Jainworld
Jain World
Sub-Categories of Passions
The Vegetarian Way
Dride Beans, Peas and Lentils
Bitter Melon  (Karela nu shak)
Stuffed Bread with Dal Filling
Spongy Cheese Balls in Syrup

Chapter : 5 - Food of the Earth Tests of Heaven


Add a pinch of salt to burnt milk while it is still hot.  This will remove the scorched taste.


Spongy Cheese Balls in Syrup

(Resgullas)

2 quarts milk                                        4 cups water

Juice of 1 lemon                                    � tsp rose essence

2 cups sugar         

1.   Bring milk to a boil, lower heat and add lemon juice top curdle the milk. Milk should separate into cheese and whey.  If not, add the juice of another � lemon.

2.     Collect whey (the liquid can be used in soups) and tie cheese in a cheese cloth. Keep tied for 6 to 8 hours until all the liquid has drained out.

3.     When mixture is completely dry, knead cheese until it is very smooth (about 5-7 minutes).  Form into 18-20 balls.

4.     In large pot, boil sugar and water.  Turn down heat and simmer.

5.     Add balls to this syrup and continue simmering for 30 minutes.  Do not cover.

6.     Turn off Heat.  Add rose essence and chill.  Best made the day before.

                                                   Yields 18-20

          If syrup is left over use it as a base for lemonade or other drinks.

Rasgulla Royale

15 rasgullas

1 quart vanilla ice cream

1 cup nectarine segments (cut into pieces)

1.     With a knife slice rasgullas into halves.  Stuff each half with pieces of nectarine. 

2.     Arrange stuffed rasgullas halves in shallow glass bowl.

3.     Whip vanilla ice cream.  Pour whipped ice cream over rasgullas in the bowl.

4.     Arrange the remaining pieces of nectarine on ice cream.

5.     Cover the bowl; with plaits wrap and put it in freer for 24 hours.

6.     Serve in individual bowls.  (This dessert can be set in individual bowls.)

Variation: Instead of Nectarine, stuff the rasgulla halves with chopped nuts and grated chocolate.  Garnish the ice cream with grated chocolate.

                                                              Serves 6-8

Chic-Choc Delite

� cup water                                                 1 quart vanilla ice cream

1 tsp instant coffee                                        2 Tblsp grated chocolate

38 ginger cookies                                           3 Tblsp chopped walnuts (opt.)


Sauce

6 Tblsp drinking                                            1 Tblsp instant coffee

chocolate powder                                              1 � Tblsp corn flour

2 Tblsp cocoa powder                                    2 cups cold milk
 

1.     Mix all ingredients for sauce thoroughly in pan.  On low heat, cook until mixture thickens, stirring occasionally.

2.     Remove from heat and set aside to cool.

3.     In a small bowl, mix water and coffee.  Dip cookies in this mixture, one at a time.

4.     In a round glass dish, arrange a layer of dipped cookies.

5.     Pour a layer of chocolate sauce over cookies to cover thinly.

6.     Repeat steps 4 and 5 until all the cookies and sauce has been used.

7.     Beat ice cream and pour over prepared dish.  Decorate with grated chocolate and walnuts.

8.     Place in freezer 5-6 hours or until set.

9.     Slice Chic-Choc Delite and serve.

                                                      Serves 6-8


Date and Rice Krispy Crunchies

3 Tblsp butter                                                2 cups Rice Krispies

4 Tblsp sugar                                                 � tsp vanilla essence

3 Tblsp milk                                                   6 Tblsp carob powder

1 � cups (6 oz.) pitted dates                     3 Tblsp desiccated coconut

1.     Mix butter, Sugar, milk and dates in large saucepan and cook over low heat for 10 minutes.  Stir well.

2.     Remove from heat and add Rice Krispies, vanilla essence and carob powder. Mix thoroughly.

3.     Press mixture into a baking tray and sprinkle coconut over top.  Allow to set hard.

4.     When set and cool into diamond shapes.

                                       Yields 10 to 12 pieces.


Chocolate Chippers

� cup shortening                                        1 tsp vanilla essence

� cup granulated sugar                              � tsp salt

� cup milk                                                 � tsp baking soda

1 cup sifted all-purpose flour                     1 cup (6 oz.) semi-sweet

  (or � cup all-purpose +                       chocolate chips

  � cup whole wheat flour)                    1 cup chopped nuts

1.     Cream shortening, sugar, milk and vanilla together till light and fluffy.

2.     Sift together flour, salt, banking soda.  Stir into creamed mixture and mix well.  Add chocolate and nuts.

3.     Drop by spoonful, 2 inches apart, onto a greased cookie sheet.

4.     Bake in moderate oven 3750F for 10-12 minutes.  Remove from cookie sheet immediately.

                                                             Yields 12-14 chippers


Fudge Brownies

12 ounces semi-sweet chocolate morsels

14 ounces sweetened condensed milk

8 � ounces chocolate wafers, finely crushed

1 cup chopped walnuts

1.     Place the chocolate in double boiler and melt it stirring constantly until smooth.

2.     Add condensed milk, crushed chocolate wafers and half a cup of walnuts.  Stir well to mix thoroughly.

3.     Pour the fudge mixture into a non-stick 8-inch square pan and press fudge until even.

4.     Press the remaining half cup of walnuts on top of fudge brownies.

5.     Let stand at room temperature until firm.  Cut into 2-inch squares

                                             Yields 16 pieces