HELP Rasmalai recipe!!!!?!
HELP Rasmalai recipe!!!!?
Does anyone have a detailed Rasmalai recipe? I really want to make it for Eid but all the ones on the web say add certian ingredients but they don't say how much. I appreciate anyones help!
Answers: Ingredients
4 Measuring cup milk for channa (2% milk)
3 measuring cup milk for Ras
4 - 4 1/2 tbsp. sugar for Ras
1 cup sugar
3 cups of water
saffron, cardamom, pista, almonds
lemon juice
Method
First keep the 3 cups of milk for ras to boil until it remains 1 3/4 cup.
Bring 4 cups of milk to boil. Now to curdle the milk add lemon juice to it stirring continuously.
Then drain it in a thin muslin cloth or handkerchief.
Hold it covered with cloth in the running water. Drain the excess water by pressing the cloth there must not be water remaining.
In a pressure cooker take 3 cups of water and 1 cup of sugar.
Take the channa out of the cloth in a dish, mash it and make around 15 small size of balls out of it
Toss that balls in the pressure cooker and bring two whistles.
In the mean time see the milk for ras may be ready.
Add the sugar for ras to it and add cardamom, pista, almond and saffron to it. Let it cool aside
As the pressure cooker is warm now open it take out the balls of channa with the spoon in a dish and let the water drain by pressing it little and let it cook.
When the milk is cool add channa balls to it.
Refrigerate it.
And it is ready to serve. Source(s):
http://www.diwalicelebrations.net/diwali... Have you tried Recipezaar?
See link below... What is rasmalai? I have never heard of it. Well have a happy ramadan and good luck. I'm a muslim Ras Malai is a sweet dish found in the Indian subcontinent consisting of sugary, cream to yellow-colored balls (or flattened discs) of cottage or ricotta cheese soaked in sweetened, thickened, creamy milk. The milk is flavoured with pistachios, saffron, and rosewater.
Rasmalai originated somewhere in the coastal parts of the Indian states of Orissa, West Bengal and Bihar.
RAS MALAI:
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:
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. go into "Recipezaar" and type rasmalai you will get a few recipes with deatailed measurements and methods.Good luck! I found this one in my cookbook on bakespace.
Rasmalai
* 15 oz Whole Milk Ricotta Cheese
* 1 ? cup Sugar
* One pint (473ml) Fat Free Half and Half Milk
* A pinch of saffron
* ? tsp crushed cardamom seeds
* ? tsp rose water (optional)
* 3-4 tsp blanched almonds
* 2 tbsp crushed pistachios
To make the syrup or Ras
* Thicken the half and half by simmering over low heat for few minutes.
* Add 1 cup sugar, cardamom, rose water, saffron strands, to the half and half. Heat for a few minutes and allow them cool.
Method
* Mix ? cup of sugar with the Ricotta cheese by using a spatula or hand mixer.
* Spread on the oven safe dish- I used muffin pan. I added 2 spoons of cheese mixture in each cups. To spread evenly in the cups—place the bottom of glass in the cheese mixture or level it with the spoon.
* Bake at 350 degrees for 35- 40 minutes or until it sets or until it turns light brown. You can also check with help of a tooth pick. Insert the tooth pick into the cheese- if the tooth pick doesn’t come out sticky with cheese it means you are all set to take the tray out from the oven :)
* Remove from oven, cool at room temperature. Remove the shapes with help of your hand and place in the dessert bowl.
* Add the cooked balls to the half and half and decorate with Pistachios and Almonds.
Let it stay immersed for about an hour. You can either serve it cold or warm. I usually keep in the fridge for few hours and serve cold:)