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Great Indian Desserts Nupur Sonar
2 Great Indian Desserts
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Great Indian Desserts cookyourdesserts@gmail.com All rights reserved. No parts of this publication maybe be reproduced in any form without the permission of the author.
2 Great Indian Desserts
3
Great Indian Desserts cookyourdesserts@gmail.com All rights reserved. No parts of this publication maybe be reproduced in any form without the permission of the author.
4 Great Indian Desserts
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What’s Cooking ? Gulab Jamun
6
Pedha
16
Shahi Tukda
8
Gajar Halwa
18
Kulfi
10
Malpua
20
Rasgulla
12
Modak
22
Balushahi
14
Rasmalai
24
4 Great Indian Desserts
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What’s Cooking ? Gulab Jamun
6
Pedha
16
Shahi Tukda
8
Gajar Halwa
18
Kulfi
10
Malpua
20
Rasgulla
12
Modak
22
Balushahi
14
Rasmalai
24
6 Great Indian Desserts
GULAB JAMUN 40 minutes
Process
For Gulab Jamun
• In a large bowl, add milk
For Stuffing
Gulkand, 1 tbsp Sliced pistachio, 1 tbsp Rose petals, 4-5
For Sugar Syrup
Sugar, 250 gms Water, 1 cup Cardamom pods, 2-3 Rose water, 1 tbsp
7
4 servings
Ingredients Milk powder, 9 tbsp All-purpose flour, 3 tbsp Semolina, 1 tbsp Baking soda, 1/2 tbsp Curd, 2 tbsp Milk, 2 tbsp Ghee, 1 tbsp Ghee, for deep frying
Great Indian Desserts
powder, all-purpose flour, semolina, baking soda, curd, milk and mix everything well. • Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball. • They must be smooth without cracks or lines. Keep them covered. • Heat ghee in a kadhai, drop a small ball of the dough to check the temperature of the ghee once it’s medium hot. • Start frying the gulab jamun on medium flame make sure the ghee is not too hot or else the gulab jamun will brown without cooking.
• Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides. • Add them to the hot syrup. Allow them to rest at least 15-20 minutes. • Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very nicely. Roll again and fry it until golden brown. • Add to the hot sugar syrup and rest for at least 15-20 minutes. • In a saucepan, add water, sugar, cardamom pods, rose water and dissolve the sugar in water. • The sugar syrup should be hot. • Serve, garnish with silver work, rose petals and sliced pistachios.
6 Great Indian Desserts
GULAB JAMUN 40 minutes
Process
For Gulab Jamun
• In a large bowl, add milk
For Stuffing
Gulkand, 1 tbsp Sliced pistachio, 1 tbsp Rose petals, 4-5
For Sugar Syrup
Sugar, 250 gms Water, 1 cup Cardamom pods, 2-3 Rose water, 1 tbsp
7
4 servings
Ingredients Milk powder, 9 tbsp All-purpose flour, 3 tbsp Semolina, 1 tbsp Baking soda, 1/2 tbsp Curd, 2 tbsp Milk, 2 tbsp Ghee, 1 tbsp Ghee, for deep frying
Great Indian Desserts
powder, all-purpose flour, semolina, baking soda, curd, milk and mix everything well. • Make a soft dough, divide the dough into equal portion sizes and roll it like a small ball. • They must be smooth without cracks or lines. Keep them covered. • Heat ghee in a kadhai, drop a small ball of the dough to check the temperature of the ghee once it’s medium hot. • Start frying the gulab jamun on medium flame make sure the ghee is not too hot or else the gulab jamun will brown without cooking.
• Fry the balls till light golden. Keep stirring gently so that it cooks from all the sides. • Add them to the hot syrup. Allow them to rest at least 15-20 minutes. • Take off one ball and flatten it out with your fingers. Place some stuffing over it and close very nicely. Roll again and fry it until golden brown. • Add to the hot sugar syrup and rest for at least 15-20 minutes. • In a saucepan, add water, sugar, cardamom pods, rose water and dissolve the sugar in water. • The sugar syrup should be hot. • Serve, garnish with silver work, rose petals and sliced pistachios.
8 Great Indian Desserts
SHAHI TUKDA
For Instant Rabri
Ingredients For Milk Syrup Milk, 2 cups Sugar, 2 cups Saffron strands, 2-3 Cardamom powder, 1 pinch Sliced bread, 2-3 Ghee, for deep frying
For Instant Rabri Sweetened milk, 1 cup Condensed milk, 1 cup Saffron strands, 2-3 Cardamom powder, 1 pinch Bread crumbs Rose water, 1 tbsp
For Garnishing Pistachio, 3-4 Silver work Rose petals, 2-3 Icing sugar
45 minutes
3 servings
Process • Slice the crust of the bread.
•Cut them into triangles. • Heat ghee in a deep pan. • Fry the bread slices on medium heat. • Fry till it gets nice golden brown in colour and crisp. • Drain the bread slices on a paper towel. • Dip the bread slices in the milk syrup. • With the help of a spoon coat the bread slice evenly. • Arrange the milk syrup soaked bread slices neatly in a serving tray. • Sprinkle some cardamom powder on top of it. • Keep it aside for future use.
• Strain the remaining sweet milk in a deep pan, •Add condensed milk and stir well. • Add crumble bread slice, pinch of saffron, cardamom powder, rose water and milk mix everything well. • Blend the rabri to a smooth texture and keep it for cooling. • Pour the rabri on the milk syrup coated bread slices evenly. • Keep the blended rabri in the refrigerator to cool. • Garnish with saffron milk, rose petals, mint leaves, pistachios, silver work and icing sugar. • Serve chilled shahi tukda.
For Milk Syrup
• Heat milk in a saucepot. • Add sugar, saffron strands and stir well. • Let it boil for 2 to 5 minutes.
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8 Great Indian Desserts
SHAHI TUKDA
For Instant Rabri
Ingredients For Milk Syrup Milk, 2 cups Sugar, 2 cups Saffron strands, 2-3 Cardamom powder, 1 pinch Sliced bread, 2-3 Ghee, for deep frying
For Instant Rabri Sweetened milk, 1 cup Condensed milk, 1 cup Saffron strands, 2-3 Cardamom powder, 1 pinch Bread crumbs Rose water, 1 tbsp
For Garnishing Pistachio, 3-4 Silver work Rose petals, 2-3 Icing sugar
45 minutes
3 servings
Process • Slice the crust of the bread.
•Cut them into triangles. • Heat ghee in a deep pan. • Fry the bread slices on medium heat. • Fry till it gets nice golden brown in colour and crisp. • Drain the bread slices on a paper towel. • Dip the bread slices in the milk syrup. • With the help of a spoon coat the bread slice evenly. • Arrange the milk syrup soaked bread slices neatly in a serving tray. • Sprinkle some cardamom powder on top of it. • Keep it aside for future use.
• Strain the remaining sweet milk in a deep pan, •Add condensed milk and stir well. • Add crumble bread slice, pinch of saffron, cardamom powder, rose water and milk mix everything well. • Blend the rabri to a smooth texture and keep it for cooling. • Pour the rabri on the milk syrup coated bread slices evenly. • Keep the blended rabri in the refrigerator to cool. • Garnish with saffron milk, rose petals, mint leaves, pistachios, silver work and icing sugar. • Serve chilled shahi tukda.
For Milk Syrup
• Heat milk in a saucepot. • Add sugar, saffron strands and stir well. • Let it boil for 2 to 5 minutes.
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10 Great Indian Desserts
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KULFI 5 minutes + overnight chilling
6 servings
Ingredients Full Fat Milk, 1 ltr Sugar, ½ cup Saffron strands, 8-10 Cardamom Powder, 1 tsp Cream, ½ cup Nuts chopped, ½ cup
Process • Start boiling milk in a heavy
bottom pot. • Once boiled, lower the flame and keep on simmer. • Stir constantly so as it does not stick to the bottom. • Scrap the side. •Keep stirring till it reduces to
the half of its original quantity. • Add sugar and cook for 2-3 minutes. • Switch off the flame. • Add cardamom powder, nuts and cream and mix well. • Let the mixture come to room temperature. • Pour in the mixture in kulfi
moulds to make matka kulfi. • Keep in freezer to set overnight. • To get kulfi out of the mould, rub with your palms. • It will get loose and slide out. • Garnish with nuts, saffron strands and serve.
10 Great Indian Desserts
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KULFI 5 minutes + overnight chilling
6 servings
Ingredients Full Fat Milk, 1 ltr Sugar, ½ cup Saffron strands, 8-10 Cardamom Powder, 1 tsp Cream, ½ cup Nuts chopped, ½ cup
Process • Start boiling milk in a heavy
bottom pot. • Once boiled, lower the flame and keep on simmer. • Stir constantly so as it does not stick to the bottom. • Scrap the side. •Keep stirring till it reduces to
the half of its original quantity. • Add sugar and cook for 2-3 minutes. • Switch off the flame. • Add cardamom powder, nuts and cream and mix well. • Let the mixture come to room temperature. • Pour in the mixture in kulfi
moulds to make matka kulfi. • Keep in freezer to set overnight. • To get kulfi out of the mould, rub with your palms. • It will get loose and slide out. • Garnish with nuts, saffron strands and serve.
12 Great Indian Desserts
RASGULLA 40 minutes
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20 pieces
Ingredients For Rasgulla
Milk, 1 ltr Lemon juice, 2-3 tbsp Ice water, 1 ltr
For Sugar Syrup
White sugar, 2 cups Water, 4 cups Cardamom pods, 3-4 Rose water, 2 tbsp Saffron strands, 3-4
Process • Boil milk in a pot.
• Add 2 tbsps of lemon juice. • Stir until the milk curdles. • When the milk curdles, switch off the stove.
• Rest for few minutes. • Pour water over the pot. This will stop the chenna from cooking further. • Place a colander over a bowl and line with a cloth. • Drain the curdled milk. • Rinse the chenna under running water. • Squeeze the cloth to remove the exccess whey. • Hang the cloth for 2 hours. • Add sugar, cardamoms and water to a wide pan. • The balls will cook and double up in size only if there is enough space in the pan. • Stir to dissolve the sugar. • Bring it to boil. • Knead the chenna well for two to three minutes to make it into a smooth dough.
• Take small portions and roll into small balls. • Add rose water to the syrup. • Bring the syrup to a boil on medium flame. • Remove the cardamom pods. • Add the chenna balls into the syrup one after another gently. • Cover the pan immediately with a lid. • Boil the syrup steadily at constant heat. • Cook on medium flame for 9-10 minutes. • Remove the pan from stove to prevent further cooking. • Do not open the pan for atleast 15 mins otherwise the balls will shrink in size. • Allow rasgulla to rest. • Once the rasgulla is chille, serve them in a bowl.
12 Great Indian Desserts
RASGULLA 40 minutes
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20 pieces
Ingredients For Rasgulla
Milk, 1 ltr Lemon juice, 2-3 tbsp Ice water, 1 ltr
For Sugar Syrup
White sugar, 2 cups Water, 4 cups Cardamom pods, 3-4 Rose water, 2 tbsp Saffron strands, 3-4
Process • Boil milk in a pot.
• Add 2 tbsps of lemon juice. • Stir until the milk curdles. • When the milk curdles, switch off the stove.
• Rest for few minutes. • Pour water over the pot. This will stop the chenna from cooking further. • Place a colander over a bowl and line with a cloth. • Drain the curdled milk. • Rinse the chenna under running water. • Squeeze the cloth to remove the exccess whey. • Hang the cloth for 2 hours. • Add sugar, cardamoms and water to a wide pan. • The balls will cook and double up in size only if there is enough space in the pan. • Stir to dissolve the sugar. • Bring it to boil. • Knead the chenna well for two to three minutes to make it into a smooth dough.
• Take small portions and roll into small balls. • Add rose water to the syrup. • Bring the syrup to a boil on medium flame. • Remove the cardamom pods. • Add the chenna balls into the syrup one after another gently. • Cover the pan immediately with a lid. • Boil the syrup steadily at constant heat. • Cook on medium flame for 9-10 minutes. • Remove the pan from stove to prevent further cooking. • Do not open the pan for atleast 15 mins otherwise the balls will shrink in size. • Allow rasgulla to rest. • Once the rasgulla is chille, serve them in a bowl.
14 Great Indian Desserts
Ingredients All-purpose flour, 2cups Soda, 1/2 tbsp Curd, 2 tbsp Ghee, 1 cup Ghee, for deep frying
For Sugar Syrup Sugar, 2 cups Water, 1 cup Cardamom pods, 2-3 Fennel seeds, 1 tbsp
For Garnishing Pistachio, sliced, 2-3 Mango cubes, 2-3 Mint leaves, 3-4
BALUSHAHI 40 minutes
4 servings
Process •Add refined flour, ghee and
crumble the mixture well. • Add soda, curd combine well. • Additionally, sprinkle some water to make dough. • Cover with moist cloth and rest for 10 minutes. • Pinch a small ball sized dough and make a ball. • Make a dent at the centre with the help of a thumb. • Heat ghee in a deep pan. • Deep fry on medium hot to low flame until the balls turn golden brown and crisp. • Drop them into warm sugar syrup immediately. • Coat the balushahi with sugar syrup on both the sides. • Soak for 5 minutes.
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14 Great Indian Desserts
Ingredients All-purpose flour, 2cups Soda, 1/2 tbsp Curd, 2 tbsp Ghee, 1 cup Ghee, for deep frying
For Sugar Syrup Sugar, 2 cups Water, 1 cup Cardamom pods, 2-3 Fennel seeds, 1 tbsp
For Garnishing Pistachio, sliced, 2-3 Mango cubes, 2-3 Mint leaves, 3-4
BALUSHAHI 40 minutes
4 servings
Process •Add refined flour, ghee and
crumble the mixture well. • Add soda, curd combine well. • Additionally, sprinkle some water to make dough. • Cover with moist cloth and rest for 10 minutes. • Pinch a small ball sized dough and make a ball. • Make a dent at the centre with the help of a thumb. • Heat ghee in a deep pan. • Deep fry on medium hot to low flame until the balls turn golden brown and crisp. • Drop them into warm sugar syrup immediately. • Coat the balushahi with sugar syrup on both the sides. • Soak for 5 minutes.
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16 Great Indian Desserts
SHAKARKANDI PEDHA
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Ingredients
Process
Sweet potatoes, 4 Milk, 1½ cup Sugar, 5 tbsp Ghee, 2 tbsp Cardamom Powder, ½ tsp Mava crumbled, ½ cup Almonds chopped, 1 tbsp Pistachio chopped, 1 tbsp
• Pressure cook sweet potatoes for 2 whistles. • Remove, peel and cut them in small cubes. • In a large pan, heat ghee. • Add sweet potato. • Sauté the sweet potatoes for 5-7 minutes. • Add milk. • Cook till all the milk has been absorbed. • Add sugar and mawa and cook for few more mins. • Add cardamom powder and mix well. • Remove from heat and let it cool. • Divide into equal portions and shape like peda. • Garnish with chopped nuts.
25 minutes
4 servings
16 Great Indian Desserts
SHAKARKANDI PEDHA
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Ingredients
Process
Sweet potatoes, 4 Milk, 1½ cup Sugar, 5 tbsp Ghee, 2 tbsp Cardamom Powder, ½ tsp Mava crumbled, ½ cup Almonds chopped, 1 tbsp Pistachio chopped, 1 tbsp
• Pressure cook sweet potatoes for 2 whistles. • Remove, peel and cut them in small cubes. • In a large pan, heat ghee. • Add sweet potato. • Sauté the sweet potatoes for 5-7 minutes. • Add milk. • Cook till all the milk has been absorbed. • Add sugar and mawa and cook for few more mins. • Add cardamom powder and mix well. • Remove from heat and let it cool. • Divide into equal portions and shape like peda. • Garnish with chopped nuts.
25 minutes
4 servings
18 Great Indian Desserts
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GAJAR HALWA
60 minutes
6 servings
Ingredients Carrots, grated, 8-9 Full fat milk, 4 cup Ghee, 4 tbsp Sugar, 3 cups Cardamom powder, 1 tsp Cardamoms, whole, 5-6 Almonds chopped, 10-12 Pistachio chopped, 10-12 Cashews chppoed, 10-12 Golden raisins, 10-12 Saffron strands, 1 pinch
Process • Rinse, peel and then grate the carrots. • In a kadai or pan combine milk and grated carrots.
• On a low to medium flame, bring the whole mixture to a boil and then simmer. • While the mixture is simmering on a low flame, keep on stirring in between. • The grated carrots will cook in the milk and the milk will
start to reduce and evaporate. • When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture. • Stir well and continue to simmer and cook on a low flame. • Do keep on stirring the halwa in between. • Towards the end, add the cashews, almonds, saffron and golden raisins. • Simmer the halwa till all the milk is evaporated. • Switch off the burner. •Serve gajar halwa warm, • It can also be served cold. • Garnish with some chopped dry fruits while serving.
18 Great Indian Desserts
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GAJAR HALWA
60 minutes
6 servings
Ingredients Carrots, grated, 8-9 Full fat milk, 4 cup Ghee, 4 tbsp Sugar, 3 cups Cardamom powder, 1 tsp Cardamoms, whole, 5-6 Almonds chopped, 10-12 Pistachio chopped, 10-12 Cashews chppoed, 10-12 Golden raisins, 10-12 Saffron strands, 1 pinch
Process • Rinse, peel and then grate the carrots. • In a kadai or pan combine milk and grated carrots.
• On a low to medium flame, bring the whole mixture to a boil and then simmer. • While the mixture is simmering on a low flame, keep on stirring in between. • The grated carrots will cook in the milk and the milk will
start to reduce and evaporate. • When the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture. • Stir well and continue to simmer and cook on a low flame. • Do keep on stirring the halwa in between. • Towards the end, add the cashews, almonds, saffron and golden raisins. • Simmer the halwa till all the milk is evaporated. • Switch off the burner. •Serve gajar halwa warm, • It can also be served cold. • Garnish with some chopped dry fruits while serving.
20 Great Indian Desserts
MALPUA 40 minutes
Ingredients
Process
All purpose flour, 3 cups Fennel seeds, 1 tbsp Cardamom pods, 3-4 Baking soda, 2 tsp Water, 1 cup Mawa, 3 tbsp Curd, 3 tbsp Ghee, for frying
For Malpua Batter • Take all-purpose flour, fennel seeds, cardamoms, cardamom powder. • Mix the dry ingredients well. • Add mawa and curd. • Add water and begin to stir to a thick flowing batter with out lumps. • Allow the batter to rest for 30 minutes. • Blanch the almonds and pistachios in hot water.
For Sugar Syrup Sugar, 1 cup Water, 1 cup
For Rabri
Milk, 5 cups Sugar, 5 tbsp Cardamoms, 5-6 Rose water, 1 tbsp Almonds, 10-12 Pistachios, 10-12
For Sugar Syrup • Heat sugar and water on a low flame. simmer this mixture. • Also stir well so that the sugar melts properly.
4 servings
• Heat ghee in a pan. • Add soda to the batter. • Mix very well. • Lower the flame. • Take 2 tbsp of the batter and gently pour it on the hot ghee. • Spread the batter lightly with the back of the spoon. • Fry on a low to medium till crisp and golden flipping the malpua a couple of times. • Drain them on paper towels to remove excess oil. • Immediately put them in the warm sugar syrup. • Gently coat the malpua with the sugar syrup. • Place them in a plate.
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20 Great Indian Desserts
MALPUA 40 minutes
Ingredients
Process
All purpose flour, 3 cups Fennel seeds, 1 tbsp Cardamom pods, 3-4 Baking soda, 2 tsp Water, 1 cup Mawa, 3 tbsp Curd, 3 tbsp Ghee, for frying
For Malpua Batter • Take all-purpose flour, fennel seeds, cardamoms, cardamom powder. • Mix the dry ingredients well. • Add mawa and curd. • Add water and begin to stir to a thick flowing batter with out lumps. • Allow the batter to rest for 30 minutes. • Blanch the almonds and pistachios in hot water.
For Sugar Syrup Sugar, 1 cup Water, 1 cup
For Rabri
Milk, 5 cups Sugar, 5 tbsp Cardamoms, 5-6 Rose water, 1 tbsp Almonds, 10-12 Pistachios, 10-12
For Sugar Syrup • Heat sugar and water on a low flame. simmer this mixture. • Also stir well so that the sugar melts properly.
4 servings
• Heat ghee in a pan. • Add soda to the batter. • Mix very well. • Lower the flame. • Take 2 tbsp of the batter and gently pour it on the hot ghee. • Spread the batter lightly with the back of the spoon. • Fry on a low to medium till crisp and golden flipping the malpua a couple of times. • Drain them on paper towels to remove excess oil. • Immediately put them in the warm sugar syrup. • Gently coat the malpua with the sugar syrup. • Place them in a plate.
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22 Great Indian Desserts
MODAK 70 minutes
8-10
Ingredients For the filling
Water, 3 tbsp Jaggery, 1 cup Cardamom powder, 1 tbsp Ghee, 2 tbsp Chashews, chopped, 2 tbsp Fresh coconut, grated, 1 cup
For the dough
Water, 1 cup Ghee, 2 tbsp Salt, 1 pinch Rice flower, 1 cup
Process • Heat a pan on medium flame. • Add water and jaggery, let it melt completely. • Add coconut and cook for 10-15 minutes. • Add cardamom powder, ghee
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and cashew nuts and cook. • Keep the mixture little bit moist. Remove from heat and keep aside. • For the dough, heat one cup water. Add salt and ghee. • When the water boils, add rice flour. • Cover and let it steam. • Switch off the flame. • Start kneading when it is hot, don’t let it cool down. • Roll the dough into many smooth balls. • Stuff the prepared ball into the modak mould. • Take a small part of the prepared dough and seal the modak. • De-mould the prepared modak, repeat process for all the dough balls. • Lay a banana leaf on the steamer plate and place the prepared modaks on it. • Steam for 10-15 minutes. • Serve hot.
22 Great Indian Desserts
MODAK 70 minutes
8-10
Ingredients For the filling
Water, 3 tbsp Jaggery, 1 cup Cardamom powder, 1 tbsp Ghee, 2 tbsp Chashews, chopped, 2 tbsp Fresh coconut, grated, 1 cup
For the dough
Water, 1 cup Ghee, 2 tbsp Salt, 1 pinch Rice flower, 1 cup
Process • Heat a pan on medium flame. • Add water and jaggery, let it melt completely. • Add coconut and cook for 10-15 minutes. • Add cardamom powder, ghee
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and cashew nuts and cook. • Keep the mixture little bit moist. Remove from heat and keep aside. • For the dough, heat one cup water. Add salt and ghee. • When the water boils, add rice flour. • Cover and let it steam. • Switch off the flame. • Start kneading when it is hot, don’t let it cool down. • Roll the dough into many smooth balls. • Stuff the prepared ball into the modak mould. • Take a small part of the prepared dough and seal the modak. • De-mould the prepared modak, repeat process for all the dough balls. • Lay a banana leaf on the steamer plate and place the prepared modaks on it. • Steam for 10-15 minutes. • Serve hot.
24 Great Indian Desserts
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RASMALAI Ingredients Rasgulla, 12-15 Full fat milk, 5 cup Sugar, 5 tbsp Almonds, chopped, 10-12 Pistachios, chopped, 10-12 Cardamom powder, 1 tbsp Rose water, 2 tbsp Saffron strands, 1 tbsp
Process • Blanch almonds and pistachios and keep aside. • Take milk in a thick pan. Bring the milk to a boil on medium flame. • Take milk from the pan in a small bowl. • Add crushed saffron strands in milk, stir and keep aside. • Once the milk has come to a boil, lower the flame.
• Collect the floating cream on the sides. • Continue to cook this way till the milk is reduced to half. • Keep on collecting the cream which floats on the top and move it to the sides. • Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. • Add sugar and stir well so that the sugar dissolves. • Then add cardamom powder. • Add the sliced almonds & pistachios. • Reserve a few almonds & pistachios for garnishing. Also add the saffron dissolved milk. Stir again. Keep simmering the reduced milk at a low flame.
• Take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. • Be gentle and don't apply too much of pressure. • Now place the rasgulla in the simmering milk and simmer for 3 to 4 minutes. • Switch off the flame and then add rose water. •Stir gently. • Cover and let the rasmalai come to room temperature. • Then chill and garnish with some sliced almonds or pistachios and saffron strands. • Serve it chilled in a bowl.
40 minutes
4 servings
24 Great Indian Desserts
25
RASMALAI Ingredients Rasgulla, 12-15 Full fat milk, 5 cup Sugar, 5 tbsp Almonds, chopped, 10-12 Pistachios, chopped, 10-12 Cardamom powder, 1 tbsp Rose water, 2 tbsp Saffron strands, 1 tbsp
Process • Blanch almonds and pistachios and keep aside. • Take milk in a thick pan. Bring the milk to a boil on medium flame. • Take milk from the pan in a small bowl. • Add crushed saffron strands in milk, stir and keep aside. • Once the milk has come to a boil, lower the flame.
• Collect the floating cream on the sides. • Continue to cook this way till the milk is reduced to half. • Keep on collecting the cream which floats on the top and move it to the sides. • Also keep on stirring the milk at intervals so that the milk does not get scorched at the bottom. • Add sugar and stir well so that the sugar dissolves. • Then add cardamom powder. • Add the sliced almonds & pistachios. • Reserve a few almonds & pistachios for garnishing. Also add the saffron dissolved milk. Stir again. Keep simmering the reduced milk at a low flame.
• Take each rasgulla and with a spatula apply pressure, so the excess sugar syrup is removed from it. • Be gentle and don't apply too much of pressure. • Now place the rasgulla in the simmering milk and simmer for 3 to 4 minutes. • Switch off the flame and then add rose water. •Stir gently. • Cover and let the rasmalai come to room temperature. • Then chill and garnish with some sliced almonds or pistachios and saffron strands. • Serve it chilled in a bowl.
40 minutes
4 servings
26 Great Indian Desserts
Great Indian Desserts