This is one of those delicacies from childhood, which bring back a cavalcade of memories. 'Pindkhajoor ka doodh' is a very, very, very simple recipe. (Have I emphasised the simple part enough?) Literally a child's play. On top of it, the taste is so heavenly, you can't thank your stars enough to have discovered such a dessert!
Mummy used to make this on cold, wintry, Rajasthani nights. Dinner would be over, me and Bhaiyya would have finished our homework and would be getting ready for bed when Mummy would bring in this steaming delight. We would tuck ourselves in a thick rajai and relish the creamy, brownish, sweet milk and scoop up tender dates. Soon enough, the bowl would be smacked clean....did I mention that the last sip was the best? Nectar of nectars is the only word I can come up with to describe the taste of the last sip. Winters were brrrrrrrrr.... but such a treat made them worthwhile. Thanks, Mom for making our winter memories warm and sweet with those bowlfuls of 'pindkhajoor ka doodh'.
Here's the recipe:
Serves : 2 greedy people or 3 not-so-greedy ones:
Ingredients:
Milk: 3/4 litres
Dates : 5-6
Sugar: 1 tablespoon or according to taste
Way to go:
1. Wash dates thoroughly. Pat them dry. Discard stones and slice the flesh vertically.
2. Put milk on boil in a heavy bottomed saucepan. Add dates and let the mix simmer on low flame for 20-25 minutes.
3. Add sugar.
4. Transfer in a bowl. Take along a spoon. Get inside a rajai and gorge on it!
Tips:
1. It is a totally flexible recipe. You can add more or less dates. If you want thicker consistency of milk, take more milk and simmer for longer.
2. If you are happy with natural sweetness of dates, discard sugar altogether. I love it with sugar though.
3. After putting a spoonful in your mouth, close your eyes. Instant nirvana!
If you try this recipe and like it, please leave a comment.
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