A typical yet luxurious dessert served in the courts of Saka's and urban warlords are the infamous spiced wine and rice puddings enjoyed in dinner-parties and symposia's.
The resulting dish might appear overly sweet or spiced. This is however the point as the ingredients used to make these dishes are either uncommon in the average Sogad cuisine or exceedingly expensive and out of reach from even most nobility. Remember that wealth in Sogadar is reflected in power and influence more than material goods. To acquire such ingredients that makes extensive use of imported spices and goods is a sign of influence and power that stretches beyond even the lands the average man would know of.
For a warlord to be able to serve these dishes, he would have to know a Saka, and for a Saka to be able to gift these ingredients to his subordinates, he would have to have foreign tributaries or relationships with foreign leaders. That is the mark of an empire.
Mulled Wine recepie:Wine - Red wine. Recommend Shiraz for extra flavour but any wine would do. Cinnamon - One or two sticks depending on serving size. Spices - Two cloves (whole), Cardamom pods (three or five), Star Anise (optional), saffron strands (optional but recommended for that Sogad flare). Sweetener - A few spoonfuls of honey depending how sweet you want it.
Heat up wine to warm and slowly add in the ingredients above. Do not boil.
Kheer Rice Pudding recepie:White rice - Any kind available Ghee (Calcified butter) Crushed cardamom Whole milk Palm Sugar or Honey Toppings - Nuts (Almonds, Cashew, etc.), Saffron strands.
WARNING: Watch youtube video on how to make Kheer!
Cook in order of recepie above. Wash 1/4 cup of rice (50 grams) until water turns clear. Heat heavy bottom pan on medium heat and add the washed and drained rice with a teaspoon of ghee to the pan. Add crushed cardamom as well. Stir for 2 minutes until aromatic.
Add 1 liter of milk to the pan. Stir until boil. Do no increase the heat. Once boiling, decrease the heat to low and cook for 25 minutes. Stir well until thick. Add 3-4 teaspoons of palm sugar or honey. Add nuts and saffron. Stir until mixed well.