Saturday, 5 September 2015

Gulatthi by #sikandalouscuisine

In celebration of the very naughty and most lovable Lord Krishna , here is a sweet dish celebrating his birthday ! I have to thank Osama Jalali for sharing this recipe with me and am giving you a sneak into the awesome sikandalous cuisine master class with Osama and Ammi at Le Meridien , Gurgaon on the 12th September.
2 Kg Full Cream Milk
50 Grams Fine Rice Powder - Soak an hour.
100 Grams Desiccated Coconut Powder.
100 Grams Khoya
1 Teaspoon Green Cardamon Powder ( Grind cardamon with sugar to make it easy )
300 Grams Sugar ( adjust this slowly )
200 Grams Desi Ghee ( I used 2 Tablespoons ).
Kesar / Saffron ( Heat up gently and soak in a bit of hot water ).
Kewda ( I reluctantly added 2 teaspoons - not bad ! )
Gulabjal / Rose Water ( No way for me ! )
100 Grams Cashew Paste ( Soak in just enough boiling water for an hour and grind with almonds)
100 Grams Almond Paste ( Soak in hot water , remove skin and grind with cashews ).
50 Grams Pistachio / Pista for Garnish.
Bring milk to a rolling boil and reduce by 20% . Add sugar , kesar , rice powder , grated khoya and coconut powder.Stir on low heat for 10 minutes , now add the cashew-almond paste , cook another 5-7 minutes , add ghee and cardamon powder and a few minutes later kewra and rose essence , stir , take off heat and allow to cool down covered.Garnish with dry fruit and a couple of hours later eat chilled or at room temperature.
Despite all the goodies and ghee and khoya etc , this doesn't taste heavy at all . It's delicious !

Atul Sikand
Founding Member ,Delhi Gourmet Club
Director, Asian Hawkers Market Pvt. Ltd.
Administrator  & Owner Sikandalous Cuisine

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