Milk madness.

Tres leches rasmalai

Tres Leches Rasmalai

I mean why not right? They’re both pretty much all milk and sugar. And delicious. Here’s the backstory for you. Yesterday, I made a whole bunch of rasgullas out of guilt for my child and I forgot how tiny he is and how little he actually eats. Obviously the quantity I made was in direct proportion to the guilt I felt for picking up a weekend shift in spite of the fact that he strictly forbade me from ever doing so (rolling my eyes btw). Long story short, although it might be too late for that, I decided to recycle the leftover rasgullas and the logical solution happened to be Rasmalai. Two major problems with that situation. One, it’s extremely time consuming and time is one thing I literally do not have. Second, it’s too normal and I’m not wired that way. Which led to this 10 minutes or less, no cook, no prep version of rasmalai that you’re probably going to thank me for. Soon.

Ingredients

  • leftover rasgullas (I used about 8)
  • 8 oz condensed milk (half can approx)
  • 8 oz chilled whole milk (not skim, don’t do it)
  • 1/4 cup dry shredded coconut (unsweetened/sweetened, whatever you have)
  • Nuts to garnish (very optional)
  • Preparation
    1. Squeeze the liquid out of the rasgullas and set them aside. Be gentle and avoid squashing them.
      Mix the condensed milk, milk and coconut in a bowl and pour it in a serving tray.
      Add the rasgullas and stir them in gently.
      Garnish with nuts if you choose to and serve. Chill in the refrigerator if you plan to serve it later.
    Advertisements

    Holi Thi!

    Coconut Laddoo Macaron

    Coconut Laddoo Macarons

    I know, this post is at least a week overdue. But I officially went back to work after a 7 year long sabbatical so cut me some slack won’t you?

    Say hello to the new bartender at one of the cutest Rooftop bars in Manhattan! So while I should have been making laddoos for Holi for my one and only mini halwai, I was busy shaking up some cocktails for thirsty tourists (who by the way, don’t really get the American tipping system that well!)

    So let’s get back to my almost Holi mithai-macarons. These are not as complicated as you might have heard but then they’re not authentically French either so that might give you some confidence to bring out those oven mits and give it a try. I used my trusty Kingarthur flour macaron recipe for the shells so posting the link to it. 👇🏻 (just follow the shell recipe, filling recipe’s on the bottom*)

    https://www.kingarthurflour.com/recipes/macarons-recipe

    *For the coconut laddoo filling, follow the following recipe.

    Ingredients

    • 2 cups desiccated unsweetened coconut
    • 1/2 can (8oz) sweetened condensed milk

    Preparation

    1. On a low flame, dry roast the coconut till golden brown, preferably in a non stick saucepan.
    2. Add the condensed milk and keep stirring till the mixture is semi dry but not too dry.
    3. Set aside to cool completely.
    4. Fill in the centers of the macaron shells.

    Note: This mixture is a lot harder than your average cream based fillings so gently place the top shell on top and resist the urge to push them together. They will crack. Trust me.