so we start off with fresh cows milk, boil to to turn some to curd, and add some butter and sugar and cook it down to make koya and barfi

curd for curd steakes and or curd sabji up the top, and milk ready to be boiled down the bottom

thick fresh cow's milk just been boiled three times

cooking down koya in the left pot to make barfi, and in the right pot koya for rabbari and rasa-malai

cooking it down for about four hours

almost there

when we run the spatula across the bottom of the pot the barfi separates and one can clearly see the clean bottom of the pot,
it is still runny and closes the gap again too quick to catch on camera, at least for me, stiring with one hand and clicking with the other

rubbing curds on the work bench to kneed it into sweet curd. No sugar is added, but with the needing it changes to a sweet fragrance when its ready

rolled into balls when ready, some will be used for Rasagula, some for Rasa-kadam, and some for Rasa-malai

pistachio, almond and saffrom strands mixed together as a paste to go in the centre of the Rasa-kadams

Rasa-malai left, ready for steaming, Rasa-gulas ready for steaming in the centre, and the barfi outer covering and pista-badam-keshar centre for Rasa-kadams

Rasa-malai ready for steaming

huge Rasa-kadams just come out from steaming, now cooling ready to be covered in barfi and rolled in ground pistachio nuts

steaming Rasa-malai

JTCd rolling the finished Rasa-kadams in ground pistachio nuts

Finished Rasa-kadams in the plastic container

pista-badam-keshar (pistachio, almond, and saffron strands) paste in the centre, the white is spongy Rasa-gula, that squeeks on yer teeth, the outside is Barfi covering and that is rolled into ground pistachio nuts. This is to me a compact package of Vedik culture; quality produce, made with care, offered with love, and relishable to the partaker............yummy.

Maha-prasadam ki jaya

This batch was sponsored by mother Kailash dd - Thank you