Mix the cottage cheese with the semolina,
knead well and form 6 flat balls. Put them in the fridge for one hour.
Bring one liter water with 150 gram sugar to the boil and poach the
cottage cheese balls 15 minutes. Take them out carefully and allow them
to cool down. Cook the milk with the cardamom on low-to-medium heat
until it has reduced to two-thirds. Stir in the remaining sugar and
allow it to cool down. Pour the sweet milk into a deep dish, arrange
the cottage balls in the milk and sprinkle with pistachios.
My rasmalai looks a bit messy, I wonder why they look better at every
street corner. That must be my impatient nature. As a working mother
and Worldcook, I have to cook after work (work after cook would give
my employer a close-to-zero result). And as I am not only cooking
but currently living
as well, a one-and-a-half hour power cut each night cannot be escaped.
So there I am, cooking, kneading and panting away in candle light. Because
this recipe must be prepared today, obviously!
"Amar Ekushey" is celebrated in
on the 21st of
February. Click on
culinary calendar for more links
between cooking and celebration.
Bring the milk to the
boil, add the rice and simmer for half an hour. Melt half of the chocolate
with half of the cream. Stir the sugar, the orange rind and the rest
of the cream into the hot rice pudding. Break the remaining chocolate
in pieces. Spoon the rice pudding into small bowls, and put some chocolate
pieces in each of them, press them well inside the rice. Pour the chocolate
sauce on top.
This recipe originates from the beautiful book
"Chocolate" written by
Trish Deseine, the Northern Irish female chef
with French cooking habits; I slightly adapted the recipe.