|Published||Dec 7, 2007||Cooking Time||1 hour|
|Recipe Type||Desserts/Sweets||Preparation Time||30 min|
|Ingredient||Milk||Standing Time||1 hour|
Description: Ras Malai or Rosh malai (Bengal sweet dessert originating in India). Is served after a meal. The name Ras Malai comes from two parts in Hindi: "Ras" meaning "juice/juicy" and "Malai", meaning "cream".Ras Malai consists of sugary white, cream or yellow coloured balls (or flattened balls) of paneer soaked in malai (clotted cream) flavoured with cardamom.
Recipe of Rasmalai
|Blanched Almonds, Thinly Cut Into Slivers||5-6||Numbers|
|Green Cardamom Seed Powder Or A Little Rose Essence||1||Teaspoons|
|Sugar For Rabadi||4||Tablespoons|
|Milk For Making ?rabri?||1000||ml|
|Soft Paneer Made From Milk||1000||ml|
- Make paneer as instructed, hang in muslin for 1 hour, but do not press it.
- Boil water and 1 cup of sugar and 6 cups of water in a deep vessel until it boils vigoruslyKnead paneer until very smoothwith in the cloth . Make into walnut sized balls, flattening them a little, like a ‘peda’ or a small burger.
- add to boiling warter/sugar water.and boil at high flame and the rasgullas will be ready in 10 min
- Remove and let it sit in some of same syrup till it cools down sqeeze out the water and soak in rabadi.serve garnished with flakes of almonds.
Posted Dec 7, 2007