Three months ago,on this day I started my tryst with Lapetitchef.. my
lil blog to catalogue the experiments done in my lil cucina...It also
marked the beginnings of another love affair...that with my camera.... I
haven't done anything spectacular yet.. hardly 65 recipes ..its not
much, but its me on a plate. Everything that I hv made and shared is
what I hv loved..making and eating!
Incidentally ,today also
happens to be the 3rd day of the Navratra celebration, and to
commemorate this rather special day , i made something well..rather
Its new to me...this making of Indian Sweets... but lets just say, I am loving it so far...
Here goes another great Navratri indulgence for everyone...and a special 3 month anniv indulgence for us at home
Rasmalai...These were uber soft, steeped in the goodness of milky rabdi, saffron, kewra and pistachios...
We simply gobbled them up.. no questions asked. No answers needed.
Make this today, and wow your family coz it takes barely 30 mins
For the balls : (LOL)
Lemon Juice- 2 tsp (add slowly till milk separates)
Water – 1 cups
Sugar – ½ cup
For the Ras/Milk Syrup:
Whole milk/full cream milk- 1/2 L
Sugar- 4 Tbsp (or less/more as per preference)
Kesar- 1 tsp full (soak it in ¼ cup of warm milk (NOT HOT) and leave for 30 minutes)
Pistachio flakes - acc to taste
Kewra 1 tsp or rose water 1 tsp.
How to :
1. Start off by making the cold ras ..
Take 500 ml milk in a pan and boil it. Remember to keep stirring the
milk, or it will stick to the bottom Add the sugar. Simmer on low flame
for 15 minutes.
2. Add the kesar and the kewra to the reduced milk,once its warm. NOT HOT please.
3. Set aside.
For the balls... (for the lack of a better word)
1.Boil 500 ml milk. Add lime juice , till paneer is separated.
2. Switch the burner off and cover the paneer for a minute with a lid.
3.Empty the paneer onto a plate, strain and wash the paneer thoroughly.
Press it under a heavy weight for five minutes to get the whey out. The
paneer that you get is crumbly in texture. This is the right kind of
paneer to get good gullas.
3. Add cornflour to it. Beat till it becomes a soft dough and make small balls out of it.
4.In a pressure cooker, add water and sugar. Let it boil.
Put the paneer balls in and cover with the lid. Pressure cook till one whistle..
5. Let it cool. Add the balls (the paneer roundels) to the milk mix.
6. Decorate with pistachio slivers. Serve cold.
Recipe adapted from Monish Gujral.