Friday, October 16, 2009

Rasmalai and Happy Diwali

Diwali greetings to Everyone !!!
In India, its festival time, everyone would be busy shopping for the diwali. A total celebration time and its the only time of the year you forget about the weighing scale, don't bother about calorie, after all its only once a year you can enjoy these religious food without guilt. Visiting relatives house,  you would be greeted with a plate full of sweets and savories which you can't avoid, so this is the time you should almost delete the word "calorie" from your mind. The total atmosphere in India is full of joy and happiness as you see people wearing new clothes, distributing sweets, bursting firecrackers are always fun and you have to be in India to feel that. Unfortunately we could not visit India for diwali and this is fifth concecutive year we are missing diwali in India. 
Here in US, even on diwali day some one has to remind us its diwali, no fireworks, no relatives, no different variety of sweets, no diwali special shopping, no new movies ....endless list. There could be fireworks at temple where you can only watch them. During these times I feel really guilty about my kids missing all these diwali funs.   
I am not good at making sweets but to bring some diwali atmosphere at home I made the kaju katli- a one easy sweet recipe but that didn't come out the way it should, so I made my all time only favorite sweet Rasmalai. I made the easy way, bought the rasagulla tin from indian store and made the rasmalai from it.

Rasagulla - 1 tin
Milk - 3 cups
Sugar to taste
Saffron - 1tsp
Cardamom Powder - 1/2 tsp
Pistachio chopped - 3 tsp

Bring the milk to boil in a non-stick pan and add sugar and half of saffron and reduce the flame and cook till the milk reduces to half. Squeeze all the syrub from the rasagullas and add to the milk and cook for few more mins. Remove from flame and add the remaining saffron and pistachio. Serve chilled.

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