This is my first "real" post. With photos and all (poor quality, but I had to work with bad lighting and an ok camera) so I'm really excited!!!
Anyway, I decided to do this because I made rasmalai (absolutely my favorite Indian dessert of all time!) for my chef instructor-Justin who's leaving for France tomorrow. Some of my classmates tried and loved it! So this is for you Catie! :)
I'm cheating a bit and buying rasgullas in a can. they're balls of Indian cottage cheese (no, not paneer, this is called chenna) steeped in sugar syrup. Any Indian store will have them...
So lets begin-
You will need:pistachios, almonds, saffron, one tin of rasgullas, sugar and whole milk. Thats it!
Measure out 1 and a half cups of whole milk. I'm making enough for 5 servings, so this should be perfect!
And then... the saffron!!! I love saffron. I know it costs the earth in this country, but back home in India, its not expensive at all! Well, not this expensive anyway!
Throw a pinch into the milk. No more. Because the saffron, apart from giving the rasmalai an unbelievably yummy flavor, also gives it this lovely pale buttercuppy yellow color. The last thing you want is to add too much and end up with a jaundiced dessert... :)
Isn't that pretty? Trust me, though the photo sucks, when you make this, the saffron will look like delicate little flowers in the milk (which is what it is, really)
Now get a pan out and take 1 tablespoon of unsalted almonds (I've used almond flakes, but you can use slivered or chopped almonds instead)
Take a tablespoon of pistachios (unsalted). Its a wonder I even have these around. Pistachios are so addictive. They never last longer than a week in my kitchen, even those HUGE bags!
Add the pistachios to the almonds in the pan. Toast them at medium flame until they're lightly brown and you can smell that delicious nutty aroma!
Now add the toasted nuts to the milk.
Don't forget to keep stirring every once in a few minutes, or you'll have an annoying, icky skin forming on the milk all the time. You'll also notice that the milk is slowly turning color to become this bee-yoo-ti-full yellow.
Now for the star of the show, the rasgulla!
Can you see them? I know, I know, terrible picture, but they're yummy even though they don't seem to look it! I promise!
Take out 5 rasgullas (like I said, this recipe is for 5 portions, you can make as many as you want, just be sure to make more of the sweetened flavored milk!)
Now squeeze all the sugar syrup out of the rasgullas. Yes, you could be very neat and use a spoon, but I strongly recommend using your hands. Because you need to get out as much of the syrup as you can! Why, you might ask. You'll see :)
There, your milk should by now look like this :)
Pour the milk mixture on the rasgullas. (Now do you understand? Squeezing the rasgullas ensures that they soak up and absord all that fabulously nutty, sweet milk that you've made!)
Spoon the milk and nut mixture over each rasgulla, so that they're completely coated in the sweet, nutty, saffron goodness!
There! You're done! Now stick this in the fridge for 2 hours and serve! I would suggest one rasgulla per person with as much of the milk as you want, but honestly, I've never been able to stop at just one! Let me know if you can!
oh, and I promise you, you'll love it.