An­goori rasamalai

(serves 4) (Cot­tage cheese dumplings in sweet thick­ened milk)

Friday - - Leisure -

Prep time: 2 hours Cook­ing time: 2 hours

In­gre­di­ents 1.5 litres full-fat milk 4 tbsp le­mon juice 4 green car­damoms 3 cups wa­ter 200g su­gar 150ml con­densed milk pis­ta­chio sliv­ers, to gar­nish Method 1. Heat 1 litre milk un­til very hot but not boil­ing. Re­move from heat. Add le­mon juice, 1 tsp at a time, to milk, stir­ring be­tween each ad­di­tion. Leave milk to cool down and cur­dle. 2. Sieve milk us­ing a cheese­cloth. Rinse milk solids (or cot­tage cheese) un­der run­ning wa­ter. Bring edges of cheese­cloth to­gether and tie a knot to seal in cheese tightly. Hang for 30 mins to get rid of any ex­cess liq­uid. Place pouch on an in­verted stain­less-steel plate, place another plate over it and weigh down with a heavy ob­ject (such as a 5-litre oil can). Leave like this for another 30 min­utes. 3. Re­move cheese from cheese­cloth, place on a wide plate and knead with heel of your palm for 4-5 min­utes or un­til cheese be­comes smooth. 4. Di­vide mix­ture into lime-sized balls, rolling each be­tween your palms un­til sur­face is smooth, then di­vide balls into three por­tions. 5. Bruise two car­damoms and boil with wa­ter and su­gar in a wide pres­sure cooker to make syrup. Lower heat and add one por­tion of cheese balls. 6. Close lid of pres­sure cooker and turn heat up, al­low­ing for two whis­tles. Take pres­sure cooker off heat and let steam dis­si­pate nat­u­rally. Open pres­sure cooker and re­move balls from syrup us­ing a slot­ted spoon. 7. Gen­tly squeeze out ex­cess syrup from the balls. Pour the squeezed out syrup back into the pres­sure cooker and set balls aside. Re­peat process with re­main­ing two por­tions of balls. 8. Mean­while, bring re­main­ing milk to a boil in a heavy-bot­tomed pan. Stir in con­densed milk and sim­mer for 15-20 min­utes, stir­ring oc­ca­sion­ally to pre­vent it from burn­ing. 9. Re­move seeds from re­main­ing two car­damoms and crush into a fine pow­der. Add all pre­pared cheese balls along with car­damom pow­der to milk mix­ture and sim­mer for a few min­utes. 10. Leave to cool, gar­nish with pis­ta­chio sliv­ers and serve.

All recipes by Chef Munna Singh Bisht, An­tique Bazaar, Four Points by Sher­a­ton, Bur Dubai

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