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damkaroht

So much to be said here...but I'll start with a compliment I received in October '24. Somebody I just met told me "this is better than the damkarot we get in Madras (from the sweet shops)". 'Nuff said, am I right?!! Honestly, we all LOVE this South Indian dessert, which is not to be confused with Anday ki mithai, a similar (but less perfect IMHO) cousin. I still remember the first time that I made this. I was newly married and I wanted to take this to my in-laws' house for Eid. (Imrasia Dadi was visiting and I thought she'd like it.) Naturally, I was nervous about how it would turn out...and was very worried when I realised that the edges had all gotten chewy and even hard. So I cute out the centres and decided to throw out the edges. Until my lovely husband insisted that he'd eat them instead, which he proceeded to do so straight out of the pan. I was touched - and then taken aback as he ate more, and more, and more...I told Nanu later about the sacrifice he had made, to which she responded: "Asma, the edges are the best part!" All these years later, and not much has changed. I still don't serve the edges, but that's only because I keep them for myself! Well, whatever I can get anyway...because Abbu still insists on 'cleaning the pan'!

Ingredients

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