(A dessert of cream foam)

Ingredients:
4 kg pure full cream buffalo milk
1-1/4 cup sugar; 3/4 cup rose water
1/4 tsp saffron
Round earthen saucers or long, tall glasses

Procedure:
Soak the earthen vessels in water for a couple of hours. Wash and set aside. Soak saffron in rose water. Set aside. Late in the evening, bring the full cream milk to a boil. Let the milk come to a boil; continue boiling over medium heat for about 15 minutes. Keep stirring frequently so that cream is not allowed to form. Add sugar. Remove from stove. Cool. The milk will need to be stirred frequently, even while cooling, again to ensure that cream does not form on it. When the milk is cool, add the rose water and saffron.
Cover the pan with a thin muslin cloth and keep it outdoor under the open sky overnight or a cool and clear moonlit wintry night when there is dew.
Next morning, before sunrise, churn the milk with an electric churner. Collect the form that forms on top in the earthen saucers or glasses. Keep churning and collecting the foam in the earthen saucers till the milk is almost exhausted and the foam stops surfacing.
Eat fresh. Nimish has a shelf life of one day, if refrigerated.

MANGO PHOOL

(Mango sherbet)

Ingredients
1/2 cup pulp of raw green mangoes
100 gm sugar, powdered
3 glasses chilled milk
2 tbsp fresh cream (optional)
8-10 green cardamoms
3 tbsps rose water (gulab ka arq)
Crushed ice
A few silver leaves

Procedure:
Boil 5-6 raw green mangoes. Remove the skin and squeeze out the pulp. Keep in the freezer for about an hour so that you get really chilled pulp for use. Put together the mango pulp, sugar, chilled milk, crushed ice, fresh cream, crushed cardamom (without the skin) and the rose water.
Churn all the ingredients for a few seconds in an electric blender. Serve in crystal glasses.
Decorate with silver leaves.

DOUBLE KA MEETHA

(Indian bread pudding)

Ingredients
10 slices of fresh white bread
1/2 kg milk
1/2 cup cream
1 cup sugar
2 tbsps rose water
A pinch of saffron
15 almonds, blanched and sliced
15 pistachios, sliced
2/3 cup ghee
A few sheets of silver leaves

Procedure:
Soak saffron in rose water and set aside.
Boil sugar in 1/2 cup water and make syrup. Set aside.
Boil milk with the cream and reduce the consistency to almost half. Remove the crust from sides of bread slices and cut each slice diagonally into half. Heat ghee and shallow fry the bread slices golden.
Brush a baking tray with ghee. Place the bread slices in the tray and pour the milk, saffron, rose water and the syrup. Sprinkle almonds and pistachios. Allow the bread to soak in the liquids.
Bake in pre-heated oven till the liquids also dry up. Decorate with the silver leaves before serving.