Sunday, December 25, 2011
#175 Holiday Mithruffles from Paal Khoa
winter. They were worshipped and feared and became associated with the color of life. While red represents the blood of Christ and gold represents the gift of gold from one of the Three Kings.
Anyway, the days have been swinging by with Holiday cheer, gifts are all wrapped, the tree is brightly lit in my living room, the eggnog has been poured into goblets and the soft music of "Silent night holy night...." is playing faraway. Cookies and milk from last night have been wiped out, with just a few remaining crumbs left by Santa on the plate, and we are ready to open our gifts. The aroma of hot cocoa and melting chocolate wafting in from the kitchen truly makes it smell like Christmas:).
'Home is the essence of Christmas' and home is where I want to be on this day...but I've forgotten one thing this year and that's my Holiday platter of cookies. So today I'm treating my family to Truffles and coffee. Right after opening gifts, then breakfast, followed by truffles and coffee, we are going to N's for the Christmas Meal. ..........
What are Mithruffles? Paal Khoa is concentrated milk and sugar, slow cooked until the milk fat solidifies into a sticky delicious concoction used to make Mithais and hence the name. The phenomenal taste of the creamy milk solids enhanced by the bits of crumbled pistachios make an exquisite truffle platter perfect for Christmas or any other Holiday!!
Whole Fat Milk- 1 litre
Sugar- 1 1/2 cups
Butter- 3 Tblspns
Roasted, shelled pistachios- 1/2 cup
Slivered Almonds- 1 cup
Your favorite colored sprinkles, chocolate sprinkles can be used too.
1. In a heavy bottomed crockpot, place the Whole milk and sugar and let it come slowly
to a boil. When the milk starts boiling, keep stirring the milk to make sure it does not burn or
stick to the bottom of the pan. If it sticks to the bottom, it will cause an unpleasant smoky flavor to the milk.
2. Keep this boiling on a slow flame stirring often until a thick soft solid is formed. Now, add all the butter and keep stirring until the solids are thickened enough to leave the sides of the pot. Remove from fire and cool.
4. Roll the balls in any or several different toppings. I've used pistachios, almonds and red sprinkles. But toasted coconut, chocolate,cocoa or any Holiday sprinkles may be used.
Labels: DISHES FROM KERALA