After yesterday’s Karnataka special Damrot, we move to a very popular recipe from Odissa and parts of West Bengal. Sandesh, Chamcham, Mishti Doi are some of the popular milk based sweets in this region. I was reading up on Indian Sweets, and both the name and the dish appealed to me. And then I remembered that I had tasted this at Bhubaneshwar while travelling on work many years ago.
I have attempted a Low fat version of this without deep frying, and there wasnt any difference between the original and the adapted version : have made this twice already, and considering the husband is rather averse to milk based sweets (he would rather have a large bite of dark chocolate as dessert ! Sigh :-)), he quite liked this mildly sweet dessert.
I have adapted the dish from here, with some minor variations. This recipe in rather laborious but I hope the step by step pictures will help you. Do check this out and let me know how you liked it.
Prep time : 20 mins ; cook time : 25-30 mins ; Serves : 6-8
Pista Rasabali – an Indian Dessert made with Pistachios and reduced milk
- Chenna / Mashed Panner – 1 cup
- Sooji / Rava – 1 tsp
- Maida / All purpose flour – 1 tsp
- Powdered sugar – 2 TBSP
- Full Cream Milk – 1 litre
- Milk powder / Skimmed milk powder – 1/2 cup
- Saffron strands – few
- Powdered Sugar – 3/4 to 1 cup (we like it mildly sweet)
- Cardamom powder – 1/4 tsp
- Sliced pistachio and almonds – for garnish
- Oil – for shallow frying (about 4 TBSP)
- Soak the saffron strands in few tsp of warm milk.
- Boil the milk in a deep bottomed thick pan till it reduces till 2/3, now take some hot milk in a separate cup and add the milk powder to make a thick paste – add this paste back to the hot milk along with half the powdered sugar and reduce to half. Add the remaining sugar, saffron strands and let it simmer for 3-4 mins more and starts leaving the sides of the pan. Switch off.
- Knead the chenna / Mashed panner along with the maida and sooji to a smooth dough with the heel of your pal. Add 2 TBSP of powdered sugar, a pinch of cardamom powder, and cover and keep for 5 mins. Pinch out a small portion and smooth out into little balls as you would do for the Gulab Jamun. Either deep fry or use an abelskiver / Paniyaram pan to fry these (I used the latter) on a very low flame till done and slightly golden brown on all sides.
- Add the fried rasabali to the flavoured milk mixture. Simmer for 2 mins more, add the pistachios and slivered almonds , let it soak for 1/2 hour, serve warm or cold.