Zzaika

Ingredients:

Whole Fat Yogurt: 2 gallons;
Confectioner's Sugar: 5 cups;

For garnishing:

Powdered green cardamom: 1/2 tsp;
Powdered Nutmeg: 3 pinches;
Some saffron strands;
Milk: 1/2 cup;
Blanched and finely chopped almonds, pistachios,cashews;
Raisin : 1/2 tsp.

Method:

• Tie the yogurt is a thin muslin cloth at a high point in your kitchen/house, such that the water will drip from it. 
• Let all the water drip out of the yogurt, so that you get hung yogurt. This the fairly dense part of the yogurt. This process may take over-night or may be some hours more than that.
• Next day, take the hung yogurt in a bowl, and add all the rest of the ingredients.
• Care must be taken ,not to add too much of nutmeg,because it causes drowsiness.
• Also Saffron, add a lot of heat to the body, so add it sparingly.
• Mix all the ingredients well.

Ingredients:

For the Bhallas/ Vadas:

2 cups Urad Dal (Split Indian Black Beans)
Cumin Seeds-1/2 Tsp.
Salt to taste

For the Flavoured Yogurt/ Dahi:

Non- sour Yogurt : Sufficient for Vadas,
Ginger - 1/2 inch piece
Sugar - 1 tsp
Cumin powder
Salt to taste

Method:

• Soak urad dal in sufficient water overnight.
• Grind the urad dal  next day to a paste like consistency . You might need to add some water to achieve the proper consistency. The consistency should be such that it is not too thin neither is too thick.
• While grinding , add cumin seeds and salt to taste.
• Fry balls out of this paste and let them cook well. Fry at medium flame so that the balls get cooked throughout and turn light golden in colour. 
• Once fried, place the balls on tissue paper. After the oil has been absorbed by the paper, put these balls in some water, so that they become slightly soft. Do not keep the balls in water for a long time, else they might start breaking. 

•  Now take the yogurt and add the grated ginger, salt, sugar and cumin powder.
• Take the balls soaked in water, andadd the yogurt prepared in the above step. 
• Add red-chilli powder , salt and cumin powder for taste. You may also add tamarind chutney for garnishing.