I’m all for slaving for hours over a hot stove to produce the perfect dish, but sometimes you just need a quick and easy recipe that you could pass off as the original. This paal goba recipe is one I rely on when I am tired and cranky but still want to impress.
- 1 tin of condensed milk
- 1 cup of milk powder
- 1/3 cup unsalted butter
- 3/4 cup cashew nut meal
- Pinch of cardamom powder
- 1 teaspoon good quality saffron extract (I get mine from David Jones and store the bottle in the freezer)
- Pinch of salt
For the garnish – You’ll need:
- 1/3 cup dry roasted flake almonds (once roasted, break up into small bits)
- 2 tablespoons coloured sugar (optional)
Place the butter in the largest microwave-safe bowl you have. Melt the butter in the microwave (ovens vary, so keep an eye on your oven).
Remove the bowl, add the condensed milk. Microwave again, a couple of minutes at a time. Stirring in between. The condensed milk will turned slightly golden and will split and be almost like wet sand. Stir in the cashew nut meal, mix well. Microwave again for another couple of minutes. Carefully pour out any access butter from the bowl. Sometimes there will be more butter than other times, I don’t know why it happens, but it does, and now is a good time to get rid of it.
Stir through the cardamom, saffron and salt. Using a spatula, knead the mixture well. The mix will come together like a dough, and you should be able to really knead it. The more you knead, the smoother it’ll become. Once the dough is smooth, roll out into small balls, it’s really up to you how small you want them.
Sprinkle the dry roasted almond and coloured sugar on a plate. Carefully press down one side of the Paal goba bowl into this mixture, and flatten the ball slightly. Flip over and lay out on a tray. Place the tray in the fridge for about 20 minutes and the paal goba will cool down and set firmly. Enjoy!