Yesterday was an extremely hectic day to me. Since morning I
had been running errand. As usual my day started at 5:30 in the morning.
Yesterday was the second day of son’s summer school. Going to summer school and
coming back was an event, because it was a lot of walking. Now till the July
end both mother and son had to walk a lot.
I usually follow the blog, Bong Mom’s cookbook. First of all I want to congratulate her for
her success. Today morning I was reading a book review of her book. From there I
came to know she is a “Ghoti”, which made a very soft corner in my mind,
because I’m also a “Ghoti”. Apart from the Bengali people, rest of the world
will wonder what “Ghoti” is. However, to write about that I think I need to
create another post. Anyway, today the
reason to writing this post is that, her blog inspire me to cook “luchi and
sada alur torkari” for today’s breakfast. After getting up in the morning I was
feeling too lethargic to move myself from the chair. I was surfing Facebook
very reluctantly. In a newly joined group in Facebook I was reading the review
of her book. The book reviewer put some pictures of “Luchi”. That very picture
drove me to cook the heavenly combination. I bet any Bengali cannot hold back
the water in mouth after hearing this combination. Anyway, again I want to
congratulate her for her book. It is not an easy job to compiling a book. Please friends visit her blog,Bong mom's cookbook.
And here is my
Sunday breakfast.
The other day I saw a beautiful post in one blogger friends’
blog, “Color and spices”. She made delicious malai chomchom. As a sweet tooth I
was thinking when I would make that the dish. Last Sunday I arranged a small
get together in my place, and I thought it was the perfect time to make malai
chomchom. All the friends were coming Sunday night. So, many things to finish
sinceSunday morning, and I was in an extreme hurry. Everything was going fine,
but as soon as I put the chomchom in the sugar syrup, many of them broke down
into pieces. It was very disappointing. Somehow, I managed to keep some of them
intact. Still my big wok was full of sugar syrup. I boiled for some time to
make it thick. Just I kept the syrup aside, no idea what to with that. Next was
to make the malai. When I put the milk powder into the heavy cream, the batter
seemed very watery. So, to make it thicker, I put more and more milk powder
into the batter. As a result it became too thick to stir. Then I started
putting more and more heavy cream to get the correct consistency. When I got
the correct consistency I found that I made a big bowl of malai. At that moment
I had no time to think about the extra malai. Anyway, when I showed the plate
of malai chomchom my hubby dear , he wasn’t at all impressed. Phew!!! He thought
I was making rasa-malai. Anyway, in the course of conversation he expressed his
desire to having rabri. What to do??? No
time to make rabri. I assured him that he was going to get rabri very soon.
One cup malai
One cup whole milk
Next morning I was thinking how to use the thick sugar syrup
and leftover malai. The first dish came in my mind is rabri. Though I failed to
make the malai chomchom, but rabri turned out lovely with sugar syrup and extra
malai.
Here is the recipe of rabri:
Half Cup thick sugar syrup (I had sugar syrup, so I used
that. However, you’ll use normal sugar.)
Method:
Boil the milk to half with the sugar syrup. When the milk
will reduce to half add the malai and stir continuously. The rabri is ready. Let
the rabri to cool down and pour it into small dessert cups. Garnish with coconut
flakes.
N.B. My dear friends, my advice to you is, never try to make
any Bengali Sweet in hurry. Always take your own time to make; otherwise it’ll
be a great disaster.
You’ll get the recipe of malai in Color and spices. Please
visit her site, she is an awesome cook.