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Parsi Cuisine
Authored by Rita Kapadia

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Mava Cake Lovers E-Cookbook
Color on White paper
52 pages

ISBN-13: 9781495920264
ISBN-10: 1495920267

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This e-book Parsi Cuisine Volume 6 is a part of the whole series which has
Recipes with Historical background of Traditional Parsi Cuisine.
If you have a sweet tooth and a liking for mava this eBook is for you. All of the
satisfying food dishes are made from Mava (an Indian version of ricotta cheese)
Cupcake, Ice-cream and Cake recipes are featured in this sixth volume.

Parsi Heritage and historical background is given wherever appropriate. I have

tried to emphasize how valid and important Parsi Food is even now in the 21st
century. For example the Mava Cake is as nutritious and healthy as it was in
the 18th century. Mava Cakes are what I tell my kids The Cupcakes of the
Future.

My earliest childhood memories are associated with B Merwans Bakery in

Mumbai, India as my grand Uncle Minoo Ghadially used to take me to the shop
everyday in the morning whenever we visited him during my school vacations
and buy the Mava Cakes. When visiting us in Ahmedabad, Minoo Mama would
remember to take the care and bring these mava cakes plus their famous
Christmas cake to our home in Ahmedabad all the way from Bombay! To this day
I have not forgotten the love and caring he put into ordering the cakes and
bringing them in the eight hour long train journey.

This E-Cookbook is dedicated to the late Minocher Ardeshir Ghadialy

Best wishes for your good health and good food,

Rita

Rita Kapadia publishes at her website http://ParsiCuisine.com

1999-2014, ParsiCuisine.com or its affiliates. All Rights Reserved.

When you are invited to a traditional Parsi feast, and your host calls out

"Jamva Chaloji!

This means "Come Eat - Food is ready" in Parsi Indian Gujarati.

So you can say Jamva Chaloji while serving your creation.

 Parsi Chocolate Mava Cake
Mava na Penda
Mava ni Boi
Mava no Halwo
Mava Dar ni Pori
Mava na Khaja
Mava Kulfi
Mava Falooda
Kummas
Cake Molds and antique tools
Recipe Index
History of Mava Cakes
How to make Mava from scratch
Ebelskiver Mava Cake
Parsi Mava Cake #2
Award Winner Mava Cake
Mava Cake with Pistachios and Saffron
In Parsi Cuisine you will find a unique blend of spices that makes the food very
appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are
the foundation. Using Saffron, Cinnamon, Nutmeg, Cloves, Cardamom, and Cake Molds and antique tools used in the kitchen by Parsi Cooks Circa
Rosewater flavor the food and remind us of the sweetness of life. Nuts like 1867
Charoli, Almonds, Walnuts and Dry Fruits give us strength. Curry Powder,
Ginger, Garlic, etc. add the zest!

Parsi Zarathushtis from India have settled in North America and other continents
making the land they live in their home. Adapting to the local produce available,
Parsi Cuisine takes on a nuance of that local area. This style of cooking
incorporates Indian, Asian, Mediterranean and other diets.

I hope this book inspires you to cook healthy wholesome food for your family and
friends. Good Food leads to Good Health which leads to a Good Life. Enjoy food
made the Parsi Way!
 First published at the turn of the 20th century, this mammoth book of two parts totaling 1500
pages carries over 2000 recipes, ranging from traditional Parsi to continental and Indian cuisines.
Written in an era where all cooking was done on wood stoves and without fancy gadgets, no
running water and no refrigeration, Vividh Vani offers us an in-depth look at the hard life of the
traditional Parsi lady of those times. By itself, the book is very valuable. But what makes it even
more interesting to students of religion and Parsi history is the sad story it presents of a time
when the medical sciences had not developed, and when contagious diseases could ravage entire
cities in a few months.

Download from ParsiCuisine.com

Download Part I of the Book

Download Part II of the Book

Please be patient the downloads are large and will take some time. Please note that both the parts
are in Gujarati.

Source: Vividh Vani by Meherbai Jamshedji Wadia has been a classic reference book for
thousands of Parsi ladies over one hundred years.
 Grant Road is one of the oldest stations in the city, and there was a time when
there would be a Hack Victoria (horse-driven carriages) and a taxi stand outside
the station. Trains were known to stop at the station, just a little bit longer so
people could buy items from Merwan.

The building that houses the cafe is as old as the cafe; and Grant Road being a
bustling place, Merwan has always served as an important landmark in the city.
Its signboard, wooden chairs, marble-top tables all of it, has been intact since it
opened its shutters.

History of Mava Cakes

B Merwan Irani Bakery in Mumbai
B Merwan and Co was started in 1914 and has fed thousands of businessmen,
college students, taxi drivers.

So many cake shops are around in the city but we still run to Merwans when we
think about real Mava cakes. My earliest childhood memories are associated with
Merwan as my grand uncle Minoo Ghadially used to take me to the shop
everyday in the mornings whenever we visited him during my school vacations
and buy the Mava Cakes. When visiting us in Ahmedabad, Minoo Mama would
remember to take the care and bring these mava cakes plus their famous
Christmas Cake to our home in Ahmedabad all the way from Bombay! To this
day I have not forgotten the love and caring he put into ordering the cakes and
bringing them in the train journey.

B Merwan and Co, outside Grant Road station, completed a 100 years as the
calendars flipped to 2014. The cafe is known for its Mava cakes and such is the
demand that they are usually wiped off its shelves by afternoon.
 Rita Kapadia publishes at her website http://ParsiCuisine.com

1999-2014 ParsiCuisine.com or its affiliates. All Rights Reserved.

Thank you for purchasing Parsi Cuisine Volume 6 Mava Cake Lovers
and All Things Mava

More Kindle E-Book volumes in the series Parsi Cuisine

Pickles, Chutneys and Preserves

Desserts, Sweet Dishes for auspicious occasions
Seafood
Meat and Eggs
Vegetarian Meals
Sweets and Snacks
Pickles, Chutneys and Preserves
The Parsi Wedding Feast
Breads
Pickles & Preserves
Rice & Lentils
Comparison of Mava Cakes You be the Judge!

Glossary of terms

Mava

Mava or Aka Ricotta Cheese or Khoya is nothing but solidified milk, quite
Photo: The Mava Cakes from B Merwan & Company (India)
comparable to ricotta but less moist. It is used in making most of the Indian
sweets and desserts. You can substitute mava with ricotta cheese with care.
Obviously the taste will not be same.

Charoli

Photo: The Mava Cakes from ParsiCuisine.com (Made in the USA)

This nut is used many times in Parsi Cuisine. It is gives a unique and authentic
flavor to Parsi food. It can be found in local Indian grocery stores. If not found you
can substitute it with sliced and peeled Almonds.

Charoli also called chironji, are seeds of Buchanania lanzan used as a cooking
spice primarily in India. Charoli (accent on the first syllable) is a nut the size and
shape of a large brown lentil, often used in sweets. It is the seed of Buchanania
latifolia, commonly called chironji in India, from the family Anacardiaceae, which
means its related to mangoes and cashews. You can find it at Indian groceries.
Dont buy very much at a time, as it tends to go rancid in hot weather. Store what
you dont use in the freezer.

Caraway Seeds

While native to Europe, Asia and regions of Africa, Caraway, is cultivated in

many parts of the world. The fruit and seed of the caraway plant are used to
prepare medicinal remedies. It can be found in local Indian grocery stores. If not
found you can substitute it with Roasted Cumin or Shahi Jeera.

Elaichi is Cardamom powder

Jaiphal powder is Nutmeg powder

Tookhmoorya seeds are Holy Red Basil or Tulsi Seeds.

How to make Mava

=
Yield 1 Cup = 100 grams
 Method:

Ingredients

2 cans (14oz each) evaporated milk (not low fat)

1 cup (250ml) heavy cream

1. Place the evaporated milk and heavy cream in a large stainless steel pot
or wide saucepan (12-inch) with tall sides. A non stick pan helps to avoid the
milk and cream from getting burnt and sticking to bottom while cooking.
2. Bring the mixture to a boil over high heat. Reduce the heat to medium high 3. Turn the heat to medium and let the mixture cook for another 10-15
and let it cook, stirring more than occasionally for about 10 minutes. minutes, stirring occasionally, until the mixture starts to thicken. Turn the heat
to medium low and cook another 10 minutes.
 Tip: For easy cutting, pour mava into a flat pre-greased pan. Use ghee or
unsalted butter. Chill for 1 hour and cut into rectangles.

Note: You can also get Mava aka Ricotta Cheese or Khoya at any of the Indian
grocery stores easily. You will just need to measure out, soften it a bit in a pot on
low heat for 5 minutes and use.

4. At this point, the mixture starts looking like a grainy butterscotch pudding.
No worries, everything is going according to plan. The milk mix will start
changing color slightly and start to thicken.

Now you have to stand alert and stir the mix continuously now and scrape
from the sides. Cook down till there is very little moisture left in the mixture
and its pasty, smooth and little shiny due to fats in the cream. At this point
remove from heat.

Let cool to room temperature.

Cut into rectangles and refrigerate if not using right away. Mava can be
refrigerated for up to 4-5 days and frozen for 1-2 months without losing
taste and freshness.
 2 eggs

6 tablespoon Heavy Cream (full cream milk)

Cashews optional

Method:
1. Preheat the oven to 180 c.
2. Lightly grease small cupcake/muffin tins with cooking spray. Set aside.
3. In a bowl mix dry ingredients SF flour, cardamom and salt.
4. With hand held mixer, beat mava, butter and sugar till it is light and fluffy. At
this stage at eggs one at a time and keep on mixing with hand held mixer.
5. Now add dry flour ingredients (No 3) and milk to this base. Mix it with hand
held mixer until it is smooth.
6. Spoon into cup cake or muffin moulds and put cashews on the top.
7. Bate at 180-200 c for 20 to 30 minutes. Time and temperature depends on
individuals oven so adjust accordingly but should be between 180c to 200c.

Variation:

Add vanilla essence, lemon zest or orange zest instead of cardamom powder.

Ebelskiver Mava Cake

Ingredients:

1 Ebelskiver Pan

160gm - self raising flour

Pinch of salt

1/4 tsp of cardamom powder

100gm mava at room temperature

85gm of unsalted butter at room temperature

100gm caster sugar

 3. Break the eggs into another bowl and whisk with an electric blender till frothy.

4. Add Mava to the butter mixture and continue to whisk.

5. Put refined flower and baking powder into a strainer and sift the mixture into
the butter mixture.

6. Add the eggs and mix. Add a little milk to get the correct consistency.

7. Put the batter into the cupcake moulds and place them in the preheated oven
and bake at 200C for twenty five minutes.

Parsi Mava CupCake

Ingredients
100 grams Mava (Aka Ricotta Cheese or Khoya)
200 grams Butter
250 grams Sugar
6 Eggs beaten
300 grams Refined flour (maida)
Baking powder 5 grams
Milk as required

Method

1. Preheat the oven to 200C. Line the cupcake moulds with paper cups.

2. In a bowl, add sugar and butter and beat together till light and creamy.
 7. Slowly add flour mixture and fold well.

8. Pour the cake batter into the greased pan.

Parsi Chocolate Mava Cake
9. Bake for 180C for about an hour. Once the toothpick comes out clean your
Total Time: cake is ready. You could also decorate with nuts if you wish to. You could
also garnish the cake with grated chocolate or chocolate sauce.
1 hour 20 minutes (1 hour baking and 20 minutes preparation)
Serve hot or chilled.
Ingredients:
Tip: Dont over bake or over-mix this cake.
1 cup Unsalted Butter (softened)

Cup Mava
1 cup Icing sugar Or Brown Sugar Or Granulated Sugar
4 Eggs
1 tbsp Vanilla Extract Or Vanilla Essence
2 cups all purpose Flour (Maida)
1 tsp Baking Powder
1 tsp Salt
1/2 cup Milk
3 tbsp Cocoa Powder
2 tbsp Condensed Milk

Method:

1. First take a baking pan of any shape you desire. I have taken round one. You
could also use a cupcake pan if you wish too.

2. Grease the pan with butter or margarine on all sides. Take parchment paper
or butter paper and cut it to the shape of the bottom of your pan. For example
if your baking pan is round cut the paper as per the bottom size and shape.
This is very convenient when you are ready to unmold the cake Place the
butter paper on the greased pan. Preheat the oven at 180C.

3. Sift flour, Cocoa Powder, Salt and Baking Powder 3 to 4 times.

4. In another bowl beat sugar and butter for about 4minutes.

5. Beat eggs separately.

6. Now add eggs, milk, condensed milk, essence in the butter mixture. Blend all
of them well.
 1. In the night before keep the butter, eggs and mava on the kitchen countertop
to come to a room temperature.

2. Next day, preheat the oven to 350F. Grease thoroughly the sides of the
baking pan or cupcake pan.

3. Heat the milk for 20 seconds in microwave to lukewarm. Add saffron strands
to the milk and let dissolve.

4. Mix flour, salt, baking powder, cardamom powder thoroughly and set aside.

5. In a large mixing bowl, on medium speed beat the butter with softened mava
and sugar until creamy and light brown in color for about 3 minutes.
Once thick and creamy, add the eggs, one at a time and beat to combine well
for about 2 minutes.

6. Next add the milk saffron mixture and blend well on low-speed until a smooth
mixture is formed for about 1 minute.

7. Add the flour mixture all at once to the wet ingredients and beat well on
medium speed to make a smooth, creamy batter for about 2 minutes.

8. Fold in the fine chopped pistachios in the batter.

9. Divide the cake batter evenly into the pan to leaving some room for rising and
top with more chopped pistachios.
Mava Cake with Pistachios and Saffron 10. Bake in oven for 22-25 minutes until a blunt knife comes out clean.

Ingredients 11. Once baked, remove from oven, let sit for 10 minutes to cool
1 1/4 cups all-purpose flour
1/2 tsp baking powder 12. Cool completely before slicing.
1/2 tsp green cardamom powder
pinch of salt Notes:
1/2 cup mava, softened at room temperature
The quality of mava plays and important role in the texture of this cake.
7 tbsp unsalted butter softened
Usually the store bought mava has less oil content so if you are using this you
1 cup white granulated sugar
will need to adjust the amount of butter so that the cake does not turn dry.
2 eggs
6 tbsp whole milk I recommend making mava at home to best use the proportions given above.
2 tsp saffron threads
1/2 cup fine chopped unsalted pistachios for mixing in cake batter
1/4 cup chopped unsalted pistachios for topping. The cake sits fresh for up to two days unrefrigerated.

Method:
Any kind of nuts almonds, cashews or pecans can be used in place of
pistachios.
Mava na Penda
Enjoy!
Ingredients

1 Cup Mava (see process to make mava at home)

1 Cup Sugar
1/4 cup melted unsalted butter
Few Strands of Saffron
1/4 tsp of Cardamom and Nutmeg if desired.

Method

1. Mix all of above together till sugar is well kneaded into the mava.
2. With your palm roll into flat round balls.
3. Press some powdered pistachio nuts or almonds in each center.

Enjoy at room temperature.

 8. When lump is soft and smooth, take enough lumps to press neatly into each
mold.
9. Refrigerate for 2 hours, till well set.
10. Pry out of mold carefully, using tip of a small knife.
11. Store in flat boxes arranged in single layer, refrigerate till required.
12. This Mava ni Boi is made without the silver varakh.

Mava ni Boi
Using a mould make these fish shaped desserts. The ingredients are not really
fish but just sugar, ricotta cheese and flavoring.

Making time: 45 minutes (excluding refrigerating time)

Makes: 12-15 pieces (depending on size of molds) Tip:

Shelf life: 3-4 days To unmold place the mold carefully in hot water making sure the water does not
go into the mold. Let it warm for 5 minutes. Next put a plate upside down on the
Ingredients: open side of the mold and flip around. The mava ni boi should come out easily
onto to the plate.
500 grams - soft fresh white mava
(Ricotta Cheese boiled down can be substituted) Sample molds:

300 grams - powdered sugar

1 tsp - cardamom powder

5 to 6 drops - decorating color as desired

1/4 cup - crushed almonds, pistachios, mixed

One Fish shaped mold required.

Method:

1. Warm mava and cook on low, stirring continuously, to form a very soft lump.
2. Remove from fire; add color, essence if desired.
3. Mix and cool to room temperature.
4. Add sugar, 3/4 of nuts, mix well.
5. Transfer to a work surface, sprinkle with some icing sugar, knead lump well.
6. Sprinkle icing sugar inside moulds of boi.
7. Sprinkling remaining nuts in moulds, distributing in all equally.
 Mava Dar ni Pori
Dar ni Pori Recipe #1:

Dal ni Pori (Sweet Pastry) (Award Winner)

Parsi Mava no Halwo Original recipe from my Mother Parin Homi Munshi and dedicated to her.

Also known as Dar ni Pori, Daar ni Poli in gujarati.

Ingredients
250 ml whole milk Dal ni Pori is a pastry to be served at tea-time.
A Zoroastrian custom at weddings: 5-7 Dal ni Poris are sent by the Bride's family
250 gm Ricotta Cheese or Mava/Mava/Aka Ricotta Cheese or Khoya (See how
to the Bridegroom's family.
to make)
120 gm sugar (powdered) On Ava roj(day) and Ava mahinoh(month) Poris are sent and eaten. The devout
1 tsp Rose water parsis go to the sea or any form of water to pray and pay respect to the water
1/2tsp green cardamoms-coarsely ground that nourishes the body, while enjoying the Dal ni Pori.

A serving dish Ingredients for dal:

Almonds, Pistachios, to garnish 2 cups Toor dal (oily or plain)
2 cups sugar
Method
1 cup Mava
1. Cook milk and ricotta cheese or Mava/Mava/Aka Ricotta Cheese or Khoya 3 tbsp or more shortening (Crisco is good)
(See how to make) till excess liquid is dried up. 2 tbsp sliced or chopped Almonds
1/2 cup mixed fruit (candied fruit peel)
2. Add sugar, cook some more, till there is no excess liquid, but mixture is a wet 1 tsp rose essence (or 1 tsp vanilla essence) - your choice
1 tsp powdered Nutmeg, cardamom and mace
consistency. 1 tsp Charoli (optional only if you have it, Charoli can be found in Indian grocery)

3. Shut off the heat, add the rose water and cardamom and transfer to serving
dish, and leave to set. (See photo below) Ingredients for pastry:
1 cup cream of wheat (ravo)
4. Cut into squares and transfer to serving dish. (See photo below) 1 1/2 cups all purpose flour (maido)
1 tbsp shortening
5. If desired, garnish with the almonds, pistachios and serve.
Ingredients for Maan:
4 tbsp shortening
2 tbsp all purpose flour or rice flour
Method:
Dal:
Soak dal overnight. Next day put in pressure cooker with very little water, just
enough to cover the dal completely. Keep cooker on lowest heat for 20 minutes.
Take off heat and add sugar and 2 tbsp shortening. Cook on low heat stirring all
the time, till thick. Now add Mava, Almonds, Charoli, mixed fruit, essence,
Nutmeg, Cardamom, taste while adding. This dal can be cooked and kept one
day ahead. Make 3 inch round balls.

Pastry: Mix together all the ingredients and knead with enough water to make a
soft dough. Cover with wet cloth and let stand for at least 3 hours. Overnight is Mava na Khaja
better. Roll out in 3 big balls.
Ingredients:
Maan: Mix flour and shortening with hands, until very smooth and light to touch. I
mix it in a wide thali (wide round dish). Keep immersed in cold water. 1-1/2 cup All Purpose Flour
1 tbsp Ghee
Assemble the Pori: 1/2 cup Jaggery
Take one ball of pastry and roll it out flat. 1/4 tbsp Cardamom Powder
Sprinkle few drops of cold water and then spread some of the maan onto the flat
pastry. Filling: 1 cup Mava (optional)
Sprinkle flour. Roll out another ball of pastry same size and layer it on top of the
maan, again go thru the steps of sprinkling water, adding another layer of pastry Garnish: Sliced Almonds and Pistachios
and sprinkling flour at the end.
Roll out last ball of pastry and put it on top. Method
Turn edges inward and roll up like a strudel roll. Keep covered with damp cloth.
Cut out one 3 inch piece from above roll, put flour on hands and twist the roll, 1. Heat 1 cup water and dissolve jaggery in it.
press down the twists and shape into a round ball. 2. Strain the solution and cool it.
Flatten this ball out and lift it and form a cup shape in your hands, put in this cup 3. Add ghee and cardamom powder in the flour.
the dal ball. 4. Knead this mixture with jaggery water.
Seal edges together with a little water. Now is the hardest part - flatten this out till 5. Make the dough stiff. Divide it into 25 parts.
it is 1 inch thick circle, 5 to 6 inches round. (See photo above) 6. Roll out 4'' rounds from these parts. Or roll a whole sheet and then cut into 3
Bake on a hot tava (griddle) on medium heat, keep it white as possible. Add a rolls.
little ghee to help. I find it useful to wear oven mitts while pressing down the pori 7. Leave aside to make them a bit dry.
on the griddle and keeping it moving around. Do both sides. (See photo above) 8. Add the mava filling if desired. If you do this then bake the khaja as the mava
will float out while frying. Bake at 350 for 10 minutes or till golden brown.
The pastry layers will show cooked (when you cut it apart to test) if it is done. 9. Fry in hot ghee until color turns golden brown.
10. Remove and cool till the khajas becomes crispy.
11. Garnish with Sliced Almonds and Pistachios
 3. Put in baking dish and mix in Charoli nuts and/or Pistachios and Almonds.
Lagan nu Custard 4. Bake at 350 degrees for 40 to 50 minutes.
5. The top should be golden brown.
Recipe from my mother Parin Homi Munshi 6. Cut into rectangles and serve at room temperature. This custard can be
made ahead and refrigerated for a week.
Ingredients:

6 cups milk or heavy cream

1 cup mava
1 slice bread
3 eggs
1 cup sugar
2 tsp vanilla essence
3 tsp Charoli nuts Garnish (or garnished with almonds, pistachios - your choice)

Method:

1. Boil the milk, on slow heat, till two-third is left. Let it cool.

2. Mix in a blender the cold milk, sugar, eggs, bread slice and vanilla
essence.
 4. Add yogurt, saffron and cardamom and mix with electric mixer or by hand till
completely blended.

5. Pour into glass or plastic (heat proof) vessel. Cover with foil loosely.

6. Ferment for 12 to 15 hours overnight.

7. In morning store in refrigerator to chill. Serve cold.

Tips: I usually start the whole process in the morning and finish at night. Then
the trick is to have the yogurt to ferment overnight in a warm environment. Hot
summer temperatures of 90 degrees and above are ideal for yogurt making. In
winters cover with blankets, use yogurt makers, keep in warm oven of 100
degrees or whatever area of house is the warmest. Yogurt should be formed in
12 to 15 hours. Refrigerate.

Make it in the hot, hot summer!

High heat of 95 degrees in the summer months makes the yogurt making
process easier.

Mava dar Parsi Mitthu Dahi

Home-made Sweet Yogurt is a traditional parsi dish for Birthday, Navjote,
Wedding, Jashan and other auspicious occasions. Mitthu Dahi is served cold
with Sev, Ravo or just by itself.

Ingredients:
2 pints half and half cream
3 cups milk (4%)
3 cups sugar

1 cup Mava
32 oz whole milk yogurt container (organic is better)
1/4 tsp saffron (ground), (optional and to taste)
1/4 tsp cardamom powder (optional and to taste)

Method:
1. Boil cream and milk to a full boil. Bring to full rolling boil again for 15 times.

2. Next add sugar and mava and simmer for 15 minutes. Take off heat.

3. Cool till lukewarm to a finger dipped in. This might take 4 hours to cool. Do
NOT put in refrigerator to cool.
 NISHASHTO
INGREDIENTS:
For 25 glasses
of Falooda

80 ozs water, approx, plus more tor mixing

300 grms corn flour
plenty of ice and cold water

METHOD:
Mava Falooda
1. In a large pan put water to boil.
2. Keep ready a colander and wooden spoon, with ice and cold water in
Rose Sherbat another large pan.
3. In a separate pan mix the corn flour with some cold water till it is like
Makes 4 bottles smooth pouring cream. When water has boiled, pour the corn flour into it,
stirring all the time.
2 1/4 kgs good quality cane sugar or khari sakar 4. Cook for approx 2 minutes or so, take off fire and stir.
I large bottle of rose-water, 1st press 5. Hold colander at least 6" above the pan of iced water and pour the hot
1 egg mixture little by little, into it, stirring vigorously with wooden spoon so that
32 ozs water, approx when it passes through the holes of the colander into the icy water, they
1/4 tsp red food coloring powder, optional will instantly form into pearl like drops.
4 thoroughly cleaned and dried bottles, each 6. Strain out from the water and put into another clean pan with a few ice
bottle gives approximately 16 servings cubes.
7. Keep refrigerated. Use within 4 days.
METHOD:

Tookmoorya Seeds
1. Take a large pan and break the egg with the shell into it.
2. Add sugar and about 26 ozs of water and put on a medium fire, taking INGREDIENTS:
care that the sugar does not stick to pan. When sugar has melted, lower
heat, stirring continuously. 50-100 grms Tookhmoorya seeds, (Holy Red Basil or Tulsi Seeds)
3. Let it boil slowly till it starts frothing and scum forms. Skim off scum 5-6 ozs cold water
carefully with slotted spoon. Add a little water and let it come to a boil
again. Repeat the procedure of removing scum till the rest of the water is METHOD:
finished and the mixture is cleared of scum. Simmer on low fire till sticky Soak the seeds in the cold water for at least 5 hours before use.
and syrupy.
4. Remove from fire and strain from a clean muslin cloth and cool thoroughly. Assemble the Falooda:
5. In a cup mix food coloring powder with a little rose-water till smooth.
6. Add this with the rest of the rose-water to the syrup. 1. For each person, take a tall glass.
7. Stir well and bottle. 2. Pour about 1" of Rose Sherbat (see recipe),
3. Add about 2 heaped tbsps of Nishashto (see recipe),
4. Pour a little milk, to taste,
5. 1/2 tsp. of tookhmoorya seeds (see recipe)
6. Garnish with a large scoop of Mava
7. Place tall glass on a plate, add a drinking straw and serve.

Mava Kulfi
Mava IceCream Pops
Serves 6 to 8. Make ahead Kulfi stays in freezer for a long time.

Ingredients:
16 oz. whipping cream
1 can (14 oz.) evaporated milk
1 cup (14 oz.) Mava
2 tbs. pistachio pieces
1/2 tsp. pistachio flavoring
2 drops of green coloring (optional)

Method:

1. Blend all ingredients a low speed in a blender for 2 minutes.

2. Pour into Kulfi molds or popsicle molds and set in freezer for 24 hours.
3. Unmold and serve.

Variations: Vary flavor and color to your imagination

 1 cup plain yogurt
1/2 cup milk
cup Mava

Method:

1. Mix thoroughly eggs, shortening and sugar in a 2 quart bowl.

2. Then add all dry ingredients to this mixture and blend well.
3. Add yogurt and milk, and smooth the mixture into a 9" x 13" baking dish
and let stand for 3 hours at room temperature.
4. Bake in 350- F preheated oven for one hour.
5. Cool slightly before cutting into pieces.

Kummas
Kummas Recipe

This is a traditional Parsi cake eaten with afternoon tea

Ingredients:

2 cups sugar
4 eggs, lightly beaten
5 tbs. shortening
1 cup Cream of Wheat (or Farina)
1 cup Wheat flour
1/4 tsp. each of powdered cardamom, nutmeg and mace
1 tsp. caraway seeds
1/2 tsp. baking powder
2 tbs. slivered almonds
 1. Prepare the mava as explained in the recipe. Click here to read.

2. Preheat the oven to 350 and position a rack in the middle. Lightly spray with
cooking spray (or brush with melted butter) small cupcake molds. Set aside.

3. In a large bowl, stir together the flour, baking powder, cardamom and salt.
Reserve.

4. In a stand mixer fitted with the paddle attachment (or with hand held beaters),
beat together the mava, butter and sugar at medium speed until light and
fluffy.

5. Turn the speed to low and add the eggs, one at a time and beating well after
each addition. Still with the motor running on low, add the reserved flour
mixture and the milk. Turn the speed back up to medium and beat until the
mixture is smooth.

6. Divide evenly among the prepared cake tins, top each with a cashew half if
using and bake for 20-25minutes.

Award Winner Mava cake

Makes about 12-18 mava cakes (depending on your cupcake pan)

Ingredients
1 1/4 cups (155gr) all purpose flour
1/2 teaspoon (2gr) baking powder
1/4 teaspoon cardamom
pinch of salt
1/2 cup (100gr) mava, at room temperature
6 tablespoons (85gr) unsalted butter, at room temperature
1 cup (100gr) sugar
2 eggs
6 tablespoons whole milk
cashew halves (optional)

Method
Proof Digital Proofer

Printed By Createspace