POHA / ATUKULU / AVAL RASMALAI / BEATEN RICE DESSERT

This dessert is my ode to my MUM-In_law. In fact I owe everything I make during the festival of Ugadi to her. She makes porridge with beaten rice which is delicious to the hilt. I wanted to give it my touch with a beaten Rice Rasmalai. All I can say, if you try making this dessert, it cooks up in a jiffy and the end dish is completely a party for your taste buds.

BEATEN RICE DESSERT / ATUKULU / AVAL RASMALAI RECIPE :

SERVES : 5

CUISINE : INDIAN

TYPE: DESSERT/INDIAN SWEETS

TIME: 15 MINUTES PREP +30 MINUTES COOKING ( HAVE NOT INCLUDED THE REFRIGERATION TIME)

INGREDIENTS :

1) 50 Gms Poha/Atukulu/Beaten Rice

2) 1 Ltr Milk

3) 1 Cup Sugar

4) 1/2 Cup Lightly Toasted Coconut

5) 50 Gms Khoya/ Milk Solids

6) A few cardamom pods

7) A few roasted nuts

8) A few unsalted pistachios

9) A few strands of saffron

10) 2 Tbsp ghee/ clarified butter

COOK WITH ME IN EASY STEPS :

STEP 1:
*Let's cook the beaten rice first. Wash the beaten rice. You should take the thinner variety of beaten rice. 

*Take 1 Cup of Milk in a thick bottom pan and add the beaten rice to it.  Add enough milk to be able to cook the beaten rice. 

*After cooking for a couple of minutes add in the Khoya by crumbling it into the pan. The Khoya will dissolve very nicely into the milk and beaten rice mixture within no time. Keep on stirring the mixture continuously. The flame should not be too high or else the mixture will tend to burn at the bottom of the pan. Once the Khyoa dissolves it will thicken the Milk making it creamy. 

*Next add 1/2 the Sugar into the mixture in the pan. If you have not used unsweetened Khoya then do not add 1/2 Cup sugar. You can add a bit then check, then again add till you get the desired sweetness in accordance to your liking. Keep on stirring till the mixture thickens. 

*At this point add in 1 tsp of clarified butter and mix well, both for enhanced richness and lovely aroma. Now keep stirring till you feel that the mixture is quite thick to be moulded into a desired shape after it cools down. 

STEP 2:

*Lightly toast the coconut in a pan for a few seconds.

*Once the beaten rice along with milk and Khoa and ghee has cooked completely and you have got the desired consistency cool it so that you can comfortably scoop out a small ball sized mixture and roll it into a round shape between your palms. But before taking out a scoup of the mixture add the nuts and lightly toasted grated coconut. If you feel the mixture is too sticky, apply a little clarified butter on both your palms before taking the mixture for shaping in your hands. Now you can leave it shaped as a ball. I flattened it so that it would closely resemble Rasmalai.

STEP 3:

*In another pan take the remaining milk and heat, once warm, add in the saffron strands, powdered cardamom, sugar and keep heating till the milk becomes a little thick, not too much. Next cool it to room temperature and chill it in the refrigerator. Once chilled plate the Beaten Rice Rasmalai. 

*In a deep welled plate place the Rasmalai discs and pour the chilled flavoured milk over it. Garnish with unsalted chopped pistachios. 

Serve this delicious dessert chilled. 

               

Recipe Source : Ventuno Home Cooking (Thank You)