Monday, September 7, 2009
Rasagullas in Mixed Fruit Juice
I was speaking to a person recently about my pets and he said "I'm a cleanliness freak and I really object to having animals in the house." I'll come out and admit that I have a temper, but I rarely see red like I did when he said that. It's incomprehensible to me how people can have such horrid attitudes about animals.
Some people sound like they suffer animals' existence on earth, as if they didn't have a right to be here, like humans 'own' the globe. There's a particular high born caste in India, the orthodox members of which would never touch a dog or a cat even if you paid them to. I've seen grown men and women back away in disgust. It's appalling.
To me, its a gross deficiency of compassion and understanding. It is almost unforgivable.
Though a spicy dish would have been more appropriate with this heated censure, I chose to go with a sweet one instead. A tribute to all the gorgeous and amazing fellow creatures we share our world with. So there!
Rasagullas in Mixed Fruit Juice]
Traditionally rasagullas are allowed to soak in a simple syrup, but fruits impart their own subtle flavor and really heighten this dish.
1/2 liter milk
2 tbsp lemon juice
1 tsp flour
1 cup sugar
1 cup water
Assorted fruits (apples, grapes, passion fruit, pineapple, sweet lime)
Sugar, to taste
Place the milk in a pan and allow it to come to a boil. Pout in the leamon juice and remove from heat. Stir it around a bit so that the milk solids separate from the whey. Strain out the cheese, wash with some cold water and place in a plate. Add the flour and start kneading the cheese dough till it becomes a soft mass. Rill into small balls. Place the sugar and water in a pan and when it comes to a boil, gently drop the cheese balls into it. Simmer, cover and cook for 20 minutes. Every five minutes, add a few tsps of water. Do not allow the syrup to thicken.
Meanwhile, place the fruits in a juicer and strain the juice into a bowl. Add a bit of sugar to lightly sweeten the juice. Add a few strands of saffron. Remove the rasagullas and place them in the juice. Refrigerate and serve cold.
Shared by Poorni Pillai