Расмалай
Мягкие губчатые творожные шарики, пропитанные ароматным молочным сиропом с шафраном и кардамоном с нарезанными фисташками и миндалём. Королевская бенгальская классика.
10 ingredients
5 steps
Ingredients
- 11 litre full-fat milk (for chenna)
- 21 tbsp lemon juice
- 31 litre full-fat milk (for ras)
- 41/2 cup sugar
- 510 saffron strands
- 61/4 tsp cardamom powder
- 71 tsp rose water
- 82 tbsp slivered pistachios
- 92 tbsp slivered almonds
- 101 cup sugar + 5 cups water (for syrup)
Instructions
- 1Boil 1 litre milk, add lemon juice slowly to curdle. Drain through muslin cloth, rinse with cold water and squeeze dry.
- 2Knead chenna 10 minutes until smooth. Form into small flat discs.
- 3Boil sugar syrup, add chenna discs and cook covered on high for 10 minutes until doubled. Transfer to ice water bath for 30 minutes.
- 4For ras: simmer remaining milk with sugar and saffron for 20 minutes until slightly thickened. Add cardamom and rose water.
- 5Squeeze discs gently and soak in warm ras for 3-4 hours in refrigerator. Serve chilled garnished with slivered nuts.