Buddhist Holiday (Bodhi Day Sunday) recipes

From: Buddhist Faith F.
Sent on: Friday, December 7, 2012 11:37 PM

Below are some Buddhist Holiday recipes courtesy from Dug Corpolongo, the head dharma teacher, at our Albuquerque Buddhist Fellowship.

Bodhi Day Recipes:

Indian Rice Pudding for Traditional Bodhi Day Treat

Ingredients
1/2 cup Basmati
6 cups whole milk
1 teaspoon ground cardamom \
1/2 cup sugar
1 teaspoon vanilla extract
¼ cup minced unsalted pistachios

Directions
In a large, heavy pot, bring the rice, milk, and cardamom to a boil over medium heat, stirring constantly with a wooden spoon to help keep milk from burning.
Reduce the heat so that the milk is gently simmering and cook for 45 to 50 minutes, stirring often. The rice should be tender and the milk will have reduced by half, giving a porridge-like consistency.
Add sugar vanilla, and ½ of the pistachios. Stir and turn off the heat. Serve either chilled, garnished with remaining pistachios. Goes well with fresh fruit too.

Bodhi Tree (Fig) Pudding for Bodhi Day

Ingredients
6 ounces dried figs
1 3/4 cups milk
1 1/2 cups all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon salt
3 eggs
1/2 cup melted butter
1 1/2 cups breadcrumbs
1 tablespoon grated orange peel
Directions:
Preheat oven to 350 degrees F. In a a medium saucepan, heat milk and chopped figs over medium-low heat but do NOT bring to a boil. Cook for 10-15 minutes stirring occasionally. The the milk will soften the figs. In a medium bowl mix flour, sugar, baking powder, nutmeg, cinnamon, and salt. In a large bowl, beat eggs one minute on high. Reduce speed to low and add butter, bread crumbs, orange peel, and warm fig mixture. Slowly incorporate flour mixture. Beat until just blended. Pour the mix into the greased bundt pan. Level top as much as possible. Cover the mold with a piece of aluminum foil greased on one side, greased side down. Place the mold in a roasting pan and place on oven rack. fill with hot tap water 2 inches up the side of the mold. Bake for 2 hours or until the pudding is firm and it is pulling away from the side of the bundt pan. Remove the pudding from the water bath. Remove the foil and cool on a wire rack for 10 minutes before unmolding. Invert bundt pan onto a serving plate and remove mold. It should come away easily.





Bodhi Leaf Sugar Cookies
Ingredients
1 1/2 cups butter, softened
2 cups white sugar
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
Green Sprinkles

Directions
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight). Cut
Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut with a heart shaped cookie cutter. Brush very lightly with egg white and sprinkle with green sparkles. Place cookies 1 inch apart on ungreased cookie sheets. Bake 6 to 8 minutes in preheated oven. Cool completely.

Mango Lassi

Ingredients
1 cup non-fat yogurt
1cup peeled and chopped Ripe Mango
Sugar to taste
1/4th tsp Cardamom Powder
Few Ice-cubes

Directions
Combine all ingredients and blend until smooth in a blender. Strain through a sieve, pushing as much liquid as possible. Pour in glasses and serve.

Spiced Chai

Ingredients
2 & 1/2 cups Water
1& 1/4 cup Milk
4 tsp Loose Leaf Assam Tea
1/2 tsp Ground Cardamom
¼ tsp Ground Ginger
¼ tsp Black Pepper
3 Cloves
1 Cinnamon Stick
Pinch Anise
Pinch Saffron
Sugar or Honey to taste

Directions
Place the water and spices in a saucepan and bring to boil. Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes. Add the milk and sugar and boil, remove from the heat. Strain and serve hot.

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