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!
Barfi (Indian sweet meats)
This weekend I went out to an Indian restaurant with my friends, and after eating dinner, a few them decided they were still up for a dessert. The restaurant had a big array of Indian sweet meats, and so I stood and explained to everyone what each one was. After everyone had finished scarfing down all the desserts, I realized that I could probably replicate them pretty well. There are many types of Indian sweat meats(ludoo, rusgula, gulab jamun), but out of all of them, my favorite is barfi. Barfi is traditionally made with boiled down milk, jaggery (home-made evaporate cane sugar), and ghee (clarified). Basically, this stuff is heavy, really heavy. If you can imagine what solidified poisonous deliciousness tastes like, thatâ€™s barfi. So now, with my barfi, you can enjoy all the wonderful flavors of barfi, with none of the common side effects (brick feeling in your stomach, immediate sleepiness, general malaise, etc.). Enjoy this one!
rich, creamy, warm beverage with the taste of halva
....and a great way to use the nut pulp:)
a spiced whipped cream, perfect for ‘pumpkin’ pie:)
Mary might even join you for a cup of this kickin’ soup! It also makes a great juice – minus the avocado.