Rasaval

This recipe is from the the royal family of Kotwara, inspired by the sugarcane that is in abundance in terai region where this royalty belongs to. This recipe has been borrowed from a book by Meera Ali, Dining With The Nawabs. A special meal at the Royal House of Kotwara can be arranged by appointment.

INGREDIENTS

Rice, washed, soaked for 1 hour 1 ¾ cups / 350 gm

Sugarcane Juice 5 lt

Alum (Phitkiri) 50 gm

Pandan essence (Kewra) 3-4 drops

Pistachios (pista), cut into slivers  ½ cup / up 70 gm

Cream, fresh  ½ cup / 120 ml

METHOD
  • Cut the Brazil jute stalk into 2” – pieces, pound in a stone or metal pestle mortar. Place in a bowl and soak overnight. Than squeeze out the Brazil jute and discard it, straining the water so that it’s clear.
  • Heat the sugarcane juice on low heat taking care in does not come to a complete boil. When the juice is hot, pour a spoonful at a time of the Brazil jute. This will immediately bring the impurities in the juice to the top. Scoop out the impurities and discard. Repeat this process till the juice is completely clean. When clean, it will turn into a warm red colour. Now boil down to reduce it 2½ times, stirring continuously.
  • Meanwhile, grind the rice roughly in a blender. When the juice is down to 2½ It, add this rice . Cook for at least 1 hour or more, if required, till the rice is completely cooked and blends into the juice. In the end, add the pandan essence, cover the dish and set aside.
  • Once it cools slightly, pour it into a mud container. When it has cooled completely, garnish with pistachios.
  • Serve cold with fresh cream or balai (malai or thick cream).

 



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