深水埗發現印度甜品@咖喱烤餅叔叔餐廳Uncle's Curry & Kebab (發現已改名為深水埗咖喱)

做咗人咁多年, 食過嘅印度甜品款式就真係五隻手指都數得晒, 暫時到而家最喜愛的仍然都是Shahi Gulab Jamun 蜜汁圆球

Kulfi

Kesari Rasmalai

• Start by preparing the malai. For this, dissolve 2 cups milk powder in 6 cups water. You can use fresh milk if available.
• Gradually bring milk to a boil, stirring occasionally, over moderate heat. This will take around 10 minutes.
• Add lemon juice slowly to boiling milk. Stir slowly till you see milk solids separating. Switch off heat at this point.
• Allow to cool for a few minutes. Lemon juice causes milk proteins to coagulate and form a curd-like precipitate. [Like in those high school chemistry experiments!]

• Take a soft cotton cloth or muslin cloth and use it to line a small bowl. Dump lemon-milk mixture into cloth.
• Hold the cloth above the bowl and allow whey water to filter out. Now extract as much water as you can by pressing the cloth with both hands.
• Wash it under the tap a couple of times to remove residual lemon flavour and squeeze out water again.
• You will end up with a soft ball of cheesy material – homemade paneer - something like dry cottage cheese.
• You now have a fairly small ball of paneer. If you want more, simply prepare a second batch or double the recipe.
• Transfer the paneer to another clean cloth and tie it up. Hang the paneer ball on a clothesline [where humans and animals cnt get at it]and forget about it for a while. 

• After 1/2 – 1 hour take the paneer ball down from where it was hanging. It should be now free from excess moisture.
• Remove paneer from cloth and knead it to make it smooth. You can fastened this step by using a food processor.
• Now divide into small balls. I got only 12 malai balls.
• Roll each ball between your palms and flatten slightly.
• Prepare the sugar syrup. For this, take sugar and water in the ratio of 1:6. Bring to boil in an open pressure cooker.
• Carefully drop malai balls in boiling syrup.
• Make sure they have enough space to expand as they will double in size. I cooked them in 2 batches.
• Close pressure cooker and cook for about 10 minutes. My SEB was being used for smthing else so I had to boil them in a saucepan for some 30 minutes.
• Do not worry about the malai balls breaking up in the boiling syrup. If you shaped them well, they will not!
• Leave the balls to cool and soften in the sugar syrup while you prepare the ras/ milk sauce.
• Take 4 cups water and 1 1/2 cups milk powder in a large saucepan. Bring to the boil with occasional stirring.
• Add almonds, coconut, cardamom and saffron strands.
• Add 2 tsp of sugar syrup of the malai balls to boiling milk.
• Boil over low heat till the milk reduces to about 2 cups.
• Remove malai balls from syrup and dunk them into lukewarm water. Press lightly to remove excess water.
• Drop malai balls into boiling milk and boil for another 5 min.
• Remove from heat and cool to room temperature.
• Refrigerate for at least 4 hours before serving.
• Serve in individual cups and garnish with pistachios & cashews and saffron strands. 

• Makes 12 servings.

Shahi Gulab Jamun

頓時帶給忘憂般的快活 ~~

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感謝 煮‧食‧樂 提供以上資料

煮‧食‧樂的網誌: http://ilovedisneyland-ilovecookeatfun.blogspot.hk/

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