OUT OF THE LAGAN

OUT OF THE LAGAN  is my series of recipes and ideas that are a little different or innovative.

The first one, we came up with was ALOO RASMALAI.

It sounds absurd, I know but it makes a difference, trust me.

So we start by curdling the milk for Chenna or the milk solid. Once we curdle it, we let it rest in a mesh on a muslin cloth till all the water drains out. 

Then we boil potatoes a little more then Al denté. They must form a smooth creamy mash potato consistency. To obtain this finess we pass it through a fine sieve.

We then combine the Chenna and the potatoes and roll them into dumplings or roundels. 

These dumplings must be boiled for 15 minutes in chashni or a sugar-sweetned water.

Once cooked these dumplings and immersed in milk flavoured by sugar, cinnamon and cardamom. 

It's finished with kesar and served cold.

Why the potato?

The starch from the potatoes give the dumplings very smooth mouthfeel and make them extremely melty and juicy.