Ramzan is here and so are its delicacies! Even while fasting, one has to make sure about nutrition and hydration.
Mix the flour, rawa, channa atta and oil, and kneed it into a stiff dough. Rest it for a few minutes.
Heat oil in a deep pan. Take handful of the dough and make the laddoo. Deep fry these in oil. Keep the fried laddoo aside.
Now grind all the balls into fine powder without adding anything (The powder should be dry). In another bowl mix raisins, cardamom and nutmeg powder.
In a pan, heat ghee and jaggary. Let the jaggary melt completely, and add this syrup to the dry powder and mix well. Make small laddoos of this and roll it in the khus khus powder.
Make a thick custard by mixing milk, sugar and custard powder. Add condensed milk and vanilla essence and cool. Pour it in a shallow glass dish.
Now cut the sponge cake into small round slices. Place it over the custard, make sure it floats on the custard. Pour some custard over the cake and place mango slices on top. Chill it for four to five hours and serve.
Rinse the kokum and soak them in two cups of water for three to four hours.
Remove from water and blend them; reserve the water. Grind the kokum with some of the reserved water to a smooth paste and strain it. Boil sugar with the remaining water till the mixture becomes thick. Cool the sugar syrup and then add the kokum mixture to it.
Mix well and store it in an airtight bottle or jar and place it in the fridge. While serving, dilute the mixture with water and serve.
Moz ka meetha
Add sugar and water in a pan, and cook the syrup till it becomes brown. Remove it from the flame and keep aside.
Fry the bananas and grated coconut in ghee. Add the sugar syrup and cook till the mixture thickens. Now add nuts and decorate it with fresh cream before serving.
Nasreen Lakhani, home chef