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Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing Read More..
Pala methai, Pal inippu, Dudha Misti Bengali Rasmalai Recipe
Indian Desserts are invariably a fundamental element of Indian cuisine, primarily milk based Sweets possess a major place in the Indian delicacies. There's an amazing variety of Indian Desserts region wise and their very own special way of cooking customarily. Every festival or celebration at any home, sweets leave a sweet taste in mouth after finishing the full course of meal and each and every festival or occasion carries a predominant importance in preparing the sweet dish. A lot of the different sweets and desserts are easy and simple to make. A few of the Indian sweets and desserts are rich and depend heavily on sugar, milk or condensed milk, cream and a lot of dry fruits
Rasmalai or rossomalai is a sweet received from the Indian Subcontinent. The sweet is of Bengali origin. Though, rasmalai is much more renowned in Orissa where they've for many years been the tradition of presenting rasmalai to the Goddess Lakshmi, consort of Lord Jagannath of Puri while in the popular Rath Yatra. However, many says, Rasmalai is a dessert common to Pakistan and Bangladesh
The name rasmalai originates from two words: ras, means "juice", and malai, refers "cream". Flattened ball of chenna are cooked in sugar syrup and dunked in condensed milk or thick flavored milk, rabri. These Flattened ball are juicy after soaking in the thick milk. Then it is garnished with dry fruits and it’s good to serve chilled. They are delicious and creamy in every bite. This rich dessert is usually prepared on special occasions and is served after meals.
Rasmalai might be a sweet that is quite simple to make and serve if you are using readymade canned Rasgullas which can find at most of the stores nowadays. You may not make them yourself or even get the flavor of home-made Rasmalai. Self-made ras malai is generally produced from powdered milk, maida, baking powder and oil, that are kneaded to create a dough, molded into balls, and dropped into warm milk cream.
The milk must be warm when you add rasmalai balls into it. So the balls should cool-down to room temperature however the milk should be warm.
Ayesha Tabassum Mulla Posted on Sun Jun 09 2013
hi plz tel me y my rasgulla r mashing in waterReply 0 - Replies
crazycarzy101 Posted on Tue Jun 11 2013
Look at this! Look at this! Look at this! AhahaaReply 0 - Replies
neelima rokalla Posted on Tue Jul 02 2013
Hey sanjay... I jus luv ur way of explantn, n I defintely watch ur video everyday for every recipe though I knw recipe. Jus wantd 2 enhance d taste of my dish through ur video. May I ask u... wat is ur mother toungeReply 0 - Replies
Lavanya P Posted on Fri Jul 05 2013
really u r very nice, i like ur recipes soooo muchReply 0 - Replies
Momina Patel Posted on Thu Jul 11 2013
tried this recipe yesterday it was big hit :) thanks chefReply 0 - Replies
Guest Posted on Fri Aug 12 2016
Really ur explanation is awsome... i do all my dishes using your videosReply 0 - Replies