Sweet Ras Malai Introduction:
Rasmalai, a popular Bengali sweet, is a delicious dessert made by soaking soft, spongy paneer (chhaina) dumplings in a saffron-infused milk syrup. This delicious dish is traditionally served cold, perfect for satisfying your sweet tooth on a hot summer day. In this blog post, we will guide you through making authentic and delicious Rasmalai at home. Get ready to enjoy the heavenly taste of this classic Indian dessert.
Ingredients:
For Rasgulla:
1-liter cow milk or a toned packet of milk
juice of 1 lemon
1 cup sugar
1-liter full cream milk
1/2 can of condensed milk
1 pinch saffron
1/4 tsp cardamom powder
1 tbsp finely chopped pistachios
Sweet Ras Malai Instruction:
Step 1: Prepare Flavored Milk Syrup
- Take 1 liter of milk in a heavy-bottomed pan for syrup.
- Cook the milk on low heat till it thickens to half of its original quantity.
- Add 1/2 can of condensed milk, adjust sweetness with sugar, and mix well.
- Add saffron threads, cardamom powder, and a few drops of rose water to enhance the taste.
- Switch off the flame and let the milk syrup cool to room temperature.
Step 2: Make Rasgulla
- To make chhaina (cottage cheese), boil 1 liter of milk in a separate pan.
- To strain the paneer, spread a muslin cloth on the pan.
- Dissolve lemon juice in 2 tablespoons of water.
- After the milk starts boiling, turn off the flame and leave it like this for 5 minutes.
- Slowly add the diluted lemon juice to the milk and stir slowly.
- Once the milk curdles and the whey separates, strain the chhaina on a muslin cloth.
- Wash the chhaina under running water to cool it down and remove the lemon flavor.
- Squeeze gently to remove excess water and wrap the chhaina in a muslin cloth.
- To remove excess water without drying the Chhaina, put a weight on it and leave it for 30-40 minutes.
- Mash the chena for about 7-8 minutes, until it becomes smooth and leaves little oil.
- Divide the chhaina into small balls, making sure there are no cracks.
- Boil 4 cups of water in a wide-mouthed pan and dissolve the sugar in it.
- Carefully drop the chenna balls into the boiling sugar syrup, taking care not to over-crowd them.
- Cover the chenna balls and cook on high flame for 20 minutes, turning once after 5 minutes.
- When the rasgullas double in size and are cooked, remove them from the syrup and keep them aside.
Step 3: Assemble the Rasmalai
- Allow the milk syrup to cool to room temperature.
- Gently pour the cooked rasgullas into the syrup and keep them in the fridge for 5-6 hours to enhance their flavor.
- Serve chilled Rasmalai garnished with finely chopped pistachios.
Sweet Ras Malai Additional Tips:
- You can enhance the taste of ras malai by adding a few strands of saffron to the chickpea flour before cooking the rasgullas.
- Add evaporated milk or heavy cream in place of some of the regular milk in the syrup for a richer and creamier texture.
- Before adding the chenna balls, make sure that the sugar syrup is at a rapid boil so that they get adequately cooked and become soft and spongy.
- To make the ras malai even tastier, you can sprinkle some edible rose petals or a pinch of cardamom powder on top before serving.
conclusion:
Making sweet ras malai at home allows you to enjoy the authentic taste of this beloved Indian dessert. Soft and spongy paneer fritters soaked in aromatic milk syrup make a heavenly combination that will melt in your mouth. By following this easy-to-make recipe, you can create a memorable dessert that will impress your family and friends. So, gather your ingredients, roll up your sleeves, and embark on the sweet journey of homemade ras malai. Treat yourself to this delicious Bengali dish and savor the rich flavors that make it truly special.
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