Nupur Sonar

1

Great Indian Desserts Nupur Sonar

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.

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

5

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

11

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

13

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

19

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

23

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

23

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

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

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