Rasmalai

Another heavenly irresistible sweet - The Rasmalai is a sure crowd pleaser. It was on my Diwali list of things to try out for this year and my oh my I was all around the kitchen jumping with joy when it came out of the oven....hehe I am just trying to be as expressive as possible, so it can inspire everyone who reads the recipe. This sweet is a cake walk for anyone.


You need
Ricotta cheese (whole milk) - 1 tub 15oz
Sugar - 1 1/4 cup
Half and Half - small 
Saffron - a pinch
Cardamom powder - 1 pinch
Almonds & pistachios (slivered)


Method

• Combine ricotta cheese and sugar in a bowl until well mixed.
• Scoop one heaped spoon of this mixture into muffin cups.
• Gently level the top surface
• Bake at 350F for 35-40 minutes.
• Meanwhile in a pan pour in the half & half and bring it to a boil.
• When it bubbles for a minute switch off the heat, add a pinch of saffron and cardamom powder and allow to sit.
• Insert a toothpick into the rasmalai cups and make sure it comes out clean.
• The rasmalai is ready to be removed from the oven.
• After cooling remove the individual rasmalai cups from the muffin pan and place it in a bowl.
• Pour the half & half over the rasmalai.
• Garnish with slivered almonds & pistachios
• Serve cold.

Rava Kesari

You need
Rava -1 cup
Sugar - 1.5 cups
Raisins - a handful
Cardamom Powder - 2 pinches
Orange food color - a pinch
Cashew - 1/2 a handful
Ghee - 5 tablespoons
Saffron - a pinch


Method

• In a medium sized pan add 1 tablespoon of ghee and fry the raisins and cashew until light golden brown and set aside.
• In the same pan fry the rava until slightly yellow and set aside.
• In the same pan boil 3 cups of water.
• Add saffron and food color and the rava slowly.
• Stir well and keep the flame on low and mix well until rava is cooked well.
• When the rava is cooked add the sugar and mix well. Keep stirring and cook until the kesari starts leaving the sides of the pan.
• Use 4 tablespoons of ghee during this time. 
• Add cardamom powder and mix in the fried raisins and cashew.
• Serve warm

Kalakand

The ultimate sweet for all occasions. Well, if you have had Kalakand I am sure you would all be thinking it is going to take your soul out to bring it to this form. I never knew it would be this easy until I tried it out. 


You need
Ricotta cheese (whole milk)- 1 tub (15oz)
Condensed milk - 1 can
Cardamom powder - 2 pinches
Saffron - a pinch
Almonds & Pistachios - (slivered)


Method

• In a wide bowl pour the condensed milk and Ricotta cheese (1:1 ratio). Mix together well until they are combined.

• Add the cardamom powder, stir well and microwave for 5 minutes.
• Take it out stir well and microwave for another 5 minutes. (Keep checking inside the microwave so the contents do not bubble out of the container)
• At this point it will begin to start getting grainy but still has more of liquid.
• Take it out, stir and microwave for 2 minutes. (Keep checking so the contents do not bubble out)
• Take it out, stir and microwave for 1 minute. Repeat this for another 4 minutes microwaving for every one minute only. Do not place it all together for 5 minutes.
• Between 15-17 minutes you will notice the contents becoming grainy and thick coming to the right consistency that you can pour it out onto a plate. It will not be runny. 
• Garnish with almonds, pistachios and saffron and set aside to cool.
• Once cool cut into diamonds and serve.
• Relish your ultimate sweet

Badam Kheer

 You need

Almonds - 1 cup

Half&Half - 1/2 gallon

Sugar - 1 1/4 cup

Cardamom powder - A pinch

Saffron - A pinch

Method

• Boil milk in a heavy bottom vessel.
• Place the almonds in a microwave safe dish, add water and microwave on high for 2 minutes.
• Cool and remove the skin of the almonds.
• Blend the almonds with little water into a fine paste.
• When the milk boils well add the almond paste to the milk and allow to boil until it reduces to half.
• Add the sugar and allow to boil. You will notice the change in color to a creamy off-white.
• Remove from heat and garnish with cardamom powder and saffron.
• Serve hot/cold

Vermicilli Payasam (Semia payasam)

You need

Vermicilli - 1/2 cup

Raisins & Cashewnuts - 1/4 cup together

Milk - 1/2 gallon

Sugar - 1 1/4 cup

Cardamom - A pinch

Saffron - A pinch

Ghee - 2 teaspoons

Method

• In a heavy bottom vessel add ghee and fry the vermicilli until golden brown.
• Add milk to the vermicilli and allow to boil until vermicilli is cooked well.
• In a separate pan add ghee, raisins and cashewnuts and sauté until cashew turn golden yellow.
• When the vermicilli is cooked add the sugar, allow to boil and remove from heat.
• Garnish with raisins, cashew, cardamom powder and saffron
• Serve hot/cold

Paal Payasam (Rice kheer)

You need

Basmati rice - 1/4 cup

Sugar - 1 1/4 cups (can vary)

Milk/Half&Half - 1/2gallon

Saffron - a pinch

Cardamom powder - A pinch

Method

• Boil the milk/Half &Half in a heavy bottom vessel.
• Cook the rice with water and milk.
• When the rice is done, mash it well with a spoon.
• When the milk boils well, add the rice to the milk and mix well, making sure there are no rice lumps.
• Allow this to boil well until it reduces to half.
• Keep stirring in between
• Add the sugar and allow it to boil for some more time.
• You will notice a change in the color of the payasam, which is due to sugar.
• The Payasam will thin initially soon after adding sugar, but as it boils it will thicken and give a nice paal payasam color.
• Keep stirring in between.
• Remove from heat and add the cardamom powder and garnish with saffron.
• Serve hot/cold