This is my first post for 7 Saffron Street and I dedicate it to my beloved mother. I’m kicking this blog off on this New Year’s day (2012) with her blessings and best wishes.
If you had read the ‘About Me’ section of this blog you would know that saffron is my most favorite spice. You’ll get to see quite a few recipes here that includes saffron; most of the times paired up with different kinds of nuts. Here is a super simple recipe that could soon become one of your favorites. One of my good friends (Thanks Shraddha!)shared this with me a few years ago and since then I have passed this on to so many of my friends. I’ve liked this Rasamalai much better than the ones served in many restaurants. They are so soft, spongy and soaked in sweet, rich and creamy milk colored/flavored with saffron. You can make this for a crowd and please them so very easily.
Serves about 8-10
3 cups whole milk
1 cup heavy cream
1 cup sugar
2 generous pinches saffron
1/2 teaspoon cardamom powder
1 tablespoon pistachios
15-20 canned rasagolla balls
Grind cardamom powder, pistachios and 1 pinch saffron into a fine powder. Mix one half of the saffron-nut mixture and sugar with the whole milk. Reserve remaining mixture and saffron for garnish.
Boil the milk mixture under medium heat in a heavy bottomed vessel until it gets reduced to two thirds. Keep stirring quite frequently to prevent the milk from getting burnt at the bottom. The saffron would have imparted a beautiful yellow color and a sweet flavor to the milk. Cool and strain the milk; mix in heavy cream.
Drain the sugar syrup out of the rasagolla can completely. Squeeze out the excess syrup from the rasagolla balls by pressing them individually between your palms. Drop the rasagolla balls into the sweetened/flavored milk and refrigerate for 1-2 hrs. Serve cold. Top every ball with a pinch of saffron-nut mixture and a couple of strands of saffron just before serving.