Ras-Malai (literally: syrup+cream) stands out as one of the most heavenly delectable confections among the plethora of Indian sweet-meats. A bowl of chilled ras-malai can trigger the happiest of chemicals in your brain, enhancing the feeling of euphoria that had previously been induced by a lip-smacking Indian meal :-)Skeptics might be excused for disbelieving that the required ingredients that go into a ras-malai are nothing but milk and sugar. But don't worry, we won't send you to the cow with a milk bucket just yet.
Frankly, I have no idea how the halwais (sweetmakers) go about making Ras-malai, the traditional way. Suffice it to say that the end product belies a lot of toil in front of a fire invoking sweat and tears.
If I have scared and tempted you in equal amounts for this treat, what would you say, if I were to claim that a total novice, with a microwave and a few ingredients can produce a ras-malai rivalling that of the best of India's halwais ? I am sure you would think I was pulling your leg. So, without further ado here is the recipe:
Inputs:
1 can of Rasgolla (or Roso-golla, Rosho-Golla) or Raj-Bhog available from
your Indian grocer.For the un-initiated, Rasgolla is balls made of farmer's cheese in sugar syrup.
2 cans of evaporated milk. Regular milk can be used as well, but requires more thickening.
1/2 tsp of ground cardamom seeds
1/2 tsp of saffron
2 tbsp of slivered almonds/pistachio for garnish
Experiment:
Pour the evaporated milk from the cans into a microwave safe bowl about twice the capacity of the total milk. Add the ground cardamom seeds and saffron and put it in the microwave for about 15 minutes.
Note: After about 10 minutes, keep a closer eye on the milk lest it boils over. Cleaning of the microwave after such a mishap is not included in the original time estimate :-)
While the passions of the milk are being simmered to an arousal, un-can the Rasgollas. Resist the temptation to chomp down more than a couple of the Rasgollas. I know, it's tough, but bear with me, the finished product will justify this sacrifice.
Depending on your level of hygiene consciousness, use your hand or a couple of spoons and taking the Rasgollas one at a time, squeeze as much as possible of the juice from them, without breaking them. This part requires care and patience. I have yet to find a quick-fix for this, and believe me, I am not a patient person.
Lay all the Rasgollas - squeezed nearly dry of the syrup out on a plate. Right about now, they are probably feeling drained of all life and purpose, victims of some vicious sugar-syrup dracula, but they will see the saviour in you, before we are through.
Turn your attention to the milk in the microwave. At the end of 15 minutes, it should be boiling. be careful and tend to it only as required, with a long handled spoon to avoid getting scalded. If you see a milk rising in a rebellion in the form of a giant bubble, burst it gently and let the milk subside before continuing on.
After the milk has seethed and raged for 15 minutes, carefully vent it of all revolt and take the bowl carefully out of the microwave. Now add the balls to the liquid gently and carefully to avoid the splash-and-scald guerilla attack of dissident milk colonies.
As you are adding the balls, carefully squeeze and release each one of them in the milk, at least once to ensure that they have absorbed the new fluid. After this put the bowl back in the microwave for another 5 minutes and let the milk and the Rasgollas get friendly and happy while heat is applied using, well, microwaves.
Take it out, add the almonds/pistachio etc to garnish. Chill it and serve.
By now you probably agree that 'slice of heaven' was not an overstatement at all.
