My Dad’s Favorite – Rasmalai

On this Father’s day wishing all the wonderful dad’s on this earth, very happy father’s day !Father and daughter relationship is forever and I am sure each one of us just want to live that relationship every moment isnt it ?? Here I m reliving those beautiful moments with my dad in this note to him.

Dear Papa I’ve always told you that I love you and I still shower you generously with “I love yous.” Which you truly feel is a song for me  but undercurrent I am sure you really know what is behind those words and how very much I love you.Growing up, you always make me feel special. You ask me to go for a ride and we talk in the car. As a teenager, when I was still creating my self image and figuring out things and emotions, I felt happy when you’d give me a compliment. You did it sparingly so I knew it was always genuine. All dressed up to go out with friends or college, you’d say, “ you look good!” and I would leave the house feeling confident because of those words, because you noticed me and was proud of me.

Even today, I glow inside when you tell me you’re proud of me. It still means everything to have your approval and I glow in your praise. It matters to me that you see me as a good wife, it matters to me that you care about and take interest in the things I do and the work I pursue.

 As an adult (yet I m not ), I still turn to you for advice and support in so many things. You’re the person I want to call when I have a question, the person I turn to for negotiating tips and buying stuff. We may not always agree on things, but I respect your input and experience and I want to know your opinion.

When I look back the day we met I feel nothing but gratitude and love. I always knew I was loved. You and Maa gave us the gift of confidence and self-love and those are invaluable no matter where we go in life. Thank you.

I love when you tell me jokes and share experiences.  You make me so happy.  No one has experienced you the way I have. Our relationship is priceless.  We just get each other. I’m so blessed to have you and Maa.

Thank you for offering your shoulder to cry on after my heartbreak. You sensed I was upset and didn’t even have to ask. You comforted me without even saying anything; you put your arm around me and opened your ears to all of my jumbled words and tears. Thank you for listening. Being able to be share with you and show you my vulnerability has been so important for my development as a woman. You have known when to offer me advice and when simply to wipe my tears.Thank you for showing me your softer side. I know you are strong and protect me, but I also love when you show me your tears. When you reveal your emotions I feel so special and close to you. 

 Thank you for being exactly who you are to ma, so that I can know in the inner strings of my heart that love exists. Thank you for teaching me to never let go once I find it, and fight for it when I need to.  Thank you for giving me advice when I’ve needed to negotiate or take a leap of faith. Your wisdom is gold to me.
Most of all thank you papa for being you. I know in my heart you have been the perfect Father for me for you have taught me the life lessons I need to learn. 

 Thank you for believing, for hoping, for smiling, for laughing, for teaching, for loving, for supporting, for praying.

Wish u healthy and happy life ahead ……

No matter what I will always love you.

I’ll wait for you to correct my mistakes before you hug me. I know you will.

And no matter how old I am, I will always be your little girl.

Happy Father’s Day Papa !

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Rasmalai

Rasmalai is a Bengali delicacy that is very popular among the Sweet Lovers!! Here paneer dumplings are dunked in a creamy and sweet milk sauce which is flavored with cardamom, saffron and jeweled with nuts. Every bite remains juicy and spongy and is a definite treat to the taste buds. This one will adorn any of your special menu!
And this one is the special one as it’s my papa’s favorite, here I dedicate this post to you papa.

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Ingredients:

  • 1 liter milk
  • 1 tablespoon lemon Juice or 2 teaspoon curd
  • 1 cup sugar
  • 3 cups water

For the Flavored milk:

  • 1/2 liter milk
  • Sugar – 3/4 cup
  • Saffron strands – few
  • Cashews, pista and badam – chopped 2 tbsp
  • Cardamom (Elaichi) – 3 pods

How to go about it:

Rasagulla:

  1. Bring the milk to a boil. Add lemon juice/curd and let it curdle. The milk mass and the whey should separate.
  2. Now, use a muslin cloth (mul mul cloth). Filter the milk mass from the whey. Squeeze out a little and knot it on top. Let it hang for 30 minutes exact and not more than that.
  3. The resulting paneer would be crumbly in nature.
  4. Now start kneading the paneer with the heel of your palm. As you knead the paneer, fat is produced and the paneer would form a ball like dough.
  5. Make small small balls and press them flat. Keep aside.
  6. Boil 3 cups of water with 1 cup of sugar. Bring this to boil and slowly add the paneer discs to this water.
  7. Let the discs cook for about 12 – 15 minutes.
  8. The discs should have enough space because they will double up in size.
  9. Once done, take one of the discs and put them in a glass of water. If they sink immediately, they are thoroughly cooked. If not cook them in the boiling sugar water for another 5 minutes.
  10. Once done, add the rasagullas to clean drinking water and remove.

Flavored milk:

  1. In a heavy bottomed pan, add 1/2 liter of milk.
  2. Bring it to a boil, add sugar, saffron strand. Boil till it attains proper consistency. (It should not be too thick nor too thin).
  3. Finally add cardamom and mixed dry fruits.

Assembling and serving:

  1. Gently squeeze the rasagullas and add them to the flavored milk.
  2. Let them boil together in the milk for at least 10 – 15 minutes.
  3. Let it cool completely, garnish with more nuts and saffron strands and serve cold.

Enjoy with your loved ones…

Note-

  • Use real cardamom pods to get the crushed powder. Do not use the readymade cardamom powder that we get in stores, it doesn’t have the same taste as the real one.
  • Use a wide pan to cook the rasmalai balls. The balls double in size so there should be enough space in the pan for them to cook. Don’t overcrowd the pan with too many balls.
  • Use full cream/whole milk to make rasmalai.

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