Rasabali

Ingredients 

• 1 litre cow’s milk
• 2 tablespoons lemon juice
• ½ cup fresh cream
• 1 tablespoon fine semolina (bariksuji)
• 1 tablespoon whole wheat flour
• Ghee for shallow frying
• 4 cups reduced milk
• ½ teaspoon green cardamom powder
• ⅓ cup sugar
• 8-10 saffron strands
• 2-3 tablespoons slivered almonds + for garnish
• Blanched, peeled and slivered pistachios for garnish

Method

1. Boil cow’s milk in a deep non-stick pan.
2. Take lemon juice in a bowl, add ¼ cup water and mix well. Add this to the boiling milk. Add fresh cream, mix, cover and cook till milk curdles.
3. Drain through a sieve lined with muslin cloth into a bowl. Gather the edges of the muslin cloth to make a potli and dip in chilled water to avoid excess cooking.
4. Squeeze the potli to drain excess water and transfer the curdled milk on a plate, add semolina and whole wheat flour and mash well to form a smooth dough.
5. Divide the dough into equal portions and roll into balls. Flatten each ball.
6. Heat sufficient ghee in a non-stick shallow pan, add the flattened balls and shallow-fry till golden brown. Drain and set aside.
7. Heat reduced milk in a non-stick pan, add green cardamom powder, sugar and saffron and mix well. Cook, stirring, till sugar dissolves.
8. Add almond slivers and the fried balls, mix well and cook for 4-5 minutes.
9. Transfer into a serving bowl, garnish with slivered almonds and slivered pistachios and serve.