Ras malai is a popular dessert originating from the Indian subcontinent, and it is particularly enjoyed in India, Bangladesh, and Pakistan. It's made from white cream, sugar, milk, and cardamom-flavored paneer cheese, then soaked in malai (clotted cream). Often garnished with saffron, pistachios, and almonds, ras malai is known for its rich and creamy texture.
### Ras Malai Recipe
#### Ingredients:
**For Rasgullas:**
- 1 liter milk
- 2 tablespoons lemon juice or vinegar
- 1 cup sugar
- 4 cups water
**For Rabri (Milk Syrup):**
- 1 liter milk
- 1/2 cup sugar
- 1/2 teaspoon cardamom powder
- A few saffron strands
- 2 tablespoons chopped nuts (almonds, pistachios)
#### Instructions:
**Making the Rasgullas:**
1. **Prepare the Chhena (Paneer):**
- Boil 1 liter of milk in a large pan.
- After boiling the milk, reduce the heat and add 2 tablespoons of lemon juice or vinegar. Stir gently until the milk curdles and the whey separates.
- Strain the curdled milk using a muslin cloth or a fine strainer to collect the china (paneer).
- Rinse the chhena under cold water to remove the acidic taste of lemon juice or vinegar.
- Squeeze out the excess water and hang the cloth for about 30 minutes to drain any remaining whey.
2. **Knead the Chhena:**
- Transfer the chhena to a plate and knead it with the heel of your hand for about 10 minutes until it becomes smooth and soft.
3. **Shape the Rasgullas:**
- Divide the kneaded chhena into small, smooth balls without any cracks. Flatten them slightly to form disc shapes.
4. **Cook the Rasgullas:**
- In a large pan, add 4 cups of water and 1 cup of sugar. Bring it to a boil.
- Gently add the chhena discs into the boiling sugar syrup. Cover and cook on medium heat for about 15-20 minutes until the rasgullas double in size.
- Remove from heat and let them cool in the syrup.
**Making the Rabri (Milk Syrup):**
1. **Reduce the Milk:**
- Boil 1 liter of milk in a heavy-bottomed pan. Stir occasionally to prevent it from sticking to the bottom.
- Simmer the milk on low heat, stirring frequently, until it reduces to about half its original volume.
2. **Flavor the Milk:**
- Add 1/2 cup of sugar, 1/2 teaspoon of cardamom powder, and a few saffron strands to the reduced milk. Mix well and simmer for another 5 minutes.
3. **Add Nuts:**
- Add 2 tablespoons of chopped nuts (almonds and pistachios) to the milk. Mix well and remove from heat.
**Assembling the Ras Malai:**
1. **Combine Rasgullas and Rabri:**
- Gently squeeze the cooled rasgullas to remove excess sugar syrup and add them to the prepared rabri.
- Let the rasgullas soak in the rabri for at least 2-3 hours, or refrigerate overnight for best results.
2. **Serve:**
- Garnish with additional chopped nuts and saffron strands before serving. Serve chilled.
Enjoy your homemade ras malai!
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