Rasmalai

Chhena 250 gms. / Flour 4 tbsp. / Sugar 1 kg. / Milk 2 ltrs. / Pistachio nuts 1
tbsp.
Knead and mash Chhena, add 2 tablespoons flour and make a dough. Divide it into
12 equal portions, make balls and press between your palms to flatten them. Keep
aside. Dissolve 500 gms. sugar in the same quantity of water, bring it to a boi
l and add rest of the flour dissolved in water. Now add the dough portions (rasm
alai) in it and cook over a high flame for 10 minutes. Add half a cup of water a
nd again bring it to a boil. Cook for another 3 minutes.
Remove them and keep in a thin sugar syrup prepared from 250 gms of sugar and 50
0 mls. of water. Now take milk in a heavy bottomed pan, bring it to a boil, redu
ce the flame, stir continuously. Simmer until it is reduced to a thick consisten
cy. Add rest of the sugar and keep on a medium flame till the sugar is completel
y dissolved. Remove from the flame and refrigerate for an hour. Squeeze the rasm
alai and put them into chilled milk. Keep in refrigerator for another half an ho
ur. Serve cold, garnished with sliced pistachio nuts.
Kalakand (Milk Burfi)
2 litres milk / 1/2 to 3/4 cup sugar / chopped nuts to decorate (pista, almonds)
/ silver foil (optional) / 1/2 tsp citric acid dissolved in 1/2 cup water.
Method Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out ex
cess water, take in a plate and press down. Do not knead. Put the remaining milk
in a heavy pan and boil to half. Add the chenna and boil till the mixture thick
ens, stirring continuously. Add the sugar and continue to cook, stirring all the
while till softly thickens in a lump. Set in a tray, apply silver foil and spri
nkle the chopped nuts.
Imarti
2 cups urad dal / 3 cups sugar / 300 ml. water / saffron colour / 1/2 tsp. ca
rdomom ground / 500 gms. ghee to fry
Method
• Soak urad dal overnight in plenty of water.
• Wash and drain. Grind to fine thick batter. Put water little by little.
• Add colour and mix very well.
• If using a mixie, beat the dal well by hand till fluffy after grinding.
• Keep aside for 3 hours. More is weather is cold.
• Make 1 tar sugar syrup as shown in introduction.
• Add cardomom powder to syrup.
• Using either an imarti bottle (with nozzle) or cloth as shown in note, f
orm imartis in the hot ghee. Lower flame and allow to crisp turning once.
• Remove from ghee, drain and dip in hot syrup.
• Soak for 3-4 minutes, drain and serve.
• Repeat for remaining batter.
• Make 4-5 imartis at a time, depending on size of frying pan.
Note:
Use a flat bottomed frying pan. The imarti bottle can be substituted with a soft
plastic sauce bottle with a nozzle. If not available, take a 12x 12 thick cloth
, make a buttonhole type hole in centre. Place over a tumbler and pour in some b
atter. Hold like a pouch and press out imartis like icing. Shape the imartis as
follows, make a ring first, then form small ringlets all along the ring. Till yo
u come to the start.
Making time: 1 hour (excluding soaking and keeping time)
Makes: 20 imartis
Shelflife: (1) Keep unsoaked in syrup for a day. (2) Soak in syrup as required.

KALAKAND
Milk 1 liter /
Sugar 100 gms.
Tartaric powder 2-3 pinches
Cornflour 1 tsp.
Saffron in a tbsp. of hot water 6-8 threads
For Decoration 1 tsp.
Cardamom powder 4 nos.
Pistas, chopped 4 nos.
Silver varakh 1 no.

1.Boil the milk in a karahi and add tartaric powder pinch by pinch till the milk
curdles slightly.
2.Tiny granules should stick at the back of the spoon.
3.Keep boiling, stirring occasionally and when reduced to half, add the sugar.
4.When the mixture thickens reduce the flame and keep stirring.
5.When the mixture becomes semi-solid and frothy sprinkle cornflour and remove f
rom the fire.
6.Turn the mixture onto a greased tray and spread in a 1 1/2" thick even layer.
7.Decorate with cardamoms, pistas and silver sheet.
8.Cut into squares and store in the refrigerator.
BALUSHAHI
Sugar 8 cups
Refined flour (maida) 6 cups
Ghee 6 tbsp.
Ghee for deep frying -

1. Work Ghee into the flour. Gradually add water to obtain soft dough.
Divide dough into small balls, flatten and form dents in the center.
2. Prepare a thick syrup from the sugar.
3. Heat ghee in a Kadhai and put in the balushahis. Remove the pan from the fire
till the ghee stops simmering. Replace pan on fire and bring ghee again to boil
ing point. Repeat this process till the balushahis are well risen and layers app
ear.
4. When all the dough is used, place balushahis on a perforated vessel and pour
thick, hot syrup over them.
5. Shake the vessel and when the syrup is cold it should leave an even coating.