Thursday, October 11, 2007

Ras malai

I made this for my friends who celebrate " Eid Mubarak". I hope they will like it. The original recipe is from here. Happy Eid Mubarak to everyone who celebrate

2 tins of Haldiram's rasgullas
1 quart milk
8-10 pistachios
2-3 almonds
pinch cardamom powder

Hygiene tip:Wash your hands really well in hot water cos you're going to be handling the food and it's not going to be cooked once you're done playing with it. Alternately, use sterile food gloves.
Empty milk into your dessert bowl.

Take a rasgulla and squeeze as much sugar syrup out from it as possible without letting the rasgulla crumble.
Dunk the squished rasgulla completely in the milk and hold for a couple of seconds and then release slowly, allowing the rasgulla to assume it's original shape and size. As it does this, it absorbs the milk into every spongy air-pocket.

Repeat this for each rasgulla until you have all the rasgullas floating in a bed of milk and perhaps, a couple that didn't make it to your dessert bowl, settling comfortably in your tummy.
Add 6-8 tablespoons of the sugar syrup to the milk and mix well.

Taste it and adjust the sweetness to your please your sweet tooth.
Lightly toast the pistachios and almonds.

Allow to cool and then pound or grind into a coarse powder.
Mix the cardamom powder with the powdered nuts and garnish the rasmalai.
Chill for an hour, if you have the patience, or eat right away!

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