Ingredients with Measurements:
- 1 liter full-fat milk
- 1/4 cup lemon juice
- 1/4 cup all-purpose flour
- 1/4 cup semolina
- 1/4 teaspoon baking powder
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon rose water
- 1/4 cup sugar
- 4 cups water
- 1/4 cup chopped pistachios
- 1/4 cup chopped almonds
Special equipment needed:
- Cheesecloth
- Large mixing bowl
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large pot, bring the milk to a boil over medium heat. Once the milk comes to a boil, add the lemon juice and stir until the milk curdles. Turn off the heat and let it sit for 5 minutes.
2. Line a large mixing bowl with cheesecloth and pour the curdled milk into it. Gather the edges of the cheesecloth and squeeze out the excess water. Rinse the cheese under cold water to remove any lemon flavor.
3. In a separate mixing bowl, combine the cheese, all-purpose flour, semolina, baking powder, cardamom powder, and rose water. Mix well until a smooth dough forms.
4. Divide the dough into small balls and flatten them slightly. In a large pot, bring the water and sugar to a boil over medium heat. Add the flattened balls to the pot and cook for 10-15 minutes until they double in size and float to the surface.
5. Using a slotted spoon, remove the balls from the pot and place them in a separate bowl of cold water to cool.
6. In a separate pot, bring the milk to a boil over medium heat. Add the cooked balls to the milk and let them soak for 30 minutes.
7. Remove the balls from the milk and place them on a serving dish. Garnish with chopped pistachios and almonds.
- Time:
Preparation time: 30 minutes
- Cooking time: 45 minutes
Temperature:
- Milk should be boiled over medium heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 300
- Fat: 12g
- Carbohydrates: 40g
- Protein: 10g
Substitutions for ingredients:
- Lemon juice can be substituted with vinegar.
- All-purpose flour can be substituted with rice flour.
- Semolina can be substituted with cornmeal.
Variations:
- Add saffron to the milk for a unique flavor.
- Use coconut milk instead of regular milk for a vegan version.
Tips and tricks:
- Make sure to rinse the cheese under cold water to remove any lemon flavor.
- Flatten the balls slightly to ensure even cooking.
- Soak the balls in milk for at least 30 minutes to ensure they are soft and flavorful.
Storage instructions:
- Chomchom Rasmalai can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the Chomchom Rasmalai in a microwave-safe dish and heat for 30 seconds.
Presentation ideas:
- Serve the Chomchom Rasmalai on a bed of rose petals for a beautiful presentation.
Garnishes:
- Chopped pistachios and almonds.
Pairings:
- Serve with a cup of hot chai tea.
Suggested side dishes:
- None.
Troubleshooting advice:
- If the balls are not cooking evenly, try flattening them more before cooking.
- If the milk is not thickening, let it simmer for a few more minutes.
Food safety advice:
- Make sure to rinse the cheese under cold water to remove any lemon flavor.
Food history:
- Chomchom Rasmalai is a popular Bengali dessert that originated in the Indian subcontinent.
Flavor profiles:
- Sweet, creamy, and aromatic.
Serving suggestions:
- Serve the Chomchom Rasmalai chilled.
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Region: Indian