Rasmalai recipe please..?!
Ingredients
Paneer - 250 gms (fresh and soft)
Water - 6 cups
Sugar - 2 1/2 cups
Full Cream Milk - 1 litre
Cardomom Powder - 1/2 tsp
Almonds & Pistachios - 2 tsp (thinly sliced)
Few strands saffron.
Method
Put 1 1/2 cups of sugar and water to boil.
In another pan put the milk & 1 cup sugar to boil.
Make balls and flatten to patties (1" diameter) and gently let into the boiling water.
Cover with a perforated or partially covered lid.
Boil for 12-15 minutes.
On touch the rasmalai should spring back, to be done.
Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
Gently remove each rasmalai, drain water and transfer to milk.
Allow to boil further 2-3 minutes.
Remove from fire, cool to room temperature.
Chill for 3-4 hours before serving.
Making time: 30 minutes
Serves: 15 pieces
Shelf life: 2 days, refrigerated.
Recipe 2 :
Ingredients
Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Method
1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
3. Then drain it in athin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add chenna balls to it .
12. Refrigerate it.
And it is ready to serve. Isn't it quick and easy
* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time .
Recipe 3 :
Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of ras malai:
* Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
* Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
* Remove from oven, cool at room temperature and cut into 2" squares.
* Place them in a dessert bowl.
* Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
* Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
hope u liked it
Enjoyyyyyyyyy
Answers: Recipe 1 :
Ingredients
Paneer - 250 gms (fresh and soft)
Water - 6 cups
Sugar - 2 1/2 cups
Full Cream Milk - 1 litre
Cardomom Powder - 1/2 tsp
Almonds & Pistachios - 2 tsp (thinly sliced)
Few strands saffron.
Method
Put 1 1/2 cups of sugar and water to boil.
In another pan put the milk & 1 cup sugar to boil.
Make balls and flatten to patties (1" diameter) and gently let into the boiling water.
Cover with a perforated or partially covered lid.
Boil for 12-15 minutes.
On touch the rasmalai should spring back, to be done.
Boil milk to 2/3, add cardamom, sliced nuts and saffron, well dissolved.
Gently remove each rasmalai, drain water and transfer to milk.
Allow to boil further 2-3 minutes.
Remove from fire, cool to room temperature.
Chill for 3-4 hours before serving.
Making time: 30 minutes
Serves: 15 pieces
Shelf life: 2 days, refrigerated.
Recipe 2 :
Ingredients
Makes: 15 pieces
Shelflife: Refrigerator fresh 2-3 days.
4 Measuring cup milk for chenna (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
safforn, cardomom, pista, almonds
lemon juice
Method
1. First keep the 3 cups of milk for ras to boil until it reamins 1 3/4 cup.
2. Bring 4 cups of milk to boil. Now to curdle the milk add lemonjuice to it stirring continously.
3. Then drain it in athin muslin cloth or handkerchief.
4. Hold it covered with cloth in the running water.Drain the excess water by pressing the cloth there must not be water remaining.
5. In a pressure cooker take 3 cups of water and 1 cup of sugar.
6. Take the chenna out of the cloth in a dish , mash it and make around 15 small size of balls out of it
7. Toss that balls in the pressure cooker and bring two whistle.
8. In the mean time see the milk for ras may be ready.
9. Add the sugar for ras to it and add cardomon, pista, almond and safforn to it.Let it cool aside
10. As the pressure cooker is warm now open it take out the balls of chenna with the spoon ina dish and let the water drain by pressing it little and let it cook.
11. When the milk is cool add chenna balls to it .
12. Refrigerate it.
And it is ready to serve. Isn't it quick and easy
* while putting chenna balls inthe pressure cooker do not put one onthe other. Depending on the size of the pressure cooker I put 12 pieces at a time .
Recipe 3 :
Ingredients:
2 lbs ricotta cheese
1/2 cup sugar
32 oz half & half milk
A pinch of saffron
1/4 tsp crushed cardamom seeds
1/2 cup blanched almonds
2 tbsp crushed green pistachios
Preparation of ras malai:
* Mix the cheese with sugar and little cardamom powder and spread out on a baking tray.
* Bake at 350 degrees for 35 minutes or until it sets. It should not get brown.
* Remove from oven, cool at room temperature and cut into 2" squares.
* Place them in a dessert bowl.
* Mix the other ingredients, except the pistachios well in a separate dish and pour over the squares.
* Decorate the rasmalai with pistachios, chill for 2-3 hours and then serve.
hope u liked it
Enjoyyyyyyyyy
Mistress: OMG you are right! They have planned this, anyway it has been reported.
Take Rasgulla, put it in the milk (which is boiled enough without water content). Taste it after six hours.
Rasmalai
1 liter whole milk (for chenna)
1 cup heavy whipping cream
2 cups whole milk
1 cup sugar
5 tablespoons sugar
3 cups drinking water
1 tablespoon cardamom powder
5-6 almonds, diced very thinly
6-7 saffron strands
Sour the whole milk with lemon juice.
Discard all the water (whey) and put solids (curds) in cheese cloth and press it with heavy weight.
After 1/2 hour take out the weight and knead the chenna very properly.
Make small balls of the size of dime.
TO MAKE SUGAR SYRUP.
In a sauce pan boil 3 cups of water and sugar together.
when it starts to boil, drop in the chenna balls.
On medium heat cover the pan and let it simmer for 1/2 an hour. If you have Indian style pressure cooker keep the lid closed with whistle on for 15 minutes on a VERY LOW HEAT(extremely important). switch off the heat.Frequently stir it so that the chenna balls don't stick to each other.
In another pan boil heavy cream, 2 cups of whole milk and saffron strands. Add 5 tablespoon of sugar.
Keep simmering for 20 minutes until the milk becomes thickened, taking care not to scorch.
Now take out the chenna balls from the sugar syrup.
While the whipping cream and whole milk is still simmering, drop in the chenna balls in it and simmer for another 15 minutes on low heat.
switch off the heat.
place the milk rasamalai in a bowl, sprinkle cardamom powder and almond flakes and refrigerate.
Serve cold.
http://www.recipezaar.com/147122
(*-*)
PLEASE LEARN FROM A EXPERT BENGALI LADY, COMING FROM CALCUTTA. THEY ARE MUCH DELICIOUS.