How to prepare ras malai????!
i wanna know that how to prepare ras malai coz i like to prepare it at home!.Www@FoodAQ@Com
Answers:
Quick Rasamalai
Preparation Time : 5 minutes
Cooking Time : 10 minutes
Serves / Makes : 6
Ingredients Milk -1!.5 lts
*Sugar-1 Cup
*Milk Powder-1 cup
*Egg-1(Only The white portion)
*Baking Powder-1/2 teaspoon
*Cardamon Powder-Little
*Saffron-Little
*Nuts-Pista, Badam
*Rose Essence-Optional
Method
1!.Boil Milk and sugar together for about 2 to 3 minutes!.
2!.Meanwhile mix baking powder with milk powder!.
3!.Beat the egg white separately, add this to the milk powder mixture little by little!.Mix it gently and don't knead it!.
4!.After the milk boils take out half of it and keep it separately in a serving dish!.
5!.Make small balls out of the milk powder mix and flatten it like rasamalai and allow it to boil in the milk for about 2-6 minutes!.
6!.Now add cardamon powder,saffron ,nuts and the rose essence to it!.
Tips:- Instead of using cardamon powder ,saffron and nuts you can use 1 table spoon of ready badam mix powder
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Preparation Time : 5 minutes
Cooking Time : 10 minutes
Serves / Makes : 6
Ingredients Milk -1!.5 lts
*Sugar-1 Cup
*Milk Powder-1 cup
*Egg-1(Only The white portion)
*Baking Powder-1/2 teaspoon
*Cardamon Powder-Little
*Saffron-Little
*Nuts-Pista, Badam
*Rose Essence-Optional
Method
1!.Boil Milk and sugar together for about 2 to 3 minutes!.
2!.Meanwhile mix baking powder with milk powder!.
3!.Beat the egg white separately, add this to the milk powder mixture little by little!.Mix it gently and don't knead it!.
4!.After the milk boils take out half of it and keep it separately in a serving dish!.
5!.Make small balls out of the milk powder mix and flatten it like rasamalai and allow it to boil in the milk for about 2-6 minutes!.
6!.Now add cardamon powder,saffron ,nuts and the rose essence to it!.
Tips:- Instead of using cardamon powder ,saffron and nuts you can use 1 table spoon of ready badam mix powder
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This one of the most popular after dinner desserts in India and Indian homes abroad!. Just like Rasgullas, I have never found a recipe that makes them as good as the 'Mithai wallas', but this recipe gives acceptable results!. Makes 8
Ingredients
? Fresh Paneer made from 2 liter milk (approximately 200-250 gm!.)
? 1 level tsp!. (no more) white flour or maida
? A large pinch of baking powder!. This is roughly the amount that will fit in at the tip of a teaspoon
? 1 cup sugar
? 3 cups water
? 1 liter full cream milk for making ‘rabri’ (Indian condensed milk) or a tin of evaporated milk
? 4 tbs!. sugar or equivalent sweetener!. Tinned milk will already have sugar!.
? 1 tsp!. green cardamom seed powder
? A few drops of rose essence
? 5-6 almonds, blanched and thinly cut into slivers*
? 1 tbs!. blanched pistachios, thinly cut into slivers
? *If you have a garlic slicer, it is really easy to make slivers of almonds and pistachios in it!. Just make sure it does not smell of garlic before you do this!
Instructions
1!. Make paneer as follows:
2!. Bring milk to boil!. Turn heat down!. While it is simmering, add juice of 1/2-1 lemon, a little at a time, until milk curdles and whey is separated!.
3!. Place muslin on a collander and pour milk on top!. Wash paneer with cold water to stop it cooking further!. Once most of the liquid has drained away!. Tie the muslin around it and hang for 15 minutes!. I do this by tying the muslin onto the overhanging sink tap!. You do not need to press this paneer!.
4!. Place paneer, flour and baking powder in a food processor and blend until it forms a smooth paste!. You can knead paneer by hand, until very smooth!. Keep aside
5!. Boil water and sugar in a pan, until sugar is dissolved!. Turn the heat right down, just enough to keep it warm!.
6!. Make into a small walnut sized balls, flattening them a little, like a ‘peda’ or a small burger!.
7!. Slide gently into the simmering sugared water!. Simmer for 10 minutes!. If syrup begins to thicken, add cold water!. They roughly double in size!. As soon as this happens, stop cooking further!.
8!. Meanwhile, condense 1 liter milk in a wok/karahi, by simmering it until reduced to half!. You have to continue stirring it very frequently, otherwise it will catch!. If you do not have time, use tinned evaporated milk!.
9!. Allow the milk to cool, add cardamoms/rose essence and sugar (if required) to the milk and mix!.
10!. Lift rasmalaies out of the syrup and add to the milk!. Allow to chill for a few hours!.
11!. Serve garnished with slivers of almonds and pistachios!.
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Ingredients
? Fresh Paneer made from 2 liter milk (approximately 200-250 gm!.)
? 1 level tsp!. (no more) white flour or maida
? A large pinch of baking powder!. This is roughly the amount that will fit in at the tip of a teaspoon
? 1 cup sugar
? 3 cups water
? 1 liter full cream milk for making ‘rabri’ (Indian condensed milk) or a tin of evaporated milk
? 4 tbs!. sugar or equivalent sweetener!. Tinned milk will already have sugar!.
? 1 tsp!. green cardamom seed powder
? A few drops of rose essence
? 5-6 almonds, blanched and thinly cut into slivers*
? 1 tbs!. blanched pistachios, thinly cut into slivers
? *If you have a garlic slicer, it is really easy to make slivers of almonds and pistachios in it!. Just make sure it does not smell of garlic before you do this!
Instructions
1!. Make paneer as follows:
2!. Bring milk to boil!. Turn heat down!. While it is simmering, add juice of 1/2-1 lemon, a little at a time, until milk curdles and whey is separated!.
3!. Place muslin on a collander and pour milk on top!. Wash paneer with cold water to stop it cooking further!. Once most of the liquid has drained away!. Tie the muslin around it and hang for 15 minutes!. I do this by tying the muslin onto the overhanging sink tap!. You do not need to press this paneer!.
4!. Place paneer, flour and baking powder in a food processor and blend until it forms a smooth paste!. You can knead paneer by hand, until very smooth!. Keep aside
5!. Boil water and sugar in a pan, until sugar is dissolved!. Turn the heat right down, just enough to keep it warm!.
6!. Make into a small walnut sized balls, flattening them a little, like a ‘peda’ or a small burger!.
7!. Slide gently into the simmering sugared water!. Simmer for 10 minutes!. If syrup begins to thicken, add cold water!. They roughly double in size!. As soon as this happens, stop cooking further!.
8!. Meanwhile, condense 1 liter milk in a wok/karahi, by simmering it until reduced to half!. You have to continue stirring it very frequently, otherwise it will catch!. If you do not have time, use tinned evaporated milk!.
9!. Allow the milk to cool, add cardamoms/rose essence and sugar (if required) to the milk and mix!.
10!. Lift rasmalaies out of the syrup and add to the milk!. Allow to chill for a few hours!.
11!. Serve garnished with slivers of almonds and pistachios!.
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Ras malai consists of sugary, cream to yellow-colored balls (or flattened balls) of paneer soaked in sweetened, thickened, creamy milk!.[1]The mRasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West Bengal and Bihar!.[2] Sometimes shown as Rassmalaiilk is flavoured with pistachios, saffron, and rosewater!.^ "About!.com on Ras Malai"!. About!.com!. Retrieved on 2006-11-06!.
^ "Traditional and modern Indian sweets"!. indianetzone!.com!. Retrieved on 2007!.
^ "Rassmalai on menu"!. alfaisal!.co!.uk!. Retrieved on 2007-03-28!.
This article about the Cuisine of India is a stub
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^ "Traditional and modern Indian sweets"!. indianetzone!.com!. Retrieved on 2007!.
^ "Rassmalai on menu"!. alfaisal!.co!.uk!. Retrieved on 2007-03-28!.
This article about the Cuisine of India is a stub
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Ingredients
Ricotta Cheese 2 lb!.
Half and Half 2 qts!.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp!.
Rose Water To taste (opt!.)
Method
Mix 1!.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil!. The cheese should have hard- ened and turned a pale brown!.
Thicken the Half and Half by simmering over low heat for a long time!. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently!. Thicken until the volume drops to around half of the original volume!.
Add the remaining 0!.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half!. Heat for a few minutes!.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half!. Cool for a few hours in the fridge!.
All the best :)Www@FoodAQ@Com
Ricotta Cheese 2 lb!.
Half and Half 2 qts!.
Sugar 2 cups
Cardamon pods 5
Bay leaf 1
Vanilla 1 tsp!.
Rose Water To taste (opt!.)
Method
Mix 1!.5 cups of sugar with the Ricotta cheese and bake it in a 400o F oven for about 1hr and 15 minutes in a flat dish covered with aluminum foil!. The cheese should have hard- ened and turned a pale brown!.
Thicken the Half and Half by simmering over low heat for a long time!. This is best done in a microwave; if a microwave is not available, do it over low heat and stir frequently!. Thicken until the volume drops to around half of the original volume!.
Add the remaining 0!.5 cup sugar, cardamon pods, bay leaf, vanilla and rose water (and any other flavouring that you may want) to the Half and Half!. Heat for a few minutes!.
After the cheese has been baked, cut it into 1 inch squares and add to the hot thickened half and half!. Cool for a few hours in the fridge!.
All the best :)Www@FoodAQ@Com
hi,
i hope this site http://www!.spideronweb!.com/recipe/index!.!.!.!. will help you with lots of even more!.!.
Try once easy and Pure IndianWww@FoodAQ@Com
i hope this site http://www!.spideronweb!.com/recipe/index!.!.!.!. will help you with lots of even more!.!.
Try once easy and Pure IndianWww@FoodAQ@Com
try aashirwaad ras malai mix!.!.!.!.!.!.!.!.!.!.!.!.!. it tastes gud!.!.!.!.!.!.!.!.!.
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