It's the little things - Ande ki mithai (Almond Egg Dessert)

Last March seems so far away. So much has happened in the span of the spring and summer. I remember vividly the last day we dropped Poet and Flower at pre-school in the spring. We chatted with their teachers about what was going on and how school would close and how they would all be back in two weeks. And here we are almost six months later.School will be re-opening later this week. In-person or online. Choices that are hard to make and definitely keep us up at night. Only time will tell which decision will be the one we should have chosen. I will treasure that last day in class with the kids, reading their board about the day. No matter how they return to school, walking our kids to their class casually and chatting with everyone along the way will no longer be possible.I have to reassure myself that this is temporary, but weeks have indeed turned into months. I've learned not to take things for granted and that the simple things make a difference. These things have helped us through these crazy times, singing a bedtime lullaby to the kids, going bicycling, hiking. And with these simple things, a return to cooking has helped us all.  The kids have learned to cook too. A regular routine, though sometimes tiring, has helped us. And with all this cooking, I re-visited one of my Mom's simple desserts. It can be made with ingredients that are in the pantry.

I found a recipe for Anda ka mithai in her recipe book. In Hindi, Ande means eggs. And mithai is the Hindi all encompassing word for dessert. Who would think milk powder, eggs, and butter could make something cohesive, but they do. I vaguely remember her making this for family when they were visiting and on special occasions. And I had not had it in years. After baking it, it turned out custardy, sweet, and not eggy at all. I think it's like a cross between custard and cake, not quite either. All the ingredients come together to make a delicious dessert.

I love ande ki mithai because it reminds me of being a kid and those weeknights when my mother would make it as a quick and casual dessert. Ande ka mithai is a Muslim specialty. It dates back to Muslim royalty and became a specialty of Muslims in Madras, where my Mom grew up.

A simple dessert has helped me get back to basics, baking cooking, and a sense of rhythm. Things may not be normal, and they may not be for a while, but at least we still have dessert.

Ande ki Mithai

A delicious dessert made with eggs, milk powder, saffron and almonds. Think of it as a cross between a custard and a cake.  It's quick and comes together easily. Almonds add a  nice nutty flavor and saffron gives it a just a hint of sweet spice.

Serves 10 generously

• 6 eggs
• 2 cups milk powder
• 3/4 cup butter or ghee
• 1/8 cup almonds
• 1 slice of bread soaked in milk (about 1/4 cup milk)
• 1/8 teaspoon baking powder
• 1 1/2 cups sugar
• pinch saffron

1. Preheat oven to 375 degrees. Butter a 9x13 baking pan generously.

2. Grind half the almonds in spice blender until fine. Set aside.

3. Sliver other half of almonds and set aside.

4. In a large bowl, beat the eggs, milk powder, oil, ground almonds and sugar until smooth and frothy.

5. Gently tear up the bread and add to the mixture. Add baking powder and saffron and mix thoroughly.

6. Gently pour into the baking dish and sprinkle the top with the slivered almonds.

7. Bake at 375° for 30-40 minutes until it is nicely browned. Cool in pan and serve warm or at room temperature.

The dessert will keep in refrigerator for 3-4 days.