Rabri from leftover

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.

 

Vermicelli–orange pudding

I found a very interesting recipe of tangerine ricotta pudding in a homemaker’s diary’s blog. So, I bought a gallon of whole milk to cook the same. However, when I went to market I didn’t read the recipe properly and I overlooked one ingredient which I had to buy. Anyway, after that I dropped that plan. However, I wanted to make something with that one gallon of milk. I wanted to make orange pudding, but that was a big flop. After few days I decided to cook vermicelli–orange pudding with rest of the milk. Although I had no idea what to do, I just did the job whatever came in my mind. At the end, I cooked a tasty pudding. 

 

Ingredients:

Milk half gallon

2 big orange

2 tbsp. vermicelli

1 ½ cup sugar

2 whole green cardamoms

1 tbsp ghee (clarified butter)

 

Method: 

Squeeze the oranges to extract the juice with a hand juicer.  I specify hand juicer, because along with the juice some fruit flesh will come out from the rind, which will give the pudding a different texture. Store the juice in a container with 2 tbsp. sugar. Boil the milk with cardamoms to half of it volume in low flame. Meanwhile fry vermicelli in ghee until red. Add the fried vermicelli and sugar in the milk. Boil in low flame for few minutes. Put the pudding out of flame and let it cool. After cooling down add the orange juice, and stir. Serve cold.