These creamy pancakes soaked in cardamom syrup and sprinkled with pistachios make an ethereal dessert.
Use the ripest, sweetest, smoothest mangos you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. The sweet-tart drink makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.
This traditional cardamom-scented Indian rice pudding owes its particular richness to the inclusion of whole milk, which has been reduced by half during the cooking process to produce a thick, creamy base.
The recipe for this cool and creamy dessert is based on one in Pushpesh Pant's India Cookbook (Phaidon, 2010).
Three-ounce Dixie cups work fine as the molds for this Indian dessert.
Rich, reduced-milk rice puddings are popular in many parts of India, under various names; of them, kheer is the most common.
The milk-based pudding called payasam in India, can also be made with rice or legumes and is a mainstay at Kerala feasts.