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2. Heat oil in 2- to 3-quart saucepan on medium-high heat. Split open cardamom pods. Add pods and the cloves to oil, and cook for a few seconds until the spices puff. Add the rice and stir for 1 to 2 minutes to coat with oil.

3. Add water and saffron threads and bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is cooked and all water is absorbed.

4. In a separate small saucepan, mix the coconut milk and sugar. Bring to a boil and remove from heat.

5. Peel and slice mangoes into ½-inch strips. Discard the pits. Refrigerate until ready to serve.

6. Add the coconut syrup to cooked rice. Stir slowly and bring to a boil. Remove from heat, cover, and let stand for 10 to 15 minutes until the syrup is well absorbed. Fluff the rice with a fork.

7. To serve, place ½ cup rice on a serving plate, and garnish with coconut flakes and mango slices.

NUTRITION INFORMATION PER SERVING:

Calories: 281; Total Fat: 6 g (Saturated Fat: 4 g);

Carbohydrate: 58 g; Protein: 2 g; Fiber: 2 g;

Sodium: 8 mg

Royal Sweet Toast

Shahi-Tukra

PREP: 10 minutes

COOK: 10 minutes

MAKES : 6-8 servings

SERVING SIZE: 5 pieces

Don’t get fooled by the name “toast” in this dish. I grew up eating this dessert and still crave it. It’s easy but I would rarely make it, for the bread was deep-fat fried and I felt guilty eating it. But one day I had a craving for Shahi-Tukra. So, I decided to bake the bread and see if I would be satisfied. The result was amazingly good. Now I eat it with twice the pleasure and no guilt.

¾ cup water

1 cup sugar

Pinch of saffron

¼ teaspoon cardamom

8 slices firm white bread

3 tablespoons canola or ghee

2 tablespoons sliced almonds, roasted

1 tablespoon pistachios, chopped

1. Preheat oven to 350ºF.

2. In a medium pan, combine water, sugar, saffron, and cardamom. Bring to a boil on medium-high heat. Reduce heat to medium and simmer for about 6 minutes. Remove from heat and cool for about 10 minutes.

3. Remove the crust from all sides of bread. Using a pastry brush, brush both sides of bread with oil. Place on a baking sheet. Bake the toast in preheated oven for 3 to 5 minutes, until medium brown and toasted on both sides. Cool slightly and cut each toast into 4 equal pieces.

4. Add 6 to 8 pieces of toast to the warm syrup. Let soak for about 1 minute. Remove from the syrup and place in a large strainer. Repeat to soak all pieces. Discard the remaining syrup (you’ll have about ½ cup syrup left).

5. Place drained pieces in a single layer in a serving dish. Garnish with almonds and pistachios.

TIPS: The temperature of the syrup should be warm (about 150ºF). If it’s too hot, the bread will become soggy, and if it’s cold, the syrup will not soak in.

NUTRITION INFORMATION PER SERVING:

Calories: 222; Total Fat: 8 g (Saturated Fat: 0.5 g); Carbohydrate: 36 g; Protein: 2 g; Fiber: 1 g; Sodium: 97 mg

Sugar-Coated Pastry Strips

Shakker-Parre

PREP: 10 minutes

COOK: 45 minutes

MAKES: 32 servings

SERVING SIZE: ¼ cup (about 12 pieces)

When my kids were little, my mother would bring her homemade Shakker-Parre every time she visited us. The children loved them and came to expect them. According to them, Nani (which means “maternal grandmother”) makes the best Shakker-Parre. There are a number of variations sold at snack shops in India—long strips, squares, or round balls. They can be sugar coated or made of sweet dough. Here is Nani’s best.

DOUGH

3 cups all-purpose flour

⅓ cup canola or vegetable oil

⅞-1 cup water

Canola oil for frying

SYRUP

1½ cups sugar

½ cup water

1. In a medium mixing bowl or food processor, mix all-purpose flour and oil until the flour becomes crumbly and well coated with oil. Gradually add water and make a stiff dough. The dough should come together into a smooth ball. Divide the dough into 2 parts and flatten each into a large disk. Cover with a dry cloth and let sit for 10 minutes.

2. Place