Shahi Korma: Mutton Curry

Quantity and Ingredient

• 1 1/2 lb. Goat mutton
• 3 Medium onions
• 3/4 c Yogurt
• 4 cloves Garlic
• pinch Saffron
• 2 t Salt
• 3/4 c Cream
• 1 oz. Almonds
• 1/2 c Oil
• 1 oz. Coriander seed
• 1 t Red pepper (optional)
• 1/2 t Garam Masala

Method

1. Clean, wash and dry mutton.
2. Blend coriander seeds, 1 onion, almonds and garlic.
3. Marinade the mutton in above mixture for 2 hrs.
4. Heat oil and fry the remaining thinly sliced onion. Keep aside.
5. Add the mutton and fry until the liquid dries up.
6. Add 3/4 c hot water and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
7. Uncover and dry the liquid.
8. Add beaten yogurt and fry until it leaves oil.
9. Add fried ground onion.
10. Beat the cream. Add soaked or ground saffron.
11. Mix it with the cooked mutton.
12. Add Garam Masala and bake at 250 F for 1/2 hour
13. Serve garnished with chopped coriander leaves.

Pork Curry

To Serves 6 or 8 persons

Quantity and Ingredient

• 1 1/2 lb. Pork
• 3 Medium onions
• 2" piece Ginger
• 4 cloves Garlic
• 2 medium Tomatoes
• 2 T Vinegar
• 2 t Salt
• 1/2 t Garam Masala
• 2 T Vindaloo paste (hot)
• 1 medium Potatoes
• 2 c Water

Method

1. Clean, wash, trim and dry pork. Cut into 1" cubes.
2. Make Masala with onions, ginger, and tomatoes as in chicken curry,etc.
3. Add the vinegar and Vindaloo paste and cook for 2 minutes.
4. Add the pork and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours, until the pieces are tender.
5. Cube potatoes, add and cook the potato pieces coated in the liquid.
6. Boil down the amount of water (30 minutes) while the potatoes cook.

Nargisi Kofta

In this recipe will will learn Egg Cooked with Meat and Fried.

Meat

Quantity and Ingredient

• 1 lb. Ground lean meat
• 1/4 c Chopped onion
• 4 cloves Chopped garlic
• 1" piece Ginger, chopped
• 1/2 t Turmeric
• 3/4 c Water
• to taste Salt and pepper

To mix with meat

Quantity and Ingredient

• 4 T Besan (chick-pea flour)
• 1 T Yogurt
• 6 Hard boiled eggs
• 1 Egg for mixing and coating
• 1/2 t Garam Masala
• Oil for frying

For curry (Masala)

Quantity and Ingredient

• Oil or ghee
• 2 Chopped onions
• 8 Cloves chopped garlic
• 2 Tomatoes or equivalent paste
• 1" piece Ginger, chopped
• 1/4 c Yogurt
• 1/4 t Turmeric
• Green onion
• 1/2 t Garam Masala
• 10-15 leaves Coriander
• to taste Salt and pepper

Method

1. Heat the water and add the meat, onions, ginger, garlic, salt and pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2 c soaked lentils) and cook for 10 minutes. Knead or grind until slightly sticky, mix in egg yolk, Garam Masala and yogurt and knead well.
2. Coat the hard boiled eggs with the above and deep fry.
3. Heat ghee, fry the onions to a golden brown, add garlic, ginger, tomatoes and yogurt and fry well until the Masala is a paste. Add water to the mix if necessary. Add the green sprigs of onion, 11/2 c water and cook for 10 minutes covered.
4. When curry is ready, pour into a serving dish, cut the koftas in half and arrange over the curry. Cover and bake at 250 F for 15-20 minutes.
5. Serve garnished with coriander leaves and Garam Masala.

Lamb Vindaloo

I have tried this recipe a couple of times and all times with very good results. The finished dish is a spicy lamb dish that is quite exquisite. Be warned that this recipe takes quite a bit of effort to put together.

Quantity and Ingredient

• 3 lbs Lean boneless lamb
• 3 Meaty lamb bones

Marinade made from

Quantity and Ingredient

• 4 tablespoons Light vegetable oil
• 1/4 c Cider vinegar
• 3 tablespoons Tamarind pulp
• to taste Salt

Puree made from

Quantity and Ingredient

• 2 tablespoon Vegetable oil
• 1 large White onion
• 6 Garlic cloves
• 2 tablespoons Fresh ginger root, chopped
• 1/2 c Vegetable oil
• 3 c Onion, thinly sliced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground mustard
• 3 teaspoons Turmeric
• 1 1/2 teaspoons Red pepper
• 3 teaspoons Paprika
• 2 1/2 c Hot water

Method

1. Cut lamb into 3/4" cubes.
2. Place lamb and the bones in a non-metallic bowl with the four table-spoons of oil, the vinegar, tamarind pulp, and salt. Let it marinate at room temperature for eight hours or, refrigerated, for 24 hours.
3. Put two tablespoons of oil, the onion, garlic, and ginger in an electric blender or food processor and run the machine until a fine pasty puree is formed.
4. Heat the one-half cup of vegetable oil in a large enamel coated skillet over medium-high heat. Add the onions and saute until they are caramel brown, stirring constantly to prevent burning.
5. Add the puree. Reduce the heat and add ground cumin, ground mustard, turmeric, red pepper, and paprika. When the spices begin to sizzle and turn dark, in about 15 seconds, add the lamb and bones. Cook until slightly seared (about ten minutes).
6. Add the water and bring to a boil, then lower the heat and simmer, partially covered, until the meat is very tender (about thirty minutes).
7. Pick out and discard bones.
8. Serve over rice.

Sewian: Vermicelli

Quantity and Ingredient

• 2 c Sewian (Vermicelli)
• 3 1/2 c Milk
• 3/4 c Sugar
• 1/4 t Rose water (or 6-8 small cardamom seeds)
• Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
3. Add sugar and cook on low heat until creamy (about 25 minutes).
4. Remove from the heat. Add in rose water.
5. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.

Rice Flour Pudding

For 6 persons to serve

Quantity and Ingredient

• 4 1/2 c Milk
• 3/4 c Sugar
• 2 oz. Rice flour
• 6-8 drops Rose water
• 1 oz. Almonds
• 1/2 oz. Pistachio nuts

Method

1. Blanch (optional) and shred nuts.
2. Mix rice flour into the milk and mix until smooth.
3. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?).
4. Simmer and add sugar and stir for 2-3 minutes more.
5. Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools).
6. Pour into individual dishes and serve.

Chicken Curry: North Indian Style

Quantity and Ingredient

• 1 lb. Chicken-drumsticks, thighs, breast pieces
• 1 small carton Plain yogurt
• 2 medium Onions very finely chopped
• 4 tbl Vegetable oil
• 2 Cloves
• 1/2 tsp Mustard powder
• 2 pods Cardamom
• 1/2 tsp Cumin powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1/2" piece Ginger
• 4 cloves Garlic
• 1/3 tsp Coriander Seeds
• to taste Salt
• 1/2 tsp Freshly ground pepper

Method

1. Remove fat from the chicken and then salt and pepper it. Sprinkle with chili powder. Add yogurt and mix well until the chicken is covered liberally with yogurt. Use your hands. Set aside for 1 hour before cooking. If kept in the refrigerator, set aside for at least 4 hours.
2. Heat oil in a large heavy pan. When oil is hot, add mustard seeds, if you are using them. Add cloves, cardamom, and coriander seeds and fry for 30 seconds.
3. Add the onion and fry for two minutes until the onion beings to turn brown. Lower heat to medium.
4. Add the ginger and garlic paste and fry for 4-6 minutes.
5. Add mustard powder, if using it, add Garam Masala, and add cumin powder.
6. Brush excess yogurt off the chicken and put it in a large pot. Add ingredients from the frying pan. Cook uncovered over high heat for 4 minutes.
7. Reduce heat to low and cover. Cook for 25 minutes or until the chicken is tender, stirring every 5 minutes.

Important note: When chicken is cooked with a cover on the pot, it releases water that becomes a part of the sauce. If after 10 minutes, there isn't enough sauce in the pot, add 1/4 cup water. Conversely, if there is too much liquid in the pot, cook uncovered until the liquid evaporates.

Variations: There are several variations to the above recipe:

1. Leave out the yogurt. Add 1/4 cup of water just before turning the heat to low and covering the pot.
2. Boil two potatoes for 10 minutes before slicing them thinly. Add sliced potatoes to the pot when you start cooking the chicken.
3. This variation is usually called "Malai Chicken" or "Literally Creamy" chicken. Leave out the yogurt. When the chicken is 3/4 done, add one small can of tomato paste. Just before removing add a small carton of whipping cream, and cook for a few minutes.

Navrattan Pullao: Nine-Jeweled Rice

Quantity and Ingredient

• 1 c Basmathi rice
• 1 3/4 c Water
• 1/4 c Oil
• 1 small Finely sliced onion
• 6 Cloves
• 1" Cinnamon stick
• 1 t Salt
• 1/2 t Cumin seed

For Mixing with rice before serving:

1. 1/4 c frozen peas (boiled), salt, 6 drops green food coloring mixed with 1 t water.
2. 1/4 c diced tomatoes, 1/4 t red pepper, salt, Garam Masala, 6 drops red food coloring mixed in 2 t water.

Quantity and Ingredient

• 1 Thinly sliced onion
• 2 1/4 c Ghee
• 1 oz. Almonds
• 1 oz. Cashew nuts
• 1 1/2 oz. Golden raisins
• 1 oz. Pistachio nuts
• 1" piece Ginger thinly sliced
• 1 Green chili (optional)
• 1 Hard boiled egg

Method

1. Clean, wash, and soak rice in 1 3/4 c water for pressure cooking, or in 2 cups of water for pan cooking.
2. Heat oil and fry the onions. Add whole spices. Fry 1 minute. Add rice and fry for 2/3 minutes to coat the rice grains with oil. Add the water which the rice was soaking in. Pressure cook, building up the pressure to 15 psi and let drop, OR cook in a pan bringing to full boil then down to a simmer followed by 20 minutes of cooking until the rice is done.
3. Divide rice into three parts. Thoroughly mix A with one part and B with another. Leave the last part plain. Keep rice separate and warm in the oven.
4. (C) Meanwhile fry the onion until it is crisp. Remove and fry almonds, cashew nuts, pistachios, raisins, ginger and chili. Chop egg and sprinkle with salt. Keep warm until required.
5. To serve, place onions, nuts, chopped egg and all of (C) in a dish and spread the three batches of rice in clumps above it aesthetically.

Saffron Rice: Kesar Chawal

Quantity and Ingredient

• 2 c Rice
• 4 c Water
• 6 T Ghee
• 1 t Saffron threads (or less)
• 2 T Hot water
• 1 c Sliced onion
• 1 small Cinnamon stick - splintered
• 4 Bay leaves
• 4 large Black cardamoms
• 1 T Cumin seed
• 4 Cloves
• 2 t Salt

Method

1. Soak saffron in hot water.
2. Wash and soak rice in 3 c water (optional).
3. Heat ghee and fry onions and then remove and keep aside.
4. Add cinnamon, cumin seeds, cardamoms, cloves and salt. Wait 1 minute and then add the bay leaves and 1/2 the onions. Drain the rice and reserve the water.
5. Add the rice grains and stir for 4-5 minutes until all the water evaporates and the grains of rice are coated with oil.
6. Add the water and bring to a boil.
7. Add saffron and its water and pressure cook at 15 psi.
8. Remove from the heat and allow the pressure to drop by itself.

Spicy Vegetable Pullav

This recipe is slightly spicy

Quantity and Ingredient

• 1 c Rice
• 1 1/2 c Water
• 1 c Vegetables
• 1/2" Cinnamon stick
• 2 Cloves
• 2 Cardamom
• 1 1/4 teaspoon Salt
• 1/8 teaspoon Turmeric powder
• 1 teaspoon Dhania powder
• 2 Chilies or
• 1/4 teaspoon powder
• 1/2 can or 1 lb. (16 oz) Tomatoes
• 1/2 cup Coconut
• 1 bunch Coriander leaves
• 4 cloves Garlic
• 1/2" piece Ginger (made into a paste)
• 2 tablespoons Butter
• 1 Onion cut lengthwise

Method

1. Wash the rice and drain the water.
2. Extract one cup of water from tomatoes.
3. Pour the butter into a vessel and heat.
4. Add cinnamon, cardamom and cloves.
5. Add onions and chilies and fry until onions turn golden brown.
6. Add ginger + garlic paste and turmeric powder paste and fry until you get a nice smell.
7. Now pour in the tomato water + 1 cup water.
8. Add coconut, coriander powder (Dhania powder), salt and let boil
9. Add rice + coriander leaves + vegetables.
10. Reduce to low heat and let the rice cook.

South Indian Pullav

Quantity and Ingredient

• 1 c Rice (Preferably Basmathi rice)
• 1/3 c Tomato puree
• 1 large Onion
• 1 c Vegetables (preferably peas and carrots)
• 1/4 - 1/2 teaspoon Coriander powder
• (also called dhania powder)
• 1/8 - 1/4 teaspoon Garlic powder or
• 1 and a half cloves garlic
• 1/8 - 1/4 teaspoon Ginger powder
• 1/4" piece Ginger
• 1/8 - 1/4 teaspoon Chili powder
• 1 Green chili cut into small pieces
• 1-2 pieces Cardamom
• 1 piece Cloves
• 1/4" stick or 1
• 8 teaspoon powder Cinnamon
• 1 Bay leaf
• 1 teaspoon Salt
• 1 teaspoon Coriander leaves (if needed)

Method

1. Clean the rice with water and set aside.
2. Cut the onions length wise.
3. Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
4. Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).
5. Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
6. Add dhania powder and chili powder (if green chili was not added before).
7. Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil.
8. Add the vegetables, rice and salt.
9. If you like coconut, add 1/4 cup of coconut flakes.
10. Reduce the flame and cover the vessel.
11. After about 4 minutes, stir the mixture.
12. Cover the lid again and wait until cooked (might take about 10-15 minutes).
13. Sprinkle on the coriander leaves in the end.

Sambhar

Quantity and Ingredient

• 1 cup Toor Dal
• 1 teaspoon Tamarind
• 3 teaspoons Salt
• a pinch Turmeric
• 2 teaspoons Channa Dal
• 3 teaspoons Dhania seeds
• 1 pinch Hing
• 3 Red chilies
• 1/4 cup Grated coconut
• 1 teaspoon Mustard
• 10 Coriander leaves
• 1 Green peppers cut into pieces
• 1 Onion chopped
• 1 Tomato cut into pieces

Method

1. Boil the toor dal with 3 cups of water.
2. Fry channa dal, dhania seeds, hing, and red chilies for a few minutes, and then fry them with the grated coconut.
3. Grind the above mixture with water.
4. Fry the green pepper in oil for a few minutes.
5. Boil the tamarind paste, water, salt, turmeric, tomato and vegetables.
6. Cook for about 5 minutes.
7. Add boiled dal and bring it to a boil
8. In the meantime fry the mustard seeds and onion.
9. Add the above ingredients & coriander leaves to the mixture.

Masur Dal

For Serves 4 Persons.

Quantity and Ingredient

• 1 c Dal (Moong - yellow, or masur - pink)
• 3 and 1/2 c Water
• to taste Salt
• to taste Pepper
• 1/4 teaspoon Turmeric
• 2 cloves Garlic
• 1" piece Ginger
• 1 small Onion
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• 1 t Cumin seed

Method

1. Wash the dal and drain it.
2. Boil water and add the dal, salt, pepper, turmeric, finely chopped ginger, and garlic. Cover the pot and simmer for 20 minutes.
3. When done, heat the ghee, add the cumin and fry until golden brown. Add thinly sliced onions. Fry until crisp and brown. You may add paprika and finely chopped tomatoes to the above for color (Pour over the dal and serve).

Upma

This is a breakfast dish in the southern part of India.

Quantity and Ingredient

• 1 Cup Cream of wheat
• 1 Onion cut lengthwise
• 1 Teaspoon Salt
• 1/4 Teaspoon Mustard seeds
• 1/8 Teaspoon Urad dal
• 1 Cashew-nut
• 1/4 Lemon
• 1/2 Cup Peas
• 1 clove Garlic
• 1/10" piece Ginger
• 1 Green chili cut into small pieces.

Method

1. Fry cream of wheat on a dry pan for 5 minutes and set aside.
2. Put two tablespoons of oil in a pan and heat.
3. Add mustard seeds, Urad dal, cashewnut, and garlic clove. Wait till mustard seeds stop splitting.
4. Add the onion, chili, and ginger and fry till the onion turns brown.
5. Add cream of wheat and fry for 3-5 minutes.
6. Add salt and peas.
7. Add two cups of boiling water and stir for 2 minutes. (Switch off the stove as soon as the water is poured.)
8. Cover the vessel for 4 minutes. Add lime if needed.

Bonda With Instant Mashed Potato

Quantity and Ingredient

• 1 Medium Onion
• 2 Cups Potato buds
• 1 And 1/2 cup Peas and carrots
• 2 Big ones Green chilies
• 1 Teaspoon Lemon juice
• 1 Cup Gram flour
• 1/2 Tea spoon Mustard seed pinch Turmeric
• 1/2 Teaspoon Baking powder
• 1/4" Piece Ginger
• 1 Small bunch Coriander leaves
• 2 Teaspoons Salt
• Oil as per use

Filling Method:

1. Mix potato buds and 1/2 teaspoon of salt with 1 cup of hot water.
2. Finely chop ginger, chilies, coriander leaves, and onion.
3. Heat oil (about 5 Tbsp) and add mustard seeds.
4. Add chopped ingredients and fry until onions are brown.
5. Add carrots, peas, turmeric and 1 tsp of salt and cook on low heat for about 10 minutes.
6. Add potato (now mashed) and fry for 5 minutes.
7. Remove from heat, add lemon juice and let cool.

Batter Method:

1. Combine Gram flour, 3 Tbsp of oil, 3/4 cup water, 1/2 tsp salt, the baking powder and mix thoroughly
2. After the batter is prepared, make small balls out of the filling and roll them in the batter. Next fry it in hot oil. You will get about 20-30 small bondas.

Mah Ki Dal: Whole Black Beans

Quantity and Ingredient

• 1 c Urad or Mah dal
• 1" piece Ginger
• 12 Cloves Garlic
• Water
• To taste Salt
• 2-3 Tablespoons Ghee (Can be replaced by butter)
• To taste Green chili (optional)
• To taste Garam Masala
• Frac14 t Turmeric

Method

1. Clean, wash and add the dal to boiling water.
2. Add turmeric, salt, half of the finely chopped ginger, garlic and cook on medium heat for 2-3 hours or pressure cook at 15psi for 1/2 hour.
3. Uncover, cook further in same pan on low heat for 1/2 hour, stir and mash every now and then until a creamy consistency is achieved.
4. Heat the Ghee, add remaining ginger, stir, add sliced onions, chili, and fry until golden brown.
5. Add cumin or coriander (optional). Pour over dal just before serving.

Red Kidney Beans: Rajma

To Serve 6 - 8 Persons

Quantity and Ingredient

• 2 c Red kidney beans
• 3 Qt. Water
• 1 T Turmeric
• 1 T Salt
• 1/4 c Oil
• 1 c Onion, Chopped
• 1" piece Ginger, chopped
• 1 t Garam Masala
• 3 Chopped tomatoes
• Coriander leaves for garnish

Method

1. Wash beans and boil for 2-3 hours or 1/2 hour in a pressure cooker.
2. In the meantime make Masala of onions, garlic, ginger and tomato as in chicken curry.
3. Add to the beans and cook again until most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Curried Garbanzo Beans

Quantity and Ingredient

• 8 oz. Garbanzo beans
• To taste Green chili (optional)
• 12 cloves Garlic
• 2" piece Ginger
• To taste Pepper
• 1 large Cardamom
• 6 Cloves
• 1" Cinnamon stick
• To taste Salt
• Paprika
• 4 oz. Oil
• Mango powder
• 3 Onions
• Dried pomegranate seeds
• 4 Tomatoes

Method

1. Clean, wash and soak the beans overnight.
2. Boil them in the same water with salt, 1 small finely chopped onion, 4 cloves garlic, 4 large cardamom, a 1" piece of ginger and 6 cloves.
3. Simmer in pan about an hour or until tender, or pressure cook for 7 minutes at 15 psi.
4. Heat oil. Fry thinly sliced remaining onions and cloves of garlic. Cook until mixture browns and dries up. Add finely chopped tomatoes and cook 4-5 minutes more.
5. Add the beans and cook for 10 minutes more. Add the mango powder and pomegranate seeds, grated ginger and simmer over low heat for 15-20 minutes.
6. Before serving, pour 1 oz. (2 T) sizzling Ghee over the beans.

Mango Ice Cream

This is a great desert which can be made with very little effort. You can replace the Mango pulp with any other pureed fruit.

Quantity and Ingredient

• 1 can Condensed Milk
• 12 oz. Whipped cream(Cool whip)
• 1 can Mango pulp (Alphonso)

It is confusing to describe quantities as one can. Well, let me describe the sizes. The Mango pulp can is about 6" high and 3" in diameter. The condensed milk can is about 3" high and about 2.5 " in diameter and should be available in your neighbourhood grocery store.

Method

1. Mix all of the pulp, condensed milk and whipped cream in a bowl.
2. Put in the freezer for about 8 hours.

Rasgoola

Quantity and Ingredient

• 1 L Homogenized Milk
• 2 tsp White Vinegar
• 1.5 C Sugar
• 3 C Water

Method

1. Bring the milk to a boil and add vinegar to the boiling milk to separate the whey.
2. Throw away the liquid part by sifting the stuff onto a muslin cloth.
3. Pour some cold water over the curd to cool and wash it. Discard the water and hang the cloth for 15-20 minutes to let the excess water drip off.
4. Put the curd in a food processor or blender and blend at high speed to get a smooth consistency. You may add just a little (1 tsp or so) water while blending, if the curd is too dry and will not blend. Be very careful so as not to add any extra water.
5. Remove the paste and make small balls (1-2" in diameter).
6. Boil water in a wide vessel. Make sure that there is at least 2-3" of water in the vessel. If not, add more water and increase the quantity of sugar proportionately. Add sugar to the boiling water to make a light syrup.
7. Continue boiling the syrup and gently drop the curd balls in the boiling syrup. Cook the balls in the boiling syrup for 30-40 minutes.
8. Remove from the heat and let the stuff cool down. Put the balls and the syrup in a storage container and refrigerate but don't freeze.
9. Serve cold.

Carrot Halva

Quantity and Ingredient

• 4 lbs. Carrots
• 1/2 gal Milk
• 2 c Sugar
• 2 c Carnation milk powder
• 1 c Oil
• Nuts for Taste

Method

1. Clean and grate the carrots.
2. Heat milk to boiling and add the carrots.
3. Cook until liquid is almost gone, stirring to prevent sticking and burning for 3 to 4 hours.
4. Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour).
5. Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides.
6. Add the nuts and raisins and turn off the heat.
7. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.

Sewian

Quantity and Ingredient

• 2 c Sewian or Vermicelli
• 3.5 c Milk
• 0.75 c Sugar
• 0.25 t Rose water or 6-8 small cardamom seeds
• Ghee

Method

1. Fry the sewian in hot oil until golden brown.
2. Heat the milk to boiling and add the sewian. Cook until the milk is reduced by half.
3. Add sugar and cook on low heat until creamy for about 25 minutes.
4. Remove from the heat. Add in rose water.
5. Decorate with blanched finely shredded almonds and pistachio nuts and silver leaves if desired.