Amulya’

A modern avatar’ a magical delight for your any occasions. Cardamom scented rice dumplings delicately cooked in richness of whole milk, reduced to half during cooking process to derive a thick creamy base.  Amulya is adorned with Cashews & Raisins. Nutty ghee, milk, fresh cream, sugar and saffron makes it a cool yummy dessert. 

Ingredients required:

• Raw rice 200 gms. • Ghee  100 ml• Whole milk 1 litre• Fresh cream 250 ml• Amul Mithai mate 200 ml• Sugar  50 gms• Green cardamom powder 1 tsp• Cashew nut few pieces• Raisins few nos• Saffron a pinch.

Step 1.
Wash the rice thoroughly and soak it for about 3 to 4 hours. Drain the rice and grind it a fine dough consistency. Add water little by little so that the dough is not loose or hard. Add half the amount of ghee and knead the dough properly till turn soft. Cover the dough with a damp cheese cloth and allow it to rest for few minutes. 

Step 2.
It’s time to prepare the dumplings. Divide the dough in equal portions. Using your hands, roll each portions in to a smooth round ball. Intermittently, keep greasing your palm. Make sure the ball surface is smooth and brush each rice ball with ghee and keep aside for few minutes. Now place a steamer on medium flame and steam cook the rice dumplings. Cooking time required for this would be approximately 10 minutes. Put off the flame and let the steam in steamer condense. 

Step 3.
Boil milk in a saucepan, add cardamom powder and keep stirring to avoid catching on bottom. Keep boiling the milk till it’s reduced to half. Add sugar and stir well. Once sugar is completely dissolved, drop each dumpling into it and leave to rest for about an hour so that the dumplings will absorb sugar and cardamom flavor. 

Step 4.
Time to give Amulya’ the final touch. Prepare a mixture of fresh cream and condensed milk. Pour on to dumplings and gently mix well. Adorn your favorite sweet dish with Cashews, raisins and few shreds of Saffron. 
Remember it can be served as a hot dessert as well as cold. 
Happy cooking!