Culinary Chronicles
By Yasmin Rahul Bakshi
Ramadaan Mubarak!
Not restricted to a religion, broken all shackles! It is a belief, it is only a faith that cannot divide the hearts.
Goodness implies virtue, sharing and eating food.
Fasting is about learning patience and experiencing hunger of the needy. Generally, I attempt to keep a “Roza” during Ramadan. Wait till the dusk falls with forbearance for food.
The day before for yesterday’s Iftaar, I was seething the milk to thicken for “Rasmalai” that somehow got curdled and had to be metamorphosed into “Kalakand”. A sweet start to break the fast!
Mohyals or the Hussaini Brahmins – the lineage to which we belong and are rather proud of, fought the war of Karbala on behalf of Husayn Ibn Ali, the grandson of Prophet Mohammad. Hence, the association between the Mohyals and Islam goes back centuries.
The seven clans of the Mohyals – Bali, Bhimwal, Chibber, Datt, Lau, Mohan and Vaid have been exempted from performing priestly duties, they are the warrior Brahmins with great military history. They were the major land and estate holders.
Between both the communities, certain customs are similar especially when it is about food. The salt blessing for bond and benediction, respect for food, first bite ritual et cetera along with common dietary food patterns and bountiful hospitality.
A saying in Urdu refers to the Hussaini Brahmins – “Wah Datt Sultan, Hindu ka dharm, Musalman ka Imaan, Aadha Hindu aadha Musalman.”
Ingredients:
- Cottage cheese – 500 gm
- Condensed milk – 1 tin (400 gm)
- Milk powder – 3 Tbsp
- Cardamom powder – ½ tsp
- Ghee – for greasing
- Pistachios – for garnishing
Method:
- Grease a square pan or dish with ghee and keep aside.
- Crumble the cottage cheese. No lumps should remain.
- In a heavy bottomed pan combine the crumbled cottage cheese and the condensed milk.
- Switch on the flame and on medium heat cook the mixture. Keep stirring and scraping the sides continuously to avoid sticking.
- Add the milk powder and cardamom powder. Cook for 15 minutes until it thickens and starts leaving the sides of the pan. It should be moist and not dry.
- Pour the mixture in the greased pan. Spread evenly.
- Sprinkle the chopped pistachios on the top.
- Cool and refrigerate to set for 3 hours.
- Cut into squares and serve.
(Yasmin Rahul Bakshi is an accomplished senior consultant Chef and a food historian. A widely travelled Army wife from the Mussoorie hills with exposure to international cuisines & preserving recipes with the medium of food photography and digital content creation in the form of stories.)
