Ras Malai

Ras Malai

Ras Malai

Ras Malai

Ras Malai

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By Asha Patel

Published On: 23 Oct 2002

Rating: 3
4 Votes, 4 Reviews
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1 Hour
Served : 4
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Directions

Step 1

Knead and mash paneer. Add flour and mash again to make a dough.

Step 2

Divide it into equal portions. Make balls, flatten them and keep aside.

Step 3

Prepare a sugar syrup by dissolving 250 gm of sugar in 500 ml of water.

Step 4

Add the dough portions in it and cook over a high flame for 6- 8 minutes.

Step 5

Add half a cup of water and again bring it to a boil. Cook for another 5 minutes.

Step 6

Remove them and keep them in the sugar syrup.

Step 7

Bring the milk to a boil. Keep on stirring continuously. Simmer until it is reduced to a thick consistency.

Step 8

Add rest of the sugar and keep on boiling till the sugar is completely dissolved.

Step 9

Remove from the flame and refrigerate for an hour.

Step 10

Add the soaked balls and sprinkle the saffron. Keep in refrigerator for another half an hour.

Step 11

Swirl the milk with a light hand just before serving as it will give beautiful yellow colour of saffron and the whiteness of the milk.

Step 12

Garnish with sliced pistachio, nuts, almonds.

Step 13

:- Serve cold.

user
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food_lover

Use evaporated milk for making ras.. it`ll taste a lot better

user
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cooking_lover

If u don`t have paneer, boil milk & add some lemon juice to it.. later put it in a muslin clothe( or handkerchief) & wash it well under cold running water and twist the cloth that was used for straining to extract water. Knead chenna (thats what it is called) to make a smooth dough.

user
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anil arya

Paneer or chenna should be made frm cow`s milk then it can be made sucessfully and also each and every type of Bangali Bikanery Chenna sweets can be made successfully. rating is ***** Anil Arya

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NB

DONT TRY THIS

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