A few years ago, Jessica gave me an Indian cooking class with Napa-based Indian chef and owner of The Bombay Cafe, Neela Paniz as a birthday gift. It seemed extravagant but I was intrigued as Indian cooking offered so much potential and was virtually unknown to me. In fact, Indian is a cuisine that grew slowly on me but that is so rich in tradition, flavors and techniques that I really benefitted from the class and, thus, loved every minute of it. Neela is an excellent teacher who shared her passion by showing us how to make dal, chapatis, raita, pakoras and also kheer, or Indian Rice Pudding. Everything we tasted was absolutely delicious but as I am totally defenseless against sweet milk-based dishes, it was the Indian Milk Pudding that made me go back to the recipes time and time again. Come and cook with us!
Making Indian Milk Pudding is easy enough but it takes time. We usually make a batch that is large enough to produce several servings for the kids at once. They eat them over the course of a few meals. Honestly, Indian Milk Pudding never lasts more than a day or two.
If you are open to the fragrances and flavors of the East and eat diary-based dishes, then give this Indian Milk Pudding a try. Served cold it is a refreshing way to finish a dinner. Come and cook with us!
Come and Cook with Us 