Posted 02 February 2006 - 12:49 PM
Today at My Dhaba, we have prepared Onion Pudding/kheer/payasam. Has anyone tasted this before?
Interesting recipe, vkn. From what you describe, the rinsing of the onions, slicing them thinly and then slowly sauteeing removes much of the 'sharp' or sulfur edge of the onions. Still, I admit it is difficult to imagine what it would taste like with the milk, ground almonds, cardamom, sugar, saffron and raisins. Can you describe the final flavor a bit?
You mentioned it as a 'restorative' dish, but is it also served for dessert? Is it a traditional Indian recipe, and if so, from what part of India?
Thank you for answering if you have the time.
"Under the dusty almond trees, ... stalls were set up which sold banana liquor, rolls, blood puddings, chopped fried meat, meat pies, sausage, yucca breads, crullers, buns, corn breads, puff pastes, longanizas, tripes, coconut nougats, rum toddies, along with all sorts of trifles, gewgaws, trinkets, and knickknacks, and cockfights and lottery tickets."
-- Gabriel Garcia Marquez, 1962 "Big Mama's Funeral"