Rasmalai

Ingredients

• 1.7 litres /3 pints milk
• Lemon Juice
• 2 tsps plain flour
• 8 green cardamoms (crushed)
• 2-3 sugar cubes, cut in 12 small pieces
• Milk sauce
• 570 ml/ 1 pint milk, reduced by boiling to 430 ml /3/4 pint
• syrup
• 340g/12 oz granulated sugar
• 280ml/1/2 pint water
• Decoration
• Few drops rosewater or oranfe flower water
• 30 g/1 oz. pistachio nuts, chopped
• 30 g/1 oz. almonds, chopped.

Directions

Bring the 1.7 litres of milk to the boil and add a little lemon juice. Leave to stand until separated. Cool for 10 minutes and then strain through a fine sieve or a clean piece of muslin. Leave to drain overnight. Boil the milk for the sauce to reduce it and prepare the sugar syrup. Combine the granulated sugar and water in a saucepan and cook over a low heat for 2-3 minutes to dissolve the sugar. Bring to a boil for about 3 minutes or until syrupy. Transfer the milk curds to a bowl and beat with an electric mixer or wooden spoon for about 5 minutes to soften. Add the flour and the cardamom seed gradually, and continue beating. Leave for 2-3 minutes, then divide the mixture into 12. Place a piece of sugar cube in the center of each portion then press gently to flatten into 4 cm/1 1`/2 inch rounds. Bring the sugar syrup back to simmering point and drop in the rasmalai balls, a few at a time. Boil them for 10 minutes. Place the milk sauce in a serving dish. Remove the rasmalai from the syrup with a slotted spoon and place them in the mil sauce. When all the rasmalai are cooked and in the milk sauce, sprinkle with rose or orange flower water and chopped nuts. Allow to cool and refrigerate before serving.

Submitted 6/13/05.
Source: Classic Indian Cuisine
Submitted By: Kari Vollmer
kariv@netcom.ca
Rasmalai