- Thicken the Half and Half by simmering over low heat for a long time. This is best done in a
microwave; if a microwave is not available, do it over low heat and stir frequently. Thicken until the
volume drops to around half of the origi- nal volume. - Add the remaining 0.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other
flavouring that you may want) to the Half and Half. Heat for a few minutes. - After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half.
Cool for a few hours in the fridge.
235. Rasagulla.........................................................................................................................................
Ingredients:
Milk 1 gallon
Lemon Juice 1 cup
Sugar 1 cup
Method
- Bring one gallon of milk to a boil. When boiling add one cup of either whiter vinegar or lemon juice.
Turn the stove off. Milk should separate into whey and curd. - Pour into collander, leaving only the panir/curd. Leave curd in strainer until cold and dry. This will
take at least an hour (you can leave it overnight). - Place curd in food processor and process for one minute. It should be soft but not sticky.
- Form small balls from the curd. Using vinegar usually re- sults in about 80 to 100 rasagollas.
- Bring one cup sugar and 3 cups water to a boil in a pressure cooker. Place 20-25 rasgoolas in syrup.
Turn off the heat to place the cover on the pressure cooker. Turn heat on high. When cooker begins to
whistle wait for a couple of minutes, then turn it off. - When pressure cooker depressurizes, remove cover and re- peat previous step with the rest of the
rasgoolas. Do not use the same sugar syrup more than once.
236. Dum Arvi
Ingredients:
Arvi = 500gm Curd = 1 cup Salt to taste Oil for frying Sliced almonds for garnishing
Method:
Boil the arvi and peel the skin. Prick with fork, fry in oil, and drain. Heat2 tablespoon of oil in another
container and add spices to taste (asafetida, chili powder, corriander powder, salt, onion and ginger paste, and
a table spoon water. Fry for sometime and then add curd and keep frying till it turns golden brown. Add fried
arvi and 1/2 cup water and keep cooking on mild heat till it has almost got dried. Garnish with fresh corriander
and sliced almonds and serve hot. Cooking time about 25 minutes and should be sufficient for 2-3 people.
237. Dum Aloo
Ingredients:
Oil 3 tbsp.
Bay leaf 1
Onion 1
Ginger 1/2 tsp.
Garlic 1/2 tsp.
Cumin Seeds 1/2 tsp.
Turmeric 1/4 tsp.
Chili Powder 1 1/2 tsp.