Ras Malai Recipe
Here is a Rasmalai recipe that is sure to get you hooked to it!. An assortment of fabulous flavors, the Rasmalai recipe is one of those Indian dishes you simply shouldn't miss. I just love Dessert recipes and this dish is my only favorite amongst them. A good way to use up Milk Product is to make some delicious Rasmalai. Dish up this Rasmalai for a meal today and see it simply vanish.
Ingredients
Milk 4 cups
Saffron, cardamom, pista, almonds A pinch
Lemon juice as per requirement
Water 3 cups
Sugar 1 cup
For the Syrup
Milk 3 cups
Sugar 4 1/2 tbsp
Directions
Boil the milk for the Ras till it is reduced to 1 3/4 cups.
Also boil the remaining milk and as it starts to boil, put in the lemon juice to make it curdle, stirring continuously.
Once the curdling process is completed, drain the contents into a thin muslin cloth.
In another vessel, add the water and the sugar.
Remove the chhana from the muslin cloth and make around 15 balls with it.
Place the balls in the pressure cooker and wait for two whistles.
Now, in the milk made ready for the Ras, add the sugar, cardamom, pista, almonds and saffron.
Remove the chhana balls from the pressure cooker and drain any excess water by pressing them gently with a spoon.
When the milk is cool enough, add the chhana balls into it and refrigerate.
Mouth watering Rasmalai is ready to be served!
Also boil the remaining milk and as it starts to boil, put in the lemon juice to make it curdle, stirring continuously.
Once the curdling process is completed, drain the contents into a thin muslin cloth.
In another vessel, add the water and the sugar.
Remove the chhana from the muslin cloth and make around 15 balls with it.
Place the balls in the pressure cooker and wait for two whistles.
Now, in the milk made ready for the Ras, add the sugar, cardamom, pista, almonds and saffron.
Remove the chhana balls from the pressure cooker and drain any excess water by pressing them gently with a spoon.
When the milk is cool enough, add the chhana balls into it and refrigerate.
Mouth watering Rasmalai is ready to be served!
