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Thursday, December 4, 2014

Bombay Malai





Today I would like to share one of my favorite sweet and it is called Bombay Malai. 
This sweet has soft milky texture and very strong flavor of rose essence. I remember in Mumbai these sweet were sold by street hawker and they used to serve this sweet on some kind of edible leaf.
In my summer holidays, I would always like to spend half of my holidays in Mumbai with my cousins and half in my native. So my parents used to plan the trip to Mumbai so that they can meet our cousins and also we can plan to go to Shirdi to take the blessing of Shirdi Sai Baba. 
In this way my love towards this sweet started increasing and still whenever I visit, I crave for this sweet. But unfortunately after long 7 years when I returned back to Mumbai, I did not  find this sweet anymore. I missed it so much and then  thought to have my own recipe . I could experiment with the recipe but did not get that actual taste but was satisfied with the experimented recipe. One thing I found was the texture of the sweet was same as that of actual Malai. My hope are not over, my senses still says that they are available and I will definitely get one day to taste it. This sweet I prepared on Raksha Bandhan for my brother but the post was unnoticed and was left in the draft. So thought to post it today instead of posting it next year he he he he he!!!!



INGREDIENTS

  • Milk powder - 1 cup
  • Khoya - 1/2 cup
  • Fresh heavy cream - 250 ml
  • Water - 3/4 cup
  • Sugar - slightly less than 3/4 cup
  • Agar powder - 2 tbsp (gelatin can also be used)
  • Rose essence - 1/2 tsp
  • Crushed pistachios to garnish
  • Ghee - 1 tsp (to grease the tray)



PREPARATION

  • Combine water and agar powder into the pot and place it on medium flame.
  • Bring the mixture to boil. Add in heavy cream and cook the mixture on low to medium flame for 6 minutes.
  • Then  add milk powder, sugar and khoya. Mix everything well to avoid lumps and cook the mixture for another 5 minutes.
  • Then add rose essence. Mix well and turn off the flame. Do not overcook the mixture once the rose essence is added.
  • Grease the tray with little amount of  ghee. Pour the cooked mixture in the greased tray and spread it  evenly.
  • Lastly garnish the malai with crushed pistachios. Allow the malai to set for at least 2 to 3 hours.
  • Once the malai is set, then cut them into desired shapes.
  • Here we go!!!! Bombay Malai is ready to serve.















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