HKC 2.6: PUSHPANA WITH CASEIN
PUSHPANA WITH CASEIN
2 cups rice
2 or 3 lemons
1 qt. fresh milk
ghee for frying
2 or 3 lemons
1 qt. fresh milk
ghee for frying
3 Tablespoon butter
1 teaspoon turmeric
4 cups water
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
pinch black pepper
pinch cloves
1/4 cup sugar
1/4 teaspoon asafoetida
a little corn starch for hands
1 teaspoon turmeric
4 cups water
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
pinch black pepper
pinch cloves
1/4 cup sugar
1/4 teaspoon asafoetida
a little corn starch for hands
Casein:
Prepare curd (see recipe for Curd). Let hang 6-8 hours. Remove from muslin and knead on a smooth surface until curd is smooth and oily. Pinch off bits of curd and roll into little balls. Use corn starch on hands to prevent sticking. Deep-fry balls in ghee using medium-low heat until golden. Stir for even frying. Remove and drain.
Rice:
Make massala. Add rice, turmeric, asafoetida and water. Cook until done. Then add cheese balls, butter, spices and sugar.
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