Rasmalai - 1 Recipe - Cooking Index
Rasmalai - 1 Recipe - Cooking Index
| 2 | Milk | |
| 1/4 cup | 59ml | Lemon juice |
| 3 cups | 594g / 20oz | Sugar - (plus 1 tbsp) |
| 5 | Cardamom pods | |
| 1 teaspoon | 5ml | Fine grained semolina |
| 3 | Rose essence - (to 4) | |
| 1 | Half and half | |
| 1/8 teaspoon | 0.6ml | Cardamom seeds |
| 1 tablespoon | 15ml | Shelled - unsalted pistachios |
Make the chena with the milk and lemon juice according to the directions in the preceding recipe with this difference. Hang up the milk curds for 2 hours instead of 1/2 hour. Knead thoroughly. Make a ball and set it aside. Put the 3 cups of sugar, 6 cups of water, and the cardamom pods in a deep 9 1/2 to 10 inch skillet or saute pan. Bring to a fast simmer over a medium flame. Once the sugar has dissolved completely, turn the heat to low and let the syrup simmer gently for 2 minutes. Turn off the heat.
Flatten the ball of chhena and add the semolina as well as the rose essence to it. Knead for 5 minutes, making sure the semolina and rose essence are well mixed in. Now make 20 crack-free balls, rolling each with just a little pressure between the palms of your two hands.
Bring the syrup to a simmer over a medium flame. Drop the balls into the syrup. Bring to a simmer again. Adjust the heat so the syrup simmers gently for 5 minutes. During this period, move the balls around and turn them over occasionally, using a very gentle touch. Make sure you do not damage the balls. Turn the heat up and bring the syrup to what might be described as a furious simmer. The syrup should look like a mass of tiny moving bubbles, but it should never boil over. Sprinkle the balls with 2 tablespoons of water, cover, and cook for 10 minutes. During this period, the balls should swell up.
Uncover, sprinkle the balls with another 2 tablespoons of water, cover and cook, simmering furiously for another 10 minutes. Turn off the heat. Using a slotted spoon, transfer the balls to an empty bowl. (The syrup can now be discarded.) Pour the half and half over the balls and let them soak in it for 3 hours.
Take the balls gently out of the half and half with a slotted spoon and put them in another bowl. Pour the half and half into a skillet or saucepan and boil it down until you have about 2 cups left. Turn off the heat. Crush the cardamom seeds finely in a mortar and mince the pistachios. Add the crushed cardamom, the minced pistachios, and the one tablespoon of sugar to the reduced half and half. Pour this half and half over the chhena balls. Allow to cool. Cover and refrigerate for at least 2 hours, and serve cold, as a dessert along with the creamy sauce.
Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking
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