ilovedisneyland煮‧食‧樂: 深水埗發現印度甜品@咖喱烤餅叔叔餐廳Uncle's Curry & Kebab (發現已改名為深水埗咖喱)

2011年12月16日星期五

深水埗發現印度甜品@咖喱烤餅叔叔餐廳Uncle's Curry & Kebab (發現已改名為深水埗咖喱)

13-04-2013 更新

今天經過見到舖頭已改名, 至於還有沒有印度甜品供應就不得而知...

以下是咖喱烤餅叔叔餐廳Uncle's Curry & Kebab的食後評:

做咗人咁多年, 食過嘅印度甜品款式就真係五隻手指都數得晒, 暫時到而家最喜愛的

仍然都是Shahi Gulab Jamun 蜜汁圆球

無意中發現深水埗警署對面開咗間門面光亮, 天花板頂着幾盞塑膠製的『水晶燈』, 感覺cosy的回教咖喱餐館【因為Menu寫住Halal Food, 所以我知道是回教咖喱店(無豬肉食嫁)】。

睇睇menu發現有三款印度甜品, 包括Kulfi, Kesari Rasmalai及Shahi Gulab Jamun

Kulfi

＜原汁鮮奶雪糕＞$25...有少少鹹鹹地嘅味道, 粉紅色應該是玫瑰糖漿, 非常creamy, 奶味及豆蔻味道超级濃, 此雪糕質地比較硬, 與平時食開的雪糕質感不同, 應該是没有把空氣翻滾打入雪糕內。

Kesari Rasmalai

＜果仁奶芝士＞ $35...簡單來說是用煉奶來浸透淡味芝士, 芝士有很多洞洞, 好像海绵宝宝一樣, 口感嚡嚡的, 並吸收全部煉奶來擴充及增甜; 通常這種芝士都是店家自製, 聽落好似好簡單：煮奶、落檸汁(檸檬汁導致牛奶蛋白凝聚和形成類似豆腐的沉澱)、隔渣、沖水、成型。

Ingredients:

6 cups water + 2 cups milk powder, for malai

2tbs lemon juice

4 cups water + 1 1/2 cup milk powder, for ras

6 cups water + 1 cup sugar, for syrup

1/8 cup ground almonds

1/8 cup toasted coconut

1/2 tsp cardamom powder

A few saffron strands/ kesar

Pistachios & Cashews

Method:

Start by preparing the malai. For this, dissolve 2 cups milk powder in 6 cups water. You can use fresh milk if available.
Gradually bring milk to a boil, stirring occasionally, over moderate heat. This will take around 10 minutes.
Add lemon juice slowly to boiling milk. Stir slowly till you see milk solids separating. Switch off heat at this point.
Allow to cool for a few minutes. Lemon juice causes milk proteins to coagulate and form a curd-like precipitate. [Like in those high school chemistry experiments!]

Take a soft cotton cloth or muslin cloth and use it to line a small bowl. Dump lemon-milk mixture into cloth.
Hold the cloth above the bowl and allow whey water to filter out. Now extract as much water as you can by pressing the cloth with both hands.
Wash it under the tap a couple of times to remove residual lemon flavour and squeeze out water again.
You will end up with a soft ball of cheesy material – homemade paneer - something like dry cottage cheese.
You now have a fairly small ball of paneer. If you want more, simply prepare a second batch or double the recipe.
Transfer the paneer to another clean cloth and tie it up. Hang the paneer ball on a clothesline [where humans and animals cnt get at it]and forget about it for a while.

After 1/2 – 1 hour take the paneer ball down from where it was hanging. It should be now free from excess moisture.
Remove paneer from cloth and knead it to make it smooth. You can fastened this step by using a food processor.
Now divide into small balls. I got only 12 malai balls.
Roll each ball between your palms and flatten slightly.
Prepare the sugar syrup. For this, take sugar and water in the ratio of 1:6. Bring to boil in an open pressure cooker.
Carefully drop malai balls in boiling syrup.
Make sure they have enough space to expand as they will double in size. I cooked them in 2 batches.
Close pressure cooker and cook for about 10 minutes. My SEB was being used for smthing else so I had to boil them in a saucepan for some 30 minutes.
Do not worry about the malai balls breaking up in the boiling syrup. If you shaped them well, they will not!
Leave the balls to cool and soften in the sugar syrup while you prepare the ras/ milk sauce.
Take 4 cups water and 1 1/2 cups milk powder in a large saucepan. Bring to the boil with occasional stirring.
Add almonds, coconut, cardamom and saffron strands.
Add 2 tsp of sugar syrup of the malai balls to boiling milk.
Boil over low heat till the milk reduces to about 2 cups.
Remove malai balls from syrup and dunk them into lukewarm water. Press lightly to remove excess water.
Drop malai balls into boiling milk and boil for another 5 min.
Remove from heat and cool to room temperature.
Refrigerate for at least 4 hours before serving.
Serve in individual cups and garnish with pistachios & cashews and saffron strands.