Spongy Balls in Saffron Cream Indian Recipe

Spongy Balls In Saffron Cream Indian Recipe

Ingredients

• recipe for : Rasmalai
• 1/4 cup well ground raw cashews or soaked cashews 1 cup almond milk
• 1/4 teaspoon cardamom powder 1/4 teaspoon saffron strands (6 strands)
• good pinch of salt 3 to 4 tablespoons raw sugar, or to taste
• few drops of kewra essence or rose water (optional)

BALLS/DUMPLINGS:

• 3/4 cup firm tofu (I use Nasoya brand, use any neutral-tasting tofu)
• 1/2 teaspoon cornstarch or other starch
• 2 saffron strands

Method

1. Water, as needed Pistachio slivers or almond slivers, for garnish
2. Make the saffron cream: Blend all the ingredients until smooth and pour into a bowl You might have to blend a couple of cycles so the cashews get well blended
3. Taste and adjust sweet and chill Make the dumplings: Cut the tofu into slices and place between paper towels
4. Keep a heavy weight on the towels for 30 minutes to remove as much moisture as possible.
5. Knead the tofu in a bowl, by pressing and dragging for 2 to 3 minutes You will be able to feel the tofu get smoother
6. Add in the cornstarch and saffron and mix in by pressing and dragging Shape into 3/4 inch balls, lightly flatten, and set aside
7. Prepare a saucepan or steamer with a well-fitting lid Place the discs on a parchment-lined steamer basket or plate
8. Place it in the steamer when the water is rapidly boiling
9. Steam for 10 minutes or until the balls expand a little and feel chewy to touch
10. Remove the balls from the steamer and let cool for a few minutes
11. Add the balls to the saffron cream
12. Lightly press the balls with a spoon and release so they absorb the cream
13. Chill for an hour or overnight before serving
14. Garnish with pistachio or almond slivers

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