The word ‘Farzi’ has a number of colourful connotations, but enter Farzi Café and you’ll know that this chic gourmet diner prides itself for creating an illusion with its cuisine.
Farzi has its own unique take on the modern Indian Bistro, which is best described as a gourmet experience amalgamating traditional global cuisine, with Indian influences, contemporary presentations, culinary styles and ambiance.
Times Food and Nightlife nominated Farzi as one of Delhi top cafes for its sheer alchemy of flavours it presents its patrons with. Their food is the ultimate gastronomical illusion and this is best represented by the melt-in-your-mouth Rasmalai Tres Leche.
A dessert to beat all desserts, it oozes festivity and finesse. Just follow the recipe to the T and treat your near and dear ones with a scoop of ecstasy.
To prepare this gem of a dish, you’d need a variety of ingredients. However, if you live in and around Delhi, you can order all of them with a single tap on PepperTap.
Rasmalai Tres Leche (Serves two)
- Milk 5 ltrs
- White Vinegar 8 tbspn
- Flour (for dusting) 1 tbspn
- Sugar 5 cups
- Milk 1/2 cup
- Water 3 cups
- Full Cream Milk 1 ltrs
- Sugar 1/4 cup
- Saffron Strands a few
- Cardamom 1/4 tsp
- Carrot (boiled & grated) 2 tbspn
- Whip Cream 1 cup
Rose Petal Net
- Sugar 1 cup
- Dried Rose petals 2 grms
- For Chhenna, boil milk to a boil over high heat.Set aside to cool slightly.
- Mix the vinegar in 1 & a 1/2 cup of water & add to the milk.
- Stir lightly till the milk curdles.
- Strain the Chhenna through a piece of muslin cloth & squeeze to remove all water.
- Transfer the Chhenna onto a worktop & knead pressing with the heel of hand till the mixture is smooth.
- Divide the Chhenna into equal portions of round balls & gently shape into a flat disc ensuring no cracks.
- Make the sugar syrup & cook the discs in the sugar syrup until cooked.
- Remove from the fire & transfer in sugar syrup.
- Cool & chill.
- For the Saffron Milk, bring the milk to boil, add the sugar, saffron strands & cardamom powder, mix well.
- Remove from fire & cool.
- Squeeze the Rasmalai to remove the excess syrup.
- Slit the Rasmalai into two equal halves & dip in the saffron milk for at least an hour.
- Mix the carrots & whip cream to make the Carrot Cream.
- For Rose petal net, Make the caramel & drizzle by spoon over the silpat. Dust over the rose petals & let it cool for a minute & cut in desired shapes.
- For plating, take the rasmalai out of the milk, spread carrot cream on top & cover with another rasmalai layer. Repeat the same with this disc also & cover.
- Make a quenelle of carrot cream & place on top of the final disc.
- Pour the saffron milk on top of the arranged Rasmalai & place rose petal net on top of the quenelle.
- Dust all over the grated Pistachios & Almonds & serve.
If going through the recipe was a tough task, know that following it will be even tougher. And justifiably so, you can’t expect a chef’s recipe to be a cakewalk. For those willing to give it a try, all the best. For those wishing to find out how delicious the result is, head to your nearest Farzi Cafe and enjoy the Rasmalai Tres Leche with friends and family.
Participate in the Meet the Chef Contest
By trying your hand at preparing the Rasmalai Tres Leche, you have the opportunity of meeting Chef of the year at the Times Food and Nightlife Awards on March 3,2016.
Simply order the ingredient’s hamper prepared exclusively for this recipe by Cookfresh and you will automatically be nominated for participation in the contest.
Click here to order the ingredient’s hamper from Pepper Tap.