Aval Rasmalai | Ventuno Home Cooking
Ever had the displeasure of having to treat your guests to dinner when they come uninvited or unannounced? It is always a pleasure to have guests over, but having to prepare meals for them at the last minute is always a hassle. And the one thing we prefer to do every single time this happens? Buy sweets and other such things to serve them just so they are happy, because, their happiness matters to us. But, doing so when you get uninvited guests almost every other day is definitely not feasible! So, it would be common sense to prepare some dishes at home in advance. Now, one never knows when guests by pop by, but it doesn’t hurt to prepare something for them in advance. I always do, just because it gives me a reason and excuse to treat myself to these yummy dishes!
AVAL RASMALAI | Sweets & Desserts
And one of my favourite sweets to prepare is the Aval Rasmalai. A completely hassle-free recipe that is neither time consuming, nor complex! And, having prepared this dish for years, there have been many people who have tasted the dish and asked me for the recipe. So, I decided to share it with you all.
Beaten Rice - 50 grams
Milk - 1 litre
Sugar - 1 cup
Toasted Coconut - 1/2 cup
Khova - 2 tbsp.
Cardamom pods - 3 no
Roasted Cashew nuts & Raisins
Chopped Unsalted Pistachios
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1. Pour the milk in a huge pan and add the washed beaten rice (washed Poha).
2. Next, add the milk Khova (mawa) and keep stirring until the khova dissolves completely.
3. Once the khova is completely dissolved and blended with the milk, add the freshly pound cardamom or cardamom powder and half cup of sugar.
4. Once the mixture is nicely thickened, add a tsp. of ghee and mix well.
5. Once the mixture is cool, it turns really thick.
6. Now, add the cashew nuts, raisins and freshly toasted coconut (lightly toasted in a spoon of ghee) to it and mix it well using your hands.
7. Add a little ghee to your palms and roll this mixture into small balls using your palms.
8. Now, in a pan, pour chilled milk, saffron and half cup of sugar and mix them together well.
9. Add some pistachios to the pan and gently drop the balls into the milk.
10. Coat the balls thoroughly. Voila! Your Aval Rasmalai is ready to be served.
You can increase or decrease the amount of sugar based on your taste.
Khova can also be made at home by simmering full-fat milk in an iron kadai for several hours, over a medium fire. The gradual vaporization of its water content leaves coagulated solids in milk, which is khova.
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