2 teaspoons rose water
Handful of cashews
2 tablespoons agave nectar
4 cardamom seeds (powdered)
2 handfuls of cashews
2 handfuls of almonds
5 to 6 soft dates
1. Place all milk ingredients in a blender, and add water until total volume is just over 2 cups. Blend it all together.
2. In a food processor, grind down 1 handful of cashews and 1 handful of almonds into a fine powder.
3. Again using a food processor, grind down the other handful of cashews and almonds into small granules.
4. In a large bowl, mix ground nuts with dates by hand until evenly distributed. Add 2 tablespoons of the milk into the mix and mash further.
5. Shape the mix into 1 1/2 inch diameter saucers and set aside.
6. Place the rusgulas in a bowl and pour the milk over them.
7. Allow everything to sit for 7-8 hours so the rusgulas soak up the flavor from the milk and soften.
8. Before serving, top with crushed pistachios.
Well, after 2 weeks of slaving away at school, I’m finally catching a break. To enjoy this little break, I decided to make myself one of the treats that I’ve been missing most after coming back from India.
It’s a dessert called rasmalai (literally meaning the “juice of cream”).
Traditionally, rasmalai is a pretty labor intensive dish to make, but you all know how much disdain I have for long preparation times. So this is pretty much as simple as it gets.
No muss, no fuss, just a delicious dessert for everybody to enjoy.
Even my dad (a general anti-raw guy), gave me a wide-eyes “Wow” when he ate these.
So try it out, and tell me what you think!
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© 2009-2017 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!