Ahead of the Diwali festivities, if you are planning to make delicacies at home, you might consider this dessert recipe, which will not only add more sweetness to your celebrations but also ensure you consume no unhealthy ingredients. Here’s the breakdown of the recipes shared by chef Vijesh Modi, executive chef at The Deltin, Daman.
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Yield: 25 pieces Portion: 1 stuffed rasmalai per serving Full-fat milk – 2 L Lemon juice – 35–40 ml Water – 40 ml Corn flour – 8 g Sugar – 200 g 1. 2. 3. 4. Hang the chhena for 30 to 40 minutes. 5. 6. 7. Divide into 25 smooth discs, approximately 20 g each. 8. Full-fat milk – 2 L Sugar – 180 g Saffron – 0.5 g Cardamom – 3 g Rose water – 15 ml Gulkand – 50 g Pistachios – 40 g Almond slivers – 30 g 1. Reduce the milk to approximately 1.2 L. 2. 3. Continue cooking for another 5 to 7 minutes. 4. Allow the milk to cool slightly 5. 6. Whisk in 25 g of gulkand for a subtle rose flavour. 7. 8. Khoya – 250 g Chhena – 100 g Refined flour – 15 g Baking powder – 1 g Cardamom – 1 g Sugar syrup – as required Ghee or oil – for frying 1. 2. 3. Divide the mixture into 25 tiny balls, approximately 5 to 6 g each. 4. 5. 6. 1. 2. 3. 4. 5. 6. 7. Refrigerate for 4 to 6 hours to allow the flavours to integrate. 8.
This recipe will be prepared in four steps. Boil the milk and reduce it slightly. Dilute the lemon juice with water and add it gradually to the milk until it splits. Strain the curds through muslin and rinse the chhena with cold water. It should remain soft and slightly moist. Knead the chhena until completely smooth. Add the corn flour and knead again until well incorporated. Cook the discs in boiling sugar syrup until they puff up and become light. Add the sugar, saffron and cardamom. Add the rose water and mix well. Reserve the remaining gulkand for the stuffing. Add the pistachios and almond slivers. Combine the khoya and chhena and knead until smooth. Add the refined flour, baking powder and cardamom . Mix until well incorporated. Fry slowly until deep brown to black, allowing the characteristic kala jamun flavour to develop. Soak briefly in warm sugar syrup. Remove from the syrup and chill. Take each cooked rasmalai disc and gently squeeze out any excess syrup. Make a small horizontal incision or pocket in the centre. Pipe a small amount of gulkand into the pocket. Place one mini kala jamun in the centre. Gently close the rasmalai around the kala jamun. Place the stuffed rasmalai in the chilled rose–saffron milk. Garnish with pistachio slivers, dried rose petals , saffron strands, and a tiny dot of gulkand.
