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What is this Indian dessert?

post #1 of 17
Thread Starter 
It's (I think) cooked down milk which turns into curd, moist, sweet, and scented with cardamon and other spices? It tastes a little like cheesecake.

What is it called and how do you make it? It's soooooo good!

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post #2 of 17
Sounds a little like Kulfi - although that is a sort of ice-cream.... but it is made with boiled milk and flavoured with cardomom.
post #3 of 17
I believe you're talking about Rasmalai. Kulfi is closer to a semi-freddo.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #4 of 17
Check this one out. Its a recipe for Ras Malai. Sounds close to what you described except this recipe calls for almonds or pistachios as a garnish.

Ras Malai
post #5 of 17
Thread Starter 
Nope it's not rasmalai. It's moist, served warm, consistency a little like pongal, and it really tastes like cheesecake.
post #6 of 17

all my books are packed....

I did make this dessert for a dinner party.
cooked down a full gallon of whole milk and added sugar and cardamom
it was de-vine!
I think the book it came from was "1000 Indian Recipes".
served with fresh and dried fruits
However, cannot remember the name.
Sorry!:bounce:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #7 of 17
dulce de leche is made my reducing milk and sugar until it's thick and caramel in consistency...could it be something like that?
post #8 of 17
no, not to caramelize the milk, just get it to be thick like yogurt or sour cream
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #9 of 17
But the dulce de leche I've seen looks almost like a caramel. I understood that the milk thickened and the sugar caramelized...isn't that the case? Maybe I said it wrong? Help please?
post #10 of 17
Sorry, you are correct about the dulce. The other is not caramelized like the dulce.
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #11 of 17
Thread Starter 
It's not caramelized but I think what I'm eating is curds.
post #12 of 17

(empty)

 

 


Edited by Luc_H - 11/1/15 at 1:35am
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I eat science everyday, do you?
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post #13 of 17
Thread Starter 
I think Luc is the winner! Thanks Luc!

You guys need to try this. I've put a lot of good things in my mouth but this is absolutely rich, buttery, cheesecakey, tart and sweet, aromatic... great mouthfeel. :D
post #14 of 17

(empty)

 

 


Edited by Luc_H - 11/1/15 at 1:34am
I eat science everyday, do you?
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post #15 of 17

could it be?

RABRI?

see link:
Rabri Recipe, How To Make Rabri
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #16 of 17
Thread Starter 
Can't tell from the recipe if it's rabri or not. I don't know if the milk curdles when it's cooked down. Never done it before. Don't know what kewra essense does to milk. ;)

Didn't we have someone from India on here? Everyone comes and goes...
post #17 of 17
Yep, Oregon Yeti is from India! Where is that guy anyway?!!!
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