People worldwide share a universal love for desserts, satisfying their sweet tooth with a delightful array of confections. Just recently, TasteAtlas, an online guide that focuses on traditional foods, revealed its popular list of the top 50 desserts from around the world. At the top of the chart, we have crepes, which are widely praised for their incredible versatility and mouthwatering flavour. India's sweet delights, Rasmalai and Kaju Katli, have earned themselves respectable rankings of 31st and 41st, showcasing their rich flavours and cultural significance. The experience of Indian sweets is truly one-of-a-kind, with their nuanced flavours and deep cultural significance. Rasmalai is a beautiful dessert made from milk, highlighting the skillful creation of chhena (cottage cheese), which is then soaked in milk infused with saffron. On the other hand, Kaju Katli is a delicious treat crafted from cashew nuts and sugar, renowned for its smooth and creamy consistency and delightful nutty flavour.
As the joyous Diwali season unfolds in India, it's a wonderful time to learn about and make these incredible Indian desserts in the comfort of your own home. Let's explore the wonderful traditions and delicious flavours of Rasmalai and Kaju Katli, bringing joy to our taste buds on this special occasion.
Rasmalai
Ranked at 31st position, Ras Malai is a beloved Indian dessert hailing from West Bengal. This delicious dessert is made with a combination of white cream, sugar, and milk, along with paneer cheese infused with the aromatic flavours of cardamom, also known as chhena. It captures the decadence of a cheesecake but without the crust. The name Ras Malai is a combination of two Hindi words – ‘ras,' which means juice, and ‘malai,’ which signifies cream. Ras Malai is a delicious treat that is usually served cold and is often decorated with almonds, cashews, and saffron. During festive occasions such as Holi and Diwali, this delightful treat takes centre stage, captivating dessert enthusiasts from all around the globe with its irresistible charm and flavours.
Recipe
Ingredients
For Chenna
1 L Cow milk
2-3 tbsp Vinegar
Water
For Syrup
½ kg Sugar
250ml Water
For Flavoured milk
500 ml Milk (full fat)
½ tsp Cardamom powder
1 tbsp Rose water
4 tbsp Saffron (dissolved)
75 g Sugar
A handful of Pista Chopped
A handful of Almonds chopped
Cheese cloth or muslin cloth
Method: Heat the milk in a pan until it reaches a boiling point. To make the vinegar less concentrated, mix in a small amount of water and then pour it into the milk that is being boiled. After the milk separates, you can turn off the heat and then proceed to add some chilled water to it. Strain the liquid by pouring it through a muslin cloth. To make the cheese creamy, first, gently remove any excess water by squeezing it. Then, when the cheese is still warm but not hot, spread it onto the kitchen counter. Using your palm, start rubbing it until the grains transform into a smooth and creamy texture.
Take the mixture and divide it into equal portions. Shape each portion into a round ball. Gently flatten each ball to create a flat shape. Combine sugar and water, then heat the mixture until it reaches a boiling point. After the sugar has dissolved, you can and add the rasmalai. Please avoid stirring and allow it to return to a boiling point. Cook for 15 to 20 minutes.
Remove some of the sugar syrup to a different bowl and turn off the heat. To bring the temperature of this syrup down to Luke warm, place this bowl over ice cubes. Carefully remove the rasmalai from the dish. Let it cool down completely.
Add all the ingredients for the flavoured milk together and bring to a boil. Cook for 5-8mins more. Let it cool down to room temperature. Gently press the rasmalai to remove any extra sugar syrup, then soak them in the flavoured milk. Repeat for all , let it get soaked for 2-3 hours. Serve chilled.
Kaju Katli
Kaju Katli, also known as Kaju Barfi, holds a special place as one of the most beloved Indian sweets. It has earned the impressive rank of 41 among the top 50 desserts. Crafted with cashew nuts, sugar, cardamom powder, and ghee butter, it takes on a distinctive diamond shape. Often adorned with edible silver foil, symbolizing opulence, Kaju Katli is a traditional delight savoured during Diwali and cherished as a gift for special occasions. This treat's preparation is also associated with Ganesh Chaturthi, a festival dedicated to Lord Ganesha, where saffron or dried fruits may be added to elevate its flavours. It is a true emblem of the Indian confectionery.
Recipe
Ingredients
½ cup Water
¾ cup Sugar
½ tsp Cardamom powder
2 cups prepared cashew powder
1 tsp Rose water
1 tsp Ghee
Few Saffron strands
For Garnish
Silver Vark
Fresh Rose petals
Method: To make a smooth cashew powder, simply add cashews to a small mixer jar and grind them until they reach a fine consistency. Set it aside. Sift the ground cashew powder and set it aside. Next, take a deep non-stick pan and pour in some water, sugar, and a sprinkle of cardamom powder. Remember to keep the flame on low and continue stirring until a syrup-like consistency forms. Gently stir the sugar syrup until it reaches a string-like consistency. Next, gently incorporate the powdered cashews into the sugar syrup. Mix the ingredients thoroughly, then add a splash of fragrant rose water. Continue mixing until the mixture begins to release from the pan. After the cashew paste has transformed into dough, set the pan aside and incorporate the ghee. Keep mixing until the ghee is completely melted and the cashew dough comes together, no longer sticking to the pan. Turn off the stove and spread the mix on the butter paper. Grab a tray and gently press down to create a smooth and even layer. Sprinkle a few strands of saffron. Next, take the dough and gently roll it out using a rolling-pin, making sure to adjust the thickness to your preference. Now, cut the dough into a diamond shape or any other shape that you want. Add a touch of elegance by delicately decorating it with silver vark and fragrant rose petals.