Interview: Levana Kirschenbaum

Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She is currently at work on her next cookbook, scheduled to be published in June 2011: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com

IRS: When did you become interested in cooking? What were your early influences?

LK: My earliest and longest-running influence is my mother's, the diva of glorious quick healthy meals, as I like to call her. Growing up in Morocco and watching her do her magic with pennies and in minutes, I couldn't help but being hooked: such plebeian ingredients, such great results!

IRS: In the course of your career, you have had to transform non-kosher dishes to kosher dishes by substituting ingredients. For example one of your books, “Levana Cooks Dairy-Free!: Natural and Delicious Recipes for Your Favorite Forbidden Foods” features recipes that do not include any dairy products in their ingredients. What were some of the challenges that you experienced while adapting these recipes to the Jewish Halakhik framework?

LK: I didn't only have to combat the Jewish Halakhik framework, but indeed the whole secular gastronomic world who for the most part thinks (sometimes there is here and there a glimmer if hope that this is getting better) any dessert made without cream or butter is not worth bothering with. In the Kosher world, I also had to steer them away from the non-dairy whipping cream, margarine etc... And it is well worth the effort: more and more people, not only observant Jews who want to serve a dairy- free dessert after a meat meal, but dairy-intolerant diners as well, are delighted to find dairy free and natural renditions of dishes that have been off-limits to them for so long, both savory and sweet. Just try my cheese cake, my tiramisu or my chicken Tandoori and you will see what I mean.

IRS: What are some of the health benefits of maintaining a kosher diet?

LK: Even though kosher diet was prescribed to us for spiritual reasons, the health benefits are obvious: no shell fish or other scavenger animal. Likewise no diseased animal. Above all, only domesticated peaceful animals. No hunting, no trapping, only ritual and humane slaughtering of perfectly healthy animals (no mad cow disease!) We have a much more meaningful relationship with food. Also, labeling on kosher products is much more stringent, so there's no chance of accidentally ingesting something you might be allergic or intolerant to.

IRS: Do you maintain a strict kosher diet? If not, for which non-kosher foods do you have a weakness?

LK: I do maintain a strictly kosher diet:-)

IRS: As its name implies, the International Recipe Syndicate blog features recipes of signature dishes from countries around the World. What are two of your favorite dishes that are quintessentially Israel?

LK: Oooooh that's easy: their schawarma, and their outrageous cheeses and cheese omelets.

IRS: As a former restaurant owner in Manhattan, you are well acquainted with the industry in New York City. If you had to recommend a few delicatessens in New York City to our readers, which ones would you choose?

LK: I have always heard Second Avenue Deli is fantastic, but alas I can't check it out, because even though all their meats are kosher, they have no kosher supervision. So when I have a yen for deli, I just go to Mr Broadway!

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Be sure to visit the International Recipe Syndicate next week to see Levana's recipe for Apple Raisin Farfel !!

Moroccan Sweet Potato Puree Recipe

Moroccan sweet potato puree is easy to make and takes just over an hour to prepare since the sweet potatoes require between 45 minutes to an hour of baking time. You can use it as a side dish with almost any kind of entree. In addition to its versatility, Moroccan sweet potato puree is also a very healthy choice since sweet potatoes have substantial quantities of beta-carotene which increases the body's immune function and reduces cholesterol accumulation in the arteries.

Recommended Equipment:
food processor

Ingredients:
3 or 4 medium sweet potatoes
1/2 tspn ground ginger
1/4 tspn cinnamon
1 tbsp olive oil
salt and pepper to taste

Preparation:

1. Preheat oven to 400 degrees Fahrenheit.
2. Put sweet potatoes on a baking sheet. Put baking sheet in the oven for 45 minutes to 1 hour. Potatoes are done when you can easily insert a fork into the top of the potato.
3. Remove potatoes from the oven and place them in a large bowl to cool.
4. Remove the skins from the potatoes.
5. Add the olive oil, cinnamon, and ginger to the bowl. Mash all of the ingredients together until they form a creamy puree. You may want to use a food processor for this step.
6. Season with salt and pepper.
   

Morocco

Curried Rice with Green Beans Recipe

The combination of garlic, onion, and curry powder gives this simple dish classic Indian flavor. It is easy to prepare and only takes about 40 minutes from start to finish. I used green beans but you can substitute your favorite steamed vegetable instead.

Ingredients:
1 tbsp olive oil
1 large handful of fresh green beans
1 1/2 cups basmati rice
3 cloves garlic, diced
1 yellow onion, diced
1 cube of vegetable bouillon
1 tspn curry powder
4 cups of water

Preparation:

1. Using a steamer, steam the green beans so that they are tender but still crisp, about 5 - 7 minutes. Set aside for later.
2. In a small saucepan, heat 1/2 cup of water over medium heat. When the water is warm, add the vegetable bouillon cube and dissolve. Remove from heat.
3. In a large pot, add the olive oil and heat over medium heat.
4. Add the onions, curry powder, and garlic. Cook for a few minutes until the onions become clear and translucent.
5. Stir in the basmati rice, the vegetable bouillon, and another 3 1/2 cups of water.
6. Bring the mixture to a boil and then reduce the heat to low and cover the pot.
7. Cook for 30 to 40 minutes without removing the pot's lid.
8. Pour the rice into a serving bowl and mix with the green beans.
   

India

Yogurt Pancake Recipe

This recipe for yogurt pancakes is a healthy alternative to processed frozen pancakes and pancake recipes
that use butter. Yogurt pancakes taste better than traditional pancakes and they are better for you too. I
prefer to under cook them slightly so that you can taste more of the creamy pancake batter. You can top them with your favorite types of fruit that are in season. I added frozen blueberries to these before I flipped them.

Ingredients:
1 cup flour
1 tbsp honey
1/2 tspn baking soda
1 tspn baking powder
1/2 cup milk
1/2 cup plain Greek yogurt
1/8 tspn nutmeg
1 tbsp canola oil
1 egg
+ your choice of fresh fruit. I used fresh frozen blueberries.

Preparation:

1. In a large bowl, mix together all of the ingredients except the fruit.
   
2. Bake pancake on a hot, oiled skillet or griddle.
3. Serve with fresh fruit.

United States [ print this recipe for Yogurt Pancakes ]

Book Review: Green Market Baking Book by Laura C. Martin

The Green Market Baking Book not only includes 100 delicious, healthy recipes, it just may change the way that you cook. Author Laura C. Martin is a strong proponent of slow food cooking - the replacement of highly processed ingredients such as sugar with natural alternatives. Like most chefs today, Martin also advocates using locally grown ingredients that are in season.

Martin is a prolific author with 24 books written over 30 years. The titles of these books are a testament to the author's many interests including cooking, arts and crafts, and gardening. Her knowledge and skill in all of these fields is evident as you read the Green Market Baking Book. In addition to providing information about gardening and food preservation methods such as freezing and canning, Martin also did all of the illustrations. The book's art work is extraordinary. In fact, you may want 2 copies of this book: one for the
coffee table and one that you can "trash" in the kitchen.

Green Market Baking Book includes Laura's own recipes along with a host of talented chefs and bakers. These recipes are organized according to the season in which their main ingredients are naturally available. In addition, certain recipes include icons with dairy-free, wheat-free, vegan, and low-calorie designations for those with special dietary concerns.

Last weekend, I had the opportunity to try the 12 Grain Muffin, Honey Strawberry Jam, and Graham Cracker recipes from the spring section of the book. Although I had some difficulty finding a store that carried ingredients such as whole wheat pastry flour and 12 grain cereal, the recipes were fairly easy to prepare and they all tasted great. The most challenging recipe was the Honey Strawberry Jam which required me to do some canning (something
that I had never attempted in the past). However, the section on food preservation was very helpful in this regard.

Overall, I give Laura C. Martin's Green Market Baking Book five stars out of five. All of the recipes that I tried were delicious, healthy, and easy to make. The book is interesting, informative, and a pleasure to read.

Honey Strawberry Jam

This is a great way to make the best use of a lot of berries during the peak season. The honey lends a unique flavor to the jam. Put the jam into small jars and you'll have Christmas gifts done in June! The jam can also be used in many other recipes.

Makes 6 - 7 small jars

Ingredients
6 cups chopped strawberries
1 1/2 boxes pectin
2 tbsp fresh lemon juice
1 1/2 cups honey


Preparation
See Canning 101

1. Wash and sterilize six small jelly jars.
2. Mash the berries. Add the pectin, place in a large saucepan, and bring to a rolling boil.
3. Stir and boil for 1 minute. Remove from the heat and add honey and lemon juice. Bring to
4. a boil again and continue to boil for 5 minutes, stirring continually.
5. Using oven mits, ladle the mixture into hot jars.
6. Put lids on jars and immerse in hot water bath for 8 minutes.
7. Place on a counter and allow to cool thoroughly.

Recipe courtesy of Laura C. Martin from her Green Market Baking Book [review]
United States

Graham Crackers

I love graham crackers, and homemade, naturally sweetened graham crackers are the best. This is an easy, inexpensive recipe. It uses whole wheat pastry flour instead of graham flour. These are fantastic served with honey-sweetened goat cheese and are great slathered with peanut butter and naturally sweetened jelly(see Honey Strawberry Jam) for a traditional after-school snack.

Ingredients
1/2 cup all-purpose flour
1 1/4 cups whole wheat pastry flour
1/2 cup stone-ground whole wheat flour
1 tspn baking powder (non-aluminum)
1/2 tspn baking soda
1/4 tspn ground cinnamon
1/2 tspn salt
1/2 cup (1 stick) cold butter, cut into slices
1/2 cup honey
1/4 cup maple syrup
1 tspn vanilla extract

Preparation

1. In a mixing bowl, mix together the flours, baking powder, baking soda, cinnamon, salt, and butter. Mix until the dough resembles coarse meal.
2. Mix together the honey, maple syrup, and vanilla extract. Blend in with the dry ingredients and mix until you can form a ball.
3. Place the ball between the two sheets of parchment paper and gently roll it out to about 1/2 inch thick. Place in the refrigerator for at least 1 hour to chill.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Divide the dough into two pieces. Take one piece, put it between two pieces of parchment paper and roll out to 1/8 inch thick, being careful to roll it evenly.
6. Cut the rolled dough into 2 inch squares or cut with cookie cutters. If you want them to look like store-bought graham crackers, prick with a fork. Transfer to a greased cookie sheet (or line with parchment paper).
7. Bake for about 15 minutes, or until firm. Serve at room temperature.

Recipe courtesy of Laura C. Martin from her Green Market Baking Book [review]

United States

Twelve-Grain Muffins

These muffins were developed by Full Bloom Baking Company for the pilot Universal Breakfast program in the Berkeley Unified School District. The muffins are healthful, delicious, and nutritious and are a great component for breakfast. Serve them with your child's favorite flavored yogurt, and breakfast will surely be a hit. They freeze well - in fact, freezing is preferable to refrigeration if you want to save them for more than a couple of days, as it locks moisture in while refrigeration dries food out.

Ingredients:
1/2 cup 12-grain cereal (10-grain cereal works too)
1 cup boiling water
1/2 cup dates, chopped
1 tspn salt
1/4 cup honey
2 tbsp maple syrup
1 egg
1/4 cup canola oil
1/2 cup buttermilk
1 cup whole wheat flour
2 tspn baking powder
1 tspn baking soda
1 tspn cinnamon
1 cup chopped raw mixed seeds and nuts, such as pumpkin, sesame, flax, sunflower, walnuts, cashews

Preparation

1. Combine the 12-grain cereal, boiling water, chopped dates, and salt and soak for 8 hours.
   
2. Preheat the oven to 350 degrees Fahrenheit and prepare the mini muffin pan with either cooking spray or paper liners.
3. In a small bowl combine the honey, maple syrup, egg, oil, and buttermilk and set aside.
4. In a medium bowl combine the flour, baking powder, baking soda, and cinnamon and mix well.
5. Mix the cereal mixture from the night before with the mixed wet ingredients, then add it to the mixed dry ingredients, stirring until just combined.
6. Bake approximately 20 minutes, or until a toothpick inserted into the center comes out clean.

Recipe courtesy of Laura C. Martin and Chef Ann Cooper Green Market Baking Book [review]

United States

All-Natural Iced Tea

If you're trying to lose weight, one place to start is eliminating soft drinks from your diet. With the warm summer month just ahead of us, this may not be as easy as it sounds. Soft drinks (even the diet ones) are habit forming and are difficult to avoid. However, these drinks are not made from natural ingredients. This recipe for all-natural iced tea will provide you with a much healthier, refreshing alternative. It contains only basic ingredients and uses agave syrup instead of sugar.

Ingredients
5 tbsp instant tea
1 lemon
4 tbsp light agave syrup
water

Preparation

1. Add the tea to a regular sized pitcher.
2. Add the light agave syrup.
   
3. Pour 2 cups of hot water into the pitcher and stir so that the tea and syrup dissolve.
4. Cut the lemon in half and squeeze the juice from each half into the pitcher.
5. Drop the used halves of the lemon into the pitcher.
6. Fill the remainder of the pitcher with cold water.
7. Serve with ice.

Note: If you plan to store the ice tea longer than a couple of hours, remove the used halves of lemon from the pitcher before you put it in the refrigerator.

United States

Indian Curry Dip

If you are looking for an all-purpose chip dip to serve at your next party, try Indian Curry Dip. It is so easy to make and it only takes about 3 minutes. Also, if you want to make it in advance of your planned gathering you make it the night before and it will still taste great.

Ingredients
16 oz. reduced fat sour cream
1/2 of a 1 oz. packet of Hidden Valley Ranch Dressing mix
1/4 cup real mayonnaise
1/4 tspn curry powder

Preparation

1. Mix the sour cream, dressing mix, and the mayonaise until all of the ingredients are well combined.
2. Sprinkle the curry powder over the dip then stir.
3. Serve with chips or vegetables.

India

Review: Sonic Chicago Hot Dog

Last weekend, I had the opportunity to try the new Chicago Dog at Sonic. I love Sonic and the whole retro drive-in concept. They have an amazing drink selection and their hamburgers are outstanding. However, I have to admit that I was disappointed with their take on Chicago's most famous dish, the Chicago Style Hot Dog. Most of the key players were there: the poppy seed bun, tomatoes, sport peppers, celery salt, etc. But they took a serious short cut on the most important ingredient - the HOT DOG!! As any Chicagoan knows, you cannot have a Chicago Dog without a genuine Vienna Beef hot dog. The hot dog from Sonic tasted like one that had a first name spelled O-S-C-A-R if you know what I'm saying. To make matters worse, the roller girl that delivered my order asked me if I wanted ketchup for my hot dog - a definite No-No in Chicago-land. In short, I was hoping that my visit to Sonic would transport me back to the Windy City. Instead I ended up in Naperville!

PS: I'm curious as to what the denizens of the Empire State think of Sonic's New York Dog. If there are any New Yorkers out there, feel free to respond.

Cheers.

Pork Tenderloin in Chipotle Mole Recipe

Last week, we had a half of a pork tenderloin left over so I tried making it with chipotle mole. It turned out really good so here is the recipe. You can slice pork tenderloin in chipotle mole thin and serve with tortillas and top it with red onion, lettuce, and
shredded Oaxaca cheese.

Recommended Equipment:
food processor
dutch oven

Ingredients:
2 tbsp olive oil
3 cloves garlic, diced
1 14oz. can diced tomatoes with green chiles
1 thin slice of light rye bread, well toasted
1/2 cup raisins
1/2 of a 7 oz. can of chipotle chiles in adobo sauce
1 tbsp sugar
1 tbsp unsweetened cocoa
1/2 tspn cinnamon, ground
1/4 tspn cloves, ground
1/4 tspn black pepper
1/4 cup white wine
3/4 cup orange juice
1 to 1.5 pound pork tenderloin
1 tbsp sesame seeds
Preparation:

1. Preheat oven to 325 degrees Fahrenheit.
2. Heat 1 tbsp olive oil in a skillet over medium heat.
3. Add garlic to the skillet and for 1 to 2 minutes.
4. Pour the olive oil and garlic into your food processor. Set skillet aside for later.
   
5. Add the tomatoes (with liquid) to the food processor.
6. Dice up the toast and add it to the food processor along with the chipotle chiles, cocoa, sugar, raisins, cinnamon, clove, and black pepper. Pulse the ingredients until they have formed a thick sauce.
7. Pour the contents of the food processor back into the skillet and add the white wine and orange juice.
8. Heat the mole mixture in the skillet over medium heat until it begins to boil. Then reduce heat to low.
9. Pour 1 tbsp olive oil into your dutch oven. Heat the oil over medium high heat.
10. Add the pork to the dutch oven and brown the meat evenly. Cook the pork for about 12 minutes. There should be a dark brown residue at the bottom of the dutch oven when you have finished.
11. Pour the mole mixture over the pork tenderloin. Using a wooden spoon, rub the mole over the brown residue left by the pork to incorporate it into the sauce.
12. Place the lid on the dutch oven and place it into the oven and bake for 25 minutes.
13. Meanwhile, in a small dry skillet, heat the sesame seeds over medium heat for about 4 minutes.
14. When the pork tenderloin has finished baking, remove it from the oven.
15. Cut the pork into medallions and serve with a sesame seed garnish.

Note: this dish is a little spicy so you may want to serve it with a side of plain yogurt as a balance.

Mexico

Butter Cream Icing Recipe

In a couple of days, I will be posting a recipe for a Brazilian Mother's Day cake. I usually use a lemon meringue icing for this type of cake. However, due to a lack of open space in our refrigerator, I needed an icing that would stand up better to room temperatures. So I tried it with this butter cream icing instead.

If you don't like the idea of using store bought icing for your cakes, try this butter cream frosting recipe. It serves as a base vanilla icing but you could tweak it to make other flavors as well. For example, you could add a teaspoon of lemon extract to make lemon icing. I have also used it with almond extract and hazelnut syrup.

Recommended Equipment:
stand mixer

Ingredients:
1 cup butter, room temperature
3 cups confection sugar
2 tspn vanilla extract
2 tbsp milk

Preparation:

1. Using a stand mixer, cream the butter and vanilla extract.
2. Gradually, mix in the confection sugar.
3. Beat in the milk. If the consistency of the icing is too thick at this point, feel free to add a little more milk to achieve the texture that you need.
   

France

Batida de Maça

Batida de Maça is a popular drink in Salvador, in Brazil's Bahia state during carnival. If you didn't already know, carnival is the huge celebration in Brazil leading up to Ash Wednesday and the beginning of Lent. Carnival is a little different depending on which part of Brazil you are visiting.

Rio is famous for its Samba Parade at the Sambadrommo and its many samba schools. In Salvador, carnival is just as famous with a rich history. You can read about it at the Carnival Brazil site. Regardless of where you celebrate it, be sure to have your share of batida de maças and other types of "batidas" or cocktails.

Recommended Equipment:
shaker

Ingredients:
1/2 cup cachaça
1 cup apple cider
juice of 1 lime
1 tbsp sugar
crushed ice

Preparation:

1. Add all of the ingredients to the shaker.
2. Shake until your arm hurts and serve.

Related Posts / Recipes:
Caipiroska de Kiwi
Caipirinha Recipe

Brasil

Curried Spinach Dip Recipe

This recipe for Curried Spinach Dip is very easy to make. If you like North Indian cuisine you will really like this dish as it uses many of the classic Indian spices like turmeric, cumin, and curry powder.

Curried Spinach works as a stand alone dip served with pita chips or you can use it for filling to make a Brazilian - Indian fusion appetizer called a Curried Spinach Pastéis.

Ingredients:
2 tspn olive oil
1 tspn cumin seeds, ground
1 tspn curry powder
1/4 tspn turmeric
1/8 tspn cayenne pepper
1 cube of vegetable bouillon
1 red onion, finely diced
2 cloves garlic, diced
1 10 oz. box frozen spinach
1/3 package of Philadelphia brand cream cheese
1/2 cup plain yogurt (I used Greek Gods brand)
salt and pepper to taste

Preparation:

1. Thaw the spinach and squeeze it to remove most of the moisture. Pull the spinach apart and put it into a small bowl to use later.
   
2. In a small bowl, mix the cumin, curry powder, turmeric, and cayenne pepper and set aside.
3. In another bowl, dissolve the bouillon cube in 1/2 cup of warm water and set aside.
4. In a skillet over medium heat, heat the olive oil.
5. Add the onion to the skillet and cook until it is clear and translucent, about 4 minutes.
6. Add the garlic to the skillet and cook for another 3 minutes.
   
7. Add the bowl of spices to the skillet along with the spinach.
8. Stir the spices and the spinach well, then pour in the vegetable bouillon.
9. Reduce the heat to low and simmer until you have cooked off most of the moisture, about 5 minutes. Remove from heat.
   
10. Mix the spinach together with the cream cheese and yogurt. Season with salt and pepper to taste.
11. Serve with pita chips or use as a filler for this Pastéis recipe.

Related Posts / Recipes:
Pastéis Recipe

Other Appetizers:
Olio Verde
Irish Nachos
Sago Pagoda

India

Canning 101

Rules:

1. Use jars made specifically for canning. Make sure they are not chipped or cracked.
2. For canning, use new flat metal lids with rubber seals.
3. Use new rings that twist around the top of the jars.
4. Wash the jars and lids in hot, soapy water. Then place them in plain hot (but not boiling) water until you are ready to use them.

Recommended Equipment:
tongs for handling jars in boiling water
water canner



Canning Process:

1. Fill the canner half full with water and place it over high heat. In a different pan, heat more water (1-2 quarts) and add the clean jars to sterilize them. Boil briefly. In a small saucepan, heat (but do not boil) the lids.
2. Prepare the food to be canned.
3. Remove the jars from the hot water and pour out any excess water.
4. Place these on a folded dish towel on the counter. Fill the jars with the prepared food, leaving 1/4 inch headspace for jams, jellies, and fruit sauces and a 1/2 inch space for tomatoes, salsas, and pickles.
   
5. Clean the rims and threads of the jars with a clean, damp cloth.
6. Place a hot lid on each jar top, then twist on a metal ring.
7. Place the jars onto the wire rack in the canner. Be sure the jars are not touching each other or the bottom or sides of the pot.
8. Add the boiling water to the canner until the tops of the jars are covered with 1 to 2 inches of water.
9. When the water returns to a full rolling boil, begin timing. Processing time differs according to what is being canned. Be sure the jars are covered with water at all times.
10. When the processing is finished, remove the jars and place them on a folded dish towel on the counter to cool.
11. When the jars are cool, check to make sure they are sealed. If the lid does not move when pressed in, this indicates a proper seal. You must have a proper seal on your canned goods or else they will spoil.
    

Courtesy of Laura C. Martin from her Green Market Baking Book [review]

Pineapple Rava Kesari Recipe

Pineapple Rava Kesari is popular in Sri Lanka as well as the southern Indian states of Tamil Nadu and Karnataka. It is often associated with weddings and other special occasions.

This Pineapple Rava Kesari has a consistency of thick porridge. It is slightly sweet with a subtle pineapple flavor. The dried cherries provide a tart contrast.

Most recipes for Kesari include ghee (a type of clarified butter) however I substituted canola oil instead. Different types of nuts can also be added to the Pineapple Rava Kesari for added flavor and texture.

Ingredients:
1 cup Rava (semolina flour)
1/4 cup canola oil
1 cup fresh pineapple, finely diced
1 1/4 cup sugar
2 cups water
1/2 tspn saffron
1/4 cup whole milk
1/4 tspn cardamom powder
dried cherries for garnish

Preparation:

1. Finely dice 1 cup of fresh pineapple.
2. In a small saucepan, heat the milk over medium until it is warm, then dissolve the saffron into the milk. Remove from heat and set aside.
3. In a skillet, heat the canola oil over medium heat. Cook the Rava until it is golden brown, stirring continuously.
4. In a large pot, add the water and the pineapple. Bring to a boil over medium heat for about 5 minutes.
5. Gradually add the fried Rava to the water and pineapple. Stir the mixture continuously so that no lumps form.
6. Add the saffron and milk mixture, cardamom, and the sugar and stir until all of the ingredients have combined. The mixture should have the consistency of a thick porridge.
7. Serve warm and garnish with dried cherries.
   

Sri Lanka