Komal Saul, Malai and Gur ke Chawal

Ingredients

• 1 l whole milk (Full-fat and non-homogenized for best results)

Instructions

1. 1

   Pour the milk into a wide, heavy-bottomed pan.

2. 2

   Heat the milk on medium heat and bring it to a gentle boil.

3. 3

   Once it boils, reduce the heat to the lowest setting. Let it simmer gently, uncovered and undisturbed, for 25-30 minutes. A thick layer of cream will form on the surface.

4. 4

   Turn off the heat and let the pan cool down completely to room temperature. Do not disturb the cream layer.

5. 5

   Once cool, carefully place the pan in the refrigerator. Let it chill for at least 8-12 hours, or preferably overnight. This will solidify the malai.

6. 6

   After chilling, use a spatula to gently separate the thick layer of malai from the sides of the pan. Carefully lift the entire layer and transfer it to an airtight container.

7. 7

   Store the malai in the refrigerator for up to 3-4 days. The leftover milk can be used for drinking or making other dishes.

Ingredients

• 1 cup basmati rice
• 1 cup jaggery (grated or powdered)
• 2 cup water (divided: 1 cup for syrup, 1 for cooking)
• 3 tbsp ghee
• 4 pcs cloves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 1 pcs bay leaf
• 1 tsp fennel seeds
• 10 pcs almonds (slivered)
• 10 pcs cashews (halved)
• 2 tbsp raisins
• 0.125 tsp salt (a small pinch)

Instructions

1. 1

   Prepare the Rice

   • Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • After 30 minutes, drain the rice completely in a colander and set aside.
2. 2

   Create the Jaggery Syrup

   • In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
   • Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
   • Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3. 3

   Sauté Aromatics and Nuts

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
   • Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.