Indian: Rasmalai 02 by Recipe Cottage

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	Rasmalai 02

		Ros Malai Fresh cheese, ricotta or farmers cheese 1 tsp regular cream of wheat 18 to 20 sugar cubes 1 cup sugar 6 cups water 1 cup sugar 4 cups water 1 bay leaf 4 whole cardamom pods Place about 1 cup of cheese in a cheesecloth lined colander and allow to drain until most of the moisture is gone. For use in this recipe, make sure that the fresh cheese is well drained; too much moisture may cause the milk balls to crack as they cook. Place the well-drained cheese on a board. Sprinkle Cream of Wheat evenly over the cheese an knead to uniformly incorporate it. Let rest a few minutes. Prepare the cooking syrup; Bring sugar and water to a boil in a deep heavy bottomed pan at least 10 inches in diameter. Boil for 2 to 3 minutes then reduce heat and keep warm. Pinch off portions of the cheese and roll into balls, about 1 inch in diameter. gently insert your little finger halfway into each ball, place a sugar cube in the indentation and reshape into a smooth ball that doesn't show any cracks on the outside. Raise heat under the cooking syrup and bring to a gently bubbling simmer Reduce head slightly but make sure that the syrup remains at a simmer. Place each ball on a spoon and gently lower it into the syrup. Cover and simmer for 25 to 30 minutes. The balls will expand slightly during this time. Meanwhile, prepare the soaking syrup. Bring sugar, water, bay leaf and cardamom to a boil. Boil for 3 to 4 more minutes; keep warm. When the balls are cooked, remove carefully with a slotted spoon and place in the soaking syrup. Let cool; the refrigerate overnight or up to 3 days. By this time the balls will have absorbed some of the syrup and will be plump and juicy. FOR THE CREAM SAUCE; 4 cups whole or 2% lowfat milk 5 whole cardamom pods 1 tablespoon sugar 1 tablespoon unsalted raw cashews or almonds, ground to a coarse powder 1/2 teaspoon saffron ground to a powder mixed with 2 teaspoons warm (not hot) water and allowed to stand for 10 minutes. After you soak the rosgollas (milk balls) in syrup, refrigerate until ready to use. Prepare the cream sauce: lightly oil the bottom and sides of a wide pan. Add milk and cardamom pods and bring to a boil over medium to medium high heat. Stir constantly until foaming subsides, then lower heat to med. Cook until reduced to the consistency of whipping cream 20 to 30 min. stirring the milk down each time it rises and foams. Stir frequently and scrape the bottom and sides to incorporate any accumulated milk solids into he liquid milk mixture; if any skin form on the surface, gently stir it into the liquid as well. Add sugar, cashews and pistachios. Remove from heat and transfer the sauce to a bowl. it will thicken more as it cools. When cool, add saffron and refrigerate. Just before serving garnish with slivered pistachios.