Diwali is approaching near and related recipes have started pouring up on the fellow blogs.. I really appreciate all the efforts and time my friends put in their blogs but I am not the one up for it. May be I am just one Sluggish Cow or an inconsiderate Cook, I simply can’t cook off a recipe just because the festive time is coming nearby. I know, I should…and I have tried.. But it’s simply not my cup of tea. And how many festivals should I keep a count of really ? Diwali, since its one major festival of India.. Or Holi, since its my favourite festival ( Well, was really ) Or Lohri, since I am born Punjabi Or Eid, since I have had a lot of Muslim friends since my Childhood and I loved celebrating Eid with them. And yes, since am living in England now, should I posting recipes for Christmas, Halloween, Thanks Giving, Easter……. Let’s just say, I now post recipes for myself.. For my own love with Food and Cooking.. Don’t take me wrong, I love celebrating festivals and again, I appreciate my fellow Bloggers who take all the efforts to cook, shoot and then post. But then, had I been so planned, I wouldn’t be doing the job I am in.
Lately, with new and new tempting recipes cropping up on my favourite Blogs my cravings for some Indian Sweets were raising up and up. Last weekend, with intent of having some healthy sweet I made these Dates Laddoos again, but “Gustakh Dil” wanted only and only sugary stuff. Hence this rasmalayi… Now you know, when I say I am not planned.. 😉
What you Need ?
1.5 litres of milk (I used low fat, use full cream if your hips permit)
1 tsp citric acid
4 tbsp sugar
4 green cardamoms, powdered and skins discarded
5-6 cahews, powdered fine
1 tsp cornflour
1/4 tsp Cardamom Powder
½ tsp saffron strands
For the syrup:
1.5 cups water
3/4 cups sugar
How to Make?
- In a thick bottomed pan, boil the milk.
- To make the chenna, Remove 1 litre to another vessel, set it on the heat, add the citric acid crystals and continue to heat through stirring, till the milk curdles and the whey is almost clear. Leave for a few minutes. Strain through a thin muslin cloth or a fine sieve. Let it drain for atleast 10 minutes till most of the water drains away and let cool
- When the chenna is cool, start kneading with your fingers and squash well. It must become a smooth mash like creamy mashed potatoes. Am not sure if this can be done in a blender, I just got one hell of a forearm workout!!
- Divide into 10-12 equal parts, roll into smooth round balls and flatten slightly
- While you wait for the whey to drain out of the curdled milk and then cool etc, add the cashew powder, cardamom powder, sugar and saffron to the half litre of boiled milk. Cook till it thickens and check for sweetness and adjust.
- Dissolve the cornflour in a few tablespoons of water, slowly add this to the milk, stirring constantly. Cook till the milk mixture till it thickens. Should take about 3-4 minutes. Make sure you don’t stop stirring, and that the milk is in a really thick bottomed pan, to prevent it from burning.Keep aside..
- Meanwhile, to a pan, add the water and sugar and make a syrup, let it come to a rolling boil. cook the chenna balls in this for 5-6 mins till they float on top….dont crowd them in…..add only as many as your pan can accomodate leaving enough space for them to swim around……dont stir…as this will break them.
- When the cheese / chenna balls are cooked, drop them into the milk mixture, and cook, gently moving them around for 3-4 minutes on low heat.
- Let cool. Refrigerate, serve into individual bowls granish with a few strands of saffron and enjoy!!
- The recipe has been taken from here
- The pictures are being taken on the day when it was not the best Rasmali I had made, since I ran out of Cornflour and god knows why I added a bit of Baking Powder. Please do not add Baking Powder in this recipe as some might ask you to
- Use nuts generously, they will enhance the taste multi folds.
Ohh and while, you are reading this I may take a chance to share this new range of Tilda Basmati Ready to Eat Rice. They have just launched a new Limited Edition British Curry rice in association with MasterChef 2010 winner Dhruv Baker. Have you tried those Microwave range of Cooked rice before? I grab a pack or two every time I go for any short holiday and they really prove convenient if I don’t get any other good vegetarian option to have. A Pack of these Ready Pulav / Pilaf bags are actually useful on those cosy and lazy days.. And with a brand like Tilda, am sure it will be fun to try the new taste. They are launching it in Mid-November and am like really looking forward to try them on.
To celebrate their launch and the Great Britain’s love of curries they have created a fun and interesting info graphic , have a look here.. Very colorful and animated way to promote the new range, see how they have displayed some fun facts about the Indian Curry and the main accomplishment, Rice.
Good to see Indian traditional Curry as Britain’s Favorite 😉 Coming back to Rasmalai, try this most loved Indian Sweet this Diwali
Linking to the events –
Spotlight – Raksha bandhan