Rasmalai recipe

                                           HOMEMADE RASMALAI RECIPE

Ras malai or rossomalai is a dessert originating from the eastern regions of the Indian subcontinent, possibly Bengal. The name ras malai is the Hindi cognate of Bengali: rosh, meaning “juice”, and molai, meaning “cream”. It has been described as “a rich cheesecake without a crust”

Rasmalai, or as it is traditionally called Rossomoloi, is a heavenly Bengali dessert that is prepared using milk, which is flavoured with other ingredients such as dry fruits, nuts, saffron and rose water .

Ras malai consists of flattened balls of CHENA soaked in malai flavoured with cardamom. Milk is boiled and a bit of vinegar or lime juice is added to split it. The whey is discarded and the milk solids are drained, cooled and kneaded into a dough. The dough is divided into small balls and the balls are cooked in hot water with a bit of rose water added. The balls are then cooked in milk with saffron , pista .

RASGULLA RECIPE

INGREDIENTS  [ Basic recipe ] [ 1 litre milk gives 80 angoori rasmalai ]

• Fresh cow milk – 1 titre [ low fat cream ]
• Lemon juice or vinegar – 1 tbsp mixed in 4 tsp water
• Maida – 1 tsp [optional ]
• Sugar – 300 grms
• Water – 1 1/2 litre
• cardamom – 2
• Rose water – 1/2 tsp

METHOD

Boil milk in a big pan ,stirring occasionally to avoid burning at the bottom.

Once it starts boiling off the flame and add the lemon juice and mix well.

Once it starts curdling , mix well.

As the whole mixture separates, strain it through a strainer.

Pass this through cold water to remove the lemon flavour.

Transfer the chenna in a muslin cloth, bring the edges of the cloth together and gently squeeze off the excess water.

Hang this for  an hour or 2 hr.

Take the chenna in plate and start kneading it for 3 to 4 mins with less pressure.

Add maida and knead again for 2 mins

Divide the dough into equal portions, roll each portion into soft balls.

FOR ANGOORI RASMALAI – make small tiny balls .[ 1 litre milk gives 80 nos ]

Take sugar + water + broken cardamom in a thick bottom pan or pressure cooker, keep it on high flame.

Once the water boils and the sugar dissolves completely , add the rasgullas .

Cover and Cook on high flame for 20 mins.

While cooking after every 5 mins , add 2 tbsp of luke warm water and give gentle stir . [ repeat 3 times interval of 5 mins ]

The rasgullas double in size. transfer the rasgullas to chilled ice water. let it rest in chilled water for 2 hrs

Squeeze the balls and add back the to the syrup .

**** Allow it to rest for min 6 – 7  hrs before serving. [ so that the rasgullas absorb the syrup ]

RASGULLA RECIPE LINK – Rasgullas

HOW TO MAKE RAS

INGREDIENTS

1 ltr full fat milk

Saffron few strands dissolved in 1 tbsp milk

Condensed milk – 200 ml

1/2 tsp rose water

1/2 tsp cardamom pwdr

2 tbsp thinly sliced pista

2 tbsp thinly sliced badam

1 or 2 drops of yellow food colour [ optional ]

1 tsp vanilla custard pwdr mixed well with 2 tbsp milk

METHOD

1. Heat 1 litre full fat milk in a heavy bottom pan.
2. Add saffron and cook on medium heat for 7 to 8 mins.
3. Keep stirring in between .
4. Add 200 ml condensed milk .
5. Add 1/2 tsp rose water + 1/2 tsp cardamom powder thinly sliced almonds + 2 tbsp pista and mix well.
6. Off the flame and immediately add 1 tsp custard + 2 tbsp milk and mix well.
7. Add colour if you want .
8. Bring it to room temperature and refrigerate till chilled .

METHOD FOR SOAKING RASGULLAS IN RAS .

Squeeze the excess sugar syrup from the rasgullas by pressing it gently .

Soak it in the ras and keep aside for minimum 3 hrs or more in fridge .

More the soaking time better the absorption and it will taste best .

Serve chilled by garnishing with pista + saffron.

ANGOORI RAS MALAI

INSTANT CONDENSED MILK RASMALAI BY SHWETA GALINDE –

Make the ras by adding 100 gms condensed milk for 500 ml milk .

TIP – Keep the condensed milk tin in hot boiling water for sometimes before adding .

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