Rasbhari, also known as Semolina Sweet, is a delightful Indian dessert that's both incredibly simple to make and surprisingly satisfying. Its delicate texture and subtle sweetness make it a perfect ending to any meal, or a delightful treat on its own. This traditional recipe uses readily available ingredients, making it accessible to home cooks of all levels. The fragrant aroma of cardamom and the gentle sweetness of the semolina create a truly irresistible combination. Imagine the soft, melt-in-your-mouth texture, perfectly balanced sweetness, and the subtle warmth of spices – it’s a taste experience you won’t soon forget.
This recipe for Rasbhari offers a foolproof method for achieving perfectly cooked semolina and a beautifully balanced flavour profile. Ready to embark on a culinary journey and create this enchanting dessert? Let's dive into the step-by-step process and discover the magic of homemade Rasbhari.
Tools Needed
- Pan
- Bowl
- Plate
Ingredients
- Sugar: 1 cup
- Water: 1 cup
- Cardamom: 2 (coarsely crushed)
- Yellow food color: a pinch (optional)
- Ghee or oil: 1 tbsp
- Semolina (fine): 1/2 cup
- Milk: 1 cup
- Milk powder: 1 tbsp
Step-by-Step Instructions
Step 1. Prepare the Sweet Base
- In a pan, combine 1 cup sugar and 1 cup water. Heat on low flame until sugar dissolves. Add crushed cardamom, yellow food color (optional), and bring to a boil. The syrup doesn't need to be thick.
- Heat 1 tbsp ghee or oil in another pan. Add 1/2 cup fine semolina and fry on low flame for 4-5 minutes until the raw smell disappears. It should remain light white.
- Add half of the milk to the fried semolina, mixing well. Then add the remaining milk gradually, stirring constantly on low heat to prevent lumps. Continue stirring until the mixture thickens into a dough.
- Grease a plate with ghee or oil. Spread the semolina dough on the plate while it is still hot. Let it cool for 2-3 minutes. Add 1 tbsp milk powder and mash thoroughly until smooth and not sticky.
Step 2. Shape and Fry the Semolina Balls
- Roll the dough into small balls or any desired shape. Keep them small for even cooking.
- Heat oil in a pan. Fry the semolina balls on low heat until they float, double in size, and turn golden brown. Do not overcrowd the pan.
Step 3. Prepare the Sugar Syrup
- In a pan, combine 1 cup sugar and 1 cup water. Heat on low flame until sugar dissolves. Add crushed cardamom, yellow food color (optional), and bring to a boil. The syrup doesn't need to be thick.
Step 4. Soak and Serve
- Immediately after frying, transfer the hot sweets to the prepared syrup. Stir gently to coat them evenly. Cover and let them soak for 3-4 hours to absorb the syrup completely.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Use the same amount of sugar and water for the syrup.
- Do not overcook the syrup; it should be thin.
- Don't fry the semolina too much; it should remain light in color.
- Add milk gradually to prevent lumps in the semolina.
- Fry the sweets on low heat to avoid burning and ensure they cook evenly.
- Add the fried sweets to the syrup immediately for better absorption.
Nutrition
- N/A
FAQs
1. Can I use a different type of milk in the Rasbhari recipe?
Yes, you can experiment with other milks like almond milk or coconut milk, but cow's milk or full-fat milk generally gives the best results for its richness and creaminess.
2. What if my Rasbhari is too dry or too runny?
If it's too dry, add a little more milk while cooking. If it's too runny, cook it for a few more minutes to allow excess moisture to evaporate. Adjust consistency by adding a tablespoon of semolina at a time.
So there you have it – a simple yet incredibly rewarding recipe for Rasbhari, a delightful Indian dessert. Enjoy the fragrant aroma and melt-in-your-mouth texture of this sweet treat, perfect for sharing with friends and family. Happy cooking!