticking to begin. When rice is soft but still a bit firm, it is nice to add about ¼ lb. thinly sliced or slivered pistachio nuts (or blanched almonds). When rice grains are extremely soft - still intact but breaking up - then add 1 lb. sugar (or less - lightly sweetened is more pleasant than very sweet in this case), dissolve it, and remove from heat. Can be offered warm or cool. This is a liquidy sweet rice (called khir or kshir). For the thicker sweet rice use more milk and boil down considerably before adding rice, or simply use more rice (6 parts milk to 1 rice instead of 10 to 1).
This liquid recipe should be offered in a bowl or cup. Some use camphor instead of cardamom. If you do, be sure it’s real camphor, add near the end and be careful not to put too much. I prefer cardamom. A nice option is to utilize broken length of vermicelli noodles instead of basmati rice - cooking in the same way, but adding noodles after milk has boiled down a bit.
Chutneys are delightful spicy fruit preparations. Srila Prabhupada especially likes tomato chutney, but I have seem him complement other kinds as well, including apple. About the only kind of fruit I have never tasted nice as a chutney is pear. The basic technique is generally to make a chaunce, stirring, add sugar [fruit and] sometimes raisins), and again cook down until becoming pasty. Offer warm or sometimes cool, depending on variety. Generally, sugar should be added to make the mixture appear glassy (a normally sweet chutney usually means about 3 lbs. sugar to 8 or 10 lbs. fruit), and in most cases (especially apple, tomato and pineapple), some butter should be added towards the end. Because there are so many unique varieties, I’m hoping to try and make a grape. (See chart) There are other varieties as well, these (overleaf) are [illegible] that I am not [illegible] and tamarind. [illegible] chutney is not cooked at all (according to Srila Prabhupada). Fully ripe berries should be soaked and mixed with pulp squeezed from soaked tamarind and ground black pepper - that is all.
For apple chutney, I slice the apples in wedges. I leave skins on if in good condition because they usually add nice color and texture. I add citrus rind and juice and [illegible] during chauncing. Sometimes I add raisins, and usually more butter, both near the end. Srila Prabhupada likes this preparation very much, but usually does not care for apple chutney.
The rosemary and thyme (and sometimes basil) are nice in tomato chutney. I remove skins by dipping tomatoes in boiling water first, or by straining at the end.
Cherry, when thickened to jam consistency, made with sweet, black cherries, and made with great love and attention, is super-excellent.
Chart of Chutney Recipe Combinations
Ingredients: yoghurt and sugar. Take fresh yogurt and wrap it in a cloth (like muslin) that allows water but not yogurt to pass through. Suspend the cloth holding the yogurt in such a way that as it hangs, water from the yogurt drains through the cloth and into a pan. Allow to hang, dripping, for at least 12 hours (overnight generally). Then take the drained yogurt in a pot and add sugar (1 part sugar to ten parts yogurt is generally good - it should be sweet, but not too sweet). Then beat with a spoon for a long time until the sugar is dissolved and the mixture is like creamy frosting. Offer cool. Pistachio nuts, saffron, and/or crushed cardamom can be added before beating. (Saffron should be pre-boiled in a bit of water.) Or bits of fresh fruit - especially sweet ‘spring’ fruits or tropical fruits can be mixed in.
Ingredients: fried chick pea flour, noodles, sugar, dried figs, raisins, chopped walnuts, candied cherries, camphor.
Make a pasty batter by stirring water into sifted chick-pea (gram) flour. Beat out the lumps in this batter, and then stir in more water until you have a thick but liquid batter. Beat up about two inches of ghee (or more) in a fairly deep pan. When the ghee is just beginning to smoke, adjust the heat down to about medium. Have a colander (bowl-strainer) handy which has small holes interspersed around its bottom. Hold this colander above the hot ghee, and pour a small ladle full of batter into it. If the batter is the proper thick-but-liquid consistency it should drip into the ghee, forming into small, drop-shaped noodles. When the ghee has about ½ inch of noodles frying in it, stop dripping them, and stir the noodles to break any up which may be sticking together. If they are browning too fast to cope with, turn the heat down a bit. When the noodles are a rich golden colour and crispy, dip them out with a fine wire-mesh spoon or spoon with holes in it. Drain them for a few seconds above the ghee, and place them in a fair sized pot. Do this repeatedly until you have produced as many noodles as you want. A pound of chick pea flour should produce enough noodles for approximately 30 good-sized sweet balls. You will need to add more ghee periodically as you fry.
When noodles are done, make a sugar syrup in this way: put a quantity of water in a pot. Figure (by volume) 8 parts noodles to 1 part water. In that water put two parts sugar (2 lbs sugar to 1 pint water). Stir this over the heat. Only as the water comes near a boil will all the sugar dissolve. Into this boiling heavy syrup add the dried fruit and nuts. If you have 6 pints of noodles, figure 1 lb. of raisins, ½ pound of chopped dried figs, ½ lb. chopped walnuts, ¼ lb. candied cherries (chopped in quarters or eights). When these fruits have been mixed in, the final addition is crumbled camphor. Liquid camphor-spirit can also be used, because all the alcohol boils off immediately upon hitting the boiling liquid (alcohol has lower boiling point than water.) Plenty of camphor should be used (the first lugdoo I tasted was made under Srila Prabhupada’s personal supervision. When I bit into it the small of camphor shot up my nose very distinctly. The experience was vivid and ecstatic.)
As soon as the camphor is dissolved, pour most of the syrup and all the fruit and nuts over the noodles and stir together. Keep some syrup aside in case more is needed. (If not, use the syrup in making halvah). The noodles should become soft and sticky on the outside, but should remain a bit crisp in the middle. If they don’t appear moist enough to stick together, add more syrup (if they are too soft-mushy - I’m sorry. Next time make less syrup). When the mixture is cooled down (as it cools, it becomes stickier), squeeze into big balls, about 1 ½ inches in diameter. These balls are difficult to roll because of the sticky mixture. I find it best to keep a bowl of water nearby and to rinse my hands after every few balls. When properly made this (along with kachories) is one of Srila Prabhupada’s top favourites.
Gram (chick-pea) flour, butter, sugar, icing sugar. Melt 1 lb. butter in a sauce-pan, and then add 1 lb. gram flour and mix together. Keep mixture over a medium flame, allowing to sit and begin to brown, and then stirring thoroughly. Repeat this process until the mixture is a rich golden-brown colour. Then, turn heat down to very low and add in ½ to ¾ lb. icing (powdered) sugar. Stir this in, and the result will be crumbly. Keep stirring over low heat and the sugar will melt, so that the mixture becomes again pasty. Then add the rest of the sugar, up to 1 lb. total, and stir again until pasty. Then allow the mixture to cool, and roll into balls, by spooning some nearly firm mixture into hand and then quickly rolling into a ball. Allow these to cool. Do not store laddu balls in a warm place (they melt).
If you want less-sweet laddu, use less sugar and a bit less butter. Similarly, for thicker mix, use less butter. Some devotees like to add raisins or currants near the end of cooking. Many karmies like these balls.
7. Simply Wonderfuls
Butter, icing sugar, powdered milk. Melt 1 lbs. butter in sauce pan. When melted, add 1 lb. icing sugar and stir over medium heat until the sugar melts. Then turn off the heat. Add 1 lb. of good-quality, powdered or crystalised milk (this is the only thing I used powdered milk for - never to drink) and mix in thoroughly. Raisins or sultanas can also be added (if desired) at this point. Squeeze this mixture into balls about ¼ inch in diameter, and roll the balls in a bit of powdered milk or sugar to coat them. A very quick and popular sweet.
These are the only sweets at which I am reasonably expert. Others I am not expert at are barfi (thickened milk sweets), sandesh, goolabjamons (or ‘sweet-balls’), and rasgullas. All those are also first-class when nicely prepared. So far barfi is concerned, the basic technique is to boil milk down, either plain, or with ground cashew-nut (first-class), or with shredded coconut (second-class). Sugar is also mixed in, but I don’t know the proportion. When the mixture is cooked down until thickening but still liquid, pour into a baking pan or pie-tin and allow to cool. As it cools, it solidifies and can be cut into squares. Rasgullas are made from moist curdled milk-solid which is smashed to break up the curds and then made into small balls. These balls are then boiled in sugar solution. I have never been able to adjust the cheese moisture, solution sugar proportion, and rate of boil adequately to produce the spongy, puffy, juicy rasgullas that Bengal is famous for. Very difficult. Chant Hare Krishna!
FRUIT PREPARATIONS AND DRINKS
1. Fruit Salads
Can be prepared from most juicy kinds of fruits, along with most dried fruits and nuts (excepting peanuts). After removing all seeds, pits, stems, skins, etc. from the fruit, and cutting the remaining easily edible parts into relatively small pieces, a little sugar and some kind of milk product can be added. The milk product can be thickened cream or yoghurt, but Srila Prabhupada’s favourite is sour cream. These ingredients are then mixed to form the salad. A Simpler variation is to add sugar and some lemon juice instead of a milk product. When offering plates of cut fruits (especially tangy fruits like fresh pineapples), little cups of salt and pepper can also be offered.
2. Buttermilk Nectar
Can be made from cultured buttermilk, sugar, and ripe, pulpy fruits like peaches, bananas, pears, etc. The fruit is thoroughly mashed and mixed into the buttermilk along with a little sugar (it should not be too sweet.)
1970's Devotee Cookbook in Word format
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