Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, ras malai. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Ras Malai is cheese dumplings in cream sauce. This is a popular Indian dessert and takes a long time to prepare the traditional way. I came up with some shortcuts and ended up with this recipe which tastes exactly the same as traditional Ras Malai. Ras malai consists of flattened balls of chhana soaked in malai (clotted cream) flavoured with cardamom.
Ras Malai is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Ras Malai is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can cook ras malai using 14 ingredients and 25 steps. Here is how you can achieve that.
The ingredients needed to make Ras Malai:
- Prepare For preparing Chena
- Make ready 1 liter full cream milk for preparing Chhena
- Make ready 2 teaspoon lemon juice or white vinegar
- Prepare For preparing Sugar Syrup
- Get 300 grams sugar
- Make ready 3 cups water
- Take 1 tablespoon milk (optional to remove impurities from syrup)
- Make ready For Rasmalai Milk
- Take 1 liter full cream milk
- Take 100 grams sugar
- Prepare 2 pinch saffron threads
- Get 15-16 chopped almonds (finely chopped into long pieces)
- Prepare 15-16 chopped pistachio (finely chopped into long pieces)
- Make ready 3-4 green cardamom seeds (crushed/powder)
Making chenna balls at first is just like making Rasgulla. Then you just have to additionally make the malai and soak those flat balls in it. Read my full recipe below for details. Ras Malai, Rasmalai, Bengali Dessert Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk.
Instructions to make Ras Malai:
- How to prepare fresh Chena - To prepare fresh Chena, pour full cream milk in a heavy-bottomed vessel and put it over medium flame to boil.
- After the milk starts to boil, reduce the flame to low. Add around 2 tablespoons of vinegar or lemon juice in the milk and continue stirring the milk. You will see the milk starts to curdle. If the milk does not curdle completely add little more vinegar or lemon juice and stir it well with a spoon.
- When the milk gets curdled completely, switch off the flame and let it rest for 2-3 minutes to settle.
- After 2-3 minutes add 1-2 cup of cold water in the pan. This will help not to overcook the curdled milk and thus we will get soft Chena perfect for our Ras Malai Recipe.
- Now place a large steel strainer lined with thin muslin cloth over a large bowl. Pour the curdled milk over this muslin cloth lined over the strainer, to collect the Chena on top.
- Collect the open edges of the muslin cloth and remove the excess water by lifting the cloth and pressing it lightly.
- Then Rinse this Chena under cold running water, to remove it's acidic behavior and sour taste that it has acquired from vinegar or lemon juice.
- Now and tie the open edges of the cloth together to form a bundle. And hang it for around an hour to remove excess water from it. After an hour of hanging our, Chena will be ready to prepare Ras Malai.
- How to make Rasmalai - Put the Chena on a plate and rub it with your hands to turn it into smooth and soft. Rub the Chena till the grain gets removed in it. As soon as the grains disappear from the Chena, stop rubbing it. A very soft dough like Chena is ready.
- Take out a small piece of Chena from this soft Chena dough. Then roll it between your palms to make small balls. Once it turns into a ball, press it between the palms and make a thick flat spherical shape.
- Similarly, make a thick flat spherical shape from the rest of Chena and keep it on a plate. Cover them with a wet cloth and keep aside.
- You can easily make 10 to 12 Rasmalai from this much Chena.
- How to cook Rasmalai - For cooking Rasmalai we need to prepare sugar syrup first. For this mix 300 grams of sugar with 3 cups of water in a vessel and keep it on high flame over the gas.
- When the water starts boiling and the sugar dissolves completely in the water, check for impurities in sugar syrup. If you find impurities in sugar syrup, then add a tablespoon on milk in the syrup and let it boil.
- After 2 minutes, you will observe all the impurities of sugar that have solidified and get collected at the top in a cloudy foam type texture. Remove all these foam from syrup with the help of a strainer and you will find a crystal clear sugar syrup.
- Once the sugar syrup is crystal clear put all the chenna balls in this boiling syrup and let them boil for 18-20 minutes.
- Always keep the syrup boiling and bubbling to cook Rasmalai thus always keep gas on high flame. Cooking the Rasmalai this way turns them to almost double in size while soaking the syrup.
- As they turn double in size turn off the gas and let the Rasmalai cool down while keeping them in the syrup.
- How to prepare thickened milk for Rasmalai - To thicken the milk, put the milk in a heavy-bottomed vessel and keep it over the gas on medium flame.
- Once the milk starts boiling, keep it constantly stirring with a spoon. Also, add saffron and chopped dry fruits in it.
- Keep cooking, till the quantity of milk reduces to it's half. Once the milk is reduced to half add sugar and cardamom powder in the milk and cook for another 2-3 minutes while stirring continuously, till the sugar dissolves completely.
- After the sugar gets dissolved in the milk, turn off the gas. The thickened milk is ready for Rasmalai.
- Take out the previously cooked Rasmalai from the sugar syrup and put it in this thickened milk.
- Delicious Rasmalai is ready. Keep it in the refrigerator for 4 to 5 hours.
- Please tag @appetizing.adventure on Instagram if you try it!
Read my full recipe below for details. Ras Malai, Rasmalai, Bengali Dessert Rasmalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as "paneer" or "chana". Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk. East India, especially Bengal, is extremely popular and proud of their array of milk based mithais and rasmalai is one of those delicacies.
So that is going to wrap this up for this exceptional food ras malai recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
