Chaitra Navratri Festival 2018- Special Bhog For Day 5 Of Navratri

The 5th day of Navratri is dedicated to Goddess Skandamata, the 5th manifestation of Goddess Durga and the mother of Lord Kartikeya, who was chosen by the devatas as their commander in chief in the war against the demons. The image of Devi Skandamata portrays Her holding Lord Skanda in his infant form and a lotus in her right hand. She has four arms, three eyes and a bright complexion. She is also called as Padamasani since She is often depicted seated on a lotus flower in a her idol. She is also worshiped in the form of Parvati, Maheshwari or Mata Gauri. The left arm of the goddess is in a pose to grant boons with grace to her devotees.

# Angoori Ras Malai


Ingredients

Full cream milk - 3 liters (preferably cow's milk )
Lemon juice - 3 tbsp
Cornflour - 4 tsp
Baking soda - a pinch
Sugar - 1 and ½ cups and ¼ cup
Water - 5 cups
Cardamom - 2-3 ( crushed )
Cashew nut - 2 tbsp
Cardamom powder - 1 tsp
Saffron - a good pinch
Rose water - ½ tsp
Yellow food color - a small pinch
Dry fruits slivers for garnishing

Instructions

* Heat 2 liter milk in a pan.

* Switch off the heat when it comes to a boil.

* Add lemon juice.

* The milk will curdle immediately.

* Let it rest for 5 minutes.

* Drain the curdled milk in a cheese cloth.

* Wash the cheese under running water to remove the traces of lemon juice.

* Hang the cheese cloth for an hour to drain all the whey from the cheese.

* Mean while, heat the remaining 1 liter milk in a heavy bottom pan.

* Add saffron and yellow food coloring.

* Cook on low heat, till milk is reduced to half.

* Blend ¼ cup sugar and cashew nuts in a blender.

* Add in the reduced milk.

* Add rose water and cardamom powder.

* Mix well.

* Keep the milk aside.

* Remove the chenna from the cheese cloth.

* Add cornflour and baking soda.

* Knead the chenna with your palms for 6-8 minutes.

* Make pea size balls from the chenna.

* Heat 1 and ½ cup sugar and water in a pressure cooker.

* When the water comes to a rolling boil, add a few chenna balls.

* Do not over crowd the cooker.

* The balls should not touch each other.

* Put the lid with the whistle and cook on high heat till 2 whistles.

* Let the cooker cool on it's own.

* Open the cooker and take out the angoor gently and add in the warm reduced milk.

* Make all the angoor in the same fashion.

* Add 2-3 tbsp water every time before adding the balls in the cooker.

* Refrigerate the rasmalai for at least 5-6 hours before serving.

* Garnish with dry fruits slivers and rose petals before serving.