As some of you know, I’m presently in the sunny Southeast Asian Kingdom of Thailand for the month of November with my partner Edward. This trip fulfills our passions for international travel, food, cultural immersion and relaxation.
This recipe brings back so many memories of great Indian Sweets tasted while traveling in India as well as our wonderful Indian Restaurants in Berkeley. This dessert is truly comfort food.
Indians prefer to add the nuts and raisins into the milk and rice mixture early on in the cooking process so that the raisins plump up and the nuts become softer to the tooth. I prefer the nuts crunchy and served as a flourish on top of a bowl of kheer. If you don’t care for cardamom, leave it out. Typically this sweet is served at room temperature.
No doubt, the renaissance of this magical fruit with ancient traditions has garnered a renewed affection for it’s bounty of sparkling gems (arils) hidden just beneath it’s outer shell. Some may be unaware of it’s origins in Persia and it’s promise of fertility and eternal life. Buddhists consider is one of the three blessed fruits. In Judaism, the pomegranate is said to contain 613 arils corresponding to the 613 mitzvahs or commandments in the Torah. In Islam, each pomegranate is said to contain one aril directly descended from paradise.
The Certifiable Foodie has been invited to judge Battledish San Mateo this Saturday, October 5th from 11AM to 2PM (Bay Meadows, 380 East 28th Avenue, San Mateo, CA 94403). Battledish is a cooking competition featuring 15 Bay Area Food Truck Chefs. I’ll be giving away two (2) tickets to Battledish for new likes on Facebook and followers to the Certifiable Foodie website. Deadline for entry is Thursday, October 3rd at 9PM PST.
From James Beard award winners to guerrilla chefs around the world, 75 chefs with various backgrounds and style compete head to head in Battledish.
Come vote for your favorite dish. Entry to the event is $10; see specially priced ticket packages.