Indian Sweet Delight - Rasgoolas in Ras Malai courtesy of N. Sabedar, Daly City
- 2 pints milk
- 1 whole lemon (or juice thereof)
- 1 teaspoon Arrow root
- 3 cups fine sugar
- 4 cups water
- 20 small pieces of sanker (candy sugar)
1. Make a thin syrup of water, sugar and 1 tablespoon milk. Strain it and keep
at the side of stove.
2. Heat milk to boiling point and add lemon juice which will make the milk
curdle up in lumpy masses.
3. Strain off water and leave lumpy mass hanging in a cloth bag for about 1
4. During this time, the mass should be dry and firm, add Arrow root to the
lumpy mass and mix it smoothly.
5. Now take marble sized lumps of the mass (about 3/4 inch in diameter) and
mold it carefully around a piece of sugar candy.
6. Prepare similar balls from the rest of the sugar candy and milk mass, and
drop them into rapidly boiling syrup for 30 minutes. (Keep adding 2 tablespoons
of water every 5 minutes.)
7. Remove these Rosgoolla balls as they are now termed into the 2 pints of
cold milk and allow to soak for 1 hour.
8. Remove Rasgoolla
balls from milk, and boil till only 1/2 pint quantity is left. This is known
as Ras Malai.
9. Add the Rasgoollas to the Ras Malai, add few drops of rose water for added
Serve cold and enjoy it!!
Fried Eggplant courtesy of R. Bahamdun, Saudi Arabia
1. Peel the eggplant, slice it, and leave the slices to soak for several hours
in milk with a little salt, so that the eggplant, having soaked up the
milk, will not soak up oil when frying.
2. Remove the slices from the milk, letting the excess run off.
3. Dip them in flour and fry in virgin oil till crispy.
Very simple and delicious!!
The Islamic Bulletin
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