Yummy Rasmalai

by Sunitha Fernandez
Ras malai is a royal and delicious bengali dessert prepared with milk. It is a soft and spongy cottage cheese patties in dry fruit laced saffron flavored creamy milk rabri. The name ras malai comes from two words in Hindi: ras, meaning juice, and malai, meaning cream.
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Cuisine North Indian
Prep Time 1 hours
Servings
people
Ingredients
  • For fresh Paneer: -
  • Millk - 1 gallon
  • Lemon juice - 1 no
  • Vinegar - 4 tbsp
  • For Rasmalai: -
  • Fresh paneer -
  • Sugar - 2 12 cups
  • Water - 5 cups
  • Pistachios(powdered) - 10 nos
  • Cardamom(powdered, Elakka) - 12 tsp
Cuisine North Indian
Prep Time 1 hours
Servings
people
Ingredients
  • For fresh Paneer: -
  • Millk - 1 gallon
  • Lemon juice - 1 no
  • Vinegar - 4 tbsp
  • For Rasmalai: -
  • Fresh paneer -
  • Sugar - 2 12 cups
  • Water - 5 cups
  • Pistachios(powdered) - 10 nos
  • Cardamom(powdered, Elakka) - 12 tsp
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To make Paneer: 1)For preparing yummy rasmalai, boil milk gently and keep stirring in between so that the bottom does not stick.
  2. When it starts boiling, add vinegar so that it curdles. After 20 seconds remove from flame. Keep it aside covered for 2 min.
  3. Now strain the curdled milk in a muslin cloth. Tie the mouth of the cloth and hang it for atleast 3 hrs so that all the water drains off. Press the cloth so that the remaining water also drains. Use this paneer to make rasmalai.
  4. To make Rasmalai: 4)Take the paneer and make into a soft smooth dough in a food processor. It should be fluffy and not solid.
  5. Make small balls from it.
  6. Heat water and add 2 cups of sugar.
  7. Once the sugar melts, add the paneer balls.
  8. Cook for 20 min covered till the balls become fluffy.
  9. In a flat bottomed pan add half of the sugar water and bring it to boil.
  10. Add the balls, cardamom powder, pistachio powder, 2 tbsp sugar and boil for 2 min.
  11. Drain the balls from sugar water.
  12. Gently add to the boiling milk. Let them cook for 10 min on low flame.
  13. Remove it from the heat. Allow it to chill 3 to 4 hrs.
  14. Yummy rasmalai is ready. Serve chilled.
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