Well, after 2 weeks of slaving away at school, I’m finally catching a break. To enjoy this little break, I decided to make myself one of the treats that I’ve been missing most after coming back from India. It’s a dessert called rasmalai (literally meaning the “juice of cream”). Traditionally, rasmalai is a pretty labor intensive dish to make, but you all know how much disdain I have for long preparation times. So this is pretty much as simple as it gets. No muss, no fuss, just a delicious dessert for everybody to enjoy. Even my dad (a general anti-raw guy), gave me a wide-eyes “Wow” when he ate these. So try it out, and tell me what you think!
* 2 tsp rose water
* 1 handful cashews
* 2 tbsp agave nectar
* 4 cardamom seeds – powdered
Place all milk ingredients in a blender, and add water until total volume is just over 2 cups. Blend it all together.
In a food processor, grind down 1 handful of cashews and 1 handful of almonds into a fine powder. Again using a food processor, grind down the other handful of cashews and almonds into small granules. In a large bowl, mix ground nuts with dates by hand until evenly distributed. Add 2 tablespoons of the milk into the mix and mash further. Next, shape the mix into 1 1/2 inch diameter saucers, and set aside.
Finally, place the rusgulas in a bowl, and pour the milk over them. Allow everything to sit for 7-8 hours so the rusgulas soak up the flavor from the milk and soften. Before serving, top with crushed pistachios.