Friday, May 1, 2009

Going a-maying!

And some have wept, and woo'd, and plighted troth
And chose their priest, ere we can cast off sloth
Many a green-gown has been given
Many a kisse, both odde and even
Many a glance too has been sent
From out the eye, loves firmament …

Can't believe it has been a year!! And this was the dessert yesterday. Traditional Rasmalai from scratch.

Grind blanched almonds and pista and add to 4 cups of milk. Bring it to a boil and let it simmer on low heat till it reduces to 2 cups. Stir in sugar(to taste), cardamom and saffron. This is the rabdi.

Bring 1000ml of whole milk to a boil. Turn down the heat. Dilute 30ml vinegar with water and stir in slowly. As soon as the milk begins to curdle, add in ice cubes. Drain through a cheesecloth and let it hang for atleast an hour to drain out excess water. Knead the soft cheese very lightly. Make walnut sized balls and flatten them out.

Mix 1 cup of sugar with 5 cups of water and bring to a rapid boil. Add in cardamom powder. Cook them for about 5 minutes. They will puff up to twice their original size. Ladle them out and drop them in the rabdi.

I like it cold. So, I chill it before serving.

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