JD In the Kitchen: Indian Sweet Snacks

By Jasmine Daya

Jasmine Daya is a seasoned home cook who loves creating sweet treats while collaborating in the kitchen with her mother, Shan. In her third cookbook, Daya shares recipes for delicious Indian sweet snacks with East African influences that include almond halva (a special occasion dish), coconut ladwa (an Indian macaroon), crushed bundhi ladwa (a soft, delightful treat often given at weddings), jalebi (a festive sticky treat known for its bright color and immense sweetness), pera (a saffron flavored snack), thepla (an Indian cookie that pairs perfectly with an afternoon cup of tea), and many more recipes for satisfying concoctions that tantalize the taste buds while comforting the soul. JD in the Kitchen: Indian Sweet Snacks is a collection of easy-to-follow recipes that will guide home cooks of all ages to create tasty treats that will leave their guests content and wanting more.

• Language: English
• Publisher: Lulu Publishing Services
• Release date: Feb 2, 2020
• ISBN: 9781684717378

Book preview

Daya

Copyright © 2020 Jasmine Daya.

All rights reserved. No part of this book may be reproduced, stored, or transmitted by any means—whether auditory, graphic, mechanical, or electronic—without written permission of the author, except in the case of brief excerpts used in critical articles and reviews. Unauthorized reproduction of any part of this work is illegal and is punishable by law.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

Interior Image Credit: Inge Schoeman Photography

ISBN: 978-1-6847-1738-5 (sc)

ISBN: 978-1-6847-1737-8 (e)

Library of Congress Control Number: 2020900581

Lulu Publishing Services rev. date: 01/21/2020

Sweet Snacks

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Almond Halva

A sweet dish with a jellylike texture that’s often made on special occasions

Ingredients

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2 cups sugar

2 cups water

1 cup slivered almonds

1 cup tapioca starch

1/2 cup unsalted butter

1 tablespoon fresh lemon juice

2 teaspoons ground cardamom

1/8 teaspoon orange food coloring (or color powder)

1/8 teaspoon saffron

1/8 teaspoon rose essence (optional)

Method

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1. Preheat the oven to 250 degrees F.

2. In a medium pot, combine all ingredients. Heat over medium heat, stirring continuously, until the mixture fully thickens, about 10 minutes.

3. Transfer mixture to an oven-safe dish, such as an 8-inch square glass dish, and bake for 1 hour.

4. Remove from oven and transfer to a loaf pan. Let sit for at least an hour at room temperature.

5. Flip over and place on a serving dish.

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Badam Paak

This almond-packed