Ingredients
|
Quantity
|
Basic rava
|
|
Edible silver or gold foil
|
|
Unblanched almonds
|
1/3 cup
|
Pistachios – chopped
|
|
Cardamom seeds – crushed
|
½ tsp
|
Nutmeg
|
|
Splash or rose water
|
|
Scatter rose petals
|
|
Heavy cream
|
½ cup to ¾ cup
|
Fruit – optional
|
|
Notes on
Ingredients:
Rava is the Gujarati word for semolina, which Indian groceries
sell by its more common name of sooji. Cream of Wheat (regular- not instant)
will do in a pinch.
Brands of rose water vary in nature and quality. Indian rose water
tends to have a peculiar undertone. I would stick with the Middle-Eastern or
French brands because they have a truer rose note, and be sure you get the
culinary rather than the cosmetic kind.
Edible silver foil is sold in Indian groceries. For gold, you may
have to go to a framer and gilder, where you can buy booklets of leaves of pure
gold. Many Indians believe in the fortifying power of ingested precious metals.
Actually their benefit, if any, is in the mind's eye.
Starting with basic Rava, wait until the mixture cools slightly
and tip into the bowl of a food processor with about unblanched almonds.
Process until the mixture smooths out and the almonds are finely chopped. Add
cardamom seeds crushed in a mortar and a splash of rose water.
Whip heavy cream to soft peaks and fold into lukewarm or
room-temperature Rava. Pour into a serving bowl (silver if you like) and
refrigerate until you want to produce dessert.
Garnish with as much edible silver or gold foil as you are moved
to use, a strewing of chopped pistachios, a light grating of nutmeg, and at the
very last moment a scatter of dewy rose petals (unsprayed, of course).